Resume

Introduction

After graduating from culinary school, I moved to Brooklyn to pursue the best professional culinary opportunities available. Since then, I’ve worked at the popular temaki bar Nami Nori and the gluten-free, plant-based Upper West Side gastropub Thyme and Tonic. I’m currently bringing my passion for Asian cuisine to work at Bon Appétit Management Company, curating menus and unique dishes daily. I also have experience working in vegetarian, vegan, and gluten-free kitchens and experience cooking for clients with food allergies and dietary restrictions.

Professional Experience

Lead Cook, Bon Appétit Management Company, New York, NY (November 2017 – present) 

  • Curate daily station menu inspired by Asian cuisine
  • Coordinate with head chefs to procure necessary ingredients
  • Prepare meals in accordance with guest needs, including allergies and dietary restrictions
  • Serve front of house and back of house for company catering events
  • Carry out set-up and breakdown for LinkedIn corporate team building events, including a mini-Chopped competition and pasta making class

Line Cook, Nami Nori, New York, NY (March 2020 – June 2023) 

  • Prepared and executed menu items
  • Carried out kitchen opening and closing procedures
  • Maintained kitchen inventory and stock
  • Trained new employees on culinary techniques and line standards
  • Conducted new employee observations
  • Prepared daily family meal

Sauté Cook, Thyme and Tonic (Vegan, GF, Kosher kitchen), New York, NY (September 2020 – January 2021)

  • Prepared and maintained grill, salad, and brunch stations
  • Assisted chefs with preparation and testing of new menu items
  • Prepped for catering events

Line Cook, Belmont Hills Country Club, St. Clairsville, OH  (April 2017 – August 2017)  

  • Created daily specials
  • Managed set-up and breakdown of lines
  • Served as line cook and wait staff for catering and special events

Education and Certification

Associate’s Degree in Applied Science in Culinary Arts, West Virginia Northern  (August 2015 – May 2016)

Skills, Training, and Experience

  • Skilled in vegan and vegetarian cooking
  • Experience managing inventory
  • Trained in tracking food allergens and making allergen ID cards
  • Menu planning and recipe development
  • Grill, fryer, wok and sauté experience