Heather Bundy
Aliquippa,PA
Summary
Dynamic Head Catering Chef with over a decade of experience in food safety standards and effective inventory management. Recognized for strong team collaboration and attention to detail, consistently delivering exceptional catering solutions for large-scale events.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Head Catering Chef
Center Stage
Monaca, Pa
10.2014 - 01.2026
- Assisted in preparing and organizing ingredients for catering events.
- Maintained cleanliness and organization of kitchen tools and workspaces.
- Collaborated with team members to ensure timely meal preparation.
- Followed safety and sanitation guidelines during food preparation processes.
- Supported lead chef in menu planning and recipe development tasks.
- Prepared food items according to established recipes and standards.
- Helped set up serving stations for catered events and gatherings.
- Engaged with clients to understand specific catering needs and preferences.
- Developed menus, planned and ordered food supplies, and monitored budget for catering events.
- Assisted with setup of buffet tables or other dining areas prior to commencement of catered events.
- Organized storage areas for food items purchased for catering services in accordance with health standards.
- Provided guidance to staff regarding kitchen operations, equipment use, and safety protocols during catering events.
- Monitored inventory levels of ingredients used in catering services to ensure availability when needed.
- Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
- Placed orders for food and supplies needed for proper set up and preparation.
- Accurately estimated amount of food to prepare for events.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Education
Business Adminstration -
Penn State Beaver
Monaca, PA05-1992
Skills
- Food safety standards
- Inventory management
- Catering logistics
- Team collaboration
- Supply ordering
- Problem solving
- Effective communication
- Attention to detail
- Staff training
- Proper equipment usage
- Safe food handling
- Workflow coordination
- Large scale events
- Kitchen organization
- Cooking methods
- Safety and sanitation regulations
- Allergy awareness
- Quality control
- Team contribution
- Food production
- Food prep planning
Certification
ServSafe
Timeline
Head Catering Chef
Center Stage
10.2014 - 01.2026
Business Adminstration -
Penn State Beaver