Sarah Patin

Experienced culinary professional with leadership experience as a Head Chef, Sous Chef, and Head Baker. Skilled in kitchen operations, menu execution, baking, inventory management, staff training, food safety, and delivering exceptional guest dining experiences in ranch and hospitality environments.

Sous Chef at Whalers cove (2026-06 – 2026-09)

• Assisted the Executive Chef with daily kitchen operations, food preparation, and service for lodge guests and staff.
• Prepared fresh seafood, meats, vegetables, breads, desserts, and other menu items using scratch-cooking techniques.
• Managed daily prep, portioning, plating, and execution of meals to ensure consistent quality and presentation.
• Maintained high standards of food safety, sanitation, organization, and proper food storage.
• Monitored inventory and assisted with ordering, receiving, and proper rotation of food and kitchen supplies.
• Adapted menus and meals to accommodate guest preferences, dietary restrictions, and changing lodge

Head Baker / Sous Chef at Rawah Ranch Guest Ranch (2026-02 – 2026-06)

• Prepared fresh breads, cookies, pies, and other baked goods.
• Maintained quality, consistency, and food safety standards.
• Assisted kitchen operations wherever needed during service.
• Collaborated with culinary staff to support guest satisfaction.

Head Chef at Bar W Guest Ranch (2025-04 – 2025-11)

• Managed kitchen operations, menu planning, inventory, and staff supervision.
• Reduced waste through effective inventory management.
• Trained and mentored kitchen staff while improving workflow efficiency.
• Maintained high standards of food quality and presentation.

Head Chef at Sylvandale Guest Ranch (2021-08 – 2023-10)

• Led daily kitchen operations and service execution.
• Implemented inventory and ordering procedures to control costs.
• Managed and developed kitchen staff.
• Maintained a safe, productive, and efficient work environment.

Baker / Barista at Bean and Bakery (2020-01 – 2021-10)

• Created new baking recipes and menu offerings.
• Prepared specialty coffee beverages and baked goods.
• Trained and supervised baristas and bakers.
• Delivered excellent customer service.

Prep Cook / Line Cook at Mainly Drinks (2016-04 – 2019-10)

• Prepared menu items efficiently while maintaining quality standards.
• Maintained sanitation, food safety, and organized workstations.

Culinary Fundamentals – San Jacinto Central (2010 – 2012)

– Hargrave High School (2003 – 2007)