Chef in Upper Marlboro, Maryland

I have been a Private chef for 8 years... And I'm looking to provide families the best food experience they have ever had. SPK family - Bethesda, MD December 2018 to Present Meal planning, shopping for ingredients, cooking, and cleaning up. Work in a client's home 5 days a week to cook a lunch and dinner and also meal plan. Also responsible for safe packaging, accurate labeling, and convenient storage of prepared items in their clients' refrigerator or freezer. Cooking clean healthy meals for a family of 10 and creating menus for every single person diet restrictions ex. Keto, diabetes etc. Making baby food fresh every other day and catering all of the families private events and also traveling with the family on vacations. Sous Chef Haute Catering - Washington, DC October 2017 to March 2018 Oversee all catering Kitchen Manager Pi Pizzeria - Washington, DC March 2016 to March 2018 Assist Executive Chef in all food ordering. Handle all scheduling. Make sure all food is going out fresh and in a timely manner. Ensure that all sanitation rules are being followed at all times. Rotating all product daily (FIFO) Sous chef Carluccios - Alexandria, VA July 2015 to May 2016 Responsibilities Assist and support executive chef in routine and specific task. Ensure customers are served well on time and effectively. Performed product inventory. Monitored food expenditures. Rotated products to avoid spoilage. Over saw all ordering. Sous chef Duclaw brewing company - Bowie, MD December 2013 to July 2015 Accomplishments Here Skills Used Everyday I had to come up with three different specials for Lunch and Dinner as well as 2 different soup special's everyday. This was great for me I believe I was 23 @ the time it seemed like I was making a name for myself, customers come back to date asking for personally for a special but I obviously I dont work anymore. Most of the regulars I still keep in contact with through Facebook. Private Chef Bailey family - Riverdale, MD March 2010 to May 2014 Pre-made, delivered meals ready for heating OR In-home, full-time meal preparation. A selection of various cuisines. A range of meal categories, varying in price to meet various budgets. Preparation of custom meal requests Accommodation of specific diets (e.g., vegetarian, baby foods,vegan, kosher, low-fat, etc.). Going out to local markets and purchasing all product. Feeding two adults and six children daily. Cooking for all family functions (Christmas parties, Thanksgiving, New years, Fourth of July, Birthday's, family BBQs etc. This was a great time for me working for the Bailey family. Being a Private Chef being up and close with your customer seeing them react to how good your food is was a great experience. Private chef Greek kitchen management - College Park, MD January 2013 to December 2013 Responsibilities Greek Kitchen Management, College Park MD Private chef: Private chef at the University of MD for two sorority houses PSI SIGMA SIMGA and DELTA GAMMA Cooking and serving attractive meals made to individual requirements. Demonstrating cooking techniques and the correct use of equipment to staff. Constantly evaluating meals and food products to ensure that the highest quality standards are maintained. Overseeing the work of the junior catering staff to ensure that all duties are carried out correctly. Liaising with managers and kitchen staff regarding customers orders. Making sure that leftover foodstuffs, waste and uncooked products are properly disposed of. Ensuring that all administrative processes are followed and recorded as required. Involved in the recruiting and hiring of all kitchen and catering staff. Carrying out regular temperature checks on fridges, freezers and food storage areas. Maintaining a safe kitchen area and hygienic working environment. Ensuring that the larder is well stocked and that adequate food supplies. Chef Catering by vest - Temple Hills, MD February 2012 to December 2013 Responsibilities Facilitate meal preparation and production for catering services for special occasions; including menu planning. Prepare gourmet cuisine including entrees, lunches and meals using the industrial range and grill. Organize and monitor food controls, quality, presentation, and service. Supervise a team of kitchen staff members; assisting with the meal preparation and serving, delegating tasks to staff Evaluate and implement kitchen safety systems to ensure that all food is properly handled and cooked to appropriate temperatures. Provide guidance on the use and cleanliness of all cooking apparatus and hygiene procedures. Interact with guests to obtain feedback on meal quality and service levels. Participate in staff and client meetings as required. Ensure proper culinary sanitation standards and safety guidelines are followed. Lead line cook Lebanese taverna - McLean, VA March 2009 to April 2012 Responsibilities Lead Line Cook: Prepared gourmet Lebanese cuisine including entrees, lunches and meals using the industrial range and grill. Worked in a team of culinary personnel. Sampled, smelled and observed food to ensure conformance to recipes and standards of appearance and taste. Interacted with guests to obtain feedback on meal quality and service levels. Followed proper culinary sanitation standards and safety guidelines. Accomplishments Moved from prep cook to lead line cook and also offered the sous chef position before leaving the Lebanese Taverna Education AA in Culinary arts Stratford university - McLean, VA 2011 to 2013