Natasha Boldoe

NATASHA J. BOLDOE

**** ********** *******

Decatur, Georgia 30034

404-***-**** (Cell)

404-***-**** (Other)

HYPERLINK "mailto:*************@*****.***" *************@*****.***

OBJECTIVE

To attain a professional position in the culinary arts industry

SUMMARY OF QUALIFICATIONS

Knowledge of principles in nutrition and food service management; local, state and federal food and health regulations; procedures to the transport of food items, hospitality supervision, management and implementation of meal planning and preparation that includes culinary skills, culinary language, baking and pastry, Garde-Manger, meat fabrication, American Cuisine, European and Asian Cuisines, wine and beverage, food and beverage cost control, and math concepts. Development of specifications for food, food-related supplies and food service equipment; use relevant computer applications; establish priorities; and simultaneously manage multiple tasks. Excellent oral, written, interpersonal communications and customer service skills.

WORK HISTORY

Lead Cook, Sunrise Assisted Senior Living, Decatur, GA

June 2008 – Present

Responsible for the hands-on supervision and activities of a dining service team that included the preparation of normal and special diets for the residents of the facility that included puree, finger foods, thicken liquid, low sodium and diabetic diets in accordance with Sunrise menu programs.  Supervised and performed food inventory and supply budgeting, regulatory compliance and maintained sanitation standards. Additionally responsible for hiring, training, scheduling and supervising the dining service team.

Health Care Cook 1, St. George Village, Roswell, GA

March 2006 – March 2007

Responsible for the food management and preparation for special needs residents of the facility. Duties included managing a staff of four cooks that prepared special diet meals for patients with mechanical soft diets, puree diets, low sodium diets, liquid and diabetic diets; and transportation hot food from one area to another. Supervision also included a three person wait-staff that served food to residents, cleaned and set-up tables, and supported the nursing staff. Additional duties include ordering food, supplies and equipment, and maintaining ServSafe-Nutrition and health. Responsible for training of all assigned staff and performed other duties as assigned.

Natasha J. Boldoe Resume Page 2

Continued:

Line/Prep Cook, HMS Host Marriott – Chili’s Bar & Grill, Atlanta, GA

January 2004 – December 2004

As a line cook at the Atlanta-Hartsfield International Airport, responsible for measuring, mixing, and cooking ingredients according to recipes using a variety of equipment. Was the lead fry and assistant grill cook for the shift. Responsibilities also include cleaning work areas, utensils, dishes, silverware and equipment. Received training as a food expediter and food runner. Trained all new assigned kitchen staff and worked as a hostess on an as needed basis.

EDUCATION/TRAINING

Le Cordon Bleu College of Culinary Arts, Atlanta, GA

Associate Degree, Occupational Science (August 2006)

Culinary Arts Certificate of Completion (August 2006)

ServSafe-Nutrition Certification (August 2005)

Home Study International, Silver Springs, MD

High School Diploma (March 2003)

Blue Ridge Job Corp, Marion, VA

General Equivalency Diploma (March 2003)

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