1. Education & Training
February 2012 ServSafe Certification,
May 2002 Associates Degree in Culinary Arts The Restaurant School at Walnut Hill College
Philadelphia, Pennsylvania,
Gastronomy Tour of France: Visited renowned regions of France for wine production and
tasting; learned about regional dining and specialty production of cheese, foie gras and
other specialty items.
Externship: The Ritz Carlton Hotel of Philadelphia
Culinary Competencies
 Demonstrate Mastery of the five Mother sauces.
 Demonstrate high level competency in cooking and food prep methods such as grilling, smoking,
broiling, sautéing, roasting, pouching, steaming, frying and garde manger techniques
 Assist Banquet chef in all food production and sanitation while maintaining high quality standards in a
Five Star and Five Diamond Dinning environment
 Design and demonstrate attractive and creative plate presentation
 Adhered to strict dietary and sanitation guidelines to prepare food for over 300
Supervisory Competencies
 Perform employee evaluations on an annual basis
 Managed a team of 40 culinary staff, diet aides, food servers and utility workers
 Coordinated staff in-service training on food safety, sanitation and food preparation
 Managed line cooks regarding proper food preparation and sanitation to produce mass quantities of
gourmet food from scratch for 1,700 passengers
 Supervised 15-40 employees in food production, execution of multiple large banquet functions
simultaneously including weddings, proms, retirements etc.
Managerial/Operational Competencies
 Maintain operational logs and data including Production records, inventory and etc.
 Developed menus and coordinated event tastings
 Plan and direct the food preparation of a kitchen for a 127 patient nursing facility
 Collaborate with other personnel to plan and develop recipes and menus
 Managed employee front- and back of house in a $2.5 million food operation
 Determine production schedules and staffing requirements necessary for execution.
 Developed menus, purchased and produced large quantities of food for the board operation, catering
and retail departments
Professional Experience
2002 – Present: Chef Malachi Catering Owner/Proprietor Darby, PA
2013 – 2014 Aramark Catering Sous Chef Philadelphia, PA
2010 – 2012 Compass/ UOP Hospital/Simpson House Production Manager Philadelphia, PA
2006 – 2009 Metz LTD/Cheyney University Executive Chef Cheyney, PA
2005 – 2006 University of Pharmaceutical Science Sous Chef Philadelphia, PA
2004 – 2005 Norwegian Cruise Line Sauce Station Supervisor Honolulu HI
2002 – 2003 Drexelbrook Banquet Center Banquet Sous Chef Brookline, PA
2000 – 2002 The Ritz Carlton Hotel Banquet Cook Philadelphia, PA
119 Fern Street /Darby, PA 19023
267-581-9465/chefmalachi@gmail.com
www.ChefMalachi.com
linkedin.com/in/malachirayfield