Prepared and plated all amuse-bouche. Aided in the preparation and plating of all desserts and Oyster entrée. Maintained high sanitary standards. Developed an appreciation for the workings of a one-star Michelin restaurant.

Facilitated the tracking of monthly inventory. Placed orders with multiple suppliers according to weekly projections. Managed kitchen staff through daily operations. Updated menu cost-outs to meet restaurant financial standards. Created new menu items and weekly specials

Planted and cared for a wide variety of seedlings. Harvested and cleaned produce for kitchen use. Tracked weight of daily harvests to determine seasonal yield

Mastered all kitchen stations including: Sauté, Grille, and Garde Manger. Trained new staff on proper station and prep procedures. Utilized rooftop farm produce in new ways to minimize waste

Prepared food for service according to the recipes. Worked primarily Grill and Garde Manger stations through close. Maintained highest kitchen sanitary standards

Accessed and managed European and Mediterranean Cordex data. Developed Python scripts to extract only data for Israel and the surrounding areas; formatted and isolated relevant data.

Supervised the safety of pool patrons and trained new lifeguards in rescue techniques. Taught group and individual swim lessons. Assessed and tracked progress of students’ skill development.