Catering Event Lead

Pauline Moyer

619-***-****● ******@***.***

SUMMARY OF QUALIFICATIONS

• Accomplished and self-motivated culinary professional with over 10 years of experience supporting kitchen operations.

• Highly sought after by hotel Chefs to assist in fine dining restaurants when during special events and holiday brunches.

• Exceeded Food and Beverage profit margin by 30% in first year of Bistro operations with Sales Training and Techniques certification

• Strong supervisory food prep and organizational skills in collaboration with leading chefs in the culinary field.

• Highly competent with profound knowledge of managing full-service kitchen, people, time, and cooking procedures.

• Adept at working effectively under pressure without sacrificing quality while keeping waste and costs down within company goals.

• Exceptional communication skills for giving instructions and training staff in the best ways to design and cook present foods.

• Successfully trained and supervised staff members on company procedures and operational policies. AREA OF EXPERTISE

Food Safety and Sanitation Staff Training & Development FDA rules and regulations MS Office Suite Budgeting/ Cost Reduction Leadership Development Customer satisfaction Project Management Intercommunication skills PROFESSIONAL EXPERIENCE

Lead Production Cook/Lead Event Cook

MIHO Catering Company, San Diego, CA • 03/2019-Present

• Manage, plan, and execute contracted lunch box orders for up to 350 people daily.

• Exhibit knowledge on proper cooking, holding and cooling procedures to secure quality or freshness of product.

• Train coworkers in preparation and production of meals as well as special event procedures.

• Utilize conflict resolution skills to assist staff and communicate changes and updates to team members as need.

• Understand and follow the guidelines of Health Department, Executive Chef and Sous Chef. Sous Chef

Artful Chefs, San Diego, CA • 02/2017-Present

• Instruct ‘students’ on food preparation, cookery and presentation in team building events and Kid’s summer cooking camps.

• Oversaw the setup, preparation, cooking, and presentation of all food items on menu at private event functions with Artful Chefs for up to 150 guests.

• Ordered all inventory; held weekly staff meetings to ensure a smooth-running operation. Pauline Moyer

619-***-****● ******@***.***

PROFESSIONAL EXPERIENCE CONTINUED

Cook 1

Paradise Point Resort & Spa, San Diego, CA • 05/2018-12/2019

• Oversaw action station for banquets and assisted with setting up displays for VIP clients and events.

• Utilized sanitation standards of banquet kitchen and maintained a high level of professionalism in fast paced environment.

• Followed menu and recipes to prepare and/or cook breakfast, lunch, and snack in a timely manner to stay on schedule.

Pantry Cook/Banquet Event Cook

Estancia La Jolla Hotel & Spa, La Jolla, CA • 05/2017-12/2018

• Oversaw the preparation of cold food items for 4 hotel outlets according to seasonal menu and hotel specifications.

• Performed other tasks as assigned by the sous chef or chef while preparing dishes following recipe or verbal instructions.

Prep/Line/Grill Cook

Acrobat Staffing, San Diego, CA • 2017

• Ensured freshness of food and ingredients by checking quality, keeping track of old and new items and rotating stock.

• Assisted with preparation, set-up and service for catering events while cooking recipes to a certain level of expertise in a safe and sanitary manner.

• Prepare and maintain a consistency of quality in the foods that are made while maintaining safe, sanitary and orderly work area.

Corporate Specialist

Marriott International, USA • 2012

• Trained new managers and hourly associates in Property Management Systems, Health and Safety standards and Service Excellence expectations.

• Improved efficiencies in financial controls by eliminating wasteful spending and implementing tracking and reporting procedures.

Assistant General Manager

Courtyard Huntington Beach, Fountain Valley, CA • 08/2010-06/2012

• Increased Guest Arrival Experience scores 12 points and Guest Elite Recognition scores by 21 points while decreasing Guest Problems Experience by 10 points within a year.

• Managed all hotel financial controls and reporting to company standards and SOP. hiring, training and ongoing development of associates at Front Desk, Bistro and Housekeeping departments.

• Oversaw hiring, training and ongoing development of associates at Front Desk, Bistro and Housekeeping departments.

EDUCATION

Plant-Based Professional Chef Certification • Rouxbe Professional Culinary School • 8/2021 Associate of Arts in Culinary Arts • Art Institute of San Diego • 06/2018 Bachelor of Science in Hospitality & Tourism • San Diego State University • 05/2005

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