Yvonne M Mueller

• As the Chef, I maintained well-organized mise en place to keep work consistent. Came up with all the specials and usually prepared 100 meals in 4 hours.

• As the day Sous Chef, I prepared meals from scratch using authentic, popular recipes to generate repeat business.

Established and maintained a business. Creating soups & specials for the cafe daily. Leading staff & catering regularly. Offering cooking lessons & classes. I also sold cooking accessories.

Directly involved with menu development for Pompeii's Pub, T Bone's & Le Cabernet. Trained kitchen staff as well as bartenders and servers. Also, incolved with interior design of all three restaurant for the functionality of service.

Territory Sales Manager...Sold a variety of foods and kitchen goods to 29 different establishments in North West Indiana.

As a Cook 1, I Prepared and plated around 1,000meals daily within a team of 15 professionals while maintaining all fish preparations.