Norma White

714.317.3198 sav5moon@aol.com

Lillikoi Grill Haiku ,HI

Executive Chef 2012-2015

Was brought in to revamp the menu to increase the revenue and make a farm to table concept using local Maui produce beef and fish

Created standardized recipes for new menu

Redid line set up and retrained all the line cooks on proper plating and techniques for new dishes.

Maintained OSHA compliance regulations

Created a themed event to increase revenue sales by 20%

Did all the ordering for Lillikoi Grill

Worked hand and hand with local Farmers to bring local farm to table produce

Em’s Artist Café Culver City, Ca

Executive Chef 2010- 2011

Created and Designed concept for restaurant.

Created and trained all the staff for the line

Created the menu and standardized recipe for the kitchen.

Trained the FH staff including his Management

Set up all the necessary deliveries and maintained Par levels

Set up Eco Lab, Arromark

Trump National Golf Club Ranchos Palos Verdes, Ca

Executive Banquet Chef 2007-2010

Was in charge of all the weddings and Golf Tournaments that were booked at Trump National Golf Club from 50- 300 Guest

Placed all orders for weddings and Golf Tournaments

Lowered food cost from 29% to 21 % in 6 months

Hired and trained my staff to help execute all events

Maintained OSHA compliance regulation

Ability to manage a kitchen staff to perform to their best ability

Proficient in all areas of back of the house

Created standardized recipes

Ability to execute 4 lines to put out 300 plated dinners in fewer than 15 mins.

Enchanted Moon Catering

Executive Chef / Owner 2006- Present

I was the catering Company for Shoreline Yacht Club in Long Beach Ca.

In charge of menu development on a weekly basis

Placed orders

Maintained OSHA compliance regulation

Created standardized recipes

Catered to Trans Pac 2006 at Shoreline Yacht Club for 360 guest

Worked hands on with the members needs to create themed weekly events

Catered weddings for their members 50-200 people

Hired and trained my own staff

Kantina Newport Beach, Ca

Executive Sous Chef 2005-2006

Supervised line of 16 kitchen staff

Delegated responsibilities to the staff to ensure fast and accurate service

Opened restaurant for Grand Opening Day

Worked all stations

Maintained OSHA compliance regulation

High Volume restaurant of 150 to 350 a night

Knowledge of taking inventory and placing orders to purveyors

Bistro De La Gare Santa Barbara, CA

Executive Sous Chef 1997-2004

· Supervised a line of 8 kitchen staff

· Delegated staff responsibilities on daily bases

· Placed supply orders

· Inventory control / ordering

· Assisted with the development of menu specials weekly

· Worked all stations

· Maintained OSHA compliance regulations

· Responsible for recruitment and training of new staff

· Moderate Volume establishment 75-150 daily

· Created standardized recipes

Education

· Associate of Science in Culinary Arts 2006

· The Art Institute of California\ Orange County

Certifications

· Baking Certified

· Beverage Management Certified

· Management and Supervision Certified

· Purchase and Cost Control Certified

· Recipe Development and Nutritional cooking

· Serve Safe Certified

Culinary Skills

· Very strong experience in quality food preparation and presentation

· Knowledge and understanding of all the aspects and styles of the service

· Excellently skilled in many ethnic and international cuisines

· Ability to produce a high quality results while adhering to a budget

· Highly committed to upholding the highest standards of operation in a professional kitchen

· Highly trained in nutritionally conscious cuisine

· Creativity in the planning and food presentation

· Excellent knife skills

· Knowledge of all areas in a professional kitchen, as both FOH and BOH

· Knowledgeable in POS systems

· AA Degree in Culinary 2006

· BS in culinary management in 2007

Management Skills

· Self-motivated

· Quality and cost-directed manager

· Excellent human resource management skills

· Ability to manage and delegate tasks at had

· Skilled in sanitary management of food preparations

· Excellent communication and leadership skills

· Bilingual in Spanish

· Ability to hire and train new cooks for line work

· Budgets preparation