I work as a cook for a tech company, specializing in Asian cuisine. Responsibilities include the creation and execution of nutritionally balanced composed dishes using high quality ingredients that are seasonal and sustainable. I work with an amazing team comprised of talented individuals in order to produce the best meals for the employees of the company.

Banquet; /Garde Manger: My experience at the Hilton was fulfilling as I have been learned how to prepare food for large quantities of clients. My responsibilities included the following:Time management in order to deliver food ordered by the client in a timely mannerUpholding a high standard in regards to presentation and quality of the food being preparedObserving strict health and sanitation standards to ensure the prevention of food borne illnessConducting myself as a professional in a corporate environmentKeeping up with the latest food trends so that I can contribute to the overall satisfaction of the Hilton’s clients PREP KITCHEN / WHISKNLADLE HOSPITALITY Del Mar, CA– Line Cook; Line Cook: My experience working for Prep Kitchen was very much enjoyed as it gave me a chance to work with fresh, local, organic food, all of which was prepared from scratch. Whisknladle, which is the parent restaurant/company of Prep Kitchen, is well known in the San Diego area for having skillfully crafted food on top of the fact that it is still a corporate kitchen. I became familiarized with corporate kitchens by learning the importance of using proper portion controlling as well as following the recipes set forth by the company

/SERVER: Working experience was well rounded as duties performed ranged from server, cashier (light accounting at the end of the day), FOH trainer, to sushi/roll chef. The restaurant is very small but high in demand with an extremely high volume of customers. Responsible for taking care of customers during heavy restaurant traffic and ensuring that overall satisfaction in food quality and service is received consistently.Responsible for supervising new employees and trained them with the proper restaurant procedures and guidelines.Learned the various aspects of fish sustainability and taught how to make and prepare several authentic Japanese cuisine offerings at the restaurant. With the growing popularity of the restaurant within the community and its neighboring cities, we were able to handle the high customer demand by creating new procedures and opening up a better communication system between the kitchen and the dining room to ensure that customers receive an exemplary restaurant experience

/SALES ASSOCIATE: Assisted the owners with making home style made jams using seasonal fruits from local farms. Helped with selling jams at the local farmers market. Interacted with local farmers to maintain business relationships with Jackie’s Jams.Learned the techniques in order to make jam in high volume from scratch, using farm fresh fruits and vegetables.Understood and gained extensive knowledge of organic fruits being offered by local farms and established a relationship with the farmers providing material. Created a “co-op” like method of using the local farm’s harvest and making them into jams for them to sell during the farmer’s market to promote local farms and Jackie’s Jams.Learned the business by having a small booth at the farmers market outside of its usual marketplace

EVENTS CHEF: Completely responsible for ensuring that all menu items ordered by the clients are properly prepared and presented for the catering event. Accountable for picking up all menu items and entire kitchen set-up from the work site to bring to the client site. Headed the kitchen staff by delegating stations and worked with the event supervisors to ensure that all menu items are prepared and cooked when scheduled. In-charge of returning all items after the event and tracked all inventory at the end of each catering event.Learned how to supervise a kitchen crew while instilling a team effort environment to get the job done.Attained experience interacting and working in front of clients while maintaining the professional standards outlined by the company

Worked in the kitchen at different stations. Held the responsibility of a grill cook, prep cook and garde manger.Developed skills working with hand crafted organic farm to table cuisineGained knowledge from suppliers that practice good animal husbandry and sustainable farming systems

COMMIS/; : Study abroad internship in which I worked under the direct supervision of Head Chef Harald Kammemeir. Operated in a variety of stations including pantry, sauté, baking and pastry, garde manger as well as having done a large amount of prep work.Sharpened my cooking techniques and basic knife skills taught during culinary school. Familiarized with the basic kitchen hotel operations to banquets and practiced standard sanitation and safety in the kitchen

SERVER: Basic server duties including mise en place, running food, taking orders from customers, making sure that customers are provided a pleasant experience at the restaurant. Practiced strict observation of sanitation and safety guidelines

PANTRY; : Started as a dishwasher and later promoted to a Pantry Chef/Garde Manger. Duties included preparation of appetizers, salads and desserts; production and plating through dinner service.