Sandra Latcham

• Developed and implemented 4 week menu for kids camp serving approximately 50 people a day, campers and councellors
• Served 3 full meals a day + snacks
• All meals made from scratch
• Trained and managed student kitchen personnel and supervised related culinary activity.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.

Created a 3 day menu plan , 3 meals a day plus snacks for 50 kids and councellors

This was a mini version of the the summer camp experience

• This was a one time charity fundraising buffet dinner celebrating the 70th anniversary of the property and church for 200 people
• Created the menu and ordered food
• Led a team of 4 staff in the kitchen and oversaw 16 volunteer youth floor staff

• Greeted guests upon arrival, offered beverages and snacks throughout the evening, ensured pre-ordered food was set up efficiently and attractively
• Worked closely with maitre’d to ensure food was delivered punctually and suite was sufficiently stocked
• Provided a fun, yet professional atmosphere to ensure guests had a great experience at Toronto Maple Leaf and Raptors games as well as concerts

• Sous Chef for cooking class demos at Culinarium and LCBO.

• Provided all aspects of catering, including: banquet hall set-up and tear down; bartending duties; serving dinner, cocktails and hors d’ouerves.

• Prepared catering platters (first 2 yrs.), then promoted to Catering Co-ordinator
• Handled all order taking and catering accounting procedures, office admin, organized special functions, planned and budgeted menus
• Dealt with customer service calls regarding catering schedules, changes, orders and complaints
• Created and maintained reports (sales, catering sheets, etc.).