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Bachelor of Arts in Culinary Arts
Art Institute of San Antonio

December 2013

Process Improvement Menu Planning Quality Assurance Expense Control Customer
Satisfaction Safety Compliance Training & Development
Problem Resolution Inventory Management Purchasing Coordination
Procurement Operations Management Team Leadership

Sous Chef
The Granary

Trained and directed three member staff responsible for serving an average of 150-250
covers per night under award-winning Chef Tim Rattray.
Help plan evolving menu through different seasonal harvest, incorporating flavors and
ingredients through unique and innovative techniques
Accountable for butchery, meat dry aging. Reduced waste, increased yield and eliminated
spoilage; streamlined practices for maximum efficiency and quality.
Rated Best Restaurant in Texas 2014 by Trip Advisor, named one of the nations best
restaurants 2014 by San Antonio Business Journal, Must-Eat establishment from Texas
Monthly 2014, amongst other acknowledgements.

Grill Cook
The Granary

Oct. 2013 Jan. 2015

San Antonio, Texas

Responsible for the preparing, seasoning and executing dish involving red meat, poultry,
seafood and pork for various types of dishes
Monitor customer specifications while maintaining integrity of recipe and menu
Ensuring proper care with safety practices, including accurate temperatures, handling and
freshness assurance
Implement preventative and general maintenance of grilling equipment, continuous checking
of grilling equipment to ensure order accuracy
Arrange and plate meal components in a aesthetic manner

Grill Cook
EZ Brick Oven & Grill

Jan. 2015 August 2015

San Antonio, Texas

July 2012-January 2013

San Antonio, Texas

Create and prep dough for pizzas, creating a mass variety of dishes from memory
Knowledge of industrial cooking equipment including fryers and brick ovens
Worked primarily on weekends with high traffic, having the responsibility to carry out orders
quickly, calmly, and accurately