International Culinary Center - New York (ICC)

Assistant Sous Chef

Banquet Sous Chef

Deli worker & Prep Cook

Chef de Partie

Culinary Externship

Pastry Cook

Professional Summary: Experienced restaurant professional with a background spanning front-of-house leadership, service operations, and culinary training. Known for maintaining strong service flow, clear communication between FOH and BOH, and a calm, professional presence during busy services. Brings a deep respect for food, hospitality, and execution, with experience supporting high-volume restaurants and well-run dining rooms. Key Skills: Full-Service Restaurant Operations Front-of-House Leadership & Floor Support Guest Experience & Hospitality Service Flow, Timing, and Pacing FOH–BOH Communication Team Collaboration & Training Support Calm, Professional Guest Recovery

Line Cook

Chef de Cuisine

Manager, Floor Sommelier, Captain

Chef de Tournant

Sous Chef

Sous Chef

Executive Chef

Line Cook

Floor Manager

Bartender

Show Host

AM Production

Pastry Cook

Culinary Director/Executive Chef

Executive Sous Chef