Wayne Rowell
Concord,NH
Summary
Dynamic culinary professional with extensive experience at 99 Restaurant & Pub, excelling in food preparation and quality control. Proven ability to enhance kitchen efficiency and reduce waste through innovative practices. Strong teamwork and communication skills, coupled with expertise in food safety standards, ensure exceptional dining experiences and customer satisfaction.
Overview
30
30
years of professional experience
Work History
Finisher
Mack Molding
08.2022 - 09.2025
- Operated finishing equipment to ensure product quality and consistency.
- Inspected components for defects, ensuring adherence to quality standards.
- Collaborated with team members to streamline finishing processes and reduce waste.
- Trained new employees on operational procedures and safety protocols.
- Maintained accurate records of production output and material usage.
- Implemented process improvements that enhanced efficiency in production lines.
- Conducted routine maintenance on machinery to minimize downtime and ensure reliability.
- Assisted in troubleshooting production issues, contributing to timely resolutions.
- Assisted in training new finishers, ensuring proper understanding of job responsibilities and techniques for optimal performance.
- Maintained a clean work environment, promoting a positive atmosphere conducive to high-quality output.
- Demonstrated strong attention to detail when performing intricate finishing tasks on complex products or designs.
Line Cook
Yannis Too Seafood Restaurant
06.2021 - 08.2022
- Prepared and cooked seafood dishes according to menu specifications and quality standards.
- Maintained cleanliness and organization of kitchen stations to ensure efficient workflow.
- Assisted in training new kitchen staff on cooking techniques and safety protocols.
- Collaborated with front-of-house staff to ensure timely food delivery during peak service hours.
- Monitored inventory levels and communicated needs for restocking ingredients promptly.
- Developed new recipes that enhanced menu offerings while maintaining cost efficiency.
- Implemented food safety practices, reducing waste and improving overall kitchen hygiene.
- Led team in preparing large orders for events, coordinating tasks for streamlined execution.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Led kitchen safety workshop, resulting in zero accidents or injuries for year.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Sourced locally grown produce to support community farmers and improve dish freshness.
- Developed waste reduction program that became model for other restaurants in chain.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
- Improved team morale and productivity through effective communication and collaboration.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Verified proper portion sizes to consistently attain high food quality standards.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed innovative, creative menu items and recipes.
Salad/Dessert Chef
Southside Steakhouse
06.2019 - 01.2020
- Managed daily dessert production, ensuring consistency and quality across all items.
- Trained junior staff on dessert preparation techniques and kitchen safety protocols.
- Implemented quality control measures to uphold high standards in presentation and taste.
- Streamlined dessert preparation processes, resulting in reduced wait times for customers.
- Communicated effectively with front-of-house staff regarding menu updates, allergens, and special requests from customers.
- Conducted regular inventory checks and managed supplies, reducing food waste and cutting costs.
- Created custom desserts for special events such as weddings or parties, exceeding client expectations every time.
- Worked closely with the head chef to continuously improve menu items, maintaining the restaurant''s reputation for high-quality desserts.
- Implemented quality control measures, ensuring consistent taste and presentation of all desserts.
- Constantly refined plating techniques for enhanced visual appeal which led to increased social media attention for the establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Followed food safety standards when handling ingredients.
- Cleaned and maintained kitchen equipment and oven.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Prepared dough for variety of pastries, cakes and breads.
- Prepared frostings and other toppings for cakes and pastries.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Determined baking times for various items.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Cut and shaped dough for pies, rolls and other pastries.
Line Round Cook
99 Restaurants And Pub
01.2019 - 06.2019
- Prepared diverse menu items following established recipes and presentation standards.
- Maintained kitchen cleanliness and adhered to food safety regulations to ensure quality.
- Collaborated with team members to optimize kitchen workflow and efficiency.
- Trained new staff on cooking techniques and proper equipment usage.
- Managed inventory levels, minimizing waste through effective stock rotation practices.
- Developed daily specials based on seasonal ingredients and customer preferences.
- Implemented process improvements that enhanced meal preparation speed and consistency.
- Oversaw kitchen operations during peak hours, ensuring timely service delivery and high-quality dishes.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
- Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
- Introduced waste reduction program, contributing to environmental sustainability efforts.
- Streamlined food preparation process, increasing kitchen productivity.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Developed system for inventory management, reducing waste and cutting costs.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in fast-paced [Type] environment.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Adjusted recipes based on ingredient availability or customer request.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Trained and supervised cooking staff to expertly meet daily needs.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Planned menus for different events, seasons and customer requests.
- Suggested actionable improvements to streamline training procedures.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Round Line Cook
99 Restaurants And Pub
01.2016 - 01.2019
- Prepared and cooked high-quality seafood dishes following restaurant recipes and standards.
- Managed inventory levels, ensuring freshness of ingredients and minimizing waste.
- Collaborated with kitchen staff to maintain smooth operations and timely service delivery.
- Trained new line cooks on cooking techniques and safety protocols to enhance team performance.
- Developed daily specials based on seasonal ingredients, enhancing menu offerings and customer satisfaction.
- Implemented best practices for food safety, maintaining compliance with health regulations in the kitchen.
- Streamlined food preparation processes, improving efficiency during peak service hours.
- Mentored junior cooks, fostering skill development and promoting teamwork within the kitchen environment.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Led kitchen safety workshop, resulting in zero accidents or injuries for year.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Sourced locally grown produce to support community farmers and improve dish freshness.
- Developed waste reduction program that became model for other restaurants in chain.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
- Improved team morale and productivity through effective communication and collaboration.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Verified proper portion sizes to consistently attain high food quality standards.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Developed innovative, creative menu items and recipes.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
High School Diploma -
Winnisquam Regional High School
Tilton, NH06-1987
Skills
- Heavy lifting
- Deadline oriented
- Quality control
- Lean manufacturing processes
- Team development
- Product quality assurance
- Safety regulations compliance
- Proficient with [type] equipment
- Proactive approach
- Equipment troubleshooting
- Blueprint reading
- Finishing chemicals and materials
- Equipment operation
- Material handling
- Safe machine operation
- Positive attitude
- Attention to detail
- Punctual and reliable
- Punctual and dependable
- Strong work ethic
- Following instructions
- Machine operation
- Raw material loading
- Flexible schedule
- Worksite safety
- Production line work
- Teamwork and coordination
- Machinery operation
- Warehouse operations
- Materials inspection
- Workstation equipment monitoring
- Pallet jacks
- Measuring tools
- Machine calibration
- Picking and packing
- Quality inspection
- Palletizing
- Good communication
- Parts assembly
- Health and safety regulations
- Visual inspection
- Material loading and unloading
- Teamwork and communication
- Packing slip verification
- Defects identification
- Reading and determining measurements
- Quality inspections and reporting
- Production operations
- Incident reporting
- Identifying flaws
- Specifications verification
- Parts inspection
- Safety standards compliance
- Component assembly
- Equipment maintenance
- Assembly protocols
- Supply organization
- Production cycling
- Weights and measurements
- Work order review
- Production error correction
- Quality assurance standards
- Staging shipments
- Assembly procedures
- Component installation
- Cycle counts
- Production deadline management
- Checking and gauging
- Preventive Maintenance
- Equipment assembly
- Preparing shipments
- Assembly line operations
- Tool repairs
- Inventory and stocking
- Production documentation
- OSHA guidelines
- Materials assembly
- Monitoring line supplies
- Equipment Repair
- Banding tools operation
- Equipment setup
- Teamwork
- Teamwork and collaboration
- Problem-solving
- Time management
- Hand and power tools
- Problem-solving abilities
- Multitasking
- Punctuality
- Multitasking Abilities
- Highly motivated
- Cleaning and organization
- Professional attitude
- Customer service
- Reliable and trustworthy
- Active listener
- Food preparation
- Food safety knowledge
- Team coordination
- Food safety
- Cleanliness standards
- Kitchen sanitization
- Knife skills
- Kitchen station setup
- Kitchen sanitation
- Following cooking methods
- Deep fryer operation
- Kitchen organization
- Kitchen operations
- Line management
- Grilling techniques
- Ingredient preparation
- Workload management
- Food safety standards
- Server communication
- Meat cutting
- Frying techniques
- Food presentation
- Food allergen safety
- Food plating
- Inventory management
- Prepared foods plating
- Food storage
- Portion control
- Food storage procedures
- Stock rotation
- Crew training
- Menu item memorization
- Portioning
- Back of house operations
- Kitchen equipment management
- Ingredients measuring
- Allergen awareness
- Line station oversight
- Food rotation
- Portion management
- Recipe adherence
- Ingredient inspection
- Plating techniques
- Recipe adaptation
- Food presentation talent
- Ingredient stocking
- Sauce making
- Entree preparation
- Appetizer preparation
- Food spoilage prevention
- Garnishing
- Menu planning
- Supply management
- Sauce preparation
- Head chef collaboration
- Roasting techniques
- Ingredient substitution
- Sautéing techniques
- Stock making
- Recipe creation
- Flambéing expertise
- Vendor liaison
- Team collaboration
- Order accuracy
- Recipe customization
- Workstation cleanliness
- Salad preparation
- Recipe preparation
- Special dietary requirements
- Cutting and slicing techniques
- Contamination control
- Ordering and stocking
- Effective prioritization
- Foodservice sanitation
- Soup preparation
- Grill operation
- Prep work
- Quality assurance and control
- Dish preparation
- Punctual and honest
- Collaboration and teamwork
- Food preparing, plating, and presentation
- Safe food handling
- Food handling
- Sanitization
- Frying
- Cleaning procedures
- Prioritization and organization
- Leadership and decision making
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Finisher
Mack Molding
08.2022 - 09.2025
Line Cook
Yannis Too Seafood Restaurant
06.2021 - 08.2022
Salad/Dessert Chef
Southside Steakhouse
06.2019 - 01.2020
Line Round Cook
99 Restaurants And Pub
01.2019 - 06.2019
Round Line Cook
99 Restaurants And Pub
01.2016 - 01.2019
High School Diploma -
Winnisquam Regional High School