James Kuhlman
Newark
Summary
Dynamic Catering Chef Manager with Aramark, skilled in menu development and food safety management. Proven track record of exceeding client expectations through innovative recipe creation and effective event coordination. Adept at inventory control and fostering strong customer relationships, ensuring high-quality catering experiences while minimizing waste and maintaining budgetary constraints.
Overview
3
3
years of professional experience
Work History
Catering Chef Manager
Aramark
Newark
09.2022 - Current
- Prepared diverse menus for large-scale events and daily catering services.
- Managed food inventory to ensure freshness and minimize waste.
- Coordinated with event planners to customize menu options for clients.
- Trained kitchen staff on food safety and preparation techniques.
- Operated kitchen equipment efficiently to maintain high productivity levels.
- Implemented quality control measures for food presentation and taste.
- Collaborated with suppliers to source high-quality ingredients regularly.
- Assisted in maintaining cleanliness and organization of the kitchen area.
- Developed menus, planned and ordered food supplies, and monitored budget for catering events.
- Organized storage areas for food items purchased for catering services in accordance with health standards.
- Developed catering menus to exceed client expectations yet meet tight budgets.
- Created innovative recipes to enhance presentation of menu items at catered events.
- Inspected kitchens before and after each event to ensure cleanliness was maintained throughout the duration of a function.
- Provided guidance to staff regarding kitchen operations, equipment use, and safety protocols during catering events.
- Maintained accurate records related to food purchases and expenses associated with each catering event.
- Monitored inventory levels of ingredients used in catering services to ensure availability when needed.
- Performed regular maintenance checks on kitchen equipment used during catered functions.
- Coordinated delivery of food supplies to event venues on time according to schedule.
- Placed orders for food and supplies needed for proper set up and preparation.
- Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
- Resolved any customer complaints or grievances arising from the quality or taste of food served at catered functions.
- Observed safety measures and followed instructions when using kitchen equipment and heavy duty mixers.
- Assessed quality control measures implemented by kitchen staff during preparation of meals for catered functions.
- Accurately estimated amount of food to prepare for events.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Education
Some College (No Degree) - Cultural Anthropology
University of Delaware
Newark, DEPro Chef 1 And Pro Chef 2 -
Culinary Institute of America
Poughkeepsie, NYSkills
- Menu development
- Food safety management
- Inventory control
- Event coordination
- Quality assurance
- Customer relationship management
- Cost estimation
- Recipe analysis
- Team leadership
- Effective communication
- Problem solving
- Time management
- Presentation skills
- Proper equipment usage
- Menu pricing
- Culinary techniques
- Waste reduction
- Food preparation
- Food pairings
- Cleaning practices
- Sanitation practices
- Safety and sanitation regulations
- Large scale events
- Portion control
- Recipe creation
- Cooking methods
- Safe food handling
- Allergy awareness
Timeline
Catering Chef Manager
Aramark
09.2022 - Current
Some College (No Degree) - Cultural Anthropology
University of Delaware
Pro Chef 1 And Pro Chef 2 -
Culinary Institute of America
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