Cecelia Clary

Working in a fast paced English style pub. Prepping sauces and other menu items. Working fryer and grill during service at a fast pace and long hours.

Working at a small, fast paced burger shack taking orders, making salads, shakes, and drinks. Prepping food, working fryer occasionally, and practicing customer service. Speed, efficiency, and order is needed. Serving hundreds of people on a daily basis, working in tight quarters with other employees.

Catering weddings, plating food, prepping hors d'oeuvres, maximizing ingredients. Focus on presentation and beauty of plates. Working in makeshift kitchens at different venues.

I have multiple house sitting clients, caring for their pets and homes while they are away. Providing daily exercise and maintaining a routine for their animals, including chickens, dogs, cats, goats, and geese.

Occasional chicken catching and egg washing on a chicken farm. Hand catching broiler chickens for slaughter, washing and packaging eggs for local stores and restaurants.

Fast paced food stand grilling hundreds of sausages, burgers, and sandwiches every weekend from May-November. Six years experience on grill, started at age fourteen. Now lead cook, managing pace, teamwork, communication, and food safety. Trained other cooks.

Self-employed babysitter from age eleven. I have babysat over 30 kids and worked with a number of families locally, ages ranging from eight months to twelve years. I have worked closely with and supported a child with Downsyndrome and other developmental disabilities. During the summer I spend every Wednesday and Friday with two young toddlers. I have worked at multiple "do it yourself" summer camps with young children.

Worked the line in a fast paced, nonconventional, newly opened restaurant. Prepped, plated, learned fryer, and new skills/techniques. I was personally asked by the chef to be one of his first line cooks when opening his restaurant after staging with him at another restaurant.

Worked with children ages 1-3 at a Montessori summer daycare program, 7-3 five days a week. provided constant supervision, care, and entertainment. Changed diapers, organized snack and lunch time, played, put them to nap, dealt with tantrums, etc.

Worked in a stressful, fast paced farm to table fine-dining restaurant. Worked garde manger, hot side, and expo. Prepped menu items, sauces, desserts, etc. Worked alongside numerous chefs, learned different styles of plating and organization. Experienced a range of personalities and ways of working in a kitchen. Took on tasks and responsibilities far advanced for a fifteen year old.