Lakiesha Coram

Instruct Introduction and Advanced Culinary Arts classes aligned to CTE standards

Develop and implement lesson plans, units, and culinary program syllabi

Lead after-school culinary club, student-run café, and school catering events

Integrate hands-on learning with demonstrations and student cooking labs

Delivered engaging lessons

Coordinate WBL experiences for students, including SYEP, Work Learn Grow, and internships

Cultivate relationships with external partners and programs like Bridge to Work

Develop and lead workshops on job readiness and workplace success

Organize job shadowing, mock interviews, resume prep, and career exploration activities

Track and report student WBL progress, ensuring alignment with NYSED WBL requirements

Created a culinary arts curriculum for grades 9-12

Developed unit and daily lesson plans to align with culinary arts curriculum objectives

Conduct interactive cooking classes where students work individually and in groups

Conducted classroom lectures complemented by hands-on kitchen demonstrations to reinforce learning

Teach a variety of cooking methods and techniques

Adjust assignments to accommodate students with IEPs

Facilitated interactive live Zoom classes during remote learning to maintain student engagement and participation

Led prep team, delegating daily tasks to ensure efficient workflow and timely meal preparation

Worked as line cook in pantry, fry, pizza, and sauté stations

Expedited during dinner service

Prepared menu items using recipes and presentation guidelines

Trained new hires on all recipes and procedures

Coordinate food orders to support timely and efficient delivery to each guest

Monitored freshness of food and ingredients by checking for quality and keeping track of old new items

Ensured food is cooked at a correct temperature by regulating ovens, broilers, grills, and roasters

Ensured proper food storage and sanitation standards to ensure guest safety

Inspected and sanitized food preparation areas and equipment, maintaining compliance with safety and sanitation standards

Fostered positive communication between BOH and FOH staff to enhance collaboration and service quality

Maintained daily PAR sheets for inventory

Adapted to daily specials and menu changes

Daily communication with Executive Chef, Managers and other senior staff

Rotated through various stations including Garde manger, Grill, Pasta and Expediting

Prepared pasta dishes to order, maintaining high standards of flavor and portion control

Prepared and assembled hot sandwiches, focusing on presentation and taste consistency

Prepared salads to order, ensuring freshness and quality for customer satisfaction

Replenished stock using PAR sheets