Description :

1. Cooked the techniques and redefine them in presentation with modern techniques.
2. Cuisine with instruction of history and introduction to modern concepts in menu items, alongside their nutritional values.
3. Illustrated the use of whole animals while implementing various modern techniques.
4. Purchased Instructor of the fundamentals of the financial management of a restaurant operation.
5. Utilized the basic financial reporting structure as a template in various operations.
6. Educated students in the structuring and implementation of a budget in the startup phase of the operation.
7. Illustrated the importance of economics when forecasting sales.
8. Explained the techniques involved in the management of labor, food, beverage, and operational costs.

Experience

7-10 Years

Level

Management

Education

Business Administration

Description :

1. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
2. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating.
3. Verified proper portion sizes and consistently attained high food quality standards.
4. Maintained updated knowledge of local competition and restaurant industry trends.
5. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
6. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.
7. Ensured all staff understood the expectations and parameters of kitchen goals and daily kitchen work.
8. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

Experience

10+ Years

Level

Senior

Education

Associate Of Arts

Description :

1. Provided culinary instruction for Associate of Applied Science and Hospitality programs at highly accredited culinary and hospitality schools.
2. Taught include quantity foods production, purchasing/inventory management, menu planning, restaurant cost control, and sustainability.
3. Adept in the cooking lab, production, and lecture environments. Serve on Student Retention, Procurement, and Green committees.
4. Prepared culinary and hospitality students to be profitable, effective foodservice leaders and entrepreneurs.
5. Taught quantity food production in the school's Cafe du Jour serving guests/meal.
6. Wrote and develop courses for on-ground, online, and hybrid environments.
7. Instructed the Catherine Brandel Fellowship from Women Chefs.

Experience

10+ Years

Level

Senior

Education

Diploma

Description :

1. Taught recreational cooking courses within diverse settings including public classes, private events, and team-building exercises.
2. Demonstrated step-by-step cooking techniques to both novice and advanced cooks, connecting students to complex information through hands-on engagement.
3. Oversaw the flow and mood of groups and manages class timeframe while students learn and socialize.
4. Garnered positive social media reactions from students, particularly on Yelp.
5. Led assistant and fellow chefs through events and classes.
6. Established the flow of short- and long-term classes with professional and non-professional groups.
7. Cooked and its importance, but also that they had an experience that was strong in hospitality.

Experience

10+ Years

Level

Senior

Education

A.A.S

Description :

1. Required vast knowledge in all topics involved, the ability to lead students of the different back round, age.
2. Accredited by the ACCSCT and licensed by the Department of Education.
3. Self-created, hands-on courses consisting of one to five sessions.
4. Recreational students vary from novices to true foodies, some time in the same class.
5. Covered all from basic techniques to full menu cooking.
6. Implemented high standard work values in a respectful manner.
7. Hosted corporations or individuals that hold parties to entertain clients or facilitate internal team building.

Experience

7-10 Years

Level

Management

Education

Diploma In Art

Description :

1. Responsible for teaching ServSafe, sanitation, nutrition, culinary skills and etc.
2. Post-secondary students wished to pursue a career as a culinary chef.
3. Worked with a diverse array of students with varying educational backgrounds remaining cognizant of student cultural needs.
4. Organized student curriculum with other instructors.
5. Originated action to improve existing conditions and processes; using appropriate methods to identify opportunities, implement solutions, and measure impact.
6. Industry connections to promoted service-learning, cooperative education, and work-based learning opportunities for the students.
7. Taught incoming Culinary Students Serve Safe processes and guidelines.
8. Prepared students to take their Serve Safe Exam by a week of the phase.

Experience

5-7 Years

Level

Executive

Education

Management

Description :

1. Taught the curriculum to Academy students and Practicals in Lab kitchens.
2. Established objectives in cost, client service & satisfaction, food quality, scheduling, hygiene & sanitation.
3. Standardized recipes and maintaining Logs. Controlling food cost, working with the inventory system.
4. Worked with a full understanding of the federal, state, county and municipal regulations that pertain to health, safety, and labor requirements.
5. Purchased the highest quality goods in a timely manner and at an optimum price.
6. Researched potential purveyors and check for the difference in product quality and pricing.
7. Monitored shipments to ensure that goods come in on time, and in the event of problems trace shipments and follow up undelivered goods.

Experience

5-7 Years

Level

Executive

Education

Professional Program

Description :

1. Planned and implemented curriculum and educational programs for students within the program.
2. Communicated class content to students so that learning occurred, skills are developed, and students are motivated to learn and achieve their educational objectives.
3. Worked effectively with Culinary Program Director, other Instructors and diverse populations.
4. Implemented effective teaching methods, curriculum, and education programs.
5. Evaluated academic and/or vocational education criteria.
6. Applied relevant current education methodologies and techniques.
7. Gathered data, compile information, and prepare reports; including mid-term and final grades.

Experience

2-5 Years

Level

Junior

Education

Culinary Teaching

Description :

1. Advanced Baking Series, Ran the Professional Baking series of twelve classes.
2. Taught kids cooking classes for birthday parties, team events, Kids Summer Cooking Camps.
3. Assisted in teaching adult wine pairing classes, community supper classes and professional chef series of classes.
4. InstructED classes As well as other smaller series of cake and dessert classes.
5. Taught all aspects of the culinary field including baking, Garde manger, soups, appetizers, entrees, menu-planning, butchering, and ice carving.
6. Wrote and conducted extensive research for daily lesson plans.
7. Catered special events at the school including ice carving demonstrations.

Experience

7-10 Years

Level

Management

Education

Diploma

Description :

1. Purchased adequate quantities of restaurant and lab items.
2. Calculated inventory and worked within budget for food, beverage, and miscellaneous supplies.
3. Taught menu design, wine, supervision, and management as well as restaurant development and lab instructional duties.
4. Wrote curriculum proposal for AAS degree for Culinary Arts and Baking and Pastry plus three certificate management programs.
5. scheduled and adequated staffing levels, all in accordance with ACF accreditation standards.
6. Development of learning outcomes for each of the programs.
7. Actively participated in ongoing customer service programs to build sales and rapport in the community.

Experience

5-7 Years

Level

Executive

Education

Bachelor Of Science

Description :

1. Created curriculum, lesson plans for culinary and food service skills.
2. Meated fabrication, dressings, cooking techniques and more.
3. Managed students in a fully operational restaurant.
4. Ensured serve safe, recipes standards, plate presentation, and quality to include cost control.
5. Little to no kitchen knowledge and leave able to work many kitchen positions.
6. Job placement and character of students after graduation are Favorite accomplishments.
7. Turned into a well ordered and respectful establishment.

Experience

7-10 Years

Level

Management

Education

GED