Foodservice Professional
KAREN CRAWFORD-MOORE
PROFESSIONAL PROFILE
B.S. in Operations Management and A.A.S. in Culinary Arts. Searching for Food Service Management position; 24 years of experience in various facets of the food industry, including restaurant, catering, food marketing, manufacturing and distribution.
SKILLS and ACCOMPLISHMENTS
Excellent oral and written communication skills
Strong catering experience
Mastery of multi-tasking duties
Have reduced food cost, keeping budget on target
Education
LE CORDON BLEU, Chicago, IL | A.A.S. in Culinary Arts
DePaul University, Chicago, IL | B.S. in Operations Management
Experience
May 2002 � Present
Personal Chef, Archdiocese of Chicago, Chicago and Suburbs
Responsible for meal planning, shopping and preparing meals for Priests and other residents of local parish rectories. Manage well balanced meals while addressing food restrictions and personal preferences. Maintain kitchens with proper rotation of ingredients and practicing safe food handling.
March 2007 � September 2007
Lead Cook | Bar Louie | St. John, IN
Responsible for smooth flow of operation in the kitchen for the evening shift. Making sure all stations are stocked. Working my own station while monitoring other stations to insure that orders are filled in a timely manner. Adjusting labor as needed. Assuring kitchen is clean and all items are put away properly.
May 2002 � Present
Proprietor | TLC PERSONAL CHEFFING | Crown Point, IN
Runs all aspects of business, including marketing, managing and maintaining kitchen, servicing clients (purchases, meal preparation, coordinating events, conducting classes, hiring and training), creating financial reports and all other duties required in conducting business.
May 2001 � December 2002
Line Cook | Chili's Grill | Calumet City, IL
Was responsible for running the salad station, which also included pizza, nachos and desserts. Did all necessary prep work prior to opening to stock the work station. Filled as many as 200 covers per shift. The only line-cook to successfully complete the Illinois Serve Safe course.
KAREN CRAWFORD-MOORE
PROFESSIONAL PROFILE
B.S. in Operations Management and A.A.S. in Culinary Arts. Searching for Food Service Management position; 24 years of experience in various facets of the food industry, including restaurant, catering, food marketing, manufacturing and distribution.
SKILLS and ACCOMPLISHMENTS
Excellent oral and written communication skills
Strong catering experience
Mastery of multi-tasking duties
Have reduced food cost, keeping budget on target
Education
LE CORDON BLEU, Chicago, IL | A.A.S. in Culinary Arts
DePaul University, Chicago, IL | B.S. in Operations Management
Experience
May 2002 � Present
Personal Chef, Archdiocese of Chicago, Chicago and Suburbs
Responsible for meal planning, shopping and preparing meals for Priests and other residents of local parish rectories. Manage well balanced meals while addressing food restrictions and personal preferences. Maintain kitchens with proper rotation of ingredients and practicing safe food handling.
March 2007 � September 2007
Lead Cook | Bar Louie | St. John, IN
Responsible for smooth flow of operation in the kitchen for the evening shift. Making sure all stations are stocked. Working my own station while monitoring other stations to insure that orders are filled in a timely manner. Adjusting labor as needed. Assuring kitchen is clean and all items are put away properly.
May 2002 � Present
Proprietor | TLC PERSONAL CHEFFING | Crown Point, IN
Runs all aspects of business, including marketing, managing and maintaining kitchen, servicing clients (purchases, meal preparation, coordinating events, conducting classes, hiring and training), creating financial reports and all other duties required in conducting business.
May 2001 � December 2002
Line Cook | Chili's Grill | Calumet City, IL
Was responsible for running the salad station, which also included pizza, nachos and desserts. Did all necessary prep work prior to opening to stock the work station. Filled as many as 200 covers per shift. The only line-cook to successfully complete the Illinois Serve Safe course.