Sous Chef for small French Bistro owned by French Master Chef Olivier DeSaintMartin (MCF). Started as Pantry cook in October 2016, and took over as Sous Chef early summer of 2017. Duties include food prep & cooking / ordering / inventory / menu development / equipment maintenance / and training of students on both pantry and hot line / additional responsibilities as needed.
Prep / catering cook for premier business club. Responsibilities included prepping ingredients and preparing food according to provided recipes for both a la carte restaurant and catered events ranging from 15 - 500 people.
Line cook for high volume diner / bar / music venue in Philadelphia, PA. Responsible for light food prep and hot line production during busy dinner/late night service.