YARY OSLUND

• Part time Chef instructor teaching online and at their multiple locations.
• Developed comprehensive lesson plans for a diverse range of culinary classes, ensuring students gained practical experience in food preparation and presentation.
• Manage the established budget for diverse classes.
• Manage 16-24 students and 2 assistants.
• Implemented creative teaching methods to accommodate various learning styles, resulting in improved student comprehension and retention of material.
• Enhanced culinary skills of students by demonstrating various cooking techniques and explaining the science behind them.

In charge of the planing and execution of all kitchen duties such as providing training and managing the kitchen personnel in all areas regarding the functioning of a commercial kitchen

• Increased company revenue by streamlining processes and implementing cost-saving measures.
• Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
• Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
• The training included but no limited to, personnel proper personal hygiene, equipment use, food safety, cooking, cleaning and catering procedures
• Created equipment cleaning schedules and followed up with designated personal as well as specific cleaning procedures for vomit or other human fluids
• Developed and Implemented procedures for safety, organization and food safe control
• Successfully managed scheduling the use of the kitchen by several/ independent groups
• Managed all departments using the kitchen and trained leaders of those departments to follow implemented procedures to stay in compliance with the Health Department
• Tracked all employees and volunteer hours and approved for payroll
• Produced and maintained a budget as well as many other tasks related with managing the kitchen and personnel
• Cooking engagements ranged from 10-1500 people daily, weekly and/ or monthly.
• Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.

• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
• Worked as a chef, making paellas and plating over 500 tapas (bites a day) as well as boards and other pintxos.
• Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.