STERLING WALKER III
Palo Alto, Ca 94301
Seeking an opening in culinary management, estate management and health & safety readiness Apple Inc.,Cupertino CA
Culinary Supervisor/Program Safety Manager (2013-Present) Used Apple and Agile methodologies for project execution in a hight risk environment. Daily labor balancing teaming with stafﬁng and in house management, events for high volume safety management during multi-able corporate cafes.
Led daily communication meetings for upward and downward conversations. Organized raising key issues with options for resolution with executive teams. Followed standard structures after meetings with city and contracted health department team in having requirements and schedules to facilitate technical readiness with supply chain teams. Led daily trainings with upcoming mangers in S.O.P training, documentation, as well as team meetings for updated guidelines and safety practices weekly. Special projects: keeping policy with Apple standards ESAT. Led new hire environment as cultural introduction mentor. Handled culinary health and safety readiness team to ensure quality, food for daily production operations.
Hollywood Hippy, (Society/Culture website), Los Angeles, CA (2018 - 2019) Project Manager Assistant
Operations team to compile regular website marketing metrics and goals. Assistant in task tasking using weekly script meetings, scoped risks and strategized research data in accelerate company goals for community outreach for writers, sales and artist. Wolfgang Puck, Hollywood CA
Estate Event Chef/Private Chef (2012-2013)
Senior Role chef for Wolfgang Puck Events: Oscars 2012-2013, Governor Ball and Estate Chef Managed budgets for stafﬁng and menu set up for onsite and estate events. Led in company and city health codes applied for set up and break down. Observed last minute changes for private clients needs and issues in variety. Church and State, Los Angeles CA
Sous chef (2012-2013)
Sous chef for French style establishment tasks, managed back of house inventory and staff training new on board employees.
Led p.m. service for wood oven and follow up adjustments while reporting to head chef. Menu creations for Sunday and nightly specials using local California ingredients using budget business mind.
Le Cirque Restaurant New York,Manhattan (2011-2012) Fish Roast
Lead of French/Italian restaurant for premiere Manhattan upscale restaurant. Chef for weekly ran signature high task specials.
Understanding kitchen standards in upscale changing menus and team building. Bring percentage of product waste to lower levels. Setting different example in kitchen pace and cooking skills with notes to share in group settings. Crosby Street Hotel, New York, NY
Chef de Partie (2010-2011)
Opening team and test kitchen for opening for London premier boutique hotel groups (Kimp) ﬁrst Manhattan location.
Lead trainer for a.m. and p.m. Handled operations control and documentation for upper management for company weekly meetings.
TABLA, New York, Manhattan (2008-2010)
Line Chef for three-star Danny Meyer establishment in “Goan” India style. Executed demanding product guideline form executive chef. Selected sourced or in-house goods. Learned tasting and entree execution menu planning. Station training using “do now” thinking in communication what can’t be done communicate and work together. Gramercy Park Hotel, New York, Manhattan (2006-2007) Line Cook
Lead chef for Muti-kitchen operation from over seeing daily set up, inventory, stafﬁng, event set up and team communication to execute V.I.P parties. Also assist in Nobu team connected to hotel inn seeing ﬁne dining operations.
Chateau Marmont Hotel and Standard Hotel Manhattan/Los Angeles, CA (2003-2005) Event Chef, Dinner Service Chef, Lead Chef, Rounds Man Product guidelines for vip clients for onsite location production, all stages of event preparations working with onsite event coordinator. Customer-ﬁrst approach with all issues on a day to day. a with I have knowledge of other documentation all steps for feature team goals and ﬁltered information for upper management to be discussed in company meetings. Contracts
Private chef San Francisco
Union Square Event New York, NY
Rose Group Manhattan New York, NY
Paramount Studios Los Angeles, CA
Private chef for Stanford University Alumi, Palo Alto, CA EDUCATION
De Anza Collage Certiﬁed Project Manager 2016
Trade Tech Culinary 2002-2003
OTHER SKILLS/Community Support
• Patience with working with special needs spectrum (Autism)
• ServeSafe 2020
• Chef Call always reaching out to help people and services for culinary concepts and skill teaching.