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RESUME

EDUCATION

The Art Institute of California-Sunnyvale • Sunnyvale, CA • April 2011 to December 2015

Bachelor of Science, Culinary Arts Management on Honor Role

 

SKILLS

Event planning, Catering
Excellent Costumer Service
Excellent Knife Skills
ServeSafe Manager’s Certification
Menu Development
Owners Management Suite
Proficient with P.O.S. and Micros
High Volume Production Skills
Costing and Requisitions
Labor Management
Culinary Management
Recipe Development
Nutrition
Excellent Time Management
Excel, Word, PowerPoint, Publisher
Finance and Accounting
QBR Presentations
Billing/Invoicing
FOS Managment

PROFESSIONAL EXPERIENCE

Director of Dining Services
Parkview Christian Retirement Community, Morrison Living• Portland, OR• August 2021 to Present

  • Multi-unit manager of day to day operations between independent living and assisted living

  • Client relations

  • Quarterly breakdown and presenting

  • Assuring costumer satisfaction 

  • Overseeing all dining operations in front and back of house

  • FOS management and ensuring profitability of the account

  • Invoicing and billing

Chef Manager

Cosmopolitan Catering, Eurest • Sunnyvale, CA • November 2017 to Present

  • Multi-unit manager of day to day operations within corporate setting

  • Client relations

  • Quarterly breakdown and presenting

  • Answering customer feedback

  • Quality assurance of all served items

  • Managing a staff of 25 within 6 different cafes

  • Weekly inventory & ordering

  • Compass Owners Management Suite

 

Assistant General Manager

SweetGreen • Mountain View, CA • May 2017 to November 2017

  • Inventory & ordering

  • Opening operations

  • Managing a staff of 15-20 people

  • Assisted various challenged locations with operations bringing them to company standard

  • Working were needed to help push the team to be successful

 

Chef De Partie

Spartan Shops at SJSU • San Jose, CA • February 2016 to May 2017

  • Chef De Partie for the Commons, catering and athletics departments

  • Managing and scheduling over 80 employees

  • Giving weekly health and sanitation inspections in all units around campus

  • Menu planning, standardizing and costing out recipes

  • Hiring and training staff

  • Produced the training program for new staff

  • Teaching culinary workshops on campus 

Kitchen Assistant

Turf Club Catering • Salinas, CA • June 2010 to July 2011     

  • Food prep, waiting on guests, busing and washing dishes.

  • Preparing the food for Berries and Branches which was an all day event.

  • Prepare food for luncheon for 500 hundred and served and bused the tables.

  • Served a plated dinner for 200 guests.