Jennifer Lachman
Horsham
Summary
Results-driven Executive Chef with a strong background in operational efficiency and team collaboration. Successfully developed diverse menus that cater to dietary needs, ensuring compliance with health regulations while optimizing kitchen workflows.
Overview
42
42
years of professional experience
1
1
Certification
Work History
Executive Chef
Sodexo at Artman
Ambler, PA
08.2023 - Current
- Developed innovative menu offerings to enhance guest satisfaction and dining experiences.
- Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
- Worked closely with Dietitian to accommodate allergens
- Responsible for 185 residents
- Served 7 households from the main kitchen
First Cook
Horsham Clinic
Horsham, PA
11.2021 - 08.2023
- Prepared diverse menu items adhering to dietary restrictions and nutritional guidelines.
- Operated kitchen equipment safely and efficiently, ensuring high standards of hygiene.
- Collaborated with team members to streamline food preparation processes and improve service speed.
- Assisted in inventory management, reducing food waste through effective stock rotation practices.
- Opened kitchen daily
- Responsible for 205 patients and 105 staff
Kitchen Manager
Malvern Institute
Willow Grove, PA
07.2016 - 10.2021
- Oversaw daily kitchen operations ensuring compliance with health and safety regulations.
- Developed and implemented efficient inventory management processes to minimize waste.
- Trained and mentored kitchen staff on food preparation techniques and safety protocols.
- Collaborated with suppliers to negotiate favorable terms for food procurement.
- Traveled to three locations to support
- Responsible for 98 residents and 50 staff daily
- Scheduled kitchen staff
- Maintained safety standards for Montgomery County Board of Health
Cook
Warwick House
Warminster, PA
10.2013 - 07.2016
- Prepared and cooked meals according to menu specifications and dietary requirements.
- Maintained kitchen cleanliness and adhered to food safety regulations.
- Collaborated with team members to streamline meal preparation processes.
- Trained new kitchen staff on operational procedures and safety protocols.
- Responsible for 30 children's meals
- Opened and closed the kitchen
Prep Cook
Ted's Montana Grill
Warrington, PA
11.2006 - 10.2013
- Prepared high-quality ingredients for menu items in accordance with Ted's Montana Grill standards.
- Operated kitchen equipment safely and efficiently, maintaining a clean workspace.
- Assisted chefs in food preparation, ensuring timely service during peak hours.
- Monitored inventory levels, restocking supplies as needed to minimize downtime.
Produce Manager
Giant Foods
Warminster, PA
05.2000 - 06.2006
- Led daily operations to ensure optimal product freshness and quality standards.
- Developed inventory management strategies to minimize waste and enhance product availability.
- Trained and mentored staff on best practices in produce handling and customer service.
- Implemented efficient processes to streamline produce procurement and delivery systems.
- Prepared Catering Trays
- Employee of the Quarter March 2001
Butcher
F.W. Echenhofer
Horsham, PA
06.1995 - 04.2000
- Supervised daily operations of meat preparation, ensuring compliance with safety and quality standards.
- Trained staff in proper cutting techniques and equipment usage, enhancing team performance and product consistency.
- Implemented inventory management strategies, reducing waste and optimizing stock levels for efficient operations.
- Developed new processing methods to improve yield and quality of products offered to customers.
Sous Chef
Otto's Brauhaus
Horsham, PA
01.1989 - 01.1995
- Supervised kitchen staff to ensure efficient food preparation and service quality.
- Developed and implemented seasonal menu items, enhancing customer satisfaction and dining experience.
- Trained junior chefs on culinary techniques and best practices for food safety and sanitation.
- Collaborated with management to optimize kitchen operations, reducing waste and improving workflow efficiency.
Sous Chef
Quail Ridge Country Club
Boyton Beach, FL
10.1984 - 01.1989
- Maintained inventory control, ensuring availability of high-quality ingredients while minimizing costs.
- Led daily kitchen operations, adhering to health regulations and maintaining high standards of cleanliness.
- Monitored food presentation and taste consistency, elevating overall meal quality for guests.
- Assisted in cost analysis for menu development, contributing to strategic pricing decisions for profitability.
Education
High School Diploma -
Hatboro Horsham High School
Horsham, PA06-1984
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
Certification
Serve Safe Certified
Timeline
Executive Chef
Sodexo at Artman
08.2023 - Current
First Cook
Horsham Clinic
11.2021 - 08.2023
Kitchen Manager
Malvern Institute
07.2016 - 10.2021
Cook
Warwick House
10.2013 - 07.2016
Prep Cook
Ted's Montana Grill
11.2006 - 10.2013
Produce Manager
Giant Foods
05.2000 - 06.2006
Butcher
F.W. Echenhofer
06.1995 - 04.2000
Sous Chef
Otto's Brauhaus
01.1989 - 01.1995
Sous Chef
Quail Ridge Country Club
10.1984 - 01.1989
High School Diploma -
Hatboro Horsham High School