Lilly Gray Warren Email & Phone Number

United States

Gaston, Oregon

-Assist in organizing weekly beverage orders of wine, beer, sake and non-alcoholicbeverages, which include but are not limited to special orders for customers, eventsand regular stock of the store.-Receive purchase orders, check for quality, quantity, correct vintageswhen applicable and prices.-Sit for daily tastings with staff and distributors to procure new products for thestore.-Organize and set up weekly Saturday tastings and educational classes by pullingcorrect wines needed, appropriate supplies, handouts, polished glassware and foodpreparation.-Successfully executed, as the chef, multiple pop-up dinners for 40 guests thatincluded five courses with corresponding wine pairings.

Gaston, Oregon

-Received grapes for crush/fermentation-Responsible for sanitizing, preparing, and labeling fermentation macrobins.-Assisted in daily wine making tasks including: crush, sorting, pumpovers, barrel downs, brix tests, daily food logs, dry ice applications,organizing of wine making equipment and proper cleaning of tools-Occasionally would help in the garden to harvest fruits and vegetablesfor staff meals-Harvest 2017 was promoted to oversee all individual fermentations,including pump over schedule, fermentation log, feeding and care.-Wax dipping and hand labeling of all magnums and larger format wines

Kinston, North Carolina

• Supervise kitchen staff of sixteen or more employees and ensure proper event coordination, food preparation, kitchen clean-up and proper shut down• Responsible for opening duties of the kitchen, updating daily menu changes, coordinate new dishes and recipes with staff and weekly closing duties of kitchen and/or restaurant • Assistant to Chef Howard at strategy party that took place at Parker and Otis in Durham for the PBS television premier of “A Chef’s Life”, to air in September 2013• Manage kitchen staff by recruiting, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary• Expedite food orders during normal dinner service along with plated parties for separate functions• Prepare and work stations on cooking line that include: garde manger, sauté, plancha, oven and fry• Instruct new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues

Greenville, North Carolina Area

• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs along with wine pairings• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilities• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure the food is prepared and presented in an acceptable manner• Maintain and sustain current and past food, beverage, and equipment inventories• Monitor budges and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted

Greenville, North Carolina Area

• Prepare garde manger and fry stations for daily service and large party functions• Facilitate dessert menu while creating and enhancing plate designs• Check the quality of raw or cooked food products to ensure that standards are met• Inspect supplies, equipment, or work areas to ensure conformance to established standards• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers

Coordinated daily and monthly specialsDeveloped weekly food orders and maintained shipment of productsPrepared menu to assure quality control and minimize wasteKnow how to run kitchen in and out from open to close shiftsTrain new employees to learn how to work as a line cook

Managed the entire bakery section for daily salesExecuted single-handedly baked goods for catering eventsMonitored daily operations concerning bakery section along with lunch specials throughout the dayBaked special order cakes, pastries and sweets for customers

Managed 6 people and oversaw production of high-volume establishmentSpecialized on the sauté line while also having knowledge of all other stations in the back of the houseServed classic dishes from Asia, the Mediterranean and America, prepared to the customers preference at time of ordering

Bachelor Of Science (Bs), Hospitality Management - Food & Beverage

Education record