Annette Oliveras

Arlington, VA *****

ad2dyx@r.postjobfree.com

+1-202-***-****

I have worked in the kitchens of international law firms, government contractors, elder care facilities, Fortune 500 headquarters, 1st/Business Class Airlines’ Lounges at IAD, women owned independent tea house, conference centers, & a restaurant & catering group in WDC. I have worked with people from all over the world & have stayed in touch with many over the years. I try to learn & teach one thing every day & thanks to my kitchen colleagues & teams I do most weeks! I am also a reflection of my mother as a loyal, responsible, committed, caring & professional team leader. I possess her work ethic, personal values & morals, integrity, love & respect of nature & humanity & pride in my daily work. I have been a volunteer at Our Lady Queen of Peace Catholic Church’s food pantry where we are serving 650 families every week from 190 in early 2020. Proud to manage the Protein Team on weekends & cook Christmas Eve Chili Dinner for the Outreach Group to serve in WDC. I am fluent in English, Spanish & Puerto Rican Spanish with a basic knowledge of most Romance Languages!

References upon request.

Thank you for your time & hope to hear from you soon, Annette Oliveras

Work Experience

Executive Chef

Compass Eurest AMAZON campus - Arlington, VA

June 2023 to August 15th, 2023

• Manage 8 kitchen team members at AMZ16 cafe Aurora

• Responsible for ordering, preparing, batch cooking for AMZ16 cafe in addition to AMZ15, AMZ26 coffee stations’ breakfast & lunch menus daily

• Responsible for maintaining inventory pars

• As Certified Food Manager, provide continuation of food safety points with team, including kitchen, front of house and dishwashing crew at daily Team Huddles

• Cultivate learning & inclusive kitchen environment with one-on-one chats, daily huddles & informal team meetings

• Placed orders in a timely manner

Executive Chef

National Geographic, Sodexo Corporate Dining - Washington, DC June 2022 to June 2023

• Managed minimal kitchen team of 4, later 9,

• Managed NGS’ cafe, cafeteria & catering, quarterly catering & seasonal menus, Australian Embassy catering needs

• Responsible for ordering, preparing, batch cooking and packaging leftovers for FoodRescue US volunteers

• Responsible for maintaining inventory pars

• As Certified Food Manager, provided continuation of food safety points with team, including kitchen, front of house and dishwashing crew at daily Team Huddles

• Cultivated learning & inclusive kitchen environment with one-on-one chats & informal team meetings • Place orders in a timely manner with all vendors via corporate website

• Assessed, evaluatedd & provide feedback to team members on individual job performance & production for annual appraisals

• Maintained temperature logs for equipment

• Responsible for catering holiday events with 350-850 guests with a variety of passed & made in house hors d’oeuvres, elegant plated dinner entrees, desserts & mocktails at different venues within building

• Responsible for quarterly in-house catering services with 200-250 guests with 3 daily services/7-9 consecutive days & closing events with multiple floor celebrations’ menus as set by Embassy Staff. Executive Chef

Haute Catering/Ridgewell's at NEA Building Headquarters & U. S. Dept. of Treasury - Washington, DC July 2019 to June 2022

Manage 10-14 kitchen team, including union members Manage NEA's cafe menus, quarterly catering & seasonal menus, off-site & on-site menus for three separate units Responsible for ordering, preparing, batch cooking and packing items for off-site units' daily catering orders Responsible for maintaining inventory pars

As Certified Food Manager, provide continuation of food safety points with all team, including kitchen, front of house and dishwashing crew

Cultivate learning & inclusive kitchen environment with one-on-one team chats & weekly informal team meetings Place all orders in a timely manner

Attend weekly sector managers' meetings/conference calls, notify team members of catering special requests, special menus, food allergies and other client needs Assess & evaluate team members' job performance & production for annual team members' appraisals Maintain temperature logs for equipment, on-site & off-site catered events food, deliveries Responsible for catering holiday events with 350-850 guests with a variety of passed made in house hors d'oeuvres, elegant dinner entrees, desserts

& mocktails

Responsible for quarterly in-house catering services with 200-250 guests with 3 daily services/7-9 consecutive days

