Overview
Work History
Education
Skills
US ARMY
Summary
Timeline
Generic
Andrew Patner

Andrew Patner

Bellefonte,PA

Overview

28
28
years of professional experience

Work History

Corrections Food Service Instructor

Commonwealth of PA, Dept. of Corrections
Bellefonte, PA
03.2014 - Current
  • Conducted vocational training for inmates in food preparation, production, service, and baking.
  • Enforced custody and security regulations to maintain control over inmate activities.
  • Inspected food service areas, equipment, and food to ensure compliance with standards.
  • Established safety and sanitation standards to promote a secure working environment.

Research Development Chef

Starboard Seafood
Gastonia , NC
10.2009 - 03.2010
  • Developed crab cakes, lobster cakes, salmon cakes, and over 50 salads for major U.S. grocery stores.
  • Inspected fish and seafood quality to ensure compliance with standards.
  • Evaluated tuna products, assigning grades of #1 or #2 based on quality.
  • Conducted recipe testing for new product development in a test kitchen.
  • Created a Jiffy Pop system to enhance cooking efficiency.
  • Submitted recipes for nutritional analysis to comply with FDA regulations.
  • Trained staff on Safe Serve practices to maintain food safety standards.

Corporate Executive Chef

Healthy Home Economist Market
Charlotte , NC
07.2006 - 10.2009
  • Managed all aspects of Food,
  • Developing culinary concepts based on market research data
  • Developing specifications, and creating, selecting, testing and evaluating recipes. provide expert food food preparation by disseminating product information internally. Leading the culinary team by developing a staffing plan and job descriptions, recruiting, selecting and training the team, and providing supervision and management for the team.
  • Ensure safety and sanitation by developing and communicating a safety plan encompassing the facility, equipment Chemicals, disasters, emergencies, employee and customer safety and disposal of waste.
  • Ensuring proper sanitation by preventing Time/Temperature Violations and Cross Contamination, and Demonstrating proven risk management practices.

Director of Dietary

West Meade Place
Nashville, TN
03.1997 - 01.2000
  • Featured in On Site, a supplement to Nations Restaurant News Magazine.
  • Executed menu planning, food costing, and plate costing for catering services.
  • Managed scheduling and quarterly reports to meet operational goals.
  • Achieved weekly budget targets while overseeing all catering activities.
  • Taught proper sanitation practices in accordance with Serve Safe and HACCP guidelines.
  • Facilitated leadership training for Culinary Service Team members.
  • Conducted hiring processes to build a skilled culinary team.
  • Implemented effective strategies to enhance team performance and efficiency.

Education

Associate of Science - Culinary Arts

New England Culinary Institute
Essex Vermont
09-1994

Skills

  • Culinary instruction
  • Food safety
  • Recipe development
  • Nutritional analysis
  • Sanitation standards
  • Menu planning

US ARMY

  • United States Europe Culinary team took Bronze medal in a Competition
  • served 1988-1992

Summary

Talented Instructor effectively facilitates learning for students of all ages by providing engaging, relevant instruction. Adapts teaching methods and instructional materials based on varying needs, abilities and interests of students. Proficient in crafting lesson plans with clear objectives easily communicated to students.

Timeline

Corrections Food Service Instructor

Commonwealth of PA, Dept. of Corrections
03.2014 - Current

Research Development Chef

Starboard Seafood
10.2009 - 03.2010

Corporate Executive Chef

Healthy Home Economist Market
07.2006 - 10.2009

Director of Dietary

West Meade Place
03.1997 - 01.2000

Associate of Science - Culinary Arts

New England Culinary Institute

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