Experience Overview
Fifteen years of international restaurant experience fortified with formal culinary education.
Committed to professional and team success.
Offer strong occupational discipline and team leadership abilities.
Proficient in all aspects of kitchen administration.
Profile
Executive Chef- Smith Ranch Homes (San Rafael, California) 9/96 to 5/97
Smith Ranch Homes is an exclusive community providing premium table service dining 5 nights a week. Residents choose each course from a daily changing menu offering a unique selection of ethnic and contemporary dishes. Each plate is individually prepared and presented to enhance the quality and appearance. The kitchen handles all meal preparation from the finest ingredients and accompanies meals with in-house prepared breads, pastry and desserts. In addition to nightly dinners, the kitchen operates a lunch cafe 7 days a week, Sunday brunch monthly and special event catering. Hellen was responsible for menu planning, ordering, vendor relations, hiring and staff training.
Sous Chef - Smith Ranch Homes (San Rafael, California) 7/95 to Present
Sous Chef responsibilities include ordering, inventory management, kitchen staff training and support, menu planning and replacement for the Chef during vacations or absence.
Line Cook - Smith Ranch Homes (San Rafael, California) 9/92 to 7/95
Preparation off multi-course ,daily changing menu which included; butchering, stocks, soups, sauces , preparation and service of all main course items.
Line Cook- Perry’s and Butler’s (Mill-Valley, California)8/88 to5/90
Responsibilities included butchering of the finest Pacific and Atlantic fish, meats and game, garde-manger , soups, sauces and charcuteries; used the freshest produce, herbs and vegetables from receiving, through preparation and production of A la Carte menus.
Catering Chef - The Little Mermaid Catering (Palo Alto, California)9/85 to 7/88
Assisted the Chef in catering and banquet production. Successfully upgraded quality and presentation of the dishes.
Executive Sous Chef- Copenhagen Corner (Copenhagen, Denmark)10/84 to8/85
Created weekly and daily special menus to complement award-winning wine list. Prepared multi-course menus for special wine tastiness. Emphasized clean presentation and lighter approach to sauces and condiments in preparation of Regional cuisine featuring seafood , local produce and dairy products.
Chef -Green’s ( Copenhagen, Denmark)1/84 to7/84
Researched and developed progressive menus to satisfy requirements for restaurant specialized in healthy vegetarian cuisine with much emphasis on grains and natural sweeteners. Expanded concepts and knowledge of nutrition. Supervised work of kitchen personnel.
Education
Luxembourg Hotel and Culinary Institute ( Luxembourg , Luxembourg)7/84 to 9/84
Kitchen Management Training
The Culinary Institute of Copenhagen (Copenhagen, Denmark) 1/81 TO 1/84
Trained in all aspects of the kitchen and restaurant operation. Education included work as an apprentice at Strandmolle Kroen (Charlottenlund, Denmark ). Received Associates Degree in Occupational Studies and graduated with honors.