Shelbi Ulm
Harbor City
Summary
With 14 years of experience in the restaurant industry, I've honed a deep understanding of kitchen operations, team dynamics, and menu development across various culinary styles.
Overview
10
10
years of professional experience
Work History
Sous Chef
Felix Trattoria
Venice
03.2023 - Current
- Promoted from line cook to sous chef within eight months, demonstrating strong leadership and technical skills.
- Trained in wood-fired pizza oven operations, specializing in Neapolitan-style pizzas, including dough preparation.
- Assisted in the Pastry Department, contributing to the creation of gelato flavors, granitas, and cakes.
- Rotated through multiple kitchen stations: salads, fry, pasta, and pizza.
- Currently training in the Pasta Laboratory, specializing in pasta extrusion, egg dough, gnocchi, and hand-shaped pastas such as orecchiette and strangulette.
- Manage kitchen orders, inventory, and assist with the training of new staff.
Head Chef
The Ordinarie
Long Beach
11.2019 - 03.2023
- Started as Line Lead, was promoted to Sous Chef in March 2020, and later advanced to Head Chef in November 2021.
- Oversaw daily kitchen operations, including inventory management, food cost control, labor scheduling, and menu development.
- Created and implemented weekly specials, enhancing the dining experience.
- Contributed to the World Central Kitchen initiative during the 2020 pandemic, providing meals to those in need.
- Led and managed off-site catering and special events.
- Trained kitchen staff, improving efficiency, and maintaining high culinary standards.
Line Lead Savory and Pastry
The Strand House
Manhattan Beach
11.2015 - 11.2019
- Worked in both the pastry and savory departments, managing a diverse range of tasks.
- Trained and mentored new kitchen staff across multiple stations.
- Oversaw inventory management for pastry production and ensured timely ordering of ingredients.
- Led the preparation of 400 to 450 plates per shift, demonstrating strong organizational and time-management skills.
- Specialized in pasta preparation, including agnolotti, gnocchi, and cavatelli.
- Ensured high standards of cleanliness and safety in the kitchen.
Education
Associate of Arts - Culinary Arts
Long Beach City College
Long Beach, CA08-2014
Skills
- Menu development
- Pasta production
- Pastry production
- Cooking techniques
- Team building
References
Viktoriya Campos-Buisness Manager: Viktoriya@felixla.com
Marc Marasco-Executive Chef: marc@felixla.com
Timeline
Sous Chef
Felix Trattoria
03.2023 - Current
Head Chef
The Ordinarie
11.2019 - 03.2023
Line Lead Savory and Pastry
The Strand House
11.2015 - 11.2019
Associate of Arts - Culinary Arts
Long Beach City College
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