Brooklyn, New York
Combines cooking and catering experience with an academic background in business administration and finance. Brings a solid understanding of New York City food industry and culture. Possesses skills for staff management and training, menu creation, budget control, food safety, and interfacing with clients and chefs for small and large catered events. Very focused and can take control of a kitchen and work well within a team.
Serves as the Deputy Director by managing all activities relating to the Revenue Budget reporting to the Budget Unit under the Financial Management and Administration Division. Prepare and provide accurate, thorough and timely analysis to management on a monthly basis.
Provided leadership to new hires for all processes, tasks, timelines, and fundamentals of the city’s central budgeting system. Increase data accessibility through design and implementation of efficient and user-friendly reporting processes and tools.
Own and operate a part time personal chef and event planning business. Services include personal and business catering events. Assist in menu planning and party organizing. Prepare off site meals for client company meetings, weddings or full events with 500+ people in attendance. Administer all catering functions from conceptualization of menu to implementation of service.
Gained hands on experience in coordinating food orders to support timely and efficient delivery to each table. Monitored and followed recipe and presentation guidelines. Ensured proper food safety and sanitation standards to ensure guest safety.
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.