Hello there, I am known as Margie for short. I have professional backgrounds in business, real estate, investments, accounting, office manangement, taxation, and culinary. I love adventures and am always looking for new challenges. As an individual and a team player, I have an ability to work both independently and within a team. Driven to succeed, I take pride in anything that is placed before me. Last but not least, I have passions for food, animals, interior design, colors, art, and of course, architecture (thanks to my fiancé who specializes in this field)!
Legado Companies, Beverly Hills, CA, US, Staff Accountant
- Maintains general ledgers and financial statements for 50 companies.
- Processes all property taxes, business licenses, and permits.
- Audits monthly invoices and resolves payment issues with Property Management.
- Prepares reports of operating and cash flow budgets for properties.
The Standard Hotels, Los Angeles, CA, US, Line PM Cook, Grill and Pantry
- Cooked meat, sandwich, pasta, and pizza dishes for dinner service, and late night menu items between shifts.
- Designed plating for appetizers, salads, main dishes, and desserts.
- Prepared stations for service shifts (24 hour restaurant).
- Produced dishes for catering and large/corporate party events.
- Assisted other kitchen stations as needed.
Gingergrass, Silver Lake, CA, Expeditor, Lead Line Cook, Wok, Grill, and Pantry
- Cooked and presented meat, seafood, and noodle dishes with the correct amount, doneness, and temperature.
- Plated appetizers, salads, desserts, and rice dishes for dine-in and take out in a fast-paced environment.
- Prepared stations and ensures mise en place for present and subsequent service shifts.
- Supervised and assisted kitchen stations for lunch and dinner service.
Mohawk Bend, Echo Park, CA, Line Cook, Prep Cook, Saucier
- Prepared stations for lunch, dinner, and brunch service.
- Plated dishes as requested with the correct amount, doneness, and temperature.
- Assisted other kitchen stations as needed.
- Maintained food inventory and ordered food ingredients.
- Received orders on a daily basis and corrected order issues.
- Cleaned and cooked ingredients in advance for use in line stations.
- Produced sauces, dressings, stocks, and soups.
Comprehensive Community Health Centers, Glendale, CA, US, Staff Accountant
- Balanced beginning and ending bank accounts daily.
- Reviewed and posted AP batches and paid vendors' invoices weekly.
- Reconciled bank accounts monthly.
- Recorded journal entries.
- Investigated and assisted in annual financial audit for 4 clinics.
Tax Resolution Services, Encino, CA, US, Case Specialist
- Maintained 75-100+ clients (120+ cases), individual and business.
- Executed releases of bank levies and wage garnishments, and maintained collection holds.
- Established Installment Agreements and CNC with IRS and State agencies.
- Negotiated Offers in Compromise with the Internal Revenue Service (i.e. $1,500 on a $85,000 tax liability).
Le Cordon Bleu College of Culinary Arts, Los Angeles, CA, US, Culinary Arts
Diploma in Culinary Arts
University of San Diego, San Diego, CA, US, Masters, Accounting
Corporate Reporting & Financial Management emphasis
University of San Diego, San Diego, CA, US, Bachelors, Accounting
Finance & Real Estate emphasis
Honors - Culinary Arts, Other
Honors for GPA 3.74
Alpha Kappa Psi - Lifetime Membership, Other
Alpha Kappa Psi Business Fraternity, Iota Tau Chapter - Lifetime Membership upon college graduation
