Creative cooking and plating design. Staff and projects completed utilizing brigade organizing and cost analysis. Personalized Menu development, with wine pairings when requested. Molecular cuisine gastronomist in savory in sweet gastronomy. In-person cooking demos and classes. Personal and private chef catering.

Brand development of recipe for final product with packaging design collaboration and product name, creating and implementing company SOP's, laboratory scheduling and packaging for final sale, managing kitchen staff with compliance of Nevada regulations and sanitation procedures, maintaining laboratory testing of all products prior to sale through the METRC system, Cost budgeting and inventory control management.

First Course chef. Prepare and make daily breakfast and lunch menu items with weekly creative menu specials.

Foraged and prepared farm to table ingredients located within the Willows Inn's headquarters, farm or other parts of the island and sea. Collaboration and execution of revolving prefixed 12- 15 course menu. Fabrication of various native seafood.

Knife skill application and time management, High volume prep cooking and catering, Banquet serving for various shifts.

Sales specialist in ticket and admissions, as well as retail. Management of retail inventory, visual merchandise design, payment transaction accuracy.

Provide precise hairstyling techniques, promote and sale retail product, Upsell tickets with make-up application, wax and nail service add-ons.

Service high profile clients with intricate hairstyling, cutting, coloring techniques, application of special effects and polished makeup, Body painting specialist, coordinator of promotional special events.

Cash handling expertise, food preparation management, Cook and work all positions varied by day to support high volume work environment.

Director of first impressions, Tax appointment secretary and payment processor, and organizing professional for office setting.