Built an event planning, catering, and personal chef business from the ground up. Prepares customized menus, provides delivery services, and coordinates logistics from initial concept to execution for large-scale events with 500+ attendees Works closely with vendors and business associates, and enthusiastically engages with customers to ensure optimal dining experiences.
Provided culinary instruction to students ages 8-14, including classic culinary techniques, healthy cuisine preparation, food safety and sanitation skills. Provided feedback and encouraged students to experiment with spices and flavors to stimulate creativity and develop palates. Designed recipes, sourced and prepared ingredients, and maintained cleanliness of kitchen and food storage areas.
Balanced excellent cooking skills, analytical decision-making, and managerial leadership abilities to create and implement culinary structure and standards for brewery tasting room. Directed all aspects of commissary production, safety, sanitation, event execution, and quality assurance. Managed food sourcing, seasonal menu creation, food prep, storage, cooking, and presentation.
Directed planning and execution of all revenue budget program initiatives, providing oversight on budget administration and revenue disbursement activities. Prepared and submitted comprehensive analytical report for senior leadership review. Provided training and daily direction to staff, monitoring and adjusting workflows to drive efficiency and accuracy. Provided resolution to escalated issues.
Selected to train and mentor new hires in proper protocols, tasks, and timelines of city central budgeting system. Built reputation as a trusted advisor on a broad range of budgeting and reporting activities. Conducted individual and group coaching with staff to improve individual skills. Provided critical analysis on spending plans, variance, and surplus requirements.
Gained valuable industry experience in preparing and delivering a high volume of top-quality food orders, working efficiently and calmly while keeping up pace within extremely high-pressure environments.
Changing menu concept ideation and execution for pop-up outdoor restaurant at Brooklyn's infamous Mister Sunday dance party. Led rotating team of 5-6 trained and untrained hospitality staff to serve hundreds weekly for duration of summer season.
Worked the line with curated Mile End team for a special one-night only event celebrating some of Brooklyn's most cutting edge chefs (Umi Nom, Meat Hook, Thistle Hill Tavern, etc); part of the Greens series of events at the Beard House, which are geared toward 21-40 something food enthusiasts.
Served hundreds weekly based on Mile End Jewish cuisine to hundreds of hungry party goers.