1. Telesha Forgenie
86 Harrison St. Belleville, NJ 07109 | 917-266-7000 | misstcarr07@gmail.com
Professional Summary
A Sous Chef who excels at leading team to produce the highest quality flavorful dishes
in creative appealing presentations. Outstanding culinary techniques, inventory
management, recipe and daily specials development, and health and safety adherence.
Specialize in working with Executive Chef to train and manage kitchen workers and new
oasis restaurant exective. Strong work ethic, passion for quality, interpersonal skills.
Strong record of improving service while preserving the highest levels of quality. Natural
ability to create enthusiastic, productive working environment with customer-oriented
professionals.
Education:
Star Career Academy, Newark, NJ
2015
Professional Cooking Program-1080 Clock Hours
• Presentation skills Plate and Buffet Culinary cost, inventory, and math
• Basic Butchering Skills Meats and Fish Breads and Pastries
• Knife Skills Eggs, Breakfast, Brunch Lessons
• Fabricating Principles of Cooking
Management and Coaching Menu Design and Planning
• Catering and Theme Planning Nutritional Cooking
• Recipe Reading- weights and measuring Kitchen Safety and Sanitation
• (Hors d'oeuvre thru Charcuteries) Hospitality and Management
• Professionalism Salad and Cold Food Preperation
Experience:
OTG Wanderlust Burger Bar, Newark Airport, NJ September 2015 - Present
Sous Chef
• Collaborate with the head chef to create original recipes, and responsible for
creating daily specials for breakfast/lunch/dinner.
• Take appropriate action to ensure food quality and service standards were met
• Ensure proper cleanliness was maintained in all areas of the kitchen and prep
areas
• Execute exceptional customer service
• Complete daily pre-shift checklists
• Optimize profits by controlling food and labor costs
• Consistently maintain cleanliness, organization, storage, and sanitation of food
and beverage products to ensure quality
• Manage a team of line cooks to execute all menu items overseeing the quality of
work proper portioning and high-level presentation

2. • Complete any and all tasks and left under my responsibility from upper
management
• New Oasis restaurant executive training
• In charge of line cook labor and ordering
• Crunch Time Inventory and ordering
Telesha Events Studio, South Orange, NJ October 2011 - Present
Owner
• Creative / Theme Cooking
• Catering Private/Public Events and Fundraisers
• Create or Coordinate Private/Public Events and Fundraisers
• Digital Photography
• Execute exceptional customer service
Additional Experience:
Oliviers and Company, Milburn, NJ November 2013 - September 2015
Business Development
• Prepare food products for tasting, demonstrations of company products for
clientele
• Provide customer service and assistance to ensure quality customer experience
and satisfaction
• Operate cash register during peak hours to quickly and efficiently conduct sales
and transactions
• Consistently maintain cleanliness, organization, storage, and sanitation of food
and beverage products to ensure quality
• Complete any and all tasks and left under my responsibility from upper
management
• Training of new employees
Skills:
Event Planner, Photography, MS Office, Adobe Suites, Photoshop, Lightroom, Sales
Management, Brand Manager, Coordination of New Store Openings, Executive
Training, Inventory Control, Business Development.
Certifications: ServeSafe No., Wedding/Event Planner
Additional Education:
• BA Digital Photography
• BA Fine Arts