Accomplished an Associates in the Culinary Arts and a dual Bachelors in Culinary Science and Applied Food Studies, graduating cum laude.

Served as a cook serving at the Mosel Hall Dining Facility in Spangdahlem, Germany. Prepared over 300K meals, following Air Force recipes while implementing enhancements to improve flavor and nutrition, enabling the economic feeding of military and civilian personnel on base. Oversaw and accounted for $148K of inventory, as part of a $5M Food Service contract. Provided supervision and quality assurance for the work of 30 independent contractors in the facility. Performed daily updating of POS system, accounting for a changing menu and adjustments to stocked food levels.-Used and programmed the facility POS system on a daily basis.-Provided food for events ranging from Cook Outs to Fine Dining-Maintained ServSafe standards alongside Air Force Food Safety Regulations-Worked shifts at all hours, ranging from 9 to 16 hour days-Dealt directly with customers addressing their issues and concerns.

Worked as 1of 2 Contracting Officer Representatives overseeing the preparation of food by 20 local nationals, ensuring food safety and inventory control. Oversaw the feeding of 600+ service members each meal from over 12 different countries. Conducted daily inspections resulting in the reporting and correction of over 50 discrepancies in a 6 month period. Planned and executed meals for celebrations and moral events, including the Army's 238th birthday, and 4 base wide events. Directly dealt with Public Health officials to ensure compliance to all standards, with 2 discrepancies in a 6 month period.-Overcame cultural and language barriers to ensure customer service and quality of work-Oversaw meal preparation for 45 distinguished visitors and 10 special events, each serving 2.5K attendees -Accounted for food sales valued at over $2.6M -Received and accounted for over $1M in food over the course of 20 deliveries-Worked 12 hour shifts, 6 days a week