Worked As Assistant to Executive Chef in operating 7 restaurants, 4 dormitory and 3 satellite kitchen, kiosks for Academy Of Art University in San Francisco, opened 2 New restaurants, including dealing with state and health departments expansion reviews.

Worked as consultant chef for upscale Retirement Community, in first year with company increased resident satisfaction by 26%, reduced labor costs by 11%, and eliminated both overtime and work related injuries in an account that had and average of 8 per year. Always operated within budget and often times was noted for having best programs and numbers in bay area. Developed a system for client to monitor production waste by area of waster (i.e. overproduction, misappropriation or unused expired product) which helped identify and terminate 3 employees who where criminally stealing from company.2006-2008 Executive Sous Chef TRADER VICSWorked with corporate and local management to ensure all food was made according to specifications. planned and assisted in menu changes corporate restaurant openings and training, executed head chef and Sous position for half of last year. was responsible for all employee coaching, payroll, food cost, and assisted corporate chef with menu specifications.