Sonja Golten Email & Phone Number

Rockland, Massachusetts, United States

- Collaborate with Executive Chef to develop menus and recipes for high-end events- Assist with ingredient and supply management, including ordering, receiving, and inventory control- Supervise and train culinary team, ensuring adherence to food safety and quality standards- Manage kitchen operations, from prep work to cooking, plating, and presentation of hors d'oeuvres and appetizers- Consistently execute flawless and visually appealing dishes, receiving high praise from clients and guests- Develop new recipes and techniques to enhance menu offerings and stay ahead of culinary trends- Participate in event planning meetings to ensure successful execution of the clients' vision- Maintain a clean, organized, and efficient kitchen, ensuring compliance with health and safety regulations

Norton, Massachusetts, United States

- Produced various doughs for full-sized, mini, and hand pies, including mixing, rolling, and scaling- Determined production needs based on forecasted sales and upcoming events- Assisted with preparation of fillings and assembled savory and sweet pies

Framingham, Massachusetts, United States

- Assisted Bakery Market Manager and Bakery Operations Manager in overseeing 8 cafes and a team of 15-20 bakers- Trained bakers and bakery trainers in corporate baking specifications and procedures- Fostered strong communication and teamwork between café managers and bakers- Demonstrated multitasking abilities and extensive baking knowledge- Acted as a strong leader, encouraging development and maintaining balance within the baking team

Boston, Massachusetts

- Prepared state and local partnership and corporate tax returns- Processed state and local tax returns through electronic and paper filings

Mansfield, Ma

Service and Warranty Department

Boston

- Utilized Excel and QuickBooks for administrative tasks

South Dartmouth, Massachusetts, United States

- Oversaw preparation and execution of all kitchen stations, including sauces, grilling, sauté, vegetable, and banquets- Developed, tested, and implemented menus for seasonal dinners, lunches, banquets, and special events- Conducted monthly inventories to control and monitor food costs

- Mixed various doughs and batters for cakes, pastries, cookies, pies, and quick breads- Coordinated cooking of different doughs in large oil-fired brick ovens

Mattapoisett, Massachusetts, United States

- Supervised and coordinated all aspects of kitchen duties, reorganizing the flow for improved efficiency- Handled ordering, receiving, and inventory management for two restaurants and special functions- Established standardized recipes and preparation practices, reducing food cost from 42% to 27%- Conducted monthly inventories to control and monitor food costs

Jamestown, Rhode Island, United States

- Scaled and mixed all bread doughs- Prepared various bakery and pizzeria items, including pastries, batters, bars, sauces, and toppings

Portsmouth, Rhode Island, United States

- Oversaw preparation and execution of all kitchen stations, including garde manger, sauces, grilling, sauté, vegetable, banquets, catering, and desserts- Created daily specials and soups for guests- Developed, tested, and implemented menus for seasonal dinners, lunches, banquets, and special events

- Placed and received orders with purveyors- Created daily entrée specials and soups for guests- Executed responsibilities in all kitchen stations, including garde manger, sauces, grilling, sauté, vegetable preparation, banquets, and catering- Developed and tested menus for implementation

 Prepare and execute banquet events according to each guest’s unique preferences.

- Coordinated daily production preparation for 350-400 meals/day- Performed diversified duties in all kitchen stations, including butcher, sauces, grilling, sauté, vegetable preparation, banquets, and catering- Executed banquet events based on guest preferences

- Supported Chef/Owner with weekly cooking demonstrations/classes- Assisted with seasonal menu development and special event planning- Organized and set up grill and sauté stations daily- Coordinated and oversaw kitchen closing duties

- Prepared and executed garde manger, grill/sauté station, banquet, and catering events.- Created daily seafood and soup specials to be offered in the restaurant.

Associate Of Science (As), Business Administration Transfer

Activities and Societies: Phi Theta Kappa – Honor Society

Associates Of Science, Culinary Arts

Activities and Societies: Promising Young Culinarian Award, Best Teamwork Award, & Best Savory Cooking Award

Bachelor’S Degree, Accounting & Finance, Concentration Accounting

Activities and Societies: Dean's ListMinor(s): Management, Statstics