Kelly Holbrook

• Supervised kitchen operations to ensure consistent quality and timely service.
• Developed innovative seasonal menus utilizing locally sourced ingredients.
• Trained and mentored junior chefs, fostering skill development and teamwork.
• Maintained inventory management systems for efficient supply chain operations.

• Created customized meals based on client dietary restrictions and preferences.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Shopped for ingredients.
• Utilized local and organic food sources.

Working as part of a great team for a high end catering company. From private home seated/plated meals, to large scale, elaborate celebrations. High comfort level at the bar, table service and back of house.

Helping to provide outstanding cuisine for some of our most important and influential guests has been an amazing experience. Learning and adapting to guests tastes has been part of the excitement. Working with an innovative crew of seasoned and up and coming Chef's has been inspiring.

Kitchen Assistants are the support teams for the Chefs in the Culinary programs. The KA's gather all the Mise en place and perform all related tasks to ensure each cooking class is well organized and a success from the moment the guests arrive. With up to 4 classes a day and recipe changes daily, the KA's are expected to understand all recipes and ingredients and the equipment that accompanies each class. The KA's are also the extended hands of the Chef, often helping the guests thru each course as needed.

• Prepared cold and hot foods per menu.
• Execute large scale menu's for events (weddings, parties, etc.)..
• Assist Executive Chef with meal planning including but not limited to developing pastry concepts.
• Receiving and Inventory.
• Kitchen organization and cleanliness.

• Oversee all of Camp's Food Service, supervise and train six person kitchen staff.
• Meet needs for all camp programs.
• Maintain kitchen with a high standard of cleanliness, sanitation and safety.
• Responsibilities include: Menu planning, ordering/receiving, prep, cooking, inventory/control and scheduling.
• Ability to plan and prepare foods for special needs groups and those with dietary restrictions (Vegan, Food Allergies, Gluten free, etc.)

• Actively participated in ongoing customer service programs to build sales and rapport with the community.
• Correctly calculated inventory and ordered appropriate supplies.
• Learned all food stations to maximise my ability to cover when needed.
• Maintained a safe working and guest environment to reduce the risk of injury and accidents.

• Partnered successfully with the restaurant owners and Executive Chef to produce specialty desserts and pastries utilizing their water buffalo cream, butter and milk.
• Trained, coached and mentored staff to ensure new recipes were tested and followed.
• Worked directly with Front of House to ensure guests needs were met for daily production and specialty orders.
• Created new revenue streams through developing delicious and exciting desserts.