Customer Support Representative

Help manage a cherry farm in California. Responsibilities included Preparing many methods to farm varieties of cherries, operating a tractor and trimming trees. Overseeing the cherry pickers and ensuring all pickers adhere to proper picking methods that don't damage crops. Help with hauling cherries to packaging companies and preparing for open and closing of the season.

Helped Managed restaurant line operation and kitchen. Was tasked with helping with weekly menu specials. Also helped with catering events in house and for pick up.

Assisting in managing the cafeteria kitchen. Upholding health department standards and cleanliness. Providing organic meals and snacks to clients staying in-patient which ranges from 30-40 individuals at snacks for community fridge.

Proactively established and cultivated relationships with wellness-oriented businesses, including spas, health food stores, holistic practitioners, and specialty retailers. Conducted daily outreach via phone and email to identify potential clients, introduce product offerings, and highlight the benefits of CBD solutions tailored to their customer base. Managed a portfolio of up to 50 client accounts, ensuring consistent communication, timely order fulfillment, and customer satisfaction to drive repeat business. Delivered personalized sales strategies to meet client needs, resulting in increased account retention and revenue growth. Maintained an in-depth understanding of the Hemp CBD industry, including product knowledge, market trends, and compliance regulations, to effectively educate and advise clients. Collaborated with internal teams to coordinate marketing initiatives, promotions, and product launches, maximizing client engagement and sales opportunities. Consistently met or exceeded sales targets through disciplined follow-up, relationship-building, and a solutions-oriented approach.

Assisted Executive chef in the Management of entire hotel kitchen operation. Responsibilities ranged from managing the line kitchen operation for hotel restaurant for when guest ordered room service or the bar, to delegating food preparation task from various events the executive chef was task to organize, and also constant inventory checks and helping chef order for the week and cleaning and organizing food storage in freezer and cooler walkins. Lots of experience doing Weddings, corporate parties and various other catering events and actively coordinating with banquet staff in arranging displays and flow of food for all the events. I was in charge of a team of 3-5 cooks. Stepped up as defacto Chef when executive chef went on vacations or was ill.

Responsible for opening and setting up the restaurant and kitchen. Tasks included taking inventory of products and ingredients, restocking items on the line for service, preparation of large batches of soups and maintaining all ingredients.

Controlling and directing the food preparation process and any other relative activities. Constructing and developing menus with new or existing culinary creations ensuring the variety and quality of the servings. Lead the kitchen and expedite orders to keep dishes moving smoothly. Ensure food safety and cleanliness in the kitchen. Monitor and tracking inventory ensuring ingredients and products are available.

Prepared meals for the restaurant, cook to order and assist in catering events. Kitchen maintenance, cleaning, and sanitation. Perform inventory and assist in tracking sales.

Responsible for maintaining ingredients and prep items in stock and fresh on the line. Daily count of hotel guest to ensure that every occupied room received complimentary cookies. Baking breakfast pastries for hotel guests and restaurant or banquet service.

Providing kosher standard seafood under the supervision of a Rabbi. Open market, fill display cases with ice, fresh fish and prepared products. Inventory all products, restocked, ordered products, as necessary and prep products for purchase.

Hired at to uphold kosher standards while operating for the Garde Manger station and all cooking. Responsibilities were spread throughout the kitchen from preparing garnishes and menu components for service, all from scratch.

Responsible for opening up the market, filling display cases with ice, setting up display cases with fresh fish and other prepared products. Taking inventory of all products, restocking all products, ordering more products, and preparing products for purchase.