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Culinary Specialist Resume Example

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CULINARY SPECIALIST
Summary

Dynamic Culinary Specialist with more than 16 years of industry experience, recipe development, food styling and food photography. As well as presenting, developing and implementing food programs for major food service providers and institutions, with an emphasis on whole food plant-based.

Skills
  • Strong knowledge of food and the foodservice industry
  • Certified in nutrition/health and the environmental impact of our food system
  • Advanced knowledge of recipe development and testing
  • In depth experience with food photography, food styling and editing
  • Exceptional presentation, collaboration and communication skills
  • Ability to forge strong relationships with clients, customers, vendors and employees
  • Proficient in Microsoft Word, Outlook, Excel, PowerPoint, PhotoShop and Social Media
  • Highly motivated, organized, detail oriented, reliable and trustworthy
Experience
Culinary Specialist04/2018 to 09/2020The Humane Society of the United StatesSacramento, CA
  • Created curricula, scheduled, and conducted plant-based culinary programs for institutional food service providers and food service management companies; nationally and internationally
  • Led plant-based culinary education programs with conducting virtual and hands on workshops and demonstrations
  • Researched and developed recipes, using the Child and and Adult Care Food Program, The National School Nutrition Association as well as The
  • Styled and photographed finished recipes for major foodservice institution
  • Drafted, created and coordinated support materials related to the Food and Nutrition campaign, including the development of training materials, toolkits, and case studies
  • Served as a spokesperson by performing interviews and cooking demos to keep the food and nutrition work front and center within the food industry.
  • Built/fostered relationships by reinforcing trust and respect, and demonstrating high standards of tact, diplomacy and discretion
  • Maintained a high level of confidence, integrity, interpersonal skills. A professional executive presence for effectively interacting with, internal and external sources to the organization, as well as for facilitating meetings and conducting public speaking/presentations
  • Excellent organizational, planning, and time management skills with demonstrated flexibility and the ability to manage multiple and often changing priorities and issues of varying complexity, while meeting time sensitive deadlines and deliverables
  • Ability to work both independently and as an effective team member in a team environment
  • Developed relationships and worked closely with culinary institutions such as The Culinary Institute of America, The School Nutrition Association, School Nutrition Plus and the American Culinary Foundation
Executive Chef07/2014 to 09/2016Courtyard Private SchoolSacramento, California
  • Developed and implemented athriving sustainable food and garden program, including all recipes
  • Applied my knowledge and understanding of food cost management, purchasing, inventory and labor management concepts daily
  • Daily planned, prepared, executed and oversaw the meals for student population and staff of 250, with consideration to allergies, special diets and religious restrictions. Adhering to the National School Nutrition Association requirements.
  • Developed curriculum and training materials to work with students, educating them about all areas regarding a whole food, plant based diet
  • Consistently worked with parents, staff and the community through workshops, cooking classes, volunteering and events
  • Supervised staff members and delivered mentorship to strengthen their kitchen skills.
Chef De Cuisine12/2012 to 07/2014Milestones Child Development CenterSacramento, California
  • Created a whole food, plant based food program for student body of over 100 infants and toddlers
  • Developed, planned and executed, nutritionally sound and appealing menus and recipes while complying with the current licensing requirements for the National Child and Adult Food Program
  • Reconciled daily inventory, menu, food cost, staff attendance, working with Microsoft Outlook, Excel and Social Media
  • Developed and cultivated relationships with parents and their children. Managed directly and resolved immediately any conflicts or unsatisfactory situations with parents, staff, food purveyors, vendors or others
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
Corporate Chef10/2008 to 06/2011Tri-Stone Cinema GroupTemecula, California
  • Created, developed and executed all aspects for large events as well as private parties for celebrities, industry vendors and high valued customers
  • Produced craft services, including recipe development with an emphasis on whole food, plant based offerings
  • Built an infrastructure of relationships with key industry associations and institutions
  • Lead successful group training's, presentations and demonstration's for staff
  • Upheld highest food safety standards in kitchen and trained employees in food preparations for patrons with allergies.
  • Promoted effective working environment by valuing employees and providing positive reinforcement.
Education and Training
Certificate of Culinary Arts2012Le Cordon BleuCalifornia
  • Achieved Certificate, graduated with distinguished honors, GPA 4.0 
Certificate in Plant-Based Nutrition: Nutrition04/2019ECornell UniversityOnline
Activities and Honors

● Le Cordon Bleu, Lead student mentor (09/11 – 06/12)

● Awards Of Excellence in Food Safety (11/2015)

Companies Worked With

Compass Group ($33 Billion)

Morrison Health Care ($20.1 Billion)

Aramark ($9.8 Billion)

Kindercare ($1 Billion)

Bon Appetite Management ($30 Million)

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Resume Overview

Companies Worked For:

  • The Humane Society of the United States
  • Courtyard Private School
  • Milestones Child Development Center
  • Tri-Stone Cinema Group

School Attended

  • Le Cordon Bleu
  • ECornell University

Job Titles Held:

  • Culinary Specialist
  • Executive Chef
  • Chef De Cuisine
  • Corporate Chef

Degrees

  • Certificate of Culinary Arts 2012
    Certificate in Plant-Based Nutrition : Nutrition 04/2019

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