Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.
Skills
Skilled in Gluten Free, Vegetarian and Vegan cooking technique
Beautiful presentation of food
Strong attention to safe food handling procedures
Effective planner
Experienced catering background
Hospitality and service industry background
Work History
Private Chef, 09/2014
to Current Mrs. Sherry Sharp, and Family – Richmond,
VA
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Verified proper portion sizes and consistently attained high food quality standards.
Developed menus, pricing and special food offerings to increase employer satisfaction.
Instructed staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Actively involved in cost control, sanitation, menu development, private dining and catering.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures.
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Owner/Personal Chef, 01/2012
to 09/2014 Family Thyme – Bethany Beach,
DE
Owned and operated a Personal Chef Business for clients visiting Bethany Beach, DE
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Practiced safe food handling procedures at all times.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions,and temperature control procedures
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Verified proper portion sizes and consistently attained high food quality standards.
Shopped for all food items personally, and used only the freshest organic ingredients.
Cleaned and sanitized the client's kitchen and equipment before leaving.
Chef's Assistant , 09/2012
to 03/2014 The Essential Chef – Lewes,
DE
Worked directly with the Chef, prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Practiced safe food handling procedures at all times.
Comprehensive knowledge of food and catering trends
Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
Education
Associate of Arts: Culinary Arts,
2012 First State Culinary Arts Program - Georgetown,
DE
Culinary Arts Certificate
Coursework in Professional Cooking and Baking
Food Services Technology classes
Job Shadow and Internship - 80 hours
Certified as ServSafe Food Protection Manager
Earned Delaware Alcoholic Beverage Commission Server Training Certificate
