1. References available upon request
Margaret A. Temcheshen
3877, Old Savannah Drive, Cincinnati OH 45245
(513) 206 3449
Chefmarda@gmail.com
Objectives
Motivated and skilled individual looking to obtain a challenging position in an entertainment or institutional setting
that will enable me to utilize and expand my food and beverage service experience.
Education
Delaware Valley Community Kitchen Philadelphia, PA
Graduated –June 2001. Valedictorian, certified in Serve Safe Food Handling
Curriculum included: nutrition, safe food handling, Knife skills, receiving and storage, inventory, various cooking
techniques, meal planning, catering and plating techniques.
Frankford High School Philadelphia, PA
High School Certificates
Graduated – 1984 in General Academic Studies
Culinary Work Experience –
Pinnacle Entertainment Oct, 2012- Present
Belterra Park Gaming (Lead Cook Burger Brothers)
River City Casino Hotel (Lead Banquet Cook)
 Training and retraining of all kitchen staffs in accordance to the Pinnacle guidelines.
 Set up the kitchen in accordance to Pinnacles guidelines.
 Engages in guest interaction to ensure maximum guest satisfaction
 Develop recipes and prepare various foods in accordance to established menu plans.
 Provide general supervision to the kitchen, ensuring work procedures, quality standard and menu
specifications are adhered to.
 Ensures that the kitchen is always fully operational and resources are always available for team members to
perform their duties.
St. Elizabeth Hospital Bellville IL (Catering cook) Sept, 2008- Sept, 2012
 Responsible for the timely delivery of all inpatients of the Hospital.
 Ensured the provision of materials needed in the kitchen.
 Developed recipes to accommodate the different medical restrictions of patients.
McCormick and Schmicks Pittsburg, PA (Sous Chef) Oct 2005-Sept 2008
 Training and retraining of all restaurant staffs in standard and acceptable practice.
 Developing new recipes to ensure dynamics in business
 Managed inventory, Shipping and receiving of products.

2. References available upon request
Back HOME cafe Philadelphia PA (Line Cook/ Trainer) June 2001
 Training and retraining all staffs in ordinance with the Project H.O.M.E standard.
 Organizing, prioritizing and delegating workload for all staffs; this include but not limited to: menus,
recipes, and station positions.
 Oversee the following responsibilities: Serving customers, food preparations, cash flow, inventories,
catering invoices and preparations.
 Prepare and update all menus for café and catering.