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Work experience

Aug 2010Present

Private Chef

Alpha Sigma Alpha Sorority
  • I prepare and serve: lunch, dinner, salad bar, deserts, and beverages for 60 people.
  • Plan menu for each month within annual budget allowance.
  • Order weekly inventory of food, paper products, and chemicals  I insure proper rotation and organization of supplies.
  • Create meals from cost-effective, fresh items designed to meet special dietary needs and nutritional guidelines.  Research menu items and attend food shows to find refreshing menu ideas.
  • Implemented cleaning schedule to maintain kitchen, equipment, and common-area kitchen.
Feb 2004Aug 2010

Kitchen Manager

George's Steak House Restaurant
  • Outlined goals for labor and food costs, using Chef Tech and Excel programs.
  • Ordered weekly inventory to receive and organize stock, rotating properly.
  • Created new night menu specials and restructured staff to attract guests, increasing sales by 50% plus.
  • Organized food prep through documentation of portion sizes for consistent service and food cost savings.
  • Prepared menu items to customers specifications.
  • Managed and handled cash transactions and account payments. Daily recording of sales data.
  • Developed cleaning schedules to improve conditions in the work environment and received top scores on health inspections.
  • Set schedules for dining room and kitchen, all three shifts.
  • Interviewed, hired trained, evaluated, and disciplined all staff.
  • Implemented a Policy and Procedures Manual for all employees, outlining expectations and rules.
  • Proposed and initiated a touch-screen computer system to manage order-taking while cutting food costs by eliminating errors and reducing waste.
Oct 2002Feb 2004

Production Line Specialist

Rubbermaid Production Plant
  • Operated essential machinery and equipment fluently, and responsible for individual quality control.
  • Trained new associates.
  • Maintained a clean, safe environment in production area.
  • Recorded and labeled items as they were packed for shipping.


Mass Communications

Truman University
Aug 2010Dec 2012

Business Technology Degree

Ozarks Technical Community College
  • 4.0GPA


About Me

As a Kitchen Specialist, I love working with food.  I am always creating new recipes, and looking for a better way to operate the kitchen, and be more efficient and cost effective.  I manage my work day with detailed lists, manuals, and schedules.  Every day there are deadlines to meet throughout my shift since meals are served during scheduled time periods.  I must set goals, plan, and organize duties.  Prioritization and organization are needed skills for a successful outcome.  Multitasking is required in a busy kitchen while using attention to detail.  I utilize  management techniques to better serve the business's needs.  

I am dependable and have a perfect attendance and zero tardiness throughout my work history.  I maintain an upbeat, can-do attitude.  There are values and morals I follow  for a higher standard of operating.  Excellent communication skills are required for effective and satisfying customer service. It is also a pleasure to train others and teach the skills required to create foods in a consistent manner.  I also have the leadership skills needed to direct people towards setting and accomplishing goals.  I bring a positive energy to the work environment.

My computer skills, customer service and management experience allow me integrate what I have learned into other areas of business.  Personal Assistant, Virtual Assistant, Office, Customer Service Representative, and other jobs interest me as I try to stay versatile for the workforce.  We are planning a move to a warmer climate next year.  Changing locations may allow me to change my career.


Type 60 wpm

Experience: Faxing, Filing, Data recording

Microsoft Office 2010: Word, Excel, PowerPoint,, and Access

Excellent communication and human relation skills