Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Timeline
Generic

Kelly Dietrich

Cocoa,FL

Summary

Innovative Executive Chef with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.

High-performing Chef offering 40 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.

Overview

31
31
years of professional experience

Work History

Real Estate Broker/Associate

Keller Williams
09.2021 - Current
  • Developed marketing strategies to enhance property visibility and attract potential buyers.
  • Negotiated contracts and agreements to ensure favorable terms for clients.
  • Built lasting relationships with clients through trustworthiness, professionalism, and genuine interest in their success.
  • Managed multiple property transactions simultaneously while maintaining excellent organization and communication skills.
  • Educated first-time homebuyers on the buying process from start to finish, alleviating anxieties and guiding them every step of the way.
  • Strengthened professional reputation through consistent networking efforts within the community and participation in industry events.

Executive Chef/Owner

Prestige Catering
03.2015 - Current
  • Developed and implemented menus that aligned with seasonal ingredients and customer preferences
  • Led culinary team to produce high-quality dishes while maintaining operational standards
  • Managed budgeting processes to optimize costs without compromising quality or creativity
  • Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
  • Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
  • Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests yearround.

Executive Chef/Director of Dietary

The Windsor Assisted Living and Memory Care
12.2013 - 02.2015
  • Designed and implemented seasonal menus reflecting dietary needs of residents.
  • Trained kitchen staff on food safety protocols and culinary techniques.
  • Oversaw daily kitchen operations, ensuring high-quality meal preparation.
  • Collaborated with nutritionists to create balanced meal plans for diverse dietary restrictions.
  • Managed inventory and procurement processes to maintain optimal stock levels.
  • Fostered a positive team environment through mentorship and performance feedback sessions.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.

Executive Chef/Owner

Souzas Churrascaria Brazilian Steakhouse
11.1999 - 09.2013
  • Led culinary team in high-pressure environments, ensuring timely meal preparation and service.
  • Streamlined kitchen operations, improving efficiency and reducing food waste through effective inventory management.
  • Trained and mentored junior chefs, enhancing skill sets and fostering a collaborative work environment.
  • Implemented food safety protocols, ensuring compliance with health regulations and maintaining high hygiene standards.
  • Collaborated with event planners to create customized catering experiences tailored to client needs and preferences.
  • Evaluated supplier performance, negotiating contracts to secure high-quality ingredients at competitive prices.

Chef Instructor

Essex Regional Educational Services Commission
08.1994 - 12.1997
  • Developed and implemented culinary curriculum for diverse student groups.
  • Mentored aspiring chefs in advanced cooking techniques and kitchen management.
  • Conducted hands-on cooking demonstrations to enhance practical skills and knowledge.
  • Evaluated student progress through assessments, providing constructive feedback for improvement.
  • Designed and Taught Continuing Education Classes for Adults
  • Motivated students to achieve new levels of skill in diverse kitchen tasks.

Education

Culinary Arts

The Culinary Institute of America
Hyde Park, NY
08-1980

No Degree - Hotel, Resort And Restaurant Management

Champlain College
Burlington, VT
01-1979

High School Diploma -

South West Vocational Center/Culinary Arts
Bennington, VT
06-1978

Skills

  • Culinary expertise
  • Food safety compliance
  • Sanitation standards
  • Banquet operations
  • Fine dining experience
  • Catering management
  • Food cost management
  • Attention to detail
  • Team leadership

Accomplishments

  • Prepared 2000 meals, including appetizers and desserts, for high-volume catering events.
  • Hosted Television and Talk Radio Cooking Shows
  • Founded a High End Culinary Summer Camp for Kids
  • Culinary Tour Guide traveling to Brazil

Languages

English
Native or Bilingual
Portuguese
Professional Working
Spanish
Limited Working

Timeline

Real Estate Broker/Associate

Keller Williams
09.2021 - Current

Executive Chef/Owner

Prestige Catering
03.2015 - Current

Executive Chef/Director of Dietary

The Windsor Assisted Living and Memory Care
12.2013 - 02.2015

Executive Chef/Owner

Souzas Churrascaria Brazilian Steakhouse
11.1999 - 09.2013

Chef Instructor

Essex Regional Educational Services Commission
08.1994 - 12.1997

Culinary Arts

The Culinary Institute of America

No Degree - Hotel, Resort And Restaurant Management

Champlain College

High School Diploma -

South West Vocational Center/Culinary Arts

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