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

Bachelor of Science, Culinary Arts Management on Honor Role




Event planning, Catering

Excellent Customer 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


Excellent Time Management

Excel, Word, PowerPoint, Publisher

Finance and Accounting

QBR Presentations




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.