Tina L English 306 E 43rd St • Houston, TX 77022 713.825.2425 • tinalenglish@gmail.com PROFESSIONAL EXPERIENCE Personal Chef Integrated Corrosion Companies, Houston, Tx 4/2019-Present •Responsible for daily menu planning, shopping and production of lunch buffet for 25+ employees •Healthy and seasonal menu items all while keeping things creative and always fresh •Set up and clean up of lunch buffet Personal Chef 11/2019-Present Private Family in River Oaks Houston, Texas Due to the privacy of the family I have chosen not to use their name. Discretion is key •Creating, planning and shopping for high end healthy dinners with diet restrictions •Preparing and plating dinner in home all while keeping perfect presentation •Full dinner seated/served. •Setting of table for dinner service •Planning, preparing and execution of cocktail parties Executive Chef 2/2015-1/2019 Culinaire, Houston, TX •Responsible for operations, production and logistics at one of Houston’s finest cater-ing operations, serving events up to 800 guests •Recruit, interview, hire and train over 30 full time employees •Streamlined production and load out systems to ensure efficiency and accuracy •Improved scheduling to ensure coverage and cost controls •Introduced new menu directions •Introduced new purveyors and products to enhance quality, save labor and improve costs Executive Chef 12/2014-2/2015 Bayou City Event Center, Houston, TX •Developed an in-house catering operation for one of Houston’s premier event cen-ters •Specialized in upscale catered events •Purchased equipment and supplies •Developed all systems for event execution, including coordination with other caterers using the facility •Developed menus with recipes and cost outs •Recruit, hire and train all staff •Control costs Chef de Cuisine 2/2014-12/2014 The RK Group, Rosemary’s Kitchen, Houston, TX •Managed day to day operations at the Bayou City Event Center, upscale events up to 1800 guests •Also supported their Hotel Sorella and Houston Four Points accounts as needed •Ensured quality standards were maintained, for product, service and facility mainte-nance •Coordinated with outside caterers using the facility •Purchased, scheduled and controlled costs Sous Chef 11/2006-2/2014 Jackson and Company Caterers, Houston, TX

•Commissary and on-site production management for Houston’s premier event cater-er •Streamline systems for event load outs •Uphold the highest culinary standards •Recruiting, interviewing, hiring and training culinary team members •Support the company with challenging clients and expectations Executive Chef 1996-2004 Susan Mayfield Catering, Houston, TX •Worked side by side with the owner to help grow Houston’s boutique event caterer •Developed a system to improve pricing and positively impact cost management •Uphold the highest culinary and presentation standards •Introduce new menu items and directions