Towne - Private Chef - Tampa, FL, USA

Laura Jane Towne

Tampa, FL, USA

Services

Private Chef

Summary:

With experience in restaurant kitchens, banquets & private catering I work well under pressure, am an experienced trainer and a team player. I have knowledge of and experience with menu planning as preparing food requisitions, a well defined palette and excellent communication skills. I also have retail sales & outside sales experience and am very personable and easy to get along with. I equally love showing off my skills by preparing high end food as well as classic comfort foods with a little modern flair.

Work History

Catering Sales Coordinator / Line Cook

Zudar's Café, Deli & Catering

February 2013 - October 2013

• Lead generation
• C calls, both on telephone and in person
• Member of the South Tampa BNI chapter
• Social media marketing
• Email marketing
• Point of contact for catering clients
• Prepare hot foods, salads, hors d'oeuvres and pastries according to recipe specifications
• Work the line during dinner service
• Preparation of specials, soups & all salad dressings
• Daily line prep: replenish all stations' mise en place
• Ensure proper cleanliness & sanitation of station before, during and after peak service

Outside Catering Sales / Chef's Assistant

Hollywood Venue

October 2012 - December 2012

• Created Catering menu and all sales collateral
• Worked with Chef to determine cost of all menu items
• Made cold calls, both on telephone and in person
• Attended networking functions
• Assisted with social media marketing
• Assembled all pantry items for plated meals
• Responsible for vegetarian entrees
• Helped with onsite catered events as needed, both as a chef and a server

Banquet Chef

Mainsail Suites, Hotel and Conference Center

April 2011 - April 2012

• Recipe creation
• Create daily prep list for kitchen staff
• Assist in creation of food requisitions
• Receive and put away food orders
• Assist in weekly inventory
• Prepare hot foods, salads, hors d'oeuvres and pastries according to recipe specifications
• Cook on-site at catered events
• Work action stations during catered events
• Work the line in the hotel restaurant, Latitudes, during breakfast, lunch and dinner service
• Daily line prep: replenish all stations mise en place
• Ensure proper cleanliness & sanitation of station before, during and after peak service
Sales Coordinator
• Performed general secretarial duties, including - answering, screening and directing inbound phone calls, meeting scheduling, appointment set up, faxing and mailing
• Took verbal and written messages and transmitted them to exact person/destination.
• Received and sorted email and electronic deliveries.
• Accepted letters and packages delivered to the sales office and distributed to appropriate team member
• Tracked Marriott points for MarriotRewards members
• Marketing strategy assistance
• Assisted in creating sales collateral
• Tracked payments from social groups
• Handled general requests for information and data
• Interacted well with the public
• Performed basic customer service functions
• Handled guest requests, special needs and complaints
• Received and assisted guests and escorted them to correct destinations
• Contacted groups prior to their arrival to verify all travel information and details about their stay
• Worked with vendors to arrange rental equipment and payment details
• Select and set up showrooms daily
• Gave site tours to prospective guests
• Maintained a neat, tidy and pleasant appearance of the reception area

Sales Associate

Bond Jewelers / Pandora Store

February 2010 - April 2011

• Promote and sell all merchandise in store
• Negotiate terms of sale and service with customers
• Arrange jewelry and sales floor as per company standards
• Assist In processing, refilling and monitoring floor stock
• Provide friendly and enthusiastic greeting to all customers
• Explain merchandise specifications to all customers
• Handle customer questions about store and merchandise
• Recognize and prevent security risks and theft
• Cold calls to existing customers preceding holidays and store events

Assistant Kitchen Manager

Terrie Lobb Catering

July 2008 - February 2009

• Recipe creation
• Edit existing recipes for quality and consistency
• Create daily prep list for kitchen staff
• Train new and existing staff members in various cooking methods
• Assist in creation of food requisitions
• Prepare hot foods, salads, hors d'oeuvres and pastries according to recipe specifications
• Cook on-site at catered events

Line Cook - Pantry

Hotel Belmont

January 2008 - June 2008

• Work the line during breakfast, lunch and dinner service
• Daily line prep: replenish all station's mise en place
• Prepare hot foods, salads, hors d'oeuvres and pastries according to recipe specifications
• Maintain proper cleanliness & sanitation of station during peak service, thorough clean up and break down at the end of service

Chef's Assistant/Cook/Server

Gregorio's Catering

March 2007 - January 2008

• Menu development
• Prep for catered events, including preparation of hors d'oeuvres, hot foods and desserts
• Assemble and present hors d'oeuvres for tray passed parties, prepare and plate food at seated dinners
• Set up sanitary and efficient temporary kitchen for off-site events, both indoors and out • Maintain organization and sanitation of kitchen
• Assist in creation of food requisitions
• Serve on-site at catered parties and events

Lead Cook

Wolfgang Puck Catering / Café Nasher

June 2006 - April 2007

• In charge of hors d'eouvre parties, both prep and service
• Prep for catered events
• In charge of all pastry production
• Prepare hot foods, salads, hors d'oeuvres and pastries according to recipe specifications
• Receive and put away food orders
• Assist in weekly inventory
• Train new employees in procedure and various cooking methods
• Café duties: opening, closing, working the line, weekly inventory, creation of daily specials, replenish all salad station mise en place, preparation of soup of the day, sandwiches, hot menu items
• Maintain proper cleanliness & sanitation of station during peak service, thorough clean up and break down at the end of service

Cook/Hostess

Colleywood Rock Café

November 2005 - June 2006

• Open kitchen and set up line
• Prepare menu items according to recipe standards
• Work line during peak lunch
• Replenish all mise en place before dinner rush
• Seat guests and maintain server rotation during dinner service
• Make cuts at the end of the shift

Cook

June 2005 - November 2005

• Open kitchen and set up line
• Prepare menu items according to recipe standards
• Work line during peak lunch
• Maintain proper cleanliness & sanitation of station during peak service, thorough clean up and break down at the end of service
• Assist in creation of daily specials

Qualifications & Certifications

Culinary Arts

Art Institute of Dallas

Culinary Arts

Art Institute Dallas

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