Christine AndersonWoodland Hills, CA818.325.5329
[email protected] Classical and
International Cooking techniques Understanding of and adherence to
health and sanitiation guidelines and concerns Range of managerial
and people skills; excellent leadership, organization, teaching
skills, and professionalism Dedicated to producing exciting and
superior menus and products I am a very strong person, I take
charge of situations when needed but I also have the ability to
relinquish the reigns. Having 5 children, I am highly organized and
patient. I see and hear everything that is going on around me, in
addition to multi-tasking with thinking ahead.I enjoy work and have
always had jobs that overlap into each other, time management is a
very strong suit of mine.
Professional Experience
Sweet Lady Jane Bakeries2015 - presentVice President of
CateringNewPort Beach, EncinoSanta Monica, Melrose Increased sales
volumn by interacting with Executive Chefs,Directors of Hotels,
Country Clubs And restaurants for all 4 locations for our Wedding
Program. Assisted in the management of Santa Monica location
The International Culinary School2015 - presentThe Art Institute
of CaliforniaSanta Monica, CAChef Instructor Teaching the future
chefs and Bakers of the world, skills, culinary techniques and
proper sanitation. My teaching courses include, Fundamentals,
Classical European, Garde Manger, World Cuisine, American Regional,
Latin, Artesian Breads-advanced baking and Management, Supervision
& Career
BoarsHead / Premier Deli2013 - 2014Head TrainerSimi Valley, CA
My territory reached from Los Angeles to Ventura with over 30
stores Inventory controll of our product for each store Training
company staff on product knowledge and proper sanitation, and
training the Deli employees andManagers of the Merchants that
carried our product line, such as Ralphs, Gelsons and Independant
retail strores.
Spazzios Restaurant 2011 - 2013 Excutive ChefSherman Oaks, CA
Overseeing all staff, front and back of the house Inventory control
and ordering Production, Recipe Development Hiring, Scheduling and
Training Banquets, Private functions 200 + patrons at any given
night.
2009 - 2013Center for Autism and Related Disorders Woodland
Hills, CA Private Chef A challenging Position in working for one of
the Top Doctors in the nation. Extensive and large dinner parties
Overseeing of her properties and her in home staff. Company
Catering for 150 employees Menu, recipe development and procedure
for AutisticAdults ready for independent living and cooking.
Diamond Bankcard Services, Inc. 1997 - 2007CFO-OwnerWoodland
Hills, CA Credit Card Processing Company that was openedalong with
two (2) other Officers, this company was the domestic side of
Processing. 2 years later we opened the International division. My
duties included the financial end in dealing with Presidents and
Vice Presidents of Major banks domestic and International Secret
Service agents, throughout the United States in the Credit Card
Fraud division agency. All Legal leg work prior to handing it over
to our Law firm for filing All human resources were under my domain
with a Corporate staff of 50 employees, and 126 agent offices
around the United States.
Drury Lane Theatre and Banquet facility.1986 -1991Banquet
Assistant Manager - Sous ChefOak Brook, IL Even though I owned my
restaurant at this time, I was brought into this environment to
assist with banquets the largest of 7,500 people in the sous chef
capacity in addition to assisting with the operations of running
the banquet facility with its staff.
Mothers Other Kitchen1980 - 1991 Owner Wilmette, IL
I started as a Manager at this Chain of Restaurants while still
in high school, and when it came time for them to be sold I was
given the opportunity to purchase the location I was managing. When
taking ownership I increased sales to adding videos with food
delivery and then expanding to 11 video stores with that additional
revenue. The entire menu was produced with authentic recipes, with
only fresh ingredients and a staff of over 35
Garibaldis Italian Restaurant1980 -1978 Sous ChefHoffman
Estates, IL Still being in High School, I took this position
because itwas closer to my home. It was a wonderful experience
transitioning from French to Italian cuisine. Since it was a small
restaurant I not only cooked but had the opportunity to assist the
front of the house in a management roll.
Magic Pan Restaurant1976 - 1978Crepe cook & Prep Schaumburg,
IL
This is where the joy started. At the age of 13, my mother took
me to this American - French Restautant and I was hooked when I saw
this young woman standing in the restaurant in front of a big wheel
with cast iron pans rotating on it making crepes. I filled out an
application, and wrote down that I was 16 and was hired the next
day. Because I made these crepes so incredibly fast, they had me
Prep in the kitchen where I was taught by some amazing chef's.
EDUCATION Le Cordon Bleu College of Culinary Arts, Hollywood,
CAAssociates, Occupational Studies Continual Deans List Graduated
with Honors
Harper College, Schaumburg IL.Accounting
Certification ServSafe Food Protection Manager International
Food Safety Council
