profile

Caitlin O'Neill

Skills

Bartending

Customer Service

Recipe Development

Operations Management

Education

University of New Mexico

BBA- cum laude , BBA- cum laude

December 2014 - December 2014

The John Cooper School

May 2010 - May 2010

Experience

Lead Bartender

Radical Eats , Houston, Texas

January 2015 - May 2015

After reading about the vegan fajitas and fresh cucumber margaritas, I knew I had to be a part of the Radical Eats crew. A laid-back environment, we were focused on sustainable buying, promoting a plant-based diet, and creating dishes that were unique to our restaurant. I developed the spring seasonal drink menu, which featured the new crops of strawberries, rare varietal citrus, and herbs, sourcing ingredients from small growers or foraging from urban gardens. Radical Eats closed in late May.

Behind the Bar
Recipe Development
Ordering
Banquet Lead Bartender

Hotel Andaluz , Albuquerque, New Mexico

June 2014 - November 2014

Hotel Anzaluz, consistently rated in the top ten hotels on TripAdvisor, is a major venue for weddings, small banquets, and seasonal parties (Halloween, New Years, etc.) As a banquet bartender, I created specialty drinks for events, working with the head of banquets and event manager. During events, I prepared drinks for parties of 25 to 250 guests, maintaining a bank and performing all of the set-up and tear-down associated with the event. I left the position ahead of my return to Texas after graduation.

Behind the Bar
Recipe Development
Event Planning
Culinary Manager, Pastry Chef

Nu Asia Vegan , Albquerque, New Mexico

March 2014 - June 2014

I joined the Nu Asia team early on, and developed the raw desserts, Indian-style curries, and pickles (kim chee, banchan, seasonal). Outside of the kitchen- I was on the line during dinner service four nights a week- I met with growers in Albuquerque and New Mexico to make sure we always had the best quality fresh tofu, vegetables, and herbs. I left the position due to conflict with my summer school schedule. Nu Asia closed in early 2015.

Recipe Development
Administrative
Preparation

Workplace personality

100+

Company Size

12

Day Length

25+

Team Size

Loud

Noise Level

Formal

Dress Code

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