Caitlyn Richter Resume
Caitlyn A. Richter
Brooklyn, NY 11230
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CULINARY PROFESSIONAL
Menu Development ? Sous Chef ? Corporate Event Planning
SUMMARY
High energy Chef who is well-trained, fundamentally sound and innovative with menu options. Strong background in preparing menus and developing recipes. Well-versed with current food regulations, and culinary and nutrition principles. Comprehensive knowledge of food quality control standards. Experience with restaurant service, corporate settings and institutional food ser- vice.
• Attention to Detail
• Ability to Multi-task
• Quality Delivery
• Creative Menu Options
• Passionate
CORE COMPETENCIES
• Leadership Skills • Staff Development • Business Sense
• Team Oriented
NOTEWORTHY ACCOMPLISHMENTS
• Interpersonal Communica- tion Skills
• Event Planning
• Developed and executed recipes for monthly promotions and business development at varied corporate environments throughout the United States.
•
• Experienced culinary practices and service delivery throughout multiple American venues and studied in Italy, develop-
Monitored and enforced company standards with accounts to ensure compliance and service delivery. ing an appreciation for diverse menu options and food preparations.
PROFESSIONAL EXPERIENCE
Associate Director of Culinary Development 2018-Present Itinerant Chef
Culinart/Compass Group - Plainview, NY
• Managed menu distribution and monitored access through Webtrition, a proprietary food management system.
• Conducted routine site visits to ensure quality service delivery and worked on modified menus based on customer requests.
• Assists with food service and customer service at two skilled nursing facilities with meal preparation of servings per day.
• Ensure customer service needs are addressed through routine reviews focused on contractual obligations.
• Staff development and training at multiple locations regarding food service and company policy.
• Assisted with the planning and development of corporate events during the RFP process, supporting new business models for potential customers.
Tourant 2018 Bar Boulud – New York City, NY
• Provided relief to all service positions including; Garde Manger, Saucier, Cuission toEntrmet. • Assisted in food service delivery of French fare under the supervision of Chef Daniel Boulud. • Supported banquet services, ranging from intimate gatherings to large public events
Culinary Intern 2018 Ristorante Zeppelin - Orvieto, Italy
• Studied under Chef Lorenzo Polegri, a world-renowned chef that has consulted throughout Europe and the United States.
• Field experiences that developed appreciation for historical Italian cuisine including training events including; truffle hunting, cheese making, butchery, olive oil farm and visits to Parma and Modena.
• Participated in preparation of restaurant dining and events as a team member of Zeppelin Cooking School and Restaurant.
Junior Sous Chef 2017 Fin Point Oyster Bar and Grille – Boston, MA
• Developed menu options based on seasonal changes and customer demands.
• Assisted Line Cooks throughout service of dinner menu.
• Ensure that kitchen activities were completed in a timely manner.
• Monitored and recorded inventory.
• Provided support to junior kitchen staff with station preparation, plating and service of all menu items. Sauté Chef 2017
The International Golf Resort- Bolton, MA
• Sauté ingredients by lightly frying them in little oil and limited spices in pans and woks.
• Check cooking timings to ensure that they are properly cooked.
• Arrange sautéed food items aesthetically on dishes and platter and garnish them properly.
• Cut, chop, marinate and cook regular restaurant dishes according to specific cooking instructions.
• Worked as a team member at additional stations when necessary.
Line Sous Chef 2016 Garces Trading Company- Philadelphia, PA
• Responsible for preparation of food service stations, including; Sauté, Pasta and Garde manger.
• Supervised junior cooks to ensure food quality and presentation.
• Expedited service through interaction with line cooks during targeted hours of service.
Intern
Marriott Grand Hotel Resort, Spa and Golf Club- Point Clear, AL
2015
• Served as a culinary intern for food preparation in restaurant and banquet settings.
• Ensured quality customer services and fine dining experience to patrons of resort.
• Trained in food preparation, plating and kitchen management under the supervision of an Executive Chef.
Garde Manger/Prep Cook
Georges’- Wayne, PA 2012-2013
• • •
Garde Manger station in highly acclaimed fine dining restaurant.
Trained under the direction of Chef George Perrier and Executive Chef Chris Siropaides
Responsible for station prep and production of hot and cold appetizers, salads, desserts and interactive omelet station.
