Run all aspects of this personal chef & catering business • Menu Design and creation • Inventory procurement and management • Marketing of the business and acquisition of new clientele • Hiring of servers and bartenders as needed for large events such as weddings • Oversee all food production to ensure consistency and to meet our clients’ standards

The mission of Northwestern University's Training Table is to provide world-class performance nutrition expertise and care for the student athletes that result in improved sports performance, decreased illness / injury and long term health. * Responsible for Suites Catering at Ryan Field Football Stadium* Production responsibilities for special events and athletic/university catering needs* Overseeing production at the training table as contracted at the various facilities at NU* Responsibilities for partial P&L* HACCP / Sanitation and cost controls* Inventory management / Ordering / Procurement* Customer service and client relations/satisfaction* Financial skills and overall food service management

Project Manager / Team Leader for PALM Consulting Group

Interviewed and ran the hiring process of to be new employees • Dealt with the many purveyors in establishing the restaurants food ordering and inventory shipments • Set up and schematically placed all equipment in the BOH to ensure efficient work flow • Assisted the Executive Chef in creating and implementing the restaurants menu and pricing strategy • Created worker schedules, & was responsible for the control of labor costs • Invented new concepts and culinary items to roll out to the public for consumptionMariano’s – Chicago IL – Hot Foods Department Night Lead – Nov 2012 – Mar 2013 • Oversaw the operati0on of the Hot foods Department • Dealt with any customer complaint that was presented •Created and made any necessary adjustments to the daily employee lineup (station schedule) •Kept the department in compliance with the Mariano’s & the Roundy’s corporate standards • Made sure all food and employees were in line with all health codes and regulations

Responsible for the daily inventories for the cold food and dessert station.Ensured quality control of prepared food.Monitored and reduced the amount of food waste produced in my department.Trained new employees and worked with intern training.Responsible for maintaining HAACP critical controls.

Created daily sushi specials using local fresh fish and seafood.Managed sushi proteins and other highly perishable food itemsNetworked with local vendors and purveyors to get the best fresh products.Cleaned and fabricated all fish.

Assisted in all aspects of the restaurants functionality.Had creative input in the menu creation and daily / weekly specials.Managed kitchen operations of the restaurantResponsible for planning and execution of the menu

Created dishes that represented the 5 star, 5 diamond attitude of the establishment.Experience in the fast paced, high pressured banquet environment.Maintained equipment in multi-million dollar kitchen