Patrick Kelly

As an on-call employee, I assist in setting up various shows and events in different locations across Southern Connecticut. Responsibilities include assembling staging, moving equipment, and ensuring proper event setup.

I ran the kitchen in a two person operation alongside the owner. I had creative input on the menu, managed food, preparation, open and close the kitchen, and overall all kitchen operations until the store closed due to funding.

At this restaurant, I worked on production throughout the day to prep for night service within the Inn's dining room and their café, "Provisions." I also worked the garde manger station for the Inn's dining section. This role strengthened my time management, multitasking, and high-end cooking techniques.

Worked on production throughout the day to prep for night service. I also worked the garde manger station for the Inn’s dining section. This role refined my skills in time management, multitasking, and high-end cooking strategies

While working in this upscale tavern, I ran garde manger and cross-trained in the wood-fired pizza station. This job introduced me to a fast-paced environment and new cooking techniques. As well as understanding the dynamics of a professional kitchen.

Worked night service on the line, assisted in prep work, and managed tickets for myself and the back-of-house team. This role was my first experience on a line and helped me develop strong organizational skills.

In this position, it was my first job. Some of my responsibilities were prepping dough, pastries, and assisting with various production needs. This job introduced me to baking and reinforced the importance of time management and multitasking.