Cheryl Whitcomb
Marlborough,Massachusetts
Summary
Passionate Chef/Owner talented in procuring goods and driving business success. Sharp individual well-versed in using exemplary research skills to determine up and coming style trends.
Overview
33
33
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Cambridge School Of Weston
06.2023 - Current
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
Buyer Specialist
Whole Food Market
02.2022 - Current
- Maintained appropriate inventory levels based on management direction and customer demand.
- Analyzed bids, troubleshot discrepancies and performed other necessary purchasing functions, managing balanced budget and supporting customer satisfaction.
- Prepared periodic purchasing and supply reports, verifying supply and establishing professional connections with vendor representatives.
- Analyzed and reviewed reorder report recommendations for daily and weekly replenishment, making recommendations on product offerings based on consumer data.
Chef
NexDine
02.2022 - 10.2022
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Supervisor/Lead
Whitsons Culinary Group
08.2015 - 08.2021
- Learned every team members' role to offer skilled backup during shortages and high-volume periods.
- Instructed employees on proper cleaning and sanitation of equipment and surfaces.
- Deployed corrective actions quickly to maintain strong quality standards and protect consumers.
- Supervised entire production process, from incoming materials and line preparation to quality assurance inspections and product shipping.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Handled customer complaints, resolved issues and adjusted policies to meet changing needs.
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
- Set overall vision and provided team leadership.
Line Cook/Prep Cook
Bullfinches
08.1990 - 08.2021
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Served around 200 customers each night by cooking items quickly.
Chef
Camilla Gardens
09.2014 - 08.2015
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Marketing Associate
Sysco Conn
01.2012 - 01.2013
- Developed marketing strategies and resolved problems to drive sales.
- Performed ongoing analysis to develop and advance future marketing strategies.
- Worked closely with product development teams to create and maintain marketing materials for sales presentations and client meetings.
- Coordinated art and graphics creation for effective merchandising.
Owner/Chef Manager
Mangoes
09.2010 - 09.2012
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Owner/Chef Manager
The Oregon Club Of Ashland
01.1999 - 02.2009
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
High School Diploma -
Lincoln Sudbury Regional High School
Sudbury, MA05.1981
Skills
- Sales Experience
- Critical Thinking
- Seasonal Promotions
- Vendor Relations
- Business Understanding
- Pricing Analysis
- Product Demonstration
- Store Trends
- Inventory Monitoring
- Verbal and Written Communication
- Customer Service
- Marketing Plans
- Presentations
Certification
Serve Safe Certification
Allergen Awareness Certified
Timeline
Executive Sous Chef
Cambridge School Of Weston
06.2023 - Current
Buyer Specialist
Whole Food Market
02.2022 - Current
Chef
NexDine
02.2022 - 10.2022
Supervisor/Lead
Whitsons Culinary Group
08.2015 - 08.2021
Chef
Camilla Gardens
09.2014 - 08.2015
Marketing Associate
Sysco Conn
01.2012 - 01.2013
Owner/Chef Manager
Mangoes
09.2010 - 09.2012
Owner/Chef Manager
The Oregon Club Of Ashland
01.1999 - 02.2009
Line Cook/Prep Cook
Bullfinches
08.1990 - 08.2021
High School Diploma -
Lincoln Sudbury Regional High School
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