Created and executed savory and dessert menus while being mindful of food costs and seasonality of locally sourced ingredients. Maintained accurate inventory logs while paying close attention to previous year’s sales to optimize profit and minimize waste. Managed staff and maintained professional relationships with food purveyors.

Started a business to cover tuition costs. I baked seasonal macarons using high quality ingredients whileoperating out of a professional kitchen space. Maintained strong customer relationships, produced advertisements, and upheld a positive social media presence.