Resume & Qualifications
The Cupping Room (2010- Present)
High volume family style restaurant in SOHO. Prep work included all fresh fruits and vegetables, assorted dressings, baba ganoush, hummus, meat, fish, and poultry fabrication. Line work consisted of all breakfast items including omelettes, cold side sandwiches and salads, charbroiler for burgers, steaks, chicken, etc. And sauté/hot side items including penne vodka and mustard crusted salmon. Also development and preparation of nightly dinner specials.
Dibella’s Catering (2007 – 2010)
Private catering company which provided service to a variety of functions ranging from basic wedding cakes to full buffet lines of over 300 people. Preparation of food to clients’ specifications included shrimp fritters, prosciutto wrapped asparagus, chicken picatta, lasagna, ratatouille, and assorted freshly made desserts. Delivery, set-up and removal was facilitated with company owned or rented equipment.
Wilton Method Instructor (2007 – 2008)
Taught all four levels of the Wilton Method of Cake Decorating at a small locally owned craft store. Techniques included icing and cake preparation, tiered and stacked cakes, and fondant and gum paste. Icing techniques included shell borders, roses, throated flowers, and piped figures. Fondant and gum paste techniques included cake covering, daisies, and carnations.
Sachiko’s Steak House (2006 – 2007)
Small fine dining restaurant specializing in cut to order prime rib and char-broiled rib-eye and filet mignon steaks. Responsibilities included prepping and trimming various meats, line set-up and tear down, and sauces and soups. Prepped all items including fresh vegetables, compound butter, and house seasoning. Additional items included chicken cordon bleu, shrimp tempura, oysters casino, jaeger schnitzel, crab cake, and salmon Wellington.
Big Lick Tropical Grill (2006)
This high volume family style restaurant served a variety of basic pressed and grilled sandwiches including the Cuban, Reuben, Club, etc. A variety of fried items including alligator bites, hand dipped chicken fingers, and wings. Off the char-broiler came sirloins, rib-eyes, and chicken breast. Responsible for prep of various vegetables, shrimp, and meat items and set-up and tear down of line stations.
Boodle’s Family Restaurant
At this medium volume restaurant I was responsible for salads, cold sandwiches, and desserts.
Family restaurant serving breakfast, lunch, and dinner. I prepared various egg dishes, sandwiches, and fried foods.
The Lobster Trap
Fine dining restaurant specialized in seafood. I prepared whole live lobster, and various baked and sautéed dishes.
Andre’s French Bakery
Breakfast and lunch establishment serving omelets, eggs benedict, and other egg dishes, fresh made soups and assorted sandwiches.
Winchell’s Donut House
Baker of all cake and raised donuts