As the order writer for the prepared foods department, I oversaw all aspects of inventory and purchasing. I was also in charge of making sure BOH was within the standards of Wholefoods market and making sure we were compliant with state regulation. Working and going to school Full-Time.

Managed a team of 80 employees. Maintained high food quality standards by checking delivery contents to verify product quality and quantity. Oversaw business operations, inventory control, and customer service for restaurant. Verified compliance in preparation of menu items and customer special request. Developed kitchen through training, disciplinary action and performance reviews. Worked with Recruiting teams and HR to accomplish hiring objectives. Conducted interviews and onboarding for new employees.

Disney Springs

Managed over 50 employees. Ensuring that all food meets the highest quality standards and is served on time. Planning the menu and designing the plating presentation for each dish. Coordinating kitchen staff, and assisting them as required. Hiring and training staff to prepare and cook all the menu items. Stocktaking ingredients and equipment, and placing orders as needed. Enforcing best practices for safety and sanitation in the kitchen. Creating new recipes to regularly update the menu. Keeping track of new trends in the industry. Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

I started working as a saucier preparing sauce for various outlets and main production kitchen while going to school. Maintained menus and food quality up to company standards. Constantly thrived to upgrade the food Quality and presentation and establish the necessary controls that would assure a high level of quality and consistency. Checked cleanliness and proper storage of food and equipment in all areas of food production. Made sure the Chief Baker is informed of any changes. Checked proper storing of all equipment pertaining to his field of responsibility. Tasted all foods on a daily basis and make necessary changes  Worked under Michelin Star Chef Gregory Pugin Promoted to Seus Chef Promoted to Chef de Partie at Palm D’Or Restaurant Promoted to Chef de Cuisine at 19th Hole Restaurant