Dion L. Fields

909-***-**** - adytci@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-paced 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:

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

● Featured in the March 2008 issue of “Inland Living Magazine” for personal chef services and nutritional consultation and featured on The Culinarian App on Instagram for her Heathy Cooking classes. (UTube)

● Featured in Karl Zimmerman’s article “All aboard: America by Amtrak Train” in the June 20, 2010, edition of the Los Angeles Times. 2016-Startup company @Chef911cooks was launched for Holistic Chef services/ Seminars for heathy cooking classes.2017-Featured in San Jancio Valley Times for Senior Citizens Healthy Cooking Classes sponsored by IHEP/ Family Services Associations.

Professional Experience:

The Gleb Group/ Corporate Chef/ September 2021- January 2023/Woodland Hills, CA (temporary) Real-estate Corporation specializing in commercial real-estate with holdings in Taco Bell/ Bowling alley and Property Management Company RGM. (Private Client)

Responsibilities:

Corporate Chef responsible for Menu planning, Inventory Control, Food Purchasing and Food Preparation for staff of twelve. Maintain $4,000 budget for food and equipment and stores. Control food cost, monitors all temperature logs, maintain safe work practices, and the sanitation & safety of culinary area. Prepares Special Diet meals for busy staff and CEO AND CFO.

Look Dine in Cinemas/ Kitchen Manager/ November 2021 – August 2022/ Downey, CA Accountable for food quality, consistency and production of all cuisines within the property's restaurant. Exhibits culinary talents by performing tasks while leading the staff and managing kitchen functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team.

Responsibilities:

• Works with Executive Chef to manage cost controls, margins, par stocks, inventory, food preparation, presentation, safety and sanitation in a theater/restaurant kitchen. Works with all Kitchen Management to support a positive environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to always maintain guest focus. Primary focus being outstanding service.

• Works with all Kitchen Management to ensure quality expectations are met in food preparation and presentation; focus on motivating cooks to prepare menu items in consistent timely manner. Trained kitchen staff of twenty-five in policies & procedures

• Works with Theater/Restaurant Managers to oversee guest relations and meet/exceed guest expectations

California Conservation Corps /Los Pino’s Tent Camp / Supervising Cook (Food Manager) May -2021- November 2021/ Lake Elsinore, CA. (retired 2021)

State of California emergency response organization and occupational training camp of 150 – 200 Staff and Trainees. Organization is one consisting primarily of volunteers and youth looking for training opportunities ranging from Firefighting, Culinary, Conservation and Agriculture. The participants must sign on for a year’s commitment to receive scholarships and additional training.

Responsibilities:

● Plans, organizes, trains and directs the work of the CCC Cook Specialist, Kitchen Corpsmembers and the Kitchen Staff. Plans monthly menus, coordinate curriculum with local colleges for culinary program.

● Responsible for supervision and training of all kitchen staff of 25 Corpsmembers and preparation of three meals a day for CM population of one hundred and fifty staff.

● Implements food service preparation, inspection, sanitation, safety and health standards of the culinary program. While maintaining annual budget of $65,000 for food and equipment purchases.

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

Cal Veteran’s Home of the Veterans/ Supervising Cook II/September 2022-2021/Los Angeles, CA Responsibilities:

● Planned, organized, and supervised food preparation for residents, and employees in a dietary hospital setting. Monitored temperature logs for hot and cold service. Ensured all specialized diets were prepared to Dietitians and Doctors specifications. Perform discipline reports & performance evaluations to ensure the processes of the company’s short- and long-term goals were met as per policies and procedures. Provide Mentorship, leadership, and good team- building skills to ensure positive moral of 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 Dietician. 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. Amtrak Passenger Railroad Corporation: Chef/ 2008- 2016/Los Angeles, CA (Promotion)

● 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 area.

● Managed a successful team while coaching & developing them to ensure smooth operations in diner.

● Responsible for hiring and training of internal staff while providing ongoing training, leadership, & coaching. In succession with planning and holding daily and weekly team meetings with one-on-one training

Amtrak Passenger Railroad Corporation: Food Specialist/ 2005-2008/Los Angeles, CA

● 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 Chef/Redlands, CA.

● 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 Corpmembers in the field of Culinary Arts.

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

● Managed budgets, 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

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