Desiree' Devine Email & Phone Number

Prepared high volume meals for corporate clients, maintaining high standards of quality and taste. Assisted in menu development and implementation, introducing new dishes and recipes. Ensured compliance with food safety and sanitation regulations.

Dedicated and innovative Vegan Specialist with over 12 years of experience in diverse culinary environments, including corporate, private catering, restaurant, and school settings. Expertise in vegan cuisine, with a track record of success in supervisory roles such as Senior Cook, Sous Chef, and Executive Chef. Currently running a successful catering service and advancing skills through ongoing education and mentorship under esteemed chefs.

Oversaw daily kitchen operations and staff, ensuring efficient workflow and high-quality food preparation. Developed and implemented a vegan-friendly menu, enhancing dining options for students. Maintained strict adherence to health and safety standards, ensuring a safe and sanitary kitchen environment.

Menu Planning and DevelopmentKitchen Management and SupervisionCatering and Event CoordinationFood Cost Management and Inventory ControlFood Safety and SanitationStrong Leadership and CommunicationCreative Recipe Development

Established and manage a thriving catering business specializing in vegan cuisine for private and corporate events. Design and execute customized menus, ensuring client satisfaction with diverse and flavorful vegan dishes. Oversee all aspects of business operations, including menu planning, ingredient sourcing, event coordination, food cost management, and inventory control.

Developed and implemented healthy menus that met Georgia guidelines for preschool nutrition. Prepared and served nutritious meals for students, focusing on balanced and wholesome ingredients. Managed kitchen operations, ensuring food safety and sanitation standards were upheld. Responsible for food cost management and inventory control, maintaining budgetary goals and minimizing waste.

Supervised daily kitchen operations, ensuring the preparation of high-quality vegan dishes. Managed staff schedules and training, promoting best practices in vegan culinary techniques. Contributed to menu development with innovative raw vegan recipes. Oversaw food cost management and inventory control, optimizing resources and reducing waste.

Supported the Executive Chef in managing kitchen operations for corporate dining services. Developed and tested new recipes, contributing to menu innovation. Supervised and trained kitchen staff, ensuring consistency and quality in food preparation.

Supervised kitchen operations, ensuring efficiency and adherence to company standards. Trained and mentored kitchen staff, promoting best practices in food preparation and safety. Assisted in inventory management and procurement of kitchen supplies.

Supervised kitchen operations, ensuring efficiency and adherence to company standards. Trained and mentored kitchen staff, promoting best practices in food preparation and safety. Assisted in inventory management and procurement of kitchen supplies.