Katelyn Fischer
Ansonia, CT *****
ac13uo@r.postjobfree.com - 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.
EDUCATION
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
WORK EXPERIENCE
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
Presentation
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
SKILLS
EMT (Less than 1 year), Training (1 year)
ADDITIONAL INFORMATION
Volunteer at Bridgewater Grange 153 2015- present
Training for EMT-B for the State of Connecticut 2016-present