Sandra Leone
Camden,TN
Summary
Led culinary teams in restaurant openings, leveraging over 12 years of experience in food preparation. Developed expertise in diverse cooking methods while ensuring high customer satisfaction through accurate order fulfillment. Transitioning back to the culinary workforce with a strong commitment to quality and service.
Overview
14
14
years of professional experience
Work History
Administrative Secretary
Innovative Arts Charter School
Catasauqua, PA
01.2025 - 09.2025
- Provided clerical support to company employees by copying, faxing, and filing documents.
- Greeted incoming visitors and customers professionally and provided friendly, knowledgeable assistance.
- Supported Spanish-speaking students and parents through translation for school staff.
- Conducted research on behalf of executive staff members as required to support informed decision-making processes within the organization.
- Enhanced office efficiency by organizing and maintaining filing systems, managing correspondence, and scheduling appointments.
Line Cook
Bolete Restaurant
Bethlehem, PA
01.2020 - 03.2020
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
- Monitored quality, presentation and quantities of plated food across line.
Executive Banquet Chef
Madeline’s
Fogelsville, PA
03.2019 - 03.2020
- Led preparation and execution of multi-course banquet menus for large events.
- Supervised culinary team to ensure adherence to food safety standards and quality control.
- Developed seasonal menu items that enhanced guest satisfaction and dining experience.
- Collaborated with event coordinators to customize menus based on client preferences and dietary restrictions.
- Implemented inventory tracking systems, optimizing supply orders to minimize costs and enhance efficiency.
- Conducted regular staff meetings to discuss performance improvements and address operational challenges.
Sauté Cook
Notch
Allentown, PA
08.2019 - 01.2020
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Head Cook
Bell Hall
Allentown, PA
09.2018 - 06.2019
- Followed the "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
Office Manager
CWJ Jewlers INC.
Chicago, IL
11.2016 - 07.2018
- Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
- Automated office operations, managing client correspondence, record tracking and data communications in database and case management software.
- Maintained office supplies inventory by checking stock and ordering new supplies as needed.
Sauté Cook
Shula's Steak Houses Lllp
Allentown, PA
08.2014 - 07.2015
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Line Cook
Tapas On Main
Bethlehem, PA
03.2012 - 09.2014
- Prepared salad prep station with necessary ingredients, verifying freshness and maintained appropriate ingredient levels throughout shift.
- Made sandwich sauces, salad dressings and other special condiments following restaurant recipes and safe food handling procedures.
- Assisted cooks and other food prep workers with preparation of other menu offerings as traffic flow and staff presence required.
- Assembled salads, sandwiches, desserts and other cold menu offerings for delivery to guests.
Education
Bachelor - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Chicago, IL11.2011
High School Diploma -
Dieruff High School
Allentown, PA2009
Skills
- Highly motivated
- Team-oriented
- Recipe preparation
- Document preparation
- Verbal communication
- File management
- Meeting coordination
- Scheduling and calendar management
- Record preparation
- Correspondence preparation
- Database entry
- Spreadsheet creation
- Recordkeeping
- Teamwork
- Multitasking and time management
- Sauce preparation
- Ingredient inspection
- Food storage
- Recipe creation
- Cutting and slicing techniques
- Food presentation
- Cleaning and organization
Languages
Spanish
Full Professional
Experience
01-2021
Timeline
Administrative Secretary
Innovative Arts Charter School
01.2025 - 09.2025
Line Cook
Bolete Restaurant
01.2020 - 03.2020
Sauté Cook
Notch
08.2019 - 01.2020
Executive Banquet Chef
Madeline’s
03.2019 - 03.2020
Head Cook
Bell Hall
09.2018 - 06.2019
Office Manager
CWJ Jewlers INC.
11.2016 - 07.2018
Sauté Cook
Shula's Steak Houses Lllp
08.2014 - 07.2015
Line Cook
Tapas On Main
03.2012 - 09.2014
Bachelor - Culinary Arts
Le Cordon Bleu College of Culinary Arts
High School Diploma -
Dieruff High School