Expedited communication between two kitchens at one time.Managed orders for a separate wing of the restaurant, Bar Notte, along with working for the main wing, Amano Trattoria.Delivered high quality output in both food quality and guest satisfaction.Expanded my culinary knowledge by working with various high level chefs.Clarified and directed duties and expectations to new hires.

Built my culinary skill set by taking direction from team members.Worked my way up from Dish Pit to Chef de Partie in two years.Cultivated a positive relationship between Back of House and Front of House within one summer.Amplified eeciency and output of kitchen staff and influenced a positive work environment in a stressful job.Directed large catering events of more than one hundred guests at a time with help from my team.

Facilitated cooperation between two working kitchens during games and concert events.Merged both kitchens into one team during prep days to maximize eeciency.Accelerated onboarding of new staff at a job with a very high turnover rate.Worked to ensure guest satisfaction and food quality.