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Customer Service Manager

East Hartford, Connecticut, United States
August 31, 2017

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Katelyn Fischer

Ansonia, CT ***** - 1-914-***-****

To obtain a position to utilize my vast culinary knowledge and experience to contribute to quality food preparation and presentation in an organization committed to excellence in catering for high-end weddings, private schools special events, banquets, and production preparation.


Bachelors in Culinary Arts Management in Culinary Arts Management

Culinary Institute of America - Hyde Park, NY

October 2008 to December 2010

Associate in Occupational Studies Culinary Arts Degree in Culinary Arts

The Culinary Institute of America - Hyde Park, NY

October 2005 to August 2007


United Post office

Substitution- RCA - Naugatuck, CT - January 2017 to Present

●Deliver mail to hundreds of families and businesses in a rural area.

●Able to substitute for any the seven rural routes in the office.

●Sort letters, magazines, catalogs, small and large parcels.

●Sell stamps and money orders and insure proper postage on collected mail.

●Met and exceed goals to return collect mail to post office.

The WaterMark at East Hill

Sous chef- Southbury, CT - September 2016 to November 2016

●Asset on mortifying menus, developing

●Developing sanitation schedules, Training

● Follow proper food handling procedures

●Organize walk- In’s and dry storage

●Prep and prepare on the line for al cart menu

Compass Group- EF International Academy

Sous chef- Thornwood, NY - October 2015 to September 2016

●Asset in menu development, inventory, ordering/purchasing, food coast controls, training, sanitation and

Personnel management to include hiring, firing, counseling, coaching and developing

●Produce and execute catering events

● Purchase and manage inventory.

● Roll out new culinary programs in conjunction with Flik marketing and culinary team

● Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and


Sodexo- EF international College Starbucks

Sous chef/Night Supervisor- Tarrytown, NY - September 2015 to September 2015

●Make sure the store runs smoothly, cleanly and meets any budget or sales goals

●Plan and promote the daily schedule of employees

●Maintain client satisfaction at a level that ensures account retention

●Follow proper food handling procedures

The Waterview

Banquet lead cook- Monroe, CT - June 2015 to September 2015

Prepare Daily prep for upcoming weddings on the weekend for up to 800 people

●Responsible to prep hors d' oeuvre and dinner on the day of weddings

●Organize walk – In’s and take inventory

The Garden City Hotel

Banquet lead Cook- Garden City, NY - October 2014 to June 2015

●Organize daily high-end events prep for seat downs and buffets

●Ordering and organizing through inventory/ attending daily meetings for day off and upcoming events

●Train incoming employees and train culinary students

●Responsible for daily preparation and fire of dishes for events, weddings for 500 guests or more

● creating new menu items

Washington Duke Inn and Golf Club

Banquet lead cook- Durham, NC - April 2012 to October 2014

-May 2013 Employee of the month & 2013 Grace Under Pressure Award 4/2012- 10/2014

●Prepare meals for high-end special events, weddings, and banquets for 600 guests or more

●Responsible for daily prep, hors d' oeuvre, lunch or dinner buffets and plated

● Ordering and Checking in Invoices

● Attending faculty meetings for upcoming events with front of the house

Tarrytown House Estate & Conference Center

Line chef / Banquet cook- Tarrytown, NY - June 2010 to April 2012

Prepare meals for simultaneous high-end weddings, banquets and special events for 300 guests or more

●Responsible for daily prep, hot appetizers, lunch and dinner service for CNP's

●Plan menus and create recipes for small private dinner parties

The Terrace Club

Prep Chef/ Fill in Sous chef - Mahopac, NY - May 2009 to November 2009

●Responsible for daily prep, daily inventory, receiving and storage

● opened kitchen, checked in orders, organized mis en place

● Assisted with grade manager/ dessert station

Poughkeepsie Grand Hotel

Grade Manger Sous Chef- Poughkeepsie, NY - April 2008 to November 2008

●Prepared platters for simultaneous weddings and special events of up to 500 guests

●Organized and served banquet salad station and cut wedding cakes

The Culinary Institute of America

Cook/Server- Hyde Park, NY - June 2007 to August 2007

●Worked in the CIA's highly acclaimed award winning restaurants learning Classic French and Italian cuisine cooking techniques and service

●Maintained the highest CIA standards in all food production, presentation and customer service

Citigroup Planning Center

Externship, Round cook- Armonk, NY - July 2006 to November 2006

Rotated through all production and prep stations for high-end corporate dinning venue

●Prepared Japanese and French cuisine, for the company's international CEO's and VIP guests

●Served between 60- 120 covers daily

Dock Side Pub

Round cook- Mahopac, NY - May 2005 to September 2005

●Restocked all the food that was needed

●Prepared Irish pub style food for 50-60 tables a night


EMT (Less than 1 year), Training (1 year)


Volunteer at Bridgewater Grange 153 2015- present

Training for EMT-B for the State of Connecticut 2016-present

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