Aundrea Miller Email & Phone Number

Arvonia, Va, Us

Charlottesville, Virginia, United States

Charlottesville, Virginia, United States

United States

chef for private client

Scottsville, Virginia, United States

Fredericksburg, Virginia, United States

sous chef for catering company that provides on-site catering of weddings ,parties and other events.

Norfolk Va

kitchen manager and Lead prep responsible for all kitchen/ food related duties

Fredricksburg Va

United States

production&disbursement or smoked food items for park food kiosks,manage food&production in 24 park restaurants including water park

Doswell

Chef for special events/24 park restaurant /food service locations

Reno, Nevada Area

managed retail food location on campus of University of Nevada Reno

Hagerstown, Maryland

provide in home assistance for developmentally disabled individuals

Harrisburg, Pennsylvania Area

assisted my customer with setting up his food truck coming up with a menu and executing his first event

State To State

drove 26-foot truck state-to-state making Logistics deliveries for a small company out of New Jersey

Harrisburg, Pennsylvania Area

Harrisburg, Pennsylvania Area

Chef in corporate insurance setting.

Norfolk, Virginia Area

Cook in sports bar, prep,clean,stock etc

Charlottesville, Virginia Area

digital printing of clothing items

Charlottesville, Virginia Area

Planning and directing food preparation and culinary activities in various settings according to cliebt needs. Modifying menus or create new ones that meet quality standards. Estimating food requirements and food/labor costs.

Charlottesville Area, Virginia

.Specifically requested by Aramark district chef and location manager for position of Sous Chef/Co-manager responsible for leading 70+ employees on 4.1MM annual contract account..Maintain contact and monitor productivity reports from cooks in 10 satillite stations..Ensure proactive functioning of establishment by initiating forward preparation of products. .Determine production schedules and staff requirements necessary to ensure timely delivery of… Show more .Specifically requested by Aramark district chef and location manager for position of Sous Chef/Co-manager responsible for leading 70+ employees on 4.1MM annual contract account..Maintain contact and monitor productivity reports from cooks in 10 satillite stations..Ensure proactive functioning of establishment by initiating forward preparation of products. .Determine production schedules and staff requirements necessary to ensure timely delivery of services.Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs..Inspect food preparation, serving and stock areas to ensure safe and sanitary food-handling practices. .Assisted in training staff to exceed HAACP requirements and maintaing record breaking scores. .Plan and price menu items..Arrange for equipment purchases or repairs.. Received HAACP training.Currently renewing Serv Safe Certification Show less

The Blue Ridge School For Boys

.Exceeded customer expectations by directing and coordinating activities of 15 staff members in "from scratch" kitchen. Review financial statements, sales and activity reports, and other performance data to measure productivity and goalachievement and to determine areas needing cost reduction and program improvement. Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members,organization officials, and staff… Show more .Exceeded customer expectations by directing and coordinating activities of 15 staff members in "from scratch" kitchen. Review financial statements, sales and activity reports, and other performance data to measure productivity and goalachievement and to determine areas needing cost reduction and program improvement. Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members,organization officials, and staff members as necessary. Manage the movement of goods into and out of production facilities. Arrange for equipment purchases or repairs. Demonstrate new cooking techniques or equipment to staff. Meet with customers to discuss menus for special occasions. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonalavailability of ingredients or the likely number of customers. Show less

Charlottesville Area, Virginia

Catered parties/functions of over 1000+ Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Supervise or coordinate activities of cooks or workers engaged in food preparation. Determine… Show more Catered parties/functions of over 1000+ Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Supervise or coordinate activities of cooks or workers engaged in food preparation. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Record production or operational data on specified forms. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonalavailability of ingredients, use of local products or the likely number of customers.Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques or equipment to staff. Arrange for equipment purchases or repairs. Show less

Harrisburg Area, Pennsylvania

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe andsanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, androasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotatingstock. Keep records and accounts.Coordinate and supervise work of kitchen… Show more Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe andsanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, androasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotatingstock. Keep records and accounts.Coordinate and supervise work of kitchen staff. Substitute for or assist other cooks during emergencies or rush periods. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Plan and price menu items.Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotatingstock. Show less

Harrisburg Area, Pennsylvania

Maintain sanitation, health, and safety standards in work areas. Clean food preparation areas, cooking surfaces, and utensils. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking. Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times. Ensure freshness of food and ingredients by checking for quality, keeping track of… Show more Maintain sanitation, health, and safety standards in work areas. Clean food preparation areas, cooking surfaces, and utensils. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking. Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotatingstock. Portion, arrange, and garnish food, and serve food to waiters or patrons. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Prepare relishes and hors d'oeuvres. Bake breads, rolls, cakes, and pastries. Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. Show less

Harrisburg, Pennsylvania Area

Harrisburg, Pennsylvania Area

Sociology

Culinary Degree, Culinary Arts/Chef Training