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Specialty cake decorator and baker. Cakes made to order by appointment only.

Prepared a variety of specialty foods for breakfast, lunch and dinner in a large buffet setting of 18 assorted, live action stations, serving from 2,000 to 5,000 guests daily. Worked directly under the Executive and Assistant Chefs supervising staff, food preparation, cooking, food safety and sanitation, menu standards and general hotel and employment standards set by Chefs and hotel upper management. Also worked with Banquets performing the above functions for plated and buffet settings. Frequently worked solitary stations for carving, ala minute execution of food service and dessert pastry.

Worked hot line on all stations preparing a variety of specialty and high end meals for breakfast, lunch and dinner. Also worked closely with the Executive Chef in banquet set up and execution for specialized events and tournaments, including the Michael Douglas Celebrity Tournament, as well as preparation and service of foods directly on the course via tent set up or special functions directly on the green. Direct supervision of all culinary staff, food safety and sanitation, menu execution and creation, customer consultation for parties and special request items and standards set by the Executive Chef and Director of Golf.

Catering of private functions with set up and preparation of specialty high level and gourmet foods in and around Marin County California. Duties also included set up, delivery, pick-up of orders as well as in-house tastings and food preparation for the Marin Civic Center concession stand.

Prepared a variety of specialty and high end meals for lunch and dinner in a restaurant setting, working primarily on the hot line on all stations as well as in banquets and Room Service. Also directly responsible for preparation and service of employee meals on a daily basis.