EDUCATION
Associates Degree, Culinary Arts – Culinary Institute of America
Hyde Park, New York
CERTIFICATIONS/LICENSES
ServSafe 2014
TECHNOLOGY
Microsoft Office Suite
Proprietary and Commercial Points of Service Software Webtrition
Google Docs
• • • •
Caitlyn A. Richter
Brooklyn, NY 11230
------------ • ------------ • ------------/in/ ________________________________________________________________________________
CULINARY PROFESSIONAL
Menu Development ? Sous Chef ? Corporate Event Planning
SUMMARY
High energy Chef who is well-trained, fundamentally sound and innovative with menu options. Strong background in preparing menus and developing recipes. Well-versed with current food regulations, and culinary and nutrition principles. Comprehensive knowledge of food quality control standards. Experience with restaurant service, corporate settings and institutional food ser- vice.
• Attention to Detail
• Ability to Multi-task
• Quality Delivery
• Creative Menu Options
• Passionate
CORE COMPETENCIES
• Leadership Skills • Staff Development • Business Sense
• Team Oriented
NOTEWORTHY ACCOMPLISHMENTS
• Interpersonal Communica- tion Skills
• Event Planning
• Developed and executed recipes for monthly promotions and business development at varied corporate environments throughout the United States.
•
• Experienced culinary practices and service delivery throughout multiple American venues and studied in Italy, develop-
Monitored and enforced company standards with accounts to ensure compliance and service delivery. ing an appreciation for diverse menu options and food preparations.
PROFESSIONAL EXPERIENCE
Associate Director of Culinary Development 2018-Present Itinerant Chef
Culinart/Compass Group - Plainview, NY
• Managed menu distribution and monitored access through Webtrition, a proprietary food management system.
• Conducted routine site visits to ensure quality service delivery and worked on modified menus based on customer requests.
• Assists with food service and customer service at two skilled nursing facilities with meal preparation of servings per day.
• Ensure customer service needs are addressed through routine reviews focused on contractual obligations.
• Staff development and training at multiple locations regarding food service and company policy.
• Assisted with the planning and development of corporate events during the RFP process, supporting new business models for potential customers.
Tourant 2018 Bar Boulud – New York City, NY
• Provided relief to all service positions including; Garde Manger, Saucier, Cuission toEntrmet. • Assisted in food service delivery of French fare under the supervision of Chef Daniel Boulud. • Supported banquet services, ranging from intimate gatherings to large public events
Culinary Intern 2018 Ristorante Zeppelin - Orvieto, Italy
• Studied under Chef Lorenzo Polegri, a world-renowned chef that has consulted throughout Europe and the United States.
• Field experiences that developed appreciation for historical Italian cuisine including training events including; truffle hunting, cheese making, butchery, olive oil farm and visits to Parma and Modena.
• Participated in preparation of restaurant dining and events as a team member of Zeppelin Cooking School and Restaurant.
Junior Sous Chef 2017 Fin Point Oyster Bar and Grille – Boston, MA
• Developed menu options based on seasonal changes and customer demands.
• Assisted Line Cooks throughout service of dinner menu.
• Ensure that kitchen activities were completed in a timely manner.
• Monitored and recorded inventory.
• Provided support to junior kitchen staff with station preparation, plating and service of all menu items. Sauté Chef 2017
The International Golf Resort- Bolton, MA
• Sauté ingredients by lightly frying them in little oil and limited spices in pans and woks.
• Check cooking timings to ensure that they are properly cooked.
• Arrange sautéed food items aesthetically on dishes and platter and garnish them properly.
• Cut, chop, marinate and cook regular restaurant dishes according to specific cooking instructions.
• Worked as a team member at additional stations when necessary.
Line Sous Chef 2016 Garces Trading Company- Philadelphia, PA
• Responsible for preparation of food service stations, including; Sauté, Pasta and Garde manger.
• Supervised junior cooks to ensure food quality and presentation.
• Expedited service through interaction with line cooks during targeted hours of service.
Intern
Marriott Grand Hotel Resort, Spa and Golf Club- Point Clear, AL
2015
• Served as a culinary intern for food preparation in restaurant and banquet settings.
• Ensured quality customer services and fine dining experience to patrons of resort.
• Trained in food preparation, plating and kitchen management under the supervision of an Executive Chef.
Garde Manger/Prep Cook
Georges’- Wayne, PA 2012-2013
• • •
Garde Manger station in highly acclaimed fine dining restaurant.
Trained under the direction of Chef George Perrier and Executive Chef Chris Siropaides
Responsible for station prep and production of hot and cold appetizers, salads, desserts and interactive omelet station.
EDUCATION
Associates Degree, Culinary Arts – Culinary Institute of America
Hyde Park, New York
CERTIFICATIONS/LICENSES
ServSafe 2014
TECHNOLOGY
Microsoft Office Suite
Proprietary and Commercial Points of Service Software Webtrition
Google Docs
• • • •