Norma White has over 15 years of experience as an executive chef and catering business owner. She specializes in farm-to-table concepts using local ingredients and has worked in Hawaii, California, and Florida. Some of her responsibilities have included creating menus, training kitchen staff, ordering supplies, and maintaining food safety regulations. She is skilled in multiple cuisines and executing large catered events for up to 300 guests.

1. NormaWhite
714.317.3198 sav5moon@aol.com
Lillikoi Grill Haiku ,HI
Executive Chef 2012-2015
Was broughtin to revamp themenuto increase the revenue andmake a farmto tableconceptusing localMauiproducebeefand fish
Created standardizedrecipes for new menu
Redid line set up andretrainedall the line cooks on proper plating and techniques for new dishes.
Maintained OSHAcomplianceregulations
Createda themedeventto increase revenue sales by 20%
Did all theordering for LillikoiGrill
Worked hand and handwith local Farmers to bring localfarmto tableproduce
Em’s Artist Café CulverCity,Ca
Executive Chef2010- 2011
Createdand Designedconcept for restaurant.
Createdand trained allthestafffor the line
Createdthemenu andstandardized recipefor thekitchen.
Trained the FH staffincluding his Management
Set up all the necessary deliveries and maintainedPar levels
Set up Eco Lab,Arromark
Trump National GolfClub Ranchos Palos Verdes,Ca
Executive BanquetChef 2007-2010
Was in chargeofall the weddings andGolfTournaments that werebookedatTrumpNational GolfClub from 50-300Guest
Placedall orders for weddings and GolfTournaments
Lowered food cost from29%to 21% in 6months
Hired andtrained my staffto help executeall events
MaintainedOSHAcompliance regulation
Ability to manage a kitchenstaffto perform to their best ability

2. Proficient inall areas ofback ofthehouse
Created standardized recipes
Ability to execute 4lines toput out 300plateddinners in fewerthan 15mins.
EnchantedMoon Catering
Executive Chef / Owner2006- Present
I was the catering Company for Shoreline Yacht Club inLong BeachCa.
In charge ofmenu developmenton a weekly basis
Placed orders
Maintained OSHAcomplianceregulation
Created standardized recipes
Catered to Trans Pac2006at ShorelineYachtClubfor 360 guest
Worked hands onwiththemembers needs to create themed weekly events
Catered weddings for their members 50-200people
Hired andtrained my own staff
Kantina NewportBeach, Ca
Executive SousChef 2005-2006
Supervised lineof16kitchen staff
Delegated responsibilities tothestaffto ensure fastand accurate service
Opened restaurantfor GrandOpening Day
Worked allstations
Maintained OSHAcomplianceregulation
High Volumerestaurantof150to 350 a night
Knowledgeoftaking inventory andplacing orders to purveyors
Bistro De La Gare Santa Barbara, CA
Executive SousChef 1997-2004
· Superviseda line of8 kitchenstaff
· Delegated staffresponsibilities on daily bases
· Placedsupply orders

3. · Inventory control/ ordering
· Assistedwith thedevelopmentofmenu specials weekly
· Worked all stations
· Maintained OSHAcomplianceregulations
· Responsiblefor recruitmentand training ofnewstaff
· ModerateVolumeestablishment 75-150 daily
· Created standardizedrecipes
Education
· Associate ofScienceinCulinary Arts 2006
· The Art InstituteofCalifornia OrangeCounty
Certifications
· Baking Certified
· Beverage Management Certified
· Management andSupervisionCertified
· Purchaseand CostControl Certified
· Recipe Development andNutritional cooking
· Serve Safe Certified
Culinary Skills
· Very strong experience in quality food preparation andpresentation
· Knowledge andunderstanding ofalltheaspects and styles of theservice
· Excellently skilledin manyethnic and internationalcuisines
· Ability to producea high quality results whileadhering toa budget
· Highly committed toupholding thehigheststandards ofoperation ina professional kitchen
· Highly trainedin nutritionally conscious cuisine
· Creativity intheplanning and foodpresentation
· Excellentknifeskills
· Knowledge ofallareas in a professional kitchen, as both FOH andBOH
· KnowledgeableinPOS systems
· AA Degree in Culinary 2006
· BS in culinary managementin 2007

4. Management Skills
· Self-motivated
· Quality andcost-directed manager
· Excellenthumanresource management skills
· Ability to manage anddelegate tasks at had
· Skilled in sanitary management offood preparations
· Excellentcommunication andleadership skills
· Bilingualin Spanish
· Ability to hireand train new cooks for linework
· Budgets preparation