& closing events with multi floors celebrations' menus Catering and Commissary Chef

Tryst Trading Company and Who's Cookin' Corporate Catering - Washington, DC May 2017 to June 2019

Manage 15-20 kitchen team

Manage cyclical / seasonal menus for Who's Cookin' Corporate Catering Create, develop and communicate new seasonal menus for Who's Cookin' four to six times a year Instruct and interpret new menus with kitchen team; add to respective photo and recipe binders Coordinate with sales and special events teams regarding menus, catering, logistics Responsible for ordering, preparing, batch cooking and packing items for six different restaurants as ordered daily Time-stamp, identify, specify and implement correct team training protocols, tracking each prepared item from commissary to restaurant within target time/temperature conventions according to DC Health Department and ServSafe rules and regulations

As Certified Food Manager, provide continuation of food safety points with all team, including kitchen, front of house and dishwashing crew

Place orders, manage stock and inventory

Cultivate learning and inclusive kitchen environment with regular meetings, one-on-one chats and team consultations Identify and facilitate team members' promotions within TTC/WC Attend weekly managers' meetings, notifying team members of catering special requests, food allergies and other client needs

Executive Chef

Compass Group USA

March 2016 to February 2017

Followed Eurest's culinary ideas and promotions regarding menu conception for Café, client meetings, and catering events

Prepared daily specials for Chef's Table Showcase in Café, maintaining all kitchen logs Created menus for special events, holiday parties and in-house catering events Prepared food for all catering events

Maintained proper EHA and LRA procedures, regulations and quality control; asserted EHA and LRA standards with team on daily basis; continued to follow food safety points with team and, when necessary, re-focused individuals on specific points

Managed and maintained up-to-date training of all employees in seasonality cooking, customer service, culinary discipline and overall kitchen responsibilities

Kept inventory within weekly budget (monthly)

Placed orders in a timely manner and according to client's financial requests and budget Upheld a professional and responsible kitchen environment at all times Compass Group USA - Washington, DC

June 2007 to February 2017

Metropolitan Area

Executive Chef

Compass Group USA

March 2015 to March 2016

Managed kitchen and café, serving breakfast and lunch as well as providing for after-hours catering events on premises

Created and managed menus through Webtrition to accommodate client's needs Prepped and cooked daily specials for Chef's Table Showcase in Café Created menus for special events, holiday parties, in-house catering events Placed all orders in a timely manner, stocking deliveries and doing clean up afterwards Input daily invoices; maintained weekly and monthly inventory; closed and communicated financials weekly ina P&L account; maintained weekly budget

Maintained all kitchen logs

Managed and maintained up-to-date training of all employees in seasonality cooking, customer service, culinary discipline and overall kitchen responsibilities

Maintained strong positive relationship with client's representative and Board of Directors assistants. Executive Chef

Compass Group USA

July 2013 to March 2015

Managed kitchen and tray line for three daily meals Created and managed menus through Webtrition to accommodate specific dietary needs Created menus for special events, holiday parties, in-house catering events Responsible for placing all orders in a timely manner, sometimes stocking deliveries and doing clean up afterwards Input daily invoices weekly into eMorrison; maintained bi-monthly inventory, closing and mailing financial package weekly ina P&L account; maintained weekly budget monthly, Maintained all kitchen logs

Managed and maintained up-to-date training of all employees in seasonality cooking, customer service, culinary discipline and overall kitchen responsibilities

Kept in touch via group meetings or individually with residents and family members about individual needs Chef Manager/Sous Chef, Various Units in WDC area

Compass Group USA

February 2013 to June 2013

Assisted in various units' Cafés (Bingham, McCutcheon; Jones, Day; Patton Boggs, etc.) Managed special events such as Partners Annual meetings, as needed Covered for vacationing Executive Chef at Patton Boggs Streamlined Patton Boggs' Café 2 selections at various stations Managed inventory, in-house catering events and monthly plated Partners Meeting. Chef Manager/Sous Chef, Commissary

Compass Group USA

July 2012 to February 2013

Managed kitchen team and revolving menus according to FLIK standards Assisted Chef with inventory, orders, filing, weekly safety points, logs, kitchen team training on monthly menu changes

Drove transport truck with daily food deliveries for both lounges from Tysons Corner's commissary to, within and around Dulles International Airport via security gates for access to kitchens Worked at both airport lounges and assisted with team training on monthly menu changes. Chef Manager (Flik USA)

Compass Group USA

April 2012 to July 2012

Bingham, McCutcheon, Washington, DC; Skadden, Arps, Washington, DC Merck Pharmaceuticals, Elkton, Va

Served as opening chef manager at MITAGS Conference Center and Hotel, Linthicum, MD Chef Manager

Morrison Healthcare USA

August 2011 to April 2012

Managed cyclical menu for 125 residents, three meals per day Updated four-week schedules for ten FOH employees and ten BOH employees Managed tray service for three meal services daily Created menus for special events, holiday parties, in-house catering events, special services, etc. Placed all orders in a timely manner, sometimes stocking deliveries and doing clean up afterwards Input daily invoices weekly into MyFi and maintained monthly inventory Managed and maintained up-to-date training of FOH employees in seasonality cooking, customer service and proper discipline and responsibilities.

Maintained communication with clients via group and individual meetings with residents and their families; met weekly with nursing team for residents' dietary/health updates, meeting with social workers weekly regarding changes in residents' needs

Chef, FLIK

Compass Group USA

October 2009 to August 2011

GOTTLIEB, STEEN, & HAMILTON

Opened new unit along with new kitchen team, integrating core team members already at Cleary Followed FLIK's culinary ideas and promotions regarding menu conception for Café, client meetings, and catering events Prepared food for all catering events

Placed orders in a timely manner and according to client's wishes Maintained proper EHA and LRA procedures, regulations and quality control; asserted EHA and LRA consultants' audit standards with team on daily basis; continued to follow food safety points with team and, when necessary, re-focused individuals on specific points

Kept inventory within weekly budget (monthly)

Assisted FOH/Café Manager

Upheld a professional and responsible kitchen environment at all times Sous Chef, FLIK

Compass Group USA

June 2007 to September 2007

ARPS, SLATE, MEAGHER, & FLOM

Followed FLIK's new management points while continuing all managerial duties as before Expanded breakfast and lunch Café menus as well as larger inventory of food items . Sous Chef

Jackmont Hospitality, Ga

July 1999 to June 2007

ARPS, SLATE, MEAGHER, & FLOM

July 1999 - Started as salad/sandwich maker responsible for all salads, vinaigrettes, and assorted sandwiches for all services in the conference center on a daily basis Wrote all Café menus

Prepared and cooked all items on the menu as well as 40% of the conference center foods Ordered all fruits and vegetables for all services

Translated Chef's instructions to all team on a daily basis, during firm-wide receptions, small dinners and any other service.

Took responsibility for all menus, food ordering, discipline, preparing and cooking of 80% of the café and conference center in absence of Chef.

As certified food manager, provided continuation of food safety points with all team, kitchen, front of the house and dishwashing crew.

Responded to Skadden employees following various specific diets by adding many new dishes to the café menu: low salt, low carbs, low sugars, low fats, etc. Integrated many of these special needs in the monthly café and conference center menus.

Provided after-hours service when needed by the client: breakfasts, dinners, receptions, wedding, theme parties, and ready-made meals for Skadden's vending machines.

Cold side cook

Café Matisse, a French bistro - Washington, DC

April 1999 to July 1999

in charge of salads, desserts, cold appetizers on daily menu Cooked 40% of Sunday brunch and prepared mise en place for cold/dessert station Made five different stocks according to chef's specifications Prepared mise en place for grill and sauté stations Hot side cook

TEAISM - Washington, DC

August 1996 to April 1999

for breakfast and lunch

Worked the tandoori oven, six burners, and two ovens, cooked Pan-Asian meals from a menu that included hot as well as cold options, snacks, Bento boxes, teas, etc. Learned how to make all of the teas carried by the store to very specific instructions, hot or cold. Followed opening procedures; batch cooking, batch baking, tea making, etc.

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