• Responsible for the preparation and production of all produce and garnishes in accordance to seasonal menu • Communicate inventory of produce and specialty products to Executive chef and purchasing manager. • Responsible for accurately communicating orders to line staff as well as assembling and garnishing entrees before they reach the guest. • Helped develop seasonal menu items and overseen the production from start to finish

• Responsible for the organization and communication of inventory with all fish/proteins in walk in cooler • In charge of the daily fabrication of whole fish and meats • Went to sister property in Caribbean and helped train staff as well as develop menu items to reflect locality and seasonal availability • Trained interns, stagiaire’s and line cooks on proper fish and protein procedures/ storage practices

• Managed a staff that produced an average of 91% or better on guest satisfaction surveys. • In charge of filling out daily requisitions, and weekend ordering of Seafood and produce • Creating nightly special as well as development of dinner menu • Responsible for overseeing quality and specifications of all line stations