Owner/Head Chef
Resume:
LOREN LOCKE
Miami Beach, Fl. 33141
**********@*****.***
http://www.lolocateringprivatechef.com
Objectives: To use my skills and vast experience to induce progress, creativity, excitement, pride and professional results in any culinary or related project.
Qualifications
My qualifications include but are not limited to over 18 years of experience in the food and beverage industry. The majority of which is in the back of the house. I've done a lot of travel abroad to enhance my culinary talents and to better understand food.
I feel that my real world experiences, organizational skills, communication skills and willingness to learn are a plus for any culinary situation.
Education
I attended high school in Sunnyvale, Ca. And college at University of California at Berkeley.
I graduated with a Master of Business Management and Administration.
Experience
Private chef to 3 high-end clients in Miami Beach and in New York City. My duties included;
event coordination, ordering of f&b, hiring of staff, management, creation of and preparation of food. These were contract clients of 1 year each.
Marcey Brownstein Catering NYC 3/2011 – 7/2011
My responsibilities included but not limited to food preparation of foods using my experience and set recipes and on-site food preparation. This too was a freelance chef position.
A Touch of Class Catering and Design NYC 3/2011 – 7/2011
My work with company was also freelance with duties including running an event crew of anywhere from 15 to 30 prep chefs. I was also responsible for organizing food items getting to the locations for finishing prep.
Del Frisco Double Eagle Steak House NYC 12/2010 - 3/2011
I was responsible for the coordination between broil and appetizers on the line. My duties also included the execution and preparation of company recipes.
LoLo Catering and Private Chef Services Miami Beach and NYC 4/2005 – Present
This is a business I started contracting myself out to private clients and doing freelance work. My responsibilities included, hiring, advertising, event planning and coordination, creation of menus, coordinating with event designers, assuring my staff and I follow all food safety regulations, payroll and scheduling.
Club Med USA Crested Butte, Co. and Cooper Mt., Co. 10/2000 – 1/2001
My duties as a Lead Department Chef included managing a staff of 25, assigning staff to various duties, creating recipes as well as following company specs for resort guests.
I also worked in conjunction with the F&B manager in ordering. We coordinated with the other kitchen and bar staff on special catered events at the club.
Note: My contract was cut short due to a major work related injury that kept from working in any capacity 2001 to 2005.
Barton G. Catering and Design 8/1997 – 7/2000
As one of the Event Production Chef, my responsibilities included but were not limited to executing the production of my recipes and that of the Executive Sous Chef and Executive Chef, receiving and prep of foods for high-end A-list events. Such events were The Miami City Ballet Benefit Dinner, The Discovery Channel launch of The Crocodile Hunter ft. Steve Irwin and The Annual Design District Designer’s Party.
Ocean Club at Williams Island 2/1995 – 8/1997
I was the Head Chef for the mid-sized restaurant. My duties had me in charge of the daily menu and specials, scheduling, purchasing, training, discipline and assuring myself and all staff followed health and food sanitation regulations.
Other culinary experience includes; Opening Hard Rock Cafe Bayside, 11th Street Diner, A Fish Called Avalon and consulting on several other openings in Miami Beach.
Abroad, I worked for Urban Production and Catering. This is where I first received experience in doing freelance catering work. I worked on such events as; the grand opening of The Hugo Boss Store in Mayfair (an affluent are in London), the wedding reception of Top hair stylist Nikki Clark and the album launch party for Robbie Williams' Millennium album.I was the Head Chef for the mid-sized restaurant. My duties had me in charge of the daily menu and specials, scheduling, purchasing, training, discipline and assuring myself and all staff followed health and food sanitation regulations.
Thank you for your time and consideration. I look forward to meeting with you.
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