Kimberly Richardson-Lemons
3101 Rockview Place #3
San Luis Obispo, CA
E-mail: Irenadark@yahoo.com
Tele (805) 748-1702

JOB OBJECTIVE
Head Chef or Sous Chef on an adventure passenger vessel

SUMMARY OF QUALIFICATIONS
• Ten years experience in world and regional cuisines
• Experienced traveler; able to adapt to any professional situation
• Accomplished, creative, and versatile chef

PROFFESIONAL EXPERIENCE
2005 Arctic Season Head Chef, Akademik Ioffe, Peregrine Adventures
• Head Chef on a 110 passenger Adventure Vessel
• Created, prepared, and served 4 meals a day
• Solely in charge of outfitting galley and provisioning on land and at sea
• Attended to special dietary needs of a diverse clientele

2002-2005 Chef, Privately Owned Railcar, Allied Crew Services
• Research, design, and prepare various regional cuisines for unique personalized menu
• Work closely with an exclusive clientele to ensure an enjoyable trip
• Ensure any special dietary needs or desires are attended to

2000-2002 Chef, Gigi’s Mediterranean Café, San Luis Obispo, CA
• Created and implemented a distinctive, innovative, and esoteric style of cuisine for this extremely popular restaurant and jazz club
• Increased restaurant revenues by 60%

1999-2000 Executive Chef, Shorecliff Lodge, Pismo Beach, CA
• Supervised a kitchen staff of over 50 for this 100-room ocean-front resort
• Organized and oversaw banquets for up to 250 guests
• Created budgeting procedures to trim costs and increase efficiency

1998-1999 Executive Chef, Santa Maria Airport Hilton, Santa