Resume

 

Worked directly under owner, Craig Oremus, learning from his many years of high-level event production/Managed all aspects of kitchen planning, production, & execution of private events ranging from intimate upscale dinners to weddings & corporate galas/Organized & coordinated multiple events at once/Handled staffing, hiring, & team management/Maintained food and labor cost targets/Helped setup & implement new catering software/Created spreadsheets & organizational tools

Worked with event caterers assisting with large events & overseeing kitchen production/Cooked for private residential parties/Taught in-home cooking classes

Created menus/Organized back-of-the-house event details & logistics/Oversaw all aspects of event production & execution in the kitchen/Responsible for food & labor costing, menu development, & ordering/Notable events: "Days of Our Lives 40th Anniversary" (1,000 guests at the Palladium) & "Michael Madsen Book Launch" (8 courses for 150 guests at The Highlands). Both events were featured on the TV Food Network series, Behind the Bash.

Designed & operated a 2,500 sq. ft. commercial kitchen/Executed high-level events in private homes for gatherings of 10-200 guests/Worked with clients to design custom tasting menus, incorporating organics & whole foods as much as possible/Worked extensively with private clients preparing weekly meals/Oversaw all aspects of operations/Managed all customer relations including marketing, sales, & event coordination/Handled all staffing & event logistics/Supervised fulltime staff of 11 & event staff up to 100/Developed & maintained company website & online advertising

Acted as private chef to the president of the university & his distinguished guests - accommodating numerous dietary restrictions & special needs/Executed banquets & catered events up to 1200 guests – often several consecutively/Supervised fulltime production staff of 10-15/Administrative duties included: scheduling, inventory, weekly menus, & event worksheets

Startup concept/Worked with GM to design training materials/Created menu/Supervised staff of 8-10/Handled hiring & scheduling/Expedited nightly dinner service

The Clubhouse, Southern California Cuisine, & others…

Education

AOS degree in the Le Cordon Bleu Program – culinary & pastries

Skills & Experience

• Extensive experience working in private residences preparing meals & executing events
• Strong interpersonal skills – a love for working with people
• Seasoned & proven as an effective manager
• 12 years of professional kitchen experience, helping to open 8 foodservice businesses
• Passionate about food – particularly local, sustainable, & organic cooking
• ServSafe certified
• Computer literate: Mac & PC, Microsoft Office, basic Adobe Photoshop and GoLive
• Confident, respectful, & always punctual