Kristina Tranckino

Banquet Chef: Himalayan InstituteMay 2018–Jan 2020 (1 year, 9 months)Honesdale, PA

• Cooked vegetarian, gluten-free, and vegan meals
• Prepared and cooked breakfast, lunch, and dinner banquet-style for 100–300 guests
• Taught vegetarian and Ayurvedic cooking classes
• Served as kitchen leader
• Facilitated discussion groups on The Empowerment Dynamic
• Studied and promoted recycling best practices
• Enforced Health Department standards

Chef De Cuisine: Room 39Jan 2012–May 2018 (6 years, 5 months)Kansas City, MO

• Prepared breakfast, lunch, and dinner at locally owned, fine dining restaurant
• Designed and executed menu items inspired by local protein and produce
• Trained, scheduled, and motivated staff
• Ordered products from purveyors, farmers, and retail
• Organized equipment and food storage
• Enforced Health Department standards
• Catered events for 10 to 300 people
• Processed, cooked, and served fish, poultry, fowl, meat, produce, grains, fungi, and legumes

Chef's Apprentice: Blue Hills Country ClubJun 2009–Jan 2012 (2 years, 8 months)Kansas City, MO

• Worked as a garde manger, grill and banquet cook
• Followed proper food handling practices for cold, hot, and held items
• Followed standard recipes, perfected knife skills, executed menu items
• Prepared and cooked for high volume in a fast-paced environment