Objective
Possessing an extremely positive attitude, team focused mentality and willingness to do whatever it takes to get the job done makes what I do so satisfying. Am able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; am a clear thinker, remaining calm and resolving problems using good judgment and follow directions thoroughly. All of this will make me a valuable contribution to an establishment where my excellent communication skills, passion for food and culinary skills will be challenged and enhanced.
Experience
Cook Norwegian Cruise Line, America, December 2011 -Present
Primary Duties include preparing breakfast,. lunch and dinner for 950 employees. Ensure that all food is freshly prepared and is of the highest quality. Strictly adhere to all recipes, methods and instructions from supervisor. Maintain an organized and efficient flow ofproduction, with regards to changes in forecasts and menus. Responsible for mise-en-place, and food service for station. Consistently check temperatures in foods and follow proper procedures in regards to chilling, re-heating, and holding food. Report waste to supervisors on a daily basis. Check station upon arrival to determine status of outstanding safety or equipment issues. Check station prior to departure each day to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling. Maintain USPHIFDA standards for station. Secondary duties include being an evacuation station team leader. In the event of an emergency, I am to ensure that my team is accounted for.
Catering Food Service Worker III Stanford Dining, April 2008 -October 2011
Duties include preparing dishes for various events, including the following; graduation celebrations, dinners for the various sports teams, dinners at the provosts and president's home, preparing breakfast, lunch and dinners for a host ofconferences, back to school dinners -preparing and serving buffets for all the home games for the football season. Oversaw distribution of assignments to all temporary employees and directed and supervised them as needed. It was exciting being part ofa team to inaugurate the newst cafe / kitchen on campus. Organizing, ordering food, kitchen supplies -from ground zero.
Supervised and managed the preparation, portioning, garnishing and storage of all food items. Estimated food consumption and purchases.
Caterer Paula LeDuc Fine Catering, August 2007 -March 2010
While working alongside a well-known caterer to produce feasts for weddings, business conferences, and other special events, my duties included, but were not limited to, setting up,and breaking down the off-site kitchens and preparing, cooking and plating food. These special functions for a very diverse clientele were often times held in private homes throughout Atherton, Hillsborough, Woodside, Napa Valley and San Francisco.
Personal Chef / Caterer A Catered Affare, August 2007 -December 2011
I began my working relationship with this active family by discussing needs, wants and expectations. From there, I drew up a suitable dining plan and established guidelines for dining events as well as daily meals. My services include shopping, preparing meals ofall sizes, cleaning up the kitchen and maintaining an inventory of staples and gourmet groceries.
Executive Chef Westmont Retirement Center, March 2007 -August 2007
As the executive chef for a retirement home of 140 residents, my duties included planning and revising menus and recipes. Managed ordering, receiving, inspecting and storing food and supplies. Assigned duties to and supervised cooks and food service personnel. Coordinated the preparation, cooking and service ofmeals on schedule. Prepared and cooked complex menu items. Prepared cost reports and food budgets. Implemented and maintained cooking and food service procedures. Purchased all inventory.
Education
The Professional Culinary Institute, Campbell, CA .:. September 2005 March 2006
Course: Women's Initiative For Self -Employment .:. January 2008 -April 2008
Certification
Skils
STCW95