Rachel Mullen

• Designed and produced custom wedding cakes and unique, one-of-a-kind cakes with intricate buttercream details.
• Developed a diverse menu for the retail bakery and e-commerce website, featuring seasonal and specialty items.
• Managed dessert catering orders for events of various sizes.
• Taught cake & cookie decorating workshops to students with various skill levels.
• Organized birthday parties & themed events for guests.
• Handled all accounting tasks, ensuring accurate financial records and maintaining compliance with local business regulations.
• Followed ServSafe and Shelby County health department guidelines, maintaining high sanitation and safety standards throughout the bakery.
• Built strong customer relationships and created a loyal following by offering exceptional service and engaging in local community events.
• Managed social media accounts, developed an engaging website, and executed email marketing campaigns to promote seasonal menus, events, and new offerings.

• Instructed students on the principles of safety and sanitation in the foodservice industry
• Demonstrated commercial preparation skills for all menu categories to produce a variety of food products
• Managed FOH and BOH operations in a school-based restaurant that is operated by high school culinary arts students
• Trained and advised students for State Culinary FCCLA Competition
• Created and developed cost control systems to stay within budget for the school-based restaurant on campus
• Planned and budgeted menus for all catering functions
• Maintained inventory of all food and nonfood items
• Upheld ServSafe standards and followed HACCP procedures to ensure a safe working environment

• Coordinated all executive dining operations in conference rooms and internal catering events
• Developed and maintained the catering marketing plan including a comprehensive event planning service to clients and detailed menu development
• Hired, trained, and scheduled catering associates, and was actively involved in the development of existing associates in service techniques, menu presentation, policies, and procedures
• Ensured successful operations and catering functions in conference rooms including preparation, transportation, setup, operation, and clean-up of all events
• Additional responsibilities included the reporting of operating statements, reports, and operational budgets, and review of the collection of receivables
• Responsible for all catering activities, books, plans & directed functions
• Menu development and marketing functions as they related to the catering department

• Instructed students on the principles of safety and sanitation in the foodservice industry
• Demonstrated commercial preparation skills for all menu categories to produce a variety of food products
• Managed FOH and BOH operations in a school-based restaurant that is operated by high school culinary arts students
• Created and developed cost control systems to stay within budget for the school-based restaurant on campus
• Planned and budgeted menus for all catering functions
• Maintained inventory of all food and nonfood items
• Uphold ServSafe standards and followed HACCP procedures to ensure a safe working environment

Externship Coordinator/Chef Instructor

March 2010-August 2012

• Developed procedures for all campus externship activities
• Monitored student progress and skills development during the Externship class
• Built relationships within the restaurant and hospitality community to secure externship opportunities for students
• Assisted students with resume writing and interviewing skills during the externship pursuit
• Utilized Midterm Evaluations, Final Evaluations, and student attendance to determine grades for the externship phase
• Made travel arrangements for all culinary externship trips through International Kitchen
• Assisted with teaching Pre-trip culinary classes to prepare all culinary students attending international externship trips
• Served as Silent Auction Chair for the annual L’Ecole Culinaire Scholarship Dinner

Retention Officer

March 2010- November 2010

• Provided support to students throughout their academic career
• Developed procedures for all campus retention activities
• Served as student advocate and participated in efforts that promoted the individual student’s scholastic achievement
• Worked with students on issues that prevent program completion and provided personal attention in guiding students to the resolution of concerns
• Administered all campus surveys and trained new students in various workshops
• Tracked dropped students and implemented plans for recruiting students for program re-entry and completion
• Monitored students’ academic progress to ensure they were meeting standards of the program

Applied General Education Instructor

November 2009- March 2010

• Taught business and professionalism courses to aspiring culinarians
• Tutored students that needed extra assistance in computer applications and technical writing
• Taught technical writing skills to culinary students, including menu design, recipe writing, and restaurant reviews
• Trained students in interviewing and job search skills for foodservice related professions