Caroline Sandberg
Chef
Asheville,NC
Summary
Dedicated forward-thinking professional with a passion for the hospitality industry offering more than ten years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven communication, leadership, problem-solving, and interpersonal skills.
Overview
15
15
years of professional experience
Work History
Cook II
Hilton Asheville Biltmore Park
Asheville, NC
09.2019 - Current
- Rotate on expedite, prep, cold, sauté, grill and omelet stations
- Responsible for all stations prep, production, and sanitation
- Follow recipes to assure highest quality of food served
- Upheld the stocking of the items throughout the shift
- Insured proper food storage, cleanliness, safe food practices and adherence to State Health Dept standards
- Assist with catered and special events
- Train new team members to assure high quality production and service
- Supervise the line, restaurant prep, and banquet prep
- Set up and prepared cooking supplies and workstations during opening and throughout lunch shift to maximize productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Trained and supervised cooking staff to expertly meet daily needs.
- Suggested actionable improvements to streamline training procedures.
- Identified inefficiencies leading to improved productivity.
Lead Line Cook
The Market Place Restaurant
Asheville, NC
12.2017 - 08.2019
- Covered all line cook duties on hot and cold stations for a high-end restaurant including prep work, cooking food to order, and keeping food fresh
- Asist the Head Chef in preparing and serving food items
- Follow the recipes and food presentation specifications as set by The Market Place management
- Prepare all food items in a timely and hygienic manner
- Assisted with special events and private parties of over 50 diners
- Trained new team members to ensure high quality food production
Lead Line Cook
Bocaire Country Club
Boca Raton, Fl
08.2016 - 09.2017
- Trained and led team members to ensure high quality food production, organization and sanitation
- Helped to create menu items and recipes
- Created daily specials
- Organize and sanitize all areas including walk-in refrigerator, low boy and pantry
- Helped with monthly inventory
- Prepare mis en place in a timely manner
- Set up stations for service
- Rotate on expedite, pantry, flat top, pizza, carving, grill, and saute stations
- Assisted with catered and special events such as weddings, holiday and private parties
Cook III; Lead Line Cook
HMF RESTAURANT, Breakers Hotel
Palm Beach, Florida
11.2013 - 08.2016
- Prepare mis en place in timely manner
- Set up stations for service
- Adhere to hygienic and food safety guidelines
- Organize and sanitize all storage areas including walk-in refrigerator, low boy and pantry
- Assist in cooking and assembling for private parties
- Followed recipes and presentation specifications
- Clean and organize station
- Rotate on pantry, robata grill, pizza, plancha and sauté stations
- Adhere to food and safety standards
- Trained and supervised new team members to ensure high quality food production, organization and sanitation
Line Cook/Pastry
SAVONA RESTAURANT
Scarsdale, NY
02.2013 - 11.2013
- Prepare all food items for service in timely and hygienic manner
- Set up station for service
- Clean and organize station
- Assisted in organizing and cleaning all storage areas and walk-in refrigerator
- Assisted with cooking and assembling hor d’oeuvre for private parties and catered events
- Followed recipes and presentation specifications
- Performed extra responsibilities as requested by chef
- Rotating garde manger, grill, pastry and sauté
Pastry Assistant/ Prep Cook
BETWEEN THE BREAD CATERING
New York, New York
12.2012 - 01.2013
- Assisted in preparation of various kinds of pastries, selection includes cookies, brownies and tarts
- Assisted with assembling various hors d’oeuvre for catered events
- Assisted in catering for holiday corporate events
- Maintained a clean and organized station
Line Cook
PT
Brooklyn, NY
03.2012 - 11.2012
- Prepare all food items in a hygienic and timely manner
- Set up station with restaurant guidelines
- Clean and maintain station
- Assist with cleaning, hygiene, and organization of kitchen and all storage areas
- Follow recipes and presentation specifications
- Restock all items as required throughout shift
- Perform extra responsibilities as requested by the Chef
- Rotating sauté, garde manger, grill and dessert station
Prep Cook/Catering
FROLIC PLAYSPACE/RADISH
Brooklyn, NY
11.2011 - 02.2012
- Hired out of externship in January 2012
- Assist in prep work for in house prepared food store while rotating sauté, garde manger, grill and pastry stations
- Assist in prep work for catering events
- Operate catering for Frolic Playspace in Williamsburg, Brooklyn
- Assisted in catering for holiday events, company lunches and private orders
Program Manager
NYCLASS
New York, NY
07.2009 - 08.2009
- Managed and supervised over 30 employees for canvassing campaign
- Conducted interviews, hired and trained staff
- Responsible for the payroll and operational management
- Organized the campaign and events to ban horse-drawn carriages from Central Park
Development and Marketing Intern
Beermenus.com
Brooklyn, NY
08.2008 - 12.2008
- Maintained and updated online database for new and existing clients
- Researched bars, restaurants, hotels and competitive websites for beer events
- Recruited bars and restaurants to join Beer Menus website
- Raised awareness for individuals to join Beer Menus mailing list
- Conducted face to face meetings with clients to promote and expand website
Education
M.S - Hospitality Management
Johnson & Wales University
ServeSafe Food Production Manager Certification - undefined
Culinary Arts Diploma - undefined
Institute of Culinary Education
Bachelor of Art - Liberal Studies
Purchase College
Skills
Food plating and presentation
Food spoilage prevention
Hospitality and service industry background
Strong attention to safe food handling procedures
Recipes and menu planning
Food preparation and safety
Effective planner
New hire training
Proficient in Microsoft Word, PowerPoint, and Excel
Timeline
Cook II
Hilton Asheville Biltmore Park
09.2019 - Current
Lead Line Cook
The Market Place Restaurant
12.2017 - 08.2019
Lead Line Cook
Bocaire Country Club
08.2016 - 09.2017
Cook III; Lead Line Cook
HMF RESTAURANT, Breakers Hotel
11.2013 - 08.2016
Line Cook/Pastry
SAVONA RESTAURANT
02.2013 - 11.2013
Pastry Assistant/ Prep Cook
BETWEEN THE BREAD CATERING
12.2012 - 01.2013
Line Cook
PT
03.2012 - 11.2012
Prep Cook/Catering
FROLIC PLAYSPACE/RADISH
11.2011 - 02.2012
Program Manager
NYCLASS
07.2009 - 08.2009
Development and Marketing Intern
Beermenus.com
08.2008 - 12.2008
M.S - Hospitality Management
Johnson & Wales University
ServeSafe Food Production Manager Certification - undefined
Culinary Arts Diploma - undefined
Institute of Culinary Education
Bachelor of Art - Liberal Studies
Purchase College