Jeremie Hill

• Developed and implemented seasonal menus tailored to dietary needs of senior residents.
• Trained kitchen staff on food safety protocols and cooking techniques.
• Collaborated with nutritionists to ensure balanced meal offerings for diverse health conditions.
• Streamlined inventory management processes, reducing waste and optimizing ingredient usage.

• Planned and executed culinary courses, including designing a curriculum and creating lesson plans.
• Demonstrated various cooking techniques to students using modern equipment and tools.
• Assessed student performance in areas such as knife skills and recipe accuracy.

• Supervised a team of cooks in the preparation of food items for large-scale events.
• Developed and implemented innovative menus for special events, ensuring that all dishes were prepared according to health and safety regulations.
• Established efficient kitchen systems and procedures to streamline operations during events.

As an event chef for one of the top caterers in the country I helped execute parties up to 3500 ppl, from private parties to professional sporting events in and around Denver Colorado.

• Assisted with ensuring that all food items met kosher standards and regulations.
• Planned menus, ordered supplies and managed kitchen staff.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.

As head chef of this adventure resort in central Florida I provided gourmet meal service to groups from 50 to 500 ppl on a daily basis, and for large special events.