ALEX HYMAN

• Provided exceptional customer service as a Front of House Intern at Ospi Venice, including taking orders, bussing tables, and running food.
• Executed wine bottle service and more with attention to detail, enhancing the overall dining experience for customers.
• Developed strong communication and multitasking skills while ensuring the highest level of hospitality care for guests

• Helped lead culinary operations for a newly opened smash burger food truck, participating in recipe development and grill station management.
• Engaged with customers to ensure a high-quality dining experience and enhance my front-of-house skills.

• Head culinary lead for Thursday's Opening Cocktails event, serving 300 people.
• In charge of curating and testing a menu consisting of 4 different canapés, serving 2,000 total.

• Operated as a sous-chef for several of Hwoo's private dinner parties which were recorded and posted to his social media pages.
• Ran errands such as picking up menus, caviar, etc.
• Worked closely with Hwoo as we planned the menus for dinners, such as R+Ding new dishes, writing prep lists, etc.

• Prepare dishes in a fast-paced, fine dining environment working with teammates to maintain high customer satisfaction rate.
• Set up workstations with ingredients, utensils and cooking equipment.
• Adhere to high standards of presentation specifications.

• Participate in a school-affiliated selective club that focuses on being active members in our local community.
• Organize fundraising events and raise awareness for important causes.

• Participated in a 64-hour training program in addition to completing dozens of hours of onsite training.
• Answer calls and texts worldwide on Teen Line’s crisis hotline helping teens who are experiencing issues ranging from breakups to suicide ideation.
  

• Worked with a small team to produce innovative breakfast and lunch food at a contemporary farm-to-table cafe.

• Set up workstations with ingredients, utensils and cooking equipment.

• Adhered to high standards of presentation specifications.

• Prepared a variety of menu items from several different stations.

• Founded, led, and executed a school-affiliated club surrounding my interest in culinary arts.
• Held weekly meetings with my peers and organized trips to farmer’s markets.
• Researched techniques, chefs, restaurants, and recipes.