PROFILE

Professional Chef that has relocated from the Washington D.C. metropolitan area. I had been working with veterans and first responders in a non-profit community.

CONTACT

PHONE:

702-***-****

EMAIL:

ad43k0@r.postjobfree.com

SKILLS

Management

Menu Costing

Menu Development

Event Planning

Customer Service

Team Building

LISA CEDERLE

CHEF

EDUCATION

International School of Arts

2010-2012

Obtained an Associates in Culinary Arts with a 3.8 GPA

Institute of Integrated Nutrition

2012-2014

Certified Health Coach, studied nutrition, food and wellness

Certificates

ServSafe Food Protection Manager

ServSafe Food Allergens

Institute of Integrated Nutrition Whole-Person Health

Institute of Integrated Nutrition Detox Your Life

WORK EXPERIENCE

Boulder Crest Foundation, Culinary Specialist

June 2018 – December 8, 2023

Directed kitchen operations for a nonprofit organization supporting Military Veterans and First Responders

Developed seasonal menus using farm to table principles and tailored to individual participants dietary needs

Cultivated a dedicated staff of 612 volunteers who donated 1,643 of manhours yearly to prepare three meals per day for program participants and staff

Prepared kitchen production spreadsheets for each meal

Managed $43,000 annual budget; ordered and purchased all kitchen supplies; captured menu costs for future budget planning

Falcon’s Landing, Assistant Pastry Chef

July 2012 – June 2018

Assisted in making daily desserts in an upscale retirement community for military officers with a population of over 350 residence

Made weekly Parkerhouse rolls every Friday

Prepared detailed desserts for annual balls to include Airforce, Navy, Army and Marines

Prepped and made daily entrées and side dishes

Prepared all ingredients and salads at Garde Manager station

Prepared meals for special dietary needs to include rough chop and pureed

Contact this candidate