Thomas Sanders Email & Phone Number

● Create and submit event contracts with regard to meal preparation and delivery● Plan menus with customers to ensure all meals meet the customer’s expectations● Plan and create custom baked goods orders● Source all ingredients for planned menu in advance of each event● Serve meals and beverages to event attendees● Food cost control● Submit invoices for customers in accordance with company policies● Created a curriculum called the Jam Session Program (JSP), which teaches foundational culinarytechniques along with food and kitchen safety using Servsafe© as a guide. Classes have beenimplemented for both youth enrichment and adult workforce development.

Baltimore, Maryland, United States

● Create art-integrated STEM (STEAM) classes to introduce youth to tech and tech-adjacent careers.● Communicate with facilities/organizations including (but not limited to) Parks and Recreation, andcity/county school systems to teach our curriculums throughout the year (ie. summer enrichment andafterschool programs).● Assist with training youth instructors and teaching assistants (TAs), purchase/upkeep of instructionaltools and equipment, scheduling and communicating with instructors and TAs.● Provide weekly updates to the Executive Director and team members, and monthly updates to theBoard of Directors.

Landover, Md

Promoted to Food Service Director after one year with the company.Training new staff in handling the operational flow for the church's kitchens and banquet hall, which accommodates approx. 450-500 guests; managing the purchase and receiving of food and supplies weekly, and communicating with other services as needed (equipment repairs, pest control operators, etc.).Breakfast and lunch service for members of the church's Senior Center, church offices and personnel on a weekly basis. Menu and service planning with clientele for each on-site event, followed by creating the invoices, production schedule and event orders with the banquet coordinator.Continued menu development, while introducing new menu items per season.

Landover, Md

Supporting Food Service Director with the budgeting, receiving, prep/cooking, serving, and overall flow of operation within the church's current kitchen, as well as menu development and contributing in the preparation of the church's new food service facility.Providing breakfast and lunch service for members of the church's Senior Center, office staff and other personnel on a weekly basis.Catering for on-site events including (but not limited to) wedding rehearsals, funerals, guests speakers, performances, holiday services, and other meetings and events by outside sponsors and/or the various church ministries.

Washington Dc

• Promoted to baker/pastry cook after a year with the company.• Daily production and packaging of pastries, cookies, cereal, quick breads and yeast breads for deliveryto TTC Inc. restaurants including: The Coupe, Tryst, The Diner, Open City, Tryst at The Phillips, andOpen City at the National Cathedral.• Also serving as the sole baker/pastry cook on-site for The Coupe, producing several desserts includingice creams, sorbets, cakes and tarts exclusive to The Coupe's menu as instructed by the pastry chef.• Weekly preparation of sauces, fillings, batters (waffles, crepes, etc.) and specialty garnishes for the linecooks to use for plated desserts.

3415 11Th Street Nw Washington, Dc

● Experience with the sauté, grill and pantry stations for morning/evening shifts, as well as weekend andholiday brunch service.● Assisting with preparation of ingredients and stations set up before and after each shift.● Providing quality service in all areas of food production in accordance with guided specifications whilemaintaining organization, cleanliness and sanitation of work area and equipment.

Landover, Maryland

•Creating bi-weekly menus which adhere to Prince George’s County’s nutritional requirements for preschool and school-age childcare.•Purchasing and receiving from food purveyor twice a week; developing a daily food cost analysis using Microsoft Excel for the principal’s quarterly review. •Cooking/preparing and serving breakfast, lunch and afternoon snack for approx. 250 students, as well as serving faculty and church staff members.•Supervising small staff in proper food storage, preparation and handling procedures, and maintaining the overall cleanliness and organization of the kitchen, the appliances and the storerooms.

Temple Hills, Maryland

•Mixing and baking products whilst following the company’s standardized recipes.•Baking/Decorating cakes and cupcakes (in-store and special orders); production of cake icings, pies/cobblers, cookies, quick breads and yeast breads. •Storage and rotation procedures of products including FIFO, packaging and labeling for finished items and for the next shift.•Experience with fondant and royal icing decorating, and airbrush designs.

Baltimore, Maryland Area

•Mixing several flavors of cupcake batter and icings from scratch.•Portioning and baking cupcakes according to company standards.•Assisting with packaging and decorating for in-house service and special orders.

Upper Marlboro, Maryland

•Activities assistant for the BASELP Program at Ardmore Elementary School.•Leading the students through a daily routine of homework, math and reading lessons, indoor/outdoor games, and seasonal projects, including arts and crafts.•Creating lesson plans for monthly projects and events.

Bowie, Maryland

•Activities Assistant for the Aftercare program at Berkshire Elementary School.•Tutoring students, planning seasonal projects, and teaching sports, arts and crafts.

District Heights, Maryland

•Morning and evening cashier.•Experience in morning/evening stock for general groceries and knowledge of machine operations for stocking.•Experience in produce, frozen foods and dairy, including the cleaning, storage, and rotation procedures of each department.

Associate Of Arts And Sciences (A.A.S.), Culinary Arts/Chef Training

Education record