Nelly Kojoyan

• Customized Lesson Planning: Developed individualized lesson plans based on student goals, from fundamental cooking skills to advanced pastry techniques, ensuring each session met unique learning objectives.

• Demonstration and Instruction: Delivered clear, hands-on demonstrations of culinary techniques, emphasizing precision, technique, and timing, and providing real-time feedback for effective learning.

• Adaptable Teaching Style: Adjusted teaching methods to accommodate various learning styles, levels, and pacing, creating an engaging and supportive learning environment.

• Kitchen Safety and Sanitation: Instructed students on proper kitchen safety protocols, equipment handling, and sanitation practices, emphasizing the importance of maintaining a clean and organized workspace.

• Recipe Development and Execution: Guided students through recipe interpretation, ingredient selection, and execution, enhancing their confidence in creating dishes independently.

• Culinary Techniques Mastery: Taught a wide range of techniques, including knife skills, pastry arts, bread-making, flavor balancing, and plating, ensuring comprehensive culinary development.

• Progress Tracking and Feedback: Assessed student progress throughout the course, providing constructive feedback to help students refine their skills and achieve their culinary goals.

This description highlights your role in educating students, adapting to their needs, and imparting essential culinary techniques and practices.

• Menu Planning and Ingredient Sourcing: Designed menus featuring healthy, fresh ingredients sourced from local farmers and markets, with a focus on seasonal and sustainable produce.

• Event Catering and Dietary Accommodations: Prepared and served meals for both intimate dinner parties and large events, accommodating dietary preferences and special requests with precision and creativity.

• Food Labeling and Storage Guidance: Ensured safe storage and handling of food with clear labeling for reheating instructions, supporting quality and convenience for clients.

• Cost Control and Quality Assurance: Developed cost-effective menus while overseeing food quality, sanitation, and safety standards, adhering to high standards of cleanliness and compliance with health regulations.

• Waste Reduction and Sustainable Practices: Minimized food waste by optimizing menu planning, prioritizing local ingredients, and incorporating seasonal produce for peak freshness and flavor.

• Cooking Techniques and Flavor Development: Executed meals using a variety of culinary techniques such as braising, roasting, frying, and sautéing to enhance flavor and retain nutrients.

• Social Media Content Creation: Captured high-quality food photography and managed the company’s social media presence, showcasing dishes and culinary techniques to engage and grow the audience.

• Organizational and Record-Keeping Skills: Managed records and complex systems with precision, experience that translates well to organizing lesson plans, tracking student progress, and structuring curriculum for a culinary education environment.

• Compliance and Process Management: Coordinated with various institutions to ensure credentialing and compliance, an invaluable skill for maintaining safety and quality standards in culinary instruction and managing educational protocols.

• Financial Processing and Attention to Detail: Oversaw payroll and financial processes with a meticulous approach, enhancing my attention to detail—essential for accurate recipe measurements, ingredient sourcing, and classroom safety.

• Training and Instructional Techniques: Trained new employees, developing an understanding of instructional methods, performance standards, and effective feedback—skills directly applicable to guiding students, adapting to diverse learning styles, and fostering confidence in a culinary setting.

• Communication and Team Collaboration: Coordinated communications, managed schedules, and maintained clear dialogue across teams, fostering a collaborative environment—a key asset in culinary education where teamwork and clear instruction are essential.

• Paper and Record Management: Organized and managed documentation, including schedules, patient records, and charts, developing skills in meticulous record-keeping that are essential for managing lesson plans, tracking student progress, and maintaining curriculum materials in culinary education.

• Call Center and Communication Skills: Handled high-volume calls and directed them to appropriate departments, strengthening communication and problem-solving skills crucial for coordinating student inquiries, scheduling, and responding to individual learning needs in a teaching role.

• Team Collaboration and Rapport Building: Maintained positive working relationships with physicians, nurses, and staff, fostering teamwork and a supportive environment—experience that translates to creating a collaborative and encouraging atmosphere for culinary students.

• Organizational Skills for Efficiency: Managed patient admission and discharge processes, ensuring accuracy and efficiency. This experience in streamlining processes enhances my ability to plan and execute structured and efficient culinary classes.

• Inventory and Resource Management: Maintained inventory of office supplies, skills that are directly applicable to managing kitchen resources, ingredients, and equipment for

• Administrative and Organizational Skills: Managed filing, paperwork, and scheduling, developing strong organizational abilities vital for structuring lesson plans, coordinating classes, and maintaining educational materials in a culinary teaching role.

• Customer Service and Communication: Provided excellent customer service and call center support, experience that translates well to creating a welcoming, responsive environment for culinary students and addressing individual learning needs.

• Relationship Building and Team Facilitation: Built positive relationships with children, parents, and staff, fostering a supportive atmosphere—skills essential in culinary education for building rapport with students and creating a collaborative learning environment.

• Event Planning and Facility Management: Scheduled and oversaw events at recreation facilities, an experience that enhances my ability to plan and manage culinary classes, workshops, and kitchen setups effectively.

• Team-Building and Communication Exercises: Facilitated team-building activities to encourage cooperation and communication, which is directly applicable to teaching cooking classes that emphasize teamwork, clear communication, and hands-on engagement.

• Timely Paperwork and Scheduling: Gained proficiency in managing paperwork and scheduling, ensuring tasks were completed efficiently—skills that are essential for organizing lesson plans, class schedules, and student records in a teaching role.

• Adaptability and Continuous Learning: Quickly learned and applied new skills to enhance daily operations, demonstrating adaptability and a proactive approach—qualities that are valuable for staying updated with culinary techniques and adapting teaching methods.

• Enthusiasm and Positive Environment: Maintained high energy in a fast-paced setting, fostering a positive, engaging atmosphere—a skill that translates well to creating an inspiring learning environment for culinary students.

• Critical Thinking and Decision-Making: Utilized critical thinking to assess challenges and make effective decisions, experience that enhances problem-solving and decision-making when adapting recipes or responding to students’ needs.

• Clear Communication and Relationship Building: Established open communication with members, staff, and leadership, skills directly applicable to guiding students, ensuring clarity in instruction, and fostering a supportive classroom environment.

• Creative Project Management: Conducted and managed creative projects, skills that are essential for designing hands-on, interactive culinary lessons that engage students and foster creativity.

• Scheduling and Organization: Developed schedules and managed paperwork with attention to detail, ensuring smooth operations—a vital skill for organizing class timelines, lesson plans, and student progress tracking in culinary education.

• Training Program Development: Designed and implemented effective training programs to address departmental needs, experience that translates into developing structured lesson plans and instructional methods for culinary students.

• Deadline Management and Efficiency: Excelled in a fast-paced setting, meeting tight deadlines and maintaining productivity, a skill set that supports managing classes and adapting to the dynamic nature of teaching culinary arts.

• Customer Service and Communication: Provided responsive customer service, building communication skills that are crucial for creating a welcoming, supportive learning environment and addressing student inquiries effectively.