Executive Chef Sous

Carol Ann Kroehler

502-***-**** ***********@***.***

Experience:

Current: Private Executive Chef: NonDisclosure August 2017-Current --All culinary and inventory responsibilities for a large family with multiple properties.

Sodexo at Texas Christian University, Executive Chef - Fort Worth, TX August 2014-August 2017 Catering Department: Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel for a large account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. Chooses menu items which are in accordance with clientele’s budgets, as well as, meets company standards. Works closely with Catering Managers to ensure quality and overall top performance for special events. Oversees kitchen brigade with training, scheduling, and payroll. Provides meals for Athletic Department, Private Chef for the University Chancellor, and Host site for the Sodexo Global Chef Program

LightCatcher Winery FOH Manager- Lakeside, TX 2013-2014 Opening retail boutique and restaurant, providing degustations for clients, organizing and executing monthly wine club, payroll for all employees, wedding and event planning, support host and server for dining room and restaurant. Sommelier Training. Bottling and labeling new vintages. Assisting owners with everyday operations.

Nick and Sam’s Steakhouse Executive Pastry Chef - Dallas, TX 2012-2013 Responsible for production of dessert menus. Creating new menu items and revolving specials for multiple locations. Executing the production of breakfast pastries/breads, specialty ice creams, and large cakes. Organizing and costing dessert production.

Sky Creek Grill/Ranch, TX Sous Chef/ Pastry/Catering Chef- Keller/Southlake 2010-2012 Executing all banquet functions for groups/tournaments/weddings, including kitchen management of food and labor, maintaining sanitation throughout kitchens, performing duties for the Restaurant: prep/line work, developing and executing a dessert menu. Perform all duties as instructed by the Executive Chef, yet also able to be creative and self-sufficient when situation warranted. Inventory, Ordering, Menu Costing, Scheduling

Le Bergerie/ Cote de Jardin and Domaine de Bournet - Grospierres, France, Line cook, Grillarde/Entrée Chaud, Entremetier(2008 -2013, standing summer arrangement) family meals, sommelier, tastings wine and food, private parties

Grace- Fort Worth, TX Sous Chef 2010

2nd Floor Bistro Bar- Westin Galleria Dallas, TX Line Cook,2008-2010 responsibilities include sauté, grill, fry cooking, overnight breakfast prep, employee meals, room service orders, station setup and break down Bijoux- Dallas, Texas Stage, On-call, Garde-manger and special events

Indulge-DFW, TX, Personal Chef, catering, classes, private lessons, dietary meal preparation

Molto Formaggio- Lead, Imported Food Purchaser, Sales, Catering, Special Events

Kentucky Restaurant Concept Inc. - Server/Trainer/Bartender

Rafferty’s Steakhouse- Server/Expediter Tolly-Ho Restaurant-Server, Pantry, Griddle, Fry

Education:

Le Cordon Bleu Institute of Culinary Arts Class: 2008

Associates of Applied Science GPA: 3.9 Honors Dallas, TX

Kentucky Community College- Associates of Applied Arts- Art History

Certifications/Honors:

Magna Cum Laude Le Cordon Bleu

TABC Certificate

HACCP ServSafe Certficate

Kentucky Youth Salute Student of the Year- 1999

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