Catering Executive Chef and Team Leader

Annette Oliveras

**** **** ** * *********, VA ***04 +1-202-***-**** *************@*****.***

Professional Summary

Dynamic Executive Chef with over 11 years of culinary leadership, excelling in high-volume catering, menu development, and staff training. Proven expertise in food safety, inventory oversight, and efficient team management across diverse settings. Adept at implementing standardized recipes, maintaining sanitation standards, and driving operational excellence while fostering an inclusive kitchen environment. Work Experience

Catering Executive Chef

Howard University, Aramark Collegiate Dining Washington, DC January 2026 to April 2026

• Led kitchen operations for high-volume catering events, ensuring adherence to food safety and sanitation standards.

• Developed and evaluated event menus, providing feedback to team members to maintain quality and consistency.

• Managed inventory, placed timely vendor orders, and maintained temperature and sanitation logs.

• Fostered an inclusive team environment through regular communication and staff development initiatives.

• Oversaw catering events for up to 850 guests, ensuring exceptional food presentation and service. Personal Chef

Chefs for Seniors - Washington, DC Arlington, VA January 2024 to January 2026

• Designed and prepared personalized menus tailored to client dietary needs, allergens, and preferences.

• Sourced and utilized fresh, local ingredients to ensure high-quality meal preparation.

• Delivered and provided reheating instructions for meals, maintaining food safety standards.

• Consulted with clients for ongoing menu adjustments and satisfaction.

• Maintained compliance with food safety and sanitation protocols in private home settings. Executive Chef

Theological College/CUA, Sage Dining Services Washington, DC August 2024 to February 2025

• Directed kitchen operations, ensuring compliance with food safety and sanitation regulations.

• Led menu planning and execution for catering events, adapting to client and venue requirements.

• Provided ongoing training to kitchen staff on food preparation, safety, and equipment use.

• Managed inventory, vendor orders, and maintained equipment and chemical logs.

• Fostered a collaborative and inclusive team environment, supporting staff development and promotions. Director of Food & Beverage

CNF Catering Washington, DC

August 2023 to May 2024

• Implemented systems to optimize delivery times and reduce delays for catering events.

• Assisted with menu development, food purchasing, and showcasing kitchen strengths.

• Coordinated logistics for off-hours events, including food preparation, packaging, and delivery.

• Supported sales and operations teams with event setup, rentals, and client follow-up.

• Maintained a clean, organized, and safe kitchen environment, ensuring compliance with safety standards. Executive Chef

Compass/Eurest at AMAZON HQ2 Arlington, VA

June 2023 to August 2023

• Managed daily operations for multiple kitchen teams, ensuring adherence to food safety and sanitation protocols.

• Oversaw menu execution, batch cooking, and inventory management for high-volume service.

• Provided food safety training and fostered an inclusive, collaborative kitchen culture.

• Maintained timely ordering and inventory par levels to support efficient operations. Executive Chef

National Geographic Society, Sodexo Corporate Dining Washington, DC June 2022 to June 2023

• Directed kitchen and catering operations for corporate and embassy events, including menu planning and execution.

• Managed inventory, batch cooking, and food preparation for large-scale events.

• Coordinated food donations and waste management in compliance with safety standards.

• Provided food safety training and maintained logs for equipment and sanitation.

• Led staff evaluations and fostered a learning-focused kitchen environment. Executive Chef

Haute Catering/Ridgewell's at NEA Building Headquarters & U.S. Dept. of Treasury Washington, DC July 2019 to June 2022

• Led a team of 10-14 in managing daily kitchen operations and catering events.

• Oversaw menu development, batch cooking, and inventory management for multiple units.

• Conducted food safety training and maintained compliance with health regulations.

• Managed large-scale catering events, ensuring quality and presentation standards.

• Evaluated staff performance and promoted a collaborative team environment. Catering & Commissary Chef De Cuisine

Tryst Trading Company/Who's Cookin' Catering Washington, DC May 2017 to June 2019

• Managed a team of 15-20 chefs and staff in commissary and catering operations.

• Developed and implemented seasonal menus for corporate catering and restaurant partners.

• Trained staff on recipes, cost control, and food safety protocols.

• Coordinated logistics with sales and events teams for seamless execution.

• Ensured compliance with health department and ServSafe standards. Executive Chef

Eurest at Geico HQ Bethesda, MD

March 2016 to February 2017

• Collaborated on menu conceptualization and managed catering events for corporate clients.

• Prepared daily specials and maintained kitchen safety and sanitation logs.

• Oversaw training for staff on seasonal cooking, customer service, and kitchen operations.

• Managed inventory, ordering, and budget adherence for kitchen operations.

• Fostered a professional and responsible kitchen environment. Traveling Executive Chef, WDC Metro Area

Compass Group USA Washington, DC

March 2015 to March 2016

• Managed kitchens and cafés for on-site catering, overseeing menu creation and execution.

• Developed menus using Webtrition and prepared daily specials for client showcases.

• Ensured timely ordering, inventory management, and financial reporting for multiple sites.

• Trained staff on food preparation, customer service, and kitchen responsibilities.

• Built strong client relationships and supported Board of Directors' events. Education

Human Biology (Some college)

The College of New Rochelle New Rochelle, NY

September 1980 to June 1982

Skills

Catering Menu planning Kitchen management Food safety Staff training Inventory management Team leadership High-volume food production Sanitation procedures Vendor management Cost control Batch cooking Food presentation Regulatory compliance Event management

Languages

Spanish - Native

Bilingual

Certifications and Licenses

TIPS

Present

Food Handler Certification

Present

Professional Food Manager Certificate

Present

Food Safety Certification

Present

Secret Clearance

Present

Food Safety Manager Certification

Present

ServSafe Food Manager Certification

Present

ServSafe Food Handler Certification

Present

ServSafe

Present

Certified Food Protection Professional (CFPP)

Present

Driver's License

Present

Allergen Certification

August 2026

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