         CULINARY ARTS INSTRUCTOR           Executive Profile    I am seeking a responsible and challenging position that offers opportunities for personal and professional growth in a culinary environment such as fine dining to high-end hotel, catering or education.    I prefer a position in Education or Management. So that I can utilize my skills gained during the past 16 years as a Teacher, Supervisor, Trainer, Team Player and Problem-Solver.      Skill Highlights          Over 16 years of supervisor experience, this includes: production operations, export and domestic shipping, receiving, inventory control, ordering, budgeting and distribution. Also responsible for Inventory in System Applications and Products (SAP).  Conduct inventory plans and select teams for a monthly cycle count of over 5000 materials  Supervise while earning respect from others  Maintain transactions in SAP for all warehouse, shipping and inventory functions  SAP System Knowledge.  Microsoft  Office, computer, small and larger appliances  Maintain timeliness and quality in high volume kitchen  Quality control  Strong leadership skills  Very skillful in teaching, coaching, motivating, training employees and students              Core Accomplishments      Staff Development:   Launched well-received program of professional development courses for all staff.    Mentored and coached employees resulting in a 12% increase in productivity.   Managed classes of up to  7 to 30  students.           Professional Experience      Culinary Arts Instructor    January 2015   to   Current     Company Name   －   City  ,   State      Prepare lesson plans for classroom instruction for credited technical/occupational courses Develops programs curriculum, syllabi, goals and objectives; evaluates students' progress in attaining goals and objectives Taught culinary arts courses in a classroom/lab/field environment that closely simulates the environment of the industry while maintaining knowledge of current trends and development in the field Provides instruction in the theory and practical application of culinary arts; establishes, measures and evaluates program Prepare and maintains all required documentations and administrative reports.          Director of Dining Services    January 2014   to   Current     Company Name   －   City  ,   State      Oversee and manage the day to day operation of all Dining Services operations Maintain and uphold corporate standards and meet the financial expectations of departments To ensure exceptional customer service, hospitality and a quality dining experience for our residents Create special meals for special diets, special needs Prepare for special events (grand opening, family night, community activity, and resident private parties) Responsible for purchasing all food and non-food items.          Teacher Intern    April 2010   to   May 2010     Company Name   －   City  ,   State      7 weeks) Demonstrated/Shopped/Organized/Planned for Food and Production Labs Implemented safety, sanitation, and knife skills in the labs Developed creative lesson plans that focused on differentiated instruction Kept students involved and engaged in the lessons.          Teacher Intern    February 2010   to   March 2010     Company Name   －   City  ,   State      7 weeks) Service Learning Project with 7th grade:  made pillows for Haiti Developed creative lesson plans that focused on differentiated instruction Implemented safety, sanitation, and knife skills in the labs Implemented culture and diversity to the class Mastered classroom management/kept students involved and engaged in the lessons.          Paraprofessional/Substitute Teacher    October 2006   to   January 2013     Company Name   －   City  ,   State      Motivated students to stay on task by completing work given by the teacher.  Monitored the halls throughout the building.  Worked effectively with administration, faculty, and staff.  Participated in "Challenge Day".          Baking/Pastry Chef    January 2006   to   January 2013     Company Name   －   City  ,   State      Prepared and make desserts, cakes, gelato, pastries, and dessert sauces Mastered at making ethic artisan gelato's and sorbet's Plated presentation for service Created and design different dessert for the season Manage 6-8 food preparation employees.          Banquet Chef    January 2005   to   January 2006     Company Name   －   City  ,   State      Maintained Carver/Sauté station for events Assisted in plate presentations for sit down wedding, parties and special events Food preparation for events Set up and break down for event Serve food depends on stations( hot or cold foods, desserts).          Owner/Manger    January 2002   to   January 2004     Company Name   －   City  ,   State      Increased sales from 25% to 50% Effectively managed food cost, budgeting, production, sales, inventory, marketing and advertising Supervised 8-10 employees Responsible for hiring and terminating Initiated proper training for customer service Monitored food safety and sanitation.          Education      Master of Science   :   Family and Consumer Science   ,   2012    Queens College CUNY   －   City  ,   State              Associate of Science   :   Culinary Arts  ,   2007    Le Cordon Bleu College   －   City  ,   State  ,   US            Bachelor of Science   :   Marketing/Management   ,   1995    Southampton College of Long Island University   －   City  ,   State              Skills    administrative, advertising, arts, budgeting, coaching, customer service, training employees, special events, financial, food safety, hiring, instruction, Inventory, inventory control, leadership skills, lesson plans, marketing, materials, Microsoft  Office, presentations, progress, purchasing, quality, Quality control, receiving, safety, sales, SAP, shipping, supervisor, teacher, teaching   