Chef
Resume:
Craig A. Cerda
*****************@*****.***
California Culinary Academy – San Francisco, AOS Degree Certified Dietary Manager
Nutrition and Safety and Sanitation Certificates from the National Restaurant Association Work Experience:
08/2022 – 01/2023 Sous Chef / Supervisor
Saint Mary’s College, Moraga, CA
Manage line for up to 800 people per meal, daily. Supervise 10 employees. Assist in catering duties. 08/2021 – 02/2022 Executive Chef
Greek House, Berkeley, CA
Kitchen management, supervising cooks and other support staff. Writing and executing menus. Weekly ordering of food and supplies, scheduling, budget and cost control. 11/2019 – 03/2020 Certified Dietary Manager
Doubletree Post Acute Care Center, Sacramento, CA
Kitchen management, supervising ten employees including dietary aids and cooks. Weekly ordering of food and supplies, kitchen quality control, monitoring patient caloric and nutritional intake, scheduling, budget and cost control.
3/2019 – 11/2019 Compliance Certified Dietary Manager Nutritional Therapy Essentials, San Jose, CA
Pre-survey assessment, preparation and post-survey compliance. Kitchen and time audits, employee management and training, audit and In-services. 5/2017 – 12/2018 Certified Dietary Manager
Pine Ridge Care Facility, San Rafael, CA
Kitchen management, supervising eight personnel including cooks and dietary aides, ordering food and supplies, quality control, monitoring patient caloric and nutritional intake as well as scheduling, budget and cost control.
9/2016 – 5/2017 Sous Chef
Saint Mary’s College High School, Albany, CA
Responsible for menus, buffet line, cash handling, opening/closing duties, key holder. 6/2016 – 8/2016 Chef
YMCA Summer Camp Program, Garberville, CA
Chef for 100+ campers. Full kitchen duty in charge of menu planning, ordering, budgeting, cooking and student cleanup.
1/2015 – 6/2015 Assistant Kitchen Manager
El Cerrito Natural Grocery Co., El Cerrito, CA
Manager for 100% organic prepared food annex. Responsible for overall quality control and management of 3 kitchen leads and 7 kitchen staff. Hands-on Sous Chef duties, opening and closing responsibilities and primary key holder.
4/2012 — 6/2013 Chef
Storey House, Stanford Campus, Stanford, CA
Chef for community of 60 undergraduate students. Duties include weekly menu design, budgeting, ordering, cooking and serving.
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