Michael C. Lambert
*** *** *****, ***** **********, NJ 07080
Objective
To secure a Chef Instructor/Online Instructor, where I may offer my learned skills and theories in an online course in order to promote the curriculum through my devotion to the Culinary Arts
Education
2008-2010 Thomas Edison State College, Trenton, New Jersey
Master’s Degree in Liberal Arts Studies
Online teaching
2000 – 2005 Long Beach State, Long Beach, California
Bachelor’s Degree in Occupational Studies/Nutrition: Curriculum Development, transitional Teaching, Writing Grants, Cognitive Theories, Food Science, with an emphasis on Nutritional Testing, Product Development, and Business/Financial Planning
1999 – 2001 American Baking Institute, Manhattan, Kansas
Certificates in Food Science and Sanitation/Hygiene
1996 Saddleback College, Mission Viejo, California
Associates Degree in Nutrition and Business Management
1990 Graduate of Culinary Institute of America, Hyde Park, New York
AOS Degree in Baking and Pastry Arts/Culinary Arts
Experience
1/08 – Present Bergen Community College, Paramus, New Jersey
Professor
Duties include teaching classes for the following courses:
• International Cuisines
• Advanced Baking
• Beginning Baking
• Restaurant Management (Excel spreadsheets, PowerPoint presentations)
• Facility management
• Nutrition classes
2005- 4/07 Claretian Retreat Center, Los Angeles, California
Personal Chef
Duties included:
Working with international cuisines for a community of priest and brothers, weekend banquets for religious retreats supervising employees, facilitating the operation procedure, and formulation of food items
2003 – 2005 Catering/Consulting for start-up Restaurants/Bakeries
Duties included:
• Maintaining financial records
• Menu development for restaurants including costing of recipes
• Catering for corporate events and consulting on start-up bakeries
• Overall Facilities/HR Management
• Public Relations through media content
2003 – 2005 Pacific Palms Resort, City of Industry, California
Pastry Chef
Duties included:
• Prepare and manage employees in the design of desserts for restaurants, banquets, and special functions
3/2000 – 7/01 Orange County ROP, Fullerton, California
Pastry Chef/Culinary Chef Instructor
Duties included:
• Taught classes in cooking, baking, and restaurant management
• Counseled students on their performance skills
• Reconciled problems pertaining to the educational environment
3/99 – 7/2000 City of Irvine Senior Center, Irvine, California
Assistant Nutrition Manager
Duties included:
• Acted as Nutrition Chef Supervisor for the city-run Senior Center
• Secured catering events for the opening ceremonies for the City of Irvine
1997 – 1999 Marie Callenders Bakery Division, Carona, California
Research and Development/Quality Assurance
Duties included:
• Performed analytical tests on such items as pie filling and ready-to-eat foods
• Maintained record keeping for retail/wholesale operations
1993 – 1997 La Dolce Vita Restaurant and Wholesale Bakery, Carona Del Mar, California
Co-Owner/Operator
Duties included:
• Day-to-day operations
• Worked with vendors and logistics utilizing marketing skills to enhance the companies’ personal profile
• Coached employees on their performance skills
Professional Organizations: Proficiency Tasks Involvements:
American Culinary Federation PC Computer Skills
Retail Bakers Association Financial Planning
Research Chefs Association Human Resources Management
Customer/Employee Interpersonal