ELIZABETH VALENZUELA

***** * *** ****, ********, AZ 85388

ab9mbz@r.postjobfree.com

Executive Assistant/Professional Chef hard working lady with skill set to type, write, and flip an egg Objective is to

find a secure position in the medical field that offers longevity and stability that will provide a positive addition to my

upcoming BA in Psychology.

Achievements

Increased revenue in privately owned restaurant by 25% in less than one month.

Manage family, school, and work juggling multi-tasking mama

Maintaining organization and sense of purpose for everyone that surrounds me

Education

Ashford University, Undergraduate, Dean’s List, 3.55 GPA (graduation date 04/2015) Major is Psychology

Western Culinary Institute, Graduate, Dean’s List, 4.0 GPA (graduated in 2003)

Work Experience

Legal Assistant, The Law Office of James Paul Green, San Francisco, California, October 2011-Present

Manages schedule calendars trials, depositions, appointments etc. filing with courts in San Francisco, San Mateo,

Alameda, Contra Costa, Sonoma and Marin Counties organization in the office make/take phone calls related to

business/client relations word processing, spreadsheets, etc. –inputs time and costs of employees/staff for accounting

and payroll

Manager/Chef, The Inn at Duncans Mills, Duncans Mills, California, October 2011-Present

Manager and Chef for a small family owned Bed and Breakfast at the Russian River. Responsible for

advertising/marketing, press, hospitality, and preparing breakfast and other treats for couples/guests. In charge of all

running of the Inn including housekeeping and guest relations, we do weddings too, and catering

Executive Pastry Chef, Oregon Golf Club, West Linn, Oregon, February 2010-October 2011

Pastry Chef for an American Golf Association venue. Responsibilities include but are not limited to: creation of dessert

menus for dining room on a monthly/quarterly basis, time management, dessert preparation, pantry station (salads,

sandwiches for all functions), dessert preparation for all banquet orders, private orders, inventory, supervision of pantry

staff and assistant pastry chef.

Executive Chef, West Hills Catering, Tigard, Oregon, December 2008-September 2009

Executive chef for a privately owned off site catering company. Worked independently preparing all food items for

buffets and plated menus for events of all types: weddings, corporate events and private parties. Responsibilities

included all food preparation, ordering, supervision of prep cooks, transportation of food items to events, cooking on site

if necessary and ensuring the success of the event. The business was sold to a new owner/chef in September of 2009.

Executive Chef, Centanni Brick Oven Lounge, West Linn, Oregon, February 2008-December 2008

Hired on as Sous Chef in March 2008, promoted to Executive Chef after two weeks. In the first two weeks of my

leadership role, I introduced new items to the menu including specialty desserts which increased revenue by 25%; desserts

increased by 100-150%. Responsibilities included all food preparation, ordering, inventory, management of kitchen staff,

hiring, discipline, firing, scheduling, menu creation, food cost, kitchen labor control.

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