Amy La (408) San Jose, CA > Cypress, objective for advancing in my culinary career is to work for an establishment that offers not only a great working environment, but an opportunity to learn and grow within the business. Hard working, fast learner, creative thinker with an excellent palette for delicious food are a few attributes my peers can attest by. I have 6+ years of professional culinary training/experience; from working in fast paced restaurant environments, to high volume catering companies like Wolfgang Puck and various corporate catering establishments throughout Compass Group and their partners. My experience ranges from working in a corporate environment, business management, digital/direct marketing, as well as starting my own catering company. I have a keen eye for great work habits and lead by example. I take time to understand strengths and weaknesses in a variety of people I work with to better help them excel and improve. My business mindset and corporate catering background makes me a qualified candidate for any culinary position I apply to. I believe my knowledge, experience, skill sets (in the kitchen or office) and drive for challenges can be a valuable addition to your team if the job opportunity falls in line with my aforementioned objective.Work ExperienceCompass Group 2017-PresentWestern Digital – Milpitas | Eurest Dining Executive Sous ChefManaged and lead a team of 10-20 staff members at my own location through breakfast and lunch servicePlanned menus in accordance with current food trends and holidays, with a mix of different cultural representations.Knowledgeable in most OMS programs, LMS trainings, and other compass applications and toolsEnsured food and service from all 8 stations in the cafe meet or exceed our clients standards.Proficient knowledge of managing inventory, ordering, and food/labor costs.Palo Alto Network | Nourish Inc. Catering | Executive Catering Division : Chef de partie (Lead Cook)Assisted Sous chef with organizing daily menus, facilitating tasks among other staff members.Verifies that all kitchen staff follow recipes and portions correctly. Observes all food stations to eliminate waste while ensuring all stations are well stocked with the best and freshest ingredients Setting a daily example and reminding staff of maintaining a clean and sanitary work station/area throughout their shift and thereafter. Supervise and train staff in preparing, cooking, serving various proteins, sauces, vegetables, soups, etc. Oracle Corporation : Santa Clara Campus Line Cook/Prep Cook/CateringStations – Grill , Asian, Mexican, Soup/Salad, Private CateringWork with the Executive Chef on menu development, costing, sourcing, and maintaining financial responsibility for the menu mix. Accurately plan and create requisitions for ordering. Receives and examines food products and supplies to ensure quality and quantity meet standards and specifications. Ensures proper storage and organization of inventory from all suppliers.Performed different knife skills and cooking methods on proteins, vegetables, starches and other ingredients according to recipe Ensure all prepared items are labeled and put away with appropriate name and date. Saigon Shophouse Vietnamese Restaurant: 2019 -2021 Restaurant Manager/Co-Owner Created work schedules and ensured business was well staffed during peak hours.Trained new incoming staff with high standards to follow in order to build better habits from the startEnsured quality of service and food were up to business standards.created marketing campaigns through social media, advertisements, interactive events and giveaways to bring in new customers; as well as build relationships with returning customers.Recorded employee hours and payroll.Managed daily cash count/deposits/audits/etc.Purchased/ordered weekly inventory from local suppliers; recorded weekly costs and sales.Shophouse Catering : 2018-2021 ( IG:@ShophouseCatering) | San Jose, CA Executive Chef : Business OwnerCreated themed menus specific to my client’s needs and dietary restrictions.Developed harmonious dishes with bold flavor profiles; unique with each dish.Understanding multiple uses for an ingredient in order to reuse or repurpose in other dishes; maximizing the use and flavor while minimizing excessive waste.Partnered with local farmers to bring in seasonal produce and fresh ingredients to the menu. Therefore, keeping COG’s and global emissions low by purchasing produce during peak harvest seasons, directly from farm to table.Managed a team of 4-15 employees, prepping, setting up, serving, and taking down each event.Served and catered to my clients and their needs and provided them with an exceptional catering experience my client and their guests will remember.Other Work Experience…Wolfgang Puck: Cook/Lead 2016-2018Culinary Staffing: Prep Cook 2016-2019Anakando Media: Digital Marketing Manager 2014-2016Education Piedmont Hills High School 2009-2011 | GraduateDe Anza Community College 2011-2012 | AA Liberal Arts FIDM : Los Angeles | 2012-2015 | Alumni A.A. Merchandising and Marketing | – B.S. Business ManagementReferencesMelissa Martinez : Eurest Dining -General Manager | Western Digital, Milpitas CA(510)329-4250Nick Koliopolis : Eurest Dining – Catering Manager | Western Digital, Milpitas CA(925) 209-0939Randy Surbaugh : Bon Appetit Catering – Executive Chef | Amazon, Sunnyvale CA(415)999-9353