Dion L. Fields

909-***-**** - adrqur@r.postjobfree.com https://www.linkedin.com/in/dion-l-fields-9255691b0/ Summary: Skilled, energetic, driven, hardworking and dedicated Kitchen Manager and Chef Professional with 25 years of extensive experience in a fast pace setting, demonstrating excellent customer service and communication skills for interacting with clients, staff and the public as well as being an optimistic and positive team leader. Excels at prioritizing, completing multiple tasks simultaneously and following through to achieve project goals. Highlighted Career Accomplishments:

● Featured in Karl Zimmerman’s article “All aboard: America by Amtrak Train” in the June 20, 2010 edition of the Los Angeles Times.

● Featured in the March 2008 issue of “Inland Living Magazine” for in-home personal chef services and nutritional consultation, and also Featured on The Culinarian App on Instagram for her Heathy Cooking classes. 2016-Start up company @Chef911cooks was launched for HolisticChef services/ Seminars for heathy cooking classes

● 2007 - Awarded Citi Bank “It’s Your Time” scholarship from the Inland Empire Women’s Business Center. Professional Experience:

November 2021 - Present: Look Cinemas

● Motivates staff to be consistent, safe, and clean with food execution.

● Complies with all theater policies and procedures to meet specified standards of operations.

● Provides training in great hospitality and customer service protocols.

● Conducts physical inventory, completes all logs, file, data entry, and completes general office duties. May 2021 – November 2021: California Conservation Corps / Supervising Cook I

● Plans, organizes, trains and directs the work of the Cook, CCC, Cook Specialist, Kitchen Special Corps member and the Corps members (CM) Kitchen Staff.

● Responsible for supervision of all kitchen staff and preparation of three meals a day for CM population.

● Implements food service preparation, inspection, sanitation, safety and health standards.

● Daily inspections of kitchen and other work areas ensuring compliance with appropriate Health and Safety codes and SOS sheets.

September 2020 – May 2021: Calvet Home of the Veterans/ Supervising Cook II

● Planned, organized, and supervised food preparation for residents, guests, and employees.

● Evaluated food quality, inspected supplies, overseen and practices HACCP principles to ensure food safety.

● Maintained culinary equipment, supplies, work areas and completion of production sheets.

● Identified training needs of staff to coordinate training programs with Food Director and Dieticians. February 2018 – September 2020: Family Services Association Senior Cook/Health Educator

● Plan menus for Healthy Cooking Courses.

● Responsible for planning curriculum for I.E. Healthy Program.

● Instruct Healthy Cooking Courses.

● Track inventory, Supervise Employees and evaluate, Maintain Budget, Monitor Sanitation and Safety. September 2018 – May 2021 Richard Donovan Correctional Facility Supervising Cook I

● QA/QC of all food received, while maintaining accuracy of deliveries.

● Filling meal sample reports, typing memos, and general office duties.

● Monitored the temperatures of food and refrigerators to ensure proper maintenance of equipment.

● Supervised inmates in preparation of food and ensured food safety with HACCP standards. 2008 - 2016: Amtrak: Chef

● Consistently exceed daily, weekly and monthly targets while maintaining excellent customer service.

● Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas.

● Managed a successful team while coaching and developing them to ensure smooth operations in kitchen.

● Responsible for hiring and training of internal staff and providing ongoing training, leadership, coaching and succession planning, and holding Holds daily and weekly team meetings and one on one training. 2005 - 2008: Amtrak: Food Specialist

● Worked well with Chef and other team members for smooth streamline kitchen operations.

● Managed safety standards in food preparation per all relevant laws and regulations.

● Organized ingredients and assisted in the preparation of breakfast, lunch, and dinner menu items, supporting the delivery of appetizing dishes for 100 or more daily consumers.

● Monitored and tracked food inventory and supplies, and eliminating any waste. 1993 - 2005: Delicious: Catering Head Caterer

● Directed the production of meals and dining experience for customers in small settings and groups as large as 1,500.

● Managed event bookings from initial contact to completion of an event, partnering with team members from multiple cultural backgrounds to complete multiple catering events and projects each day.

● Planned, organized, and coordinated the activities of catering services to ensure high quality of service.

● Delivered individual portion control and recipe conversion for large groups. 1998 - 2003: California Conservation Corps: Culinary Instructor

● Supervised and trained Conservation Corp members in the field of Culinary Arts.

● Planned menus, tracked and received inventory, purchased food, equipment and stores.

● Managed budget, personnel scheduling, counseling and evaluation of students’ work performance.

● Responsible to direct entire food service operations. Education and Certifications:

● Institute for Integrative Nutrition (2017) Graduate

● Coursework: Bachelor of Arts in Culinary Arts & Restaurant Management at San Bernardino Valley College

● High School Diploma/ GPA 3.0/ Century High School

● Serve Safe Certified - Customer Service Excellence

● CPR Certified and HACCP Trained

References Upon Request

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