LA3DAHYIN User

Worked all stations including grill, salad and pizza; planned and executed dishes for the restaurant LANE17 and supported banquet events while managing inventory and mise en place.

Prepared breakfast, bagels, sandwiches and lunch menus, assisted the head chef with daily specials and communicated with guests about dietary issues and allergies.

Worked all kitchen stations, led the kitchen during busy periods, prepped items for subsequent days and managed inventory through labeling and organization.

Prepared banquet and wedding service dishes and worked as line cook at Hamada Restaurant focusing on Japanese cuisine and banquet production.

Assigned to sauté and salad stations and grill, produced specialty burgers and supported multiple on-site restaurants while leading the kitchen as expo when needed.

Worked fry and broiler stations and performed morning prep duties, prepared soups and seafood and supervised fellow J-1 interns on prep and restocking tasks.

Prepared garde manger salads and desserts, cooked daily appetizer features, learned stocks, sauces and executed grill and sauté station tasks including steaks and cioppino.

Rotated through front office, housekeeping, food & beverage and pastry kitchen departments supporting check-in, room service and pastry preparation.

Activities and societies: Active member, officer and working committee of the Students Bartender Organization (SBO); member of Organization of Student Pâtissiers (OSP); participated in Feasibility Study - Food and Beverage Showdown.

Completed a Bachelor of Science in Hospitality and Restaurant Management with involvement in student hospitality organizations and practical training.

Activities and societies: Participated in school activities and co-curricular events related to hospitality and culinary programs.

Completed secondary education at Saint Louis School High School Department prior to tertiary studies.