Kendra M. Fields

562-***-**** cell Clarkston, Ga ac731g@r.postjobfree.com

Summary: Accomplished Chef with strong culinary background in BOH & FOH, high volume, and fine dining experience. Seeking Catering, Sous Chef/Lead Line Cook Position

Skills:

Staff Training/Development

Purchasing;

Menu Preparation

Food Inventory

Baking and Pastry

Special Events Coordination

Quality Assurance

Customer Service

Education:

California Culinary Academy, San Francisco, CA November 2008

Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts

Loara High School, Anaheim, CA Awarded Student of the Year, 2006 GPA 3.1

Professional Experience:

Elinvant Sandy Springs, GA April 2017- Present

Maintaining kitchen sanitation, safety standards and ensuring that all work/storage are clean, free of hazards and properly arranged.

Ensuring a high degree of satisfaction for our residents and community.

Serving high quality of food all day plus baking and pastry for all staff and residents.

Hosting birthdays/parties or events in our community or campus.

College Fresh Athens, Ga August 2015- April 2017

Executive Chef @ Alpha Omicron Pi University of Georgia

Purchase food and supplies from vendors approved by the company and monitor inventory.

Develop menus; Assist kitchen staff with food prep and recipe creation.

Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with the company standards and health code regulations.

Hire, train and supervise kitchen personnel.

Streetzeria (PT) Richmond Beach,WA March 2015- August 2015

Sous Chef/Lead Banquets Chef

Preparing various food items for catering events, parties, birthday’s, setting up and breaking down each event.

Writing new menus/specials of the week, going over new idea’s with Owner.

First United Methodist Church (PT) Seattle, WA March 2014 – August 2015

Lead Catering/Banquets

Organizing and preparing all food products assigned by the Chef

Helping with Share breakfast for our homeless program and other events/parties for the church.

Bon Appetit @ (Google) Seattle, WA January 2014 – July 2015

Baker/Catering/Line Cook/Prep Cook

Preparing Hot/Cold Dishes for more then 1,000 + Googlers and guest

Getting Catering/ Baking pojects done at a fashionable time, plus setting up for events.

McCaw Hall Seattle, WA September 2012 – January 2014

Banquet/Prep Cook

Plan, organize and prepare the production of all food products as assigned by the Executive Chef/Sous Chef while following and maintaining the recipe standards as outlined and in accordance with Savor.

Poppy Seattle, WA September 2012 – September 2013

Line Cook: Pantry/Dessert Station

Responsible for preparing cold food and Dessert dishes in compliance with set instructions/recipes in a busy, commercial kitchen.

Prep Work includes salads, dressing, specialty items; and plating.

University of Southern California (USC) Ronald Tutor Campus Center Los Angeles, CA

Station Chef Traditions Restaurant & Bar August 2011 – May 2012

Culinary Specialist, Lead Moreton Fig, Fine Dining August 2010 - August 2011

Culinary Specialist The Lab Gastro pub February 2009 – July 2010

Prepare and cook complete meals, or specialty foods, such as soups, salads, sauces, vegetables, meat, poultry and seafood dishes.

Instruct apprentices in preparation, cooking, garnishing, and presentation of food;

Assist with menu planning; purchasing and Inventory

Assists the Chef by working in other areas of the kitchen as assigned.

Catered / Private Events

Taste n’ See Catering San Pedro, CA January 2008 – February 2009

Assistant to head chef, prepping food, soup, stock, cold and hot dishes for various types of event held at private yacht club: wedding’s, birthday’s, anniversary’s, and special events.

Assume responsibilities as Head Chef and manage 2 – 3 people when required

The Peppermill Resort Casino Reno, Nevada, August 2007- November 2007

Externship - Completed 12 week externship with concentration on foodservice operations: Skills Focus; Equipment Used and Tasks assigned by the Assistant Executive Chef.

Choice of 10 restaurants – full service, full service multiple shift and full service dinner only. Multi-stations, buffets, bistro style; catering, etc.

Working with various types of hot and cold food: working on knife skills, sautéing, wok cooking; carving, grilling, and preparing dishes with spices and seasoning from other cultures.

Loft 11 Night Club and Restaurant San Francisco, CA January 2007- July 2007

Executive Chef - offering a multi- fusion menu - shopping, inventory/purchasing, menu prep, presentation, delegation and follow through. Catering events. Manage staff of 3 people.

California Culinary Academy Care ‘me Room San Francisco, CA October 2006 – July 2007

Assist in the planning and preparation of hot and cold food in the kitchen: sautéing, roasting; steaming, poaching, etc.

Participate in activities of cooks and other kitchen personnel, engaged in preparing, cooking and baking foods in the following disciplines: Jr. Level Sous chef; First Cook/Garde Manger/Line Cook/Catering Assistant while maintaining proper consistency in food quality and service.

Subway Sandwich Artist, Norwalk, CA September 2005 – August 2006

Performed a variety of duties relating to restaurant-style service including greeting and serving customers, cold & hot food preparation, stocking counters and steam table, and maintaining sanitation standards.

Collected cash, checks, or charge payment from guest. Made change for cash transaction, verified identification for checks and prepared charge vouchers for credit card purchases.

HMS Host John Wayne Airport, Santa Ana, CA May 2005 – August 2005

Food & Beverage Host - Food and Beverage Concessions, Cash Handling, Customer Service Fast food/Full Service. Provide quality service to customers in high-volume, quick service and casual dining establishments. Handle multiple tasks, basic computer and register skills.

Career Accomplishments:

Completed a 4-week program in Culinary Basics I, June 2005 with Chef Eric Jacques Crowley, Santa Monica, CA.

Volunteered for the City of Norwalk Senior Citizen Center - Assist with kitchen and recreational activities.

Catered variety of school events and weddings, i.e. CCA’s version of Iron Chef, Birthday parties, Holiday Events and other various school functions.

Successfully operated and managed privately-owned catering business, Cookie Concoctions & Catering Services, 2010 – May 2012

Volunteered for First United Methodist Church of Seattle – Assist with kitchen and Catering and FOH. Jan 2014 – Present

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