Sous Chef
Resume:
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:
EMAIL:
*********@*****.***
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