Adriane Clift
San Marcos,TX
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Elementary School Teacher
San Marcos CISD
01.2002 - 05.2022
- Advanced students in the acquisition of basic reading, writing, mathematical, artistic, and scientific skills.
- Promoted creativity by incorporating culinary arts activities in unit lessons, kindergarten through fifth grade.
- Catered teacher team building events.
- Managed teacher team meetings in producing year long lesson plans.
- Planned with teacher teams throughout the school district in the development of student growth.
- Hosted and managed community learning activities.
Caterer
Self Employed
08.1998 - 03.1999
- Developed menus with clients for various events.
- Budgeted food costs for maximum profitability.
- Customized menus to adapt to customer preferences and/or allergies.
- Created banquet displays and intimate fine dining settings.
- Sourced and selected food and beverage suppliers for contracted events to maintain high standard of service.
Sous Chef
Ouisie's Table
05.1995 - 02.1997
- Monitored food production to verify quality and consistency.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Evaluated food products to verify freshness and quality.
- Trained and instructed new staff in all kitchen positions.
- Implemented learned cooking techniques to elevate fine dining cuisine.
- Operated most kitchen positions such as grill, fryer, saute, salad, and bakery.
Line Chef
Wendletrap
01.1994 - 04.1995
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Collaborated with fellow chefs to create innovative menu items, contributing to a diverse and unique dining experience.
- Planned and directed high-volume food preparation in fast-paced environment.
- Learned the art of French cuisine.
- Complied with sanitation and nutrition regulations and safety standards.
- Operated fryer and cooked meats on grill.
- Prepped daily menu items to quickly deliver upon request.
LIne Chef
Blue Mesa
04.1993 - 12.1993
- Assisted head chef in preparing and serving food.
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
- Rotated through all prep stations to learn different techniques.
- Contributed to increased guest satisfaction by consistently preparing dishes that met or exceeded expectations in taste and presentation.
- Managed and operated wood-fired grill.
- Operated fryer, saute, salad and dessert stations.
- Prepped and safely stored all ingredients for line service.
- Collaborated with head chef on the development of dessert menu items.
Education
Masters in Elementary Mathematics - Elementary Education
Texas State University
San Marcos, TX05.2014
Bachelor of Arts - Elementary Education
Texas State University
San Marcos, TX12.2001
Certificate in Culinary Arts - Culinary Arts
Houston Community College
Houston, TX03.1993
Skills
- Kitchen Organization
- Workflow Optimization
- Catering and Events
- Creative Thinking
- Kitchen leadership
- Mentoring and Coaching
- Food Production
- Food Preparing, Plating, and Presentation
- Fine Dining
- Knife Skills
- Recipe Development
Certification
- Culinary Arts Certificate, Level 2
- Texas Elementary Teaching Certificate
- Masters in Elementary Mathematics
Timeline
Elementary School Teacher
San Marcos CISD
01.2002 - 05.2022
Caterer
Self Employed
08.1998 - 03.1999
Sous Chef
Ouisie's Table
05.1995 - 02.1997
Line Chef
Wendletrap
01.1994 - 04.1995
LIne Chef
Blue Mesa
04.1993 - 12.1993
Masters in Elementary Mathematics - Elementary Education
Texas State University
Bachelor of Arts - Elementary Education
Texas State University
Certificate in Culinary Arts - Culinary Arts
Houston Community College