Catie Baptiste

510-***-****

adgonv@r.postjobfree.com

*** ***** ***.

San Leandro, CA

94579

Education:

California Culinary Academy San Francisco, CA Le Cordon Bleu Program

AOS Culinary Arts

College of Culinary Arts Scottsdale, AZ Le Cordon Bleu Program

BA Culinary Management

University of the Pacific San Francisco, CA

MA Food Studies

Skills:

Kitchen Management

Menu and Recipe Creation

Nutrition and Cost Analysis

Inventory & Ordering

Budgeting/P&L

Culinary Consulting

Michelin star level cuisine

Great attention to detail

Graduate level research, writing and analytics

Bilingual in English/Spanish

Proficiency in Microsoft programs

Certifications:

ServSafe Manager

Experience:

School Foodies 2020-Present

I am the Executive Chef for School Foodies, a catering company in Hayward, CA serving 3,600 meals a day to students and needy families. I control schedules, hiring and firing, inventory, ordering, menus, etc.

Stockton Unified School District 2020

I was previously the Nutrition Specialist for Stockton Unified School District. I assisted in managing a system of 54+ school nutrition programs for all schools in the district. I wrote and planned menus, created recipes, performed nutrition and cost analysis, controlled food costs and inventory, orders, government paperwork, federal/state compliance, etc.

Children’s Home of Stockton 2018-2019

I was previously the Food Service Director for the Children’s Home of Stockton, a residential child care institution in Stockton, CA. I controlled the entire food program. My responsibilities varied from executing breakfast and lunch for 100+ people, ordering, invoices, inventory, menu creation, budgeting, donations, grants, vocational education for at risk youth, food safety training for the entire agency staff and children, government reporting, garden management and anything else pertaining to food. My greatest accomplishment was writing a successful grant application to replace the kitchen equipment. The agency was awarded $78,600 from the 2019 USDA equipment assistance grant.

Veeva Systems 2016-2017

I was previously a lead line cook for a cloud-based technology company called Veeva Systems. My responsibilities were helping menu plan, prep and cook menu items, stock the serving area, helping with events, etc.

The French Laundry: Stage 2015

I was afforded the opportunity to stage at The French Laundry in Yountville, CA. I spent two full shifts in the main service kitchen learning all aspects of kitchen operations. I received a job offer as a result of the stage but was unable to relocate for the position.

Michael Mina 2014-2015

I was previously a lead line cook for Michael Mina in downtown San Francisco. The restaurant is the flagship restaurant of Michael Mina’s restaurant group and possesses a Michelin star. The food is New American and uses many Japanese ingredients with French techniques. I worked garde manger, canape and protein stations as well as prepped and helped make family meal and plate desserts

Chiaroscuro 2013-2014

I was previously a lead line cook for Chiaroscuro, a Michelin recommended fine dining restaurant. I was proficient in all kitchen stations: garde manger, pasta and protein. Daily tasks included prepping your station, creating daily specials, holiday menu planning and working service. I also took on a few managerial tasks like creating the kitchen schedule and helping with orders.

SOY 2008-2013

I was previously a Sous Chef for a non-profit company called SOY (Save Our Young). The program’s mission is to train inner city youth in culinary arts.

We catered private and community events, fundraisers, parties, etc.

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