-Sole person in network of 41 schools that is responsible for developing and teaching new and revised instructional materials.-Taught the foundations of culinary arts and nutrition to grades 5, 6, 7 and 8.-Demonstrated skills in differentiated instruction through teaching both in-person and remotely to both all students, including those with special needs.-Supervised and coached teachers in school culture, classroom environment and differentiated instruction.-Emphasized… Show more -Sole person in network of 41 schools that is responsible for developing and teaching new and revised instructional materials.-Taught the foundations of culinary arts and nutrition to grades 5, 6, 7 and 8.-Demonstrated skills in differentiated instruction through teaching both in-person and remotely to both all students, including those with special needs.-Supervised and coached teachers in school culture, classroom environment and differentiated instruction.-Emphasized importance of culture and identity through representation in culinary arts. Show less

Worked at two other locations: Woodhaven, NY & Forest Hills, NY

-Responsible for the preparation, cooking and plating of a various dishes for all stations (morning prep, sauté, grill, fry, pasta and pantry)-Primarily prepared, cooked and plated dishes on the sauté and grill stations-Demonstrated the high energy, urgency and consistency needed to work fast-paced stations-Set up and stocked stations with necessary items-Participated in many private dining events in which mass amounts of food-Performed inventory checks and completed daily… Show more -Responsible for the preparation, cooking and plating of a various dishes for all stations (morning prep, sauté, grill, fry, pasta and pantry)-Primarily prepared, cooked and plated dishes on the sauté and grill stations-Demonstrated the high energy, urgency and consistency needed to work fast-paced stations-Set up and stocked stations with necessary items-Participated in many private dining events in which mass amounts of food-Performed inventory checks and completed daily food-storage logs Show less

-Worked sauté and pantry stations within 200-seat fine-dining establishment with expertise in cooking various menu items-Responsible for preparing, cooking, and plating a variety of dishes-Participated in many private dining events in which mass amounts of food developed from the 90% scratch kitchen had to be produced in a fast paced and timely manner-Set up and stocked stations with all necessary items-Performed inventory checks and completed daily food-storage logs

Held position in events center, Wicked Good Bar & Grill and Fred & Steve’s Steakhouse-Prepared food for events at 5,000 guests, maximum capacity-Demonstrated competency in both culinary and baking and pastry arts-Worked fryer, sauté, grill, and “oven” stations-Able to produce consistent and quality dishes in timely manner at peak hours

-Performed daily duties in bakery such as baking and prepping various pastry/dessert items-Assisted in cake decorating according to guest requests for special occasions-Assisted in producing desserts/pastries for events/functions as well as buffets and banquets-Worked Garde Manger station during dinner service which entailed preparing and plating salads, appetizers and desserts

-Responsible for the preparation and execution of dishes for stations such as, fryer, grill, expedition, buffet, and pantry-Set up and stocked stations with all necessary items-Performed inventory checks and completed daily food-storage logs-Effectively managed time to guarantee guest satisfaction and upheld restaurant's efficiency

-Responsible for the preparation, cooking and plating of food for stations such as, fryer and grill-Set up and stocked stations with all necessary items-Performed inventory checks and completed daily food-storage logs-Effectively managed time to guarantee guest satisfaction and upheld restaurant's efficiency

-Sole cook responsible for operating the breakfast line which entailed preparing 100+ omelets to order -Sole cook responsible for preparing, serving and plating hot and cold sandwiches at deli station-Worked stations such as, fryer, grill, expedition, buffet, and pantry