Research Experience I have worked with food inventory systems. I have experience managing and training new staff. I have visited oyster farms in Virginia. I graduated from Colors Culinary Program here in Manhattan. I am a community college student. I have worked with Italian, Cajun, American, Southern cuisines. I have created awareness, attention and sales leads in past companies I have worked for. I have built lasting relationships with different clientele. “The Little Drunken Chef” is the first location I have work with Ambassador/ Promotional responsibilities. My main responsibility was to market and sell their oyster product. I have managed the full service kitchen and raw bar of 8 Chef de Parties, 4 shuckers, 4 dishwashers and 4 porters at most. Created and updated menu items based on market and seasonal demands. I have dealt with multiple vendors to get the best pricing and kept cost for the raw bar as low as possible without sacrificing quality of the product. I have implemented sushi dishes, sea urchin dishes, oyster/clam/muscle/scallop platters, lobster platters, and crab platters for the raw bar and new cultural cuisine for the hotline. I worked with Steaks, Chicken (whole & half), Beef (Burgers, Meatballs, Ragu, etc...), Pork (Whole pig, Pork butt, Pigs feet, etc...). I worked with pastas as well.