The candidate seeks a position where they can contribute leadership and experience. They have a background as a chef manager and experience in fast-paced environments. They are Serve Safe certified and have over 15 years of culinary experience, including positions as head chef, assistant restaurant manager, and director of dietary services at various hospitals, schools, and restaurants. They are skilled in menu planning, food ordering, budgeting, and ensuring safety and quality standards.

1. My objective is to obtain a position where I am able to contribute my experience and
leadership abilities to an upward movement format. I am highly motivated and skilled in a
fast paced environment with the ability to learn any new skill quickly and efficiently.
EXPERIENCE
Chef Manager, HHS @ Boca Regional Hospital, Boca Raton, FL- Nov 2015- Present
Maintains friendly, efficient, positive attitude toward customers, co-workersand clients.
Plans and participates in planning menus and utilization of food surpluses and leftovers,
taking into account probable number of guests, marketing conditions, popularity of
various dishes and menu cycle. Estimates food consumption and purchases. Participates in
weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and
budgetary food operational plans. Reviews menus, analyzes recipes and determines food
items for menu production. Supervises production personnel and coordinates their
assignments to ensure economical and timely food production. Observes methods of food
preparation and cooking, sizes of portions and garnishing of foods to ensure food is
prepared in a safe and nutritious manner. Tests cooked foods as needed to meet
standards. Trains newly hired cooks and food production workers with practices of the
kitchen Establishes and enforces safety, sanitation and proper food handling standards for
kitchen. Maintains established systems and training programs to provide a safe working
environment. Complies with OSHA regulations and other local, state and federal
regulations. Recognizes and adopts the appropriate menus and recipes to the specific
needs of the patient/resident population and demonstrates knowledge of specific issues
directly related to age of patient/resident population
Grill Prep Cook, Kaplan University, Cypress Creek, FL -Nov 2014-Nov 2015
Responsible for all of the following Setting up and breaking down work stations,
maintaining a clean and sanitary work station, cooking and preparing food according to
production guidelines and recipes Knowledge of food product, identification, and
acceptable level of food quality, ensuring food is stored at the appropriate temperature for
the appropriate length of time and follow all food safety standards also completes daily
temperature logs. Knows all methods of food preparation, cooking times, and portion
sizes to ensure food is prepared in prescribed manner Evaluates food quality and
preparedness by tasting and Assisting guests and grill cook for seamless guest experience.
Special Diet Baker, Florida Nature and Culture Center Weston, FL -0ct 2012-Present
Part time position responsible for ordering, prepping, baking and decoration of all vegan,
sugar free and gluten free desserts for conference participants. Also worked closely with
kitchen manager to come up with desserts and fulfilling participants dietary needs.
Angelina Willoughby
843 Cotton Bay Drive East #2511 West Palm Beach, FL 33406
(954) 245-6013 chefgirl1981@gmail.com

2. Director of Dietary Services, Broward Children’s Center Dania Beach, FL -Aug 2011-
Aug 2014
Responsible for scheduling personnel and covering shifts when needed. In charge of
ordering and pricing all food products for the company and maintaining vendorrelations.
Record keeping to stay within compliance of state and federal health laws, and National
School Lunch program. Billing and payroll we also part of my duties.
Lead Cook, ARC Broward Sunrise, FL- Dec 2007-Aug 2011
Preparation of weekly breakfast and lunch specials for the restaurant training and
supervision of consumers and employees. Execution of ordered items and overseeing the
daily running of the kitchen and its operations. Inventory of pantry items and ordering of
inventory according to needed specifics. Lastly, worked on catered events contracted to
the kitchen.
EXPERIENCE
Head Chef, Just Like Mom’s Personal Chef Service Plantation, FL - Nov 2006-Nov 2007
Preparation of clientele weekly paperwork, setting menus, filling invoices and charging for
work done. Shopping and storage of clients meals for the day and then delivery to their
home. Dealing with guests one on one to come to a menu agreement and providing them
with what their wants and dietary needs are. Inventory of pantry items and client goods
for use throughout week.
Assistant Restaurant Manager, Original Pancake House Plantation, FL - Apr 2006-Jan
2007
Management of daily operation of restaurant. Trained all Back of the house staff and also
taught new staff members responsibilities. Inventory, food and supply ordering on weekly
basis to maintain food cost targets. Nightly closing of restaurant entailing paperwork,
settling credit card transactions and verifying safe. Dealing with guest issues and
satisfaction, helping to make their visit enjoyable. Employee scheduling to maintain labor
costs.
EDUCATION
Angelina Willoughby
843 Cotton Bay Drive East #2511 West Palm Beach, FL 33406
(954) 245-6013 chefgirl1981@gmail.com

3. Florida Culinary Institute West Palm Beach, FL- Associates Degree in Culinary Arts
March 2002
SKILLS
Bilingual, Serve Safe certified, CPR and First Aid trained. Computer proficient Excel,
Word, Powerpoint. Great customer service, reliable and efficient. Fast learner and self
motivated. Extensive culinary volunteer time with volume cooking skills. Catering and
banquet experienced.