Assisted the banquet chef with various catered events at the Palms APEX club and throughout the property and off-site events, moved to Clique Bar and Grill at the Cosmopoilitan Las Vegas-assisted with banquets, line cook, prep; transferred to Bottiglia Italian-worked the hot line and garde manger, assisted with banquets, weekend brunch. I was also part of the team to re-open Bottiglia after the pandemic shut down. Within garde manger, I assisted with developing standardized dressing recipes and… Show more Assisted the banquet chef with various catered events at the Palms APEX club and throughout the property and off-site events, moved to Clique Bar and Grill at the Cosmopoilitan Las Vegas-assisted with banquets, line cook, prep; transferred to Bottiglia Italian-worked the hot line and garde manger, assisted with banquets, weekend brunch. I was also part of the team to re-open Bottiglia after the pandemic shut down. Within garde manger, I assisted with developing standardized dressing recipes and plating desserts. Show less

Worked various venues to include poolside cafe at both Wynn and Encore properties, banquets, room service, garde manger.

Worked the grill, fry, garde manger, banquets, pastry. I started off working the grill station, then moved my way into fry, then moved around between fry and garde manger, ultimately landing the last year in pastry, w here I refined the plating and ensured the quality of the food being served.

Assisted with daily operating functions of the buffet, up to and including preparing proteins for service, plating various desserts, stocking the buffet with needed items, use of the convection ovens, assisting guests with food service, keeping an eye on pars and making sure that there was enough product to serve at all times.

Assist various teams on property with cooking, plating and prep as needed for daily functions. I worked in Room Service, Buffet, Cafe, Banquets and poolside cafe during the season. Cooked meats to temp, Grilled, saute, live action stations, as well as assisting in Garde manger when needed.

I work at creating new recipes for the resort and Casino. So far, in the first couple of months I have been there, I have created 2 new recipes that have been costed out,and are now served daily. I am currently working on making a vegetarian friendly menu to place into production at the Cafe.

My first place to work at after graduating from culinary school. I learned a lot there. Experience in making salad dressings, soups, decorating cakes, giving input on recipes, working on my speed.