Catering Consulting
Resume:
SKILLS
EXPERIENCE
Emilie Abijanac
617-***-**** *********@*******.*** Weymouth, MA 02188
Accomplished professional offers background in culinary arts, menu/recipe development, and kitchen/office management. Ability to work in a fast-paced environment with a team and individually. Seeking to utilize excellent communication, interpersonal, and organizational skills to complete tasks. Reliable with a good work ethic and the ability to quickly learn and adapt to new tasks and environments.
• Inventory management • Multitasking
• Attention to detail • Hiring, training, and development
• Prioritization and organization • Microsoft Excel and Word proficient SOUS CHEF
Kate's Table
Hingham, MA
April 2021 - Present
• Maintained high quality standards for food production and presentation ensuring customer satisfaction.
• Guided kitchen personnel in line cooking, food preparation and dish plating.
• Checked inventory and ordered supplies as needed.
• Oversaw the daily operations of the kitchen including meal preparation, recipe development and plating.
• Assisted head chef in creating new dishes and menu items.
• Trained employees on proper sanitation techniques and cross-contamination prevention methods.
• Created a positive work environment through effective communication and team building initiatives.
• Assisted executive chef with kitchen operations and preparation.
• Checked quality of raw and cooked food products to meet standards.
• Prepared and cooked foods of all types for special guests or functions.
• Operated and maintained equipment and reported malfunctions.
• Planned special events catering from 10-500 guests ensuring all dietary requirements were met.
• Monitored stock levels to ensure adequate supplies were on hand at all times.
• Demonstrated expertise in menu planning, food preparation, and presentation standards.
• Collaborated closely with chefs to create new recipes utilizing seasonal ingredients. Utilized advanced culinary techniques such as braising, curing, smoking and pickling to create unique dishes.
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• Trained cooks and food preparation workers in cooking techniques and kitchen processes. CULINARY DIRECTOR
ButcherBox
Peabody, MA
June 2018 - March 2021
• Managed ButcherBox Test Kitchen. Including setting up entire kitchen and office. Responsible for purchasing all equipment, smallwares, office supplies, props and food for recipe development.
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Was part of the Marketing Team, worked closely with Creative Director and Social Media Manager to develop/organize photoshoots and video shoots for social media and website.
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Maintained detailed records of all inventory items used in the kitchen to monitor stock levels and reduce spoilage costs.
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• Developed, tested and wrote over 200 recipes for website.
• Organized and styled photoshoots and video shoots for recipes, website, social media and holidays.
• Monitored and set yearly budget for test kitchen.
• Maintained inventory records of food items and supplies to replenish as needed. Developed and tested 3 smoothies (Green Smoothie with Green Apple, Berry Smoothie and Strawberry Banana Smoothie) for sister company SmoothieBox. Smoothies all based on macronutrients.
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SOUS CHEF
East Meets West
Boston, MA
January 2008 - April 2012
• Maintained high quality standards for food production and presentation ensuring customer satisfaction.
• Guided kitchen personnel in line cooking, food preparation and dish plating.
• Checked inventory and ordered produce, paper and dry goods.
• Worked with sales staff of 5 to customize individual events
• Trained employees on proper sanitation techniques and cross-contamination prevention methods. Ensured compliance with all health codes and safety regulations while overseeing the cleanliness of the kitchen area.
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• Checked quality of raw and cooked food products to meet standards. EVENT CHEF
East Meets West
Boston, MA
April 1999 - April 2012
• Inspected event venues prior to arrival to ensure that all necessary kitchen equipment was available.
• Adapted quickly to changes in order volume while ensuring quality standards were met. Collaborated closely with waitstaff during events to ensure prompt delivery of meals from kitchen to table.
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• Demonstrated strong leadership abilities in delegating tasks to kitchen staff during busy periods. Assisted guests with special dietary requirements such as vegan, gluten free or vegetarian options upon request.
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• Organized and prepared large-scale events within tight deadlines. Demonstrated exceptional time management skills while managing multiple tasks simultaneously in a fast-paced environment.
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• Trained event chefs in cooking techniques and kitchen/event processes. STAFFING MANAGER
East Meets West
Boston, MA
January 2006 - January 2008
• Maintained a staff of over 100 event staff, managers, bartenders and chefs Responsible for staffing events and communicating with event planners to determine appropriate staff amount for each event
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• Wrote employee handbook and training manual.
• Hired event managers, event chefs, bartenders and waitstaff.
• Responsible for payroll
EDUCATION
CERTIFICATIONS
REFERENCES
BACHELOR OF ARTS (B.A.) IN FOOD AND BEVERAGE MANAGEMENT New England Culinary Institute, Vermont
Aug 1998
ASSOCIATE IN ARTS (A.A.) IN CULINARY ARTS
New England Culinary Institute, Vermont
Aug 1997
• ServSafe Certification
References available upon request
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