ZAO CATER

For Zao Cater’s high-end culinary events, I stepped in to bridge the gap between back-of-house strategy and live event execution. My role spanned the entire operational pipeline: from initial resource planning and prep scheduling to optimizing the physical kitchen workflow for off-site logistics. On the day of the event, I led live service execution and expediting—managing the kitchen team, ensuring strict quality control under tight timelines, and delivering a seamless, premium dining experience that upheld Zao’s distinct brand standards.