JENNIFER BURNS

Van Nuys, CA ***** H: 480-***-**** C: 480-***-**** adz5wf@r.postjobfree.com

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in offering extensive knowledge of culinary hospitality etiquette, food preparation and superior customer service.

Associate of Arts: Culinary Arts, 2002

Scottsdale Culinary Institute Le Cordon Bleu - Scottsdale, AZ Culinary Arts

Bella Donna Private Chef Services, 11/2022 - Current Foodom Chef Services – Los Angeles, CA

- provide Chef meals in peoples homes for weekly dinners, parties, and prepped meals.

- Menu grocery list provided for the customer to help not over stock the house with items they have

- a variety of menus to choose from. Also, they can add to the menu. It would be good coated and done with the customer expectations. International, American, and to fit any dietary need for the customer .

-have liability insurance to cover myself when working in the customers home. Chef, 01/2018 - Current

Chef Holdings Private Chef Services – City of Los Angeles, CA

- worked with them part-time as I had full-time jobs

- international and American menus to choose from, take care of all food orders

- work with the clients dietary needs and expectations, Dinners, Parties, and prepped meals Training and Development Manager, 04/2022 - Current Jinya, Ramen Bar – Studio City, CA

Conducted orientation sessions and organized on-the-job training for new hires. Trained new hires to perform cross-training exercises with experienced workers. Communicated all learning and performance objectives, schedules and training assessments to upper management.

Led daily, weekly and monthly coaching, counseling and feedback sessions.

. Trained owner franchise and staff in the United States and Canada PROFESSIONAL SUMMARY

EDUCATION

WORK HISTORY

Head Chef, 04/2021 - 10/2022

Belcampo Butchery Restaurant – West Hollywood, CA

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls. Monitored line processes to maintain consistency in quality, quantity and presentation. Forecasted supply needs and estimated costs.

Collaborated with other personnel to produce and modify menus and selections. Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen. Obtained fresh, local ingredients to lower grocery costs. Arranged for kitchen equipment maintenance and repair when needed. Chef De Partie, 01/2022 - 12/2022

Jude's Catering – West Hollywood

-During covid, I worked part time with these ladies, creating menus, going to peoples homes and cooking for the studios

- also created appetizers and home and platters and had them delivered.

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Sous Chef, 02/2019 - 08/2020

University Of Pepperdine, Sodexo – Malibu, CA

Worked under the Chef to ensure quality food, safety, knowledge to the staff to ensure we ran a productive organized kitchen

Created food for students as well as stations that in include Asian, Greek, Korean, Risotto, Vegan and vegetarian as many others

worked plated events as well as large parties throughout the campus.. high volume ordered and inventories of the kitchen

was on the safety team to promote safe environments Oversaw 5 stations restaurant, catering, cold salads and banquets. Cooked, plated, prepped..anything to help the team. 50 people on the team . Helped throw the produce load when we had call outs. Helped order produce for the campus, plus catering, went to catering meetings to order, plus all restaurants on campus. Priced compare to keep my food cost down . Lead catering, created prep list, lead the hot catering and oversaw the cold at the same time. Plated parties and banquets

Was on the safety committee to ensure safety, plus any issues with equipment We assisted all chefs when cooking, covered breaks, we had action stations Worked with my Executive Chef and Regional Chef to ensure quality plus customer service. We want the students happy .

Managed 50 culinary personnel in service to 7,000 customer Oversaw kitchen operations for Restaurants and catering locations. Applied entrepreneurial leadership and vision for one of Sodexo premier full-service catering and event production

Reduced food costs 20 % by using seasonal ingredients, setting standards for portion size and minimizing

Obtained fresh, local ingredients to lower food cost, communicated with vendors for best qualities Was on the safety team

Server, 01/2018 - 10/2018

Chelsea's Kitchen

. Wine knowledge and pairing classes

Server Trainer, 11/2013 - 01/2015

PF Changs – Scottsdale, AZ

Trained all new staff on menu and aloha systems

Top in sales and help create and lead teams to ensure company's would have top front of house staff oversaw staff duties at night

Corporate World store.. Top VIPs, high end clientele's.. High profile clients created menus for guests upon requests according and reading the group worked closely with my management to help bring in revenue and lead the company to high sales.. we had one of the busiest stores.. very high volume

Trained incoming staff on restaurant's practices, culture and procedures to maximize job satisfaction and productivity.

Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages. Investigated and integrated enhanced service and team management strategies to boost business profits. Trained new team members on restaurant procedures, menu items and performance strategies. Was a corporate certificated trainer fortune 500 company Taught servers to memorize menu ingredients and provide information on preparation methods. Allergies is what we were known for - safety in our food for allergies Created, updated and implemented training plans in collaboration with restaurant management. Coordinated workshops for employees to better understand company mission, streamlining daily activities and aligning worker and company priorities Chef/ Private Chef, 12/2015 - 01/2018

Ajs Fine Foods – Scottsdale, AZ

Worked twice at this corporate store.. in total 6 years together working for this company. I worked every areas that includes .. pizzas, homemade salads, Italian kitchen, catering, trained on world cheeses, created menues and soups on a daily's basis.. high end quality, bakery department, baked goods as well as barista, cakes, pastries . I would jump in and help where ever needed .. floral, bagging etc.. high end grocery store . Scratch dishes were 3 proteins, 2 starches, and 2 vegetables.. pictures upon request Worked in the bakery making bars, brownies, tarts etc. Also barista with smoothies and teas . Worked action stations such BBQ grill outside, pasta stations, and omlette stations Made homemade salads, grab in go items, salmon, and international foods and salads. Homemade pizzas to serve and pick up. Wood burning and electric pizza ovens Helped food cost by using food that was going to go out of date, create specials with the food. Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $2250,000

also private events through the company . Catering on site as well as off site at peoples homes. This would include desserts

Executive Chef, 11/2003 - 04/2010

White Top Catering – Phoenix

-created menus for weddings, private schools. and private homes

- worked out of a commissary and peoples homes .

- healthy, International and American cuisines, plus desserts

- created healthy menus and lunches for private schools in the valley,

- had a variety of high profile clients as well as corporate clients Kitchen Management

Budgeting and Cost Control

Team Leadership

Employee Training

Specialty cuisine

Fine-dining expertise

Cost reduction

Vendor relations

Food plating and presentation

Sanitation guidelines

SKILLS

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