Caitlyn Wlasiuk

High energy Chef who is well-trained, fundamentally sound and innovative with menu options. Strong background in preparing menus and developing recipes. Well-versed with current food regulations, and culinary and nutrition principles. Comprehensive knowledge of food quality control standards.

Experience with restaurant service, in both corporate and institutional food service settings. As a Chef I pride myself on not only seizing any opportunity to improve and develop my own skills, but in sharing my experience and techniques as a mentor and leader in the kitchen. Utilizing my experience in culinary practices and service delivery from not only multiple American venues, but from further training in Italy, I aim to deliver the highest quality food at every instance.

Personal Chef - Tiny Spoon Chef - Miami, FL

(2024-01)

• Took over the Miami Region within a month of starting
• Consistently serving 8-9 clients weekly
• Developed new recipes and menus catered to each clients' preferences weekly
• Coordinated with clients and CS Team to ensure all clients' allergies/dietary restrictions were strictly followed
• Performed pantry checks, shopped for groceries and stored food with detailed instructions each client session
• Maintained positive rapport and clear communications with all clients at all times
• Constantly received both referrals and 'Chef Shoutouts' based on client feedback
• Recommended and trained only other Miami Chef within company
• Actively organized new events and programs to raise company awareness both in Miami and New York

PM Sous Chef - Delilah - Miami, FL

(2023-01 - 2024-01)

• Assisted in launch of Delilah Restaurant alongside the Executive Chef and other Sous Chefs
• Developed new recipes and implemented culinary techniques
• Actively trained cooks and staff on all stations
• Manned any station as service demanded including expediting
• Managed the entire kitchen and staff from dinner service until close
• Handled counts/inventory nightly and monthly for ingredient orders
• Personally prepared meals for and liaised celebrities and high-end clients

Junior Sous Chef - Deborah Miller Catering & Events - New York City, NY

(2021-01 - 2023-01)

• Oversees and quality-checks all production from other stations in the kitchen
• Monitors and enforces company standards with accounts to ensure compliance and service delivery
• Responsible for plating and presentation of all event products
• Trains team members in new techniques and methods to improve quality and efficiency
• Prepares all sauces needed for events and for other stations as the saucier
• Utilizes broad culinary knowledge to assist all stations within the kitchen

Kitchen Manager/Chef - Bang - Westchester, NY

(2019-01 - 2020-01)

• Directly involved in the core development and opening of Bang
• Managed 12 employees on a daily basis
• Trained all employees on recipe development, culinary skills, & restaurant management
• Hired, Fired and Scheduled all employees based on needs
• Responsible for inventory, payroll, ordering all food, chemicals, and equipment through vendors
• Assisted with food service, customer service, customer feedback and implemented new solutions based on results
• Developed the entire menu, making alterations based on customer feedback and preferences
• Handled all BOH and FOH responsibilities

Associate Director of Culinary Development - Culinart/Compass Group - Plainview, NY

(2018-01 - 2019-01)

• Managed menu distribution and monitored access through Webtrition, a proprietary food management system
• Conducted routine site visits to ensure quality service delivery and worked on modified menus based on customer requests
• Assists with food service and customer service at two skilled nursing facilities with meal preparation of servings per day
• Ensure customer service needs are addressed through routine reviews focused on contractual obligations
• Staff development and training at multiple locations regarding food service and company policy
• Assisted with the planning and development of corporate events during the RFP process, supporting new business models for potential customers

Tourant - Bar Boulud - New York City, NY

(2018-01 - 2018-12)

• Provided relief to all service positions including; Garde Manger, Saucier, Cuission Entremet
• Assisted in food service delivery of French fare under the supervision of Chef Daniel Boulud
• Supported banquet services, ranging from intimate gatherings to large public events

Culinary Intern - Ristorante Zeppelin - Orvieto, Italy

(2018-02 - 2018-05)

• Studied under Chef Lorenzo Polegri, a world-renowned chef that has consulted throughout Europe and the United States
• Field experiences that developed appreciation for historical Italian cuisine including training events including; truffle hunting, cheese making, butchery, olive oil farm and visits to Parma and Modena
• Participated in preparation of restaurant dining and events as a team member of Zeppelin Cooking School and Restaurant

Associates Degree - Culinary Arts - Culinary Institute of America

Culinary - Explo Culinary (2009-06 - 2009-08)

Culinary - Culinary Externship - Orvieto, Italy (2018-02 - 2018-05)