Echo Splain

• Delivered curated customer experiences using in-depth knowledge of coffee science and origins, brewing methods, and flavor profiles.

• Prepared beverages with precision, maintaining consistency and attention to detail.

• Operated, maintained, and cleaned coffee equipment ensuring optimal performance.

• Educated customers and team members on coffee sourcing, tasting notes, and preparation techniques.

• Monitored inventory, managed supplies, and worked with roasters to maintain product quality and freshness.

• Designed and executed fine dining, multi-course menus, managing all aspects of food preparation, set up, service, and breakdown.

• Promoted scratch cooking with locally sourced ingredients, engaging and educating guests about the culinary process.

Under Original Ownership

• Daily Operations: Oversaw the day-to-day functioning of the coffee shop, opening and closing procedures, inventory management, and ensuring that the café was clean and well-organized.

• Quality Control: Monitored the quality of the coffee being served, ensuring that all drinks met the shop's standards.

• Managed inventory and ordering for coffee, milk, syrups, and other supplies.

• Training: Provided ongoing training to baristas on coffee brewing techniques, customer service, and product knowledge.

• Supervised team in a high-pressure, fine dining environment, ensured seamless kitchen operations and execution of all dishes. Maintained high standards of food quality, presentation, and consistency.

• Worked closely with the executive chef to develop, test, and refine menu items

• Trained all positions, cooking techniques, kitchen safety, and food handling.

• Managed inventory levels, conducted regular stock checks, minimized waste.

• Ensured the kitchen adhered to all health and safety regulations, maintaining rigorous standards of cleanliness and food safety throughout all areas of the kitchen.

• Liaised between the kitchen and front-of-house teams, ensuring clear communication on orders, special requests, and any potential service issues.

Specialized R/V R&D Chef:

• Collaborated with the executive chef and a leading multinational corporation to develop pioneering raw vegan menus.

• Led research and development efforts by integrating advanced molecular gastronomy techniques and food science.

• Prioritized the use of high-quality, ingredients with state-of-the-art equipment to create innovative, health-focused dishes that pushed culinary boundaries

•. Played a vital role in service execution, ensuring that every dish consistently reflected excellence.

Roundsman: Worked and trained various kitchen roles, including Garde Manger, charcuterie, prep cook, and Beni station/brunch cook, as well as line cook positions. Plated and expedited on a French line, ensuring seamless service and high-quality presentation.

• Managed day-to-day FOH operations, oversaw food preparation and service. ensured smooth workflow, customer satisfaction, inventory management, and staff training.
• Maintained positive team environment, encouraged teamwork and respect in accordance with mission.
• Kept to cleanliness standards, prioritizing organization and delegating roles to employees.
• Controlled cash and credit receipts by adhering to cash handling and reconciliation procedures to comply with company policies and procedures.

• Apprenticed under executive and guest chefs, contributing to menu development and R&D for new dishes.

• Trained across kitchen roles, gaining expertise in garde manger, brunch, and line cooking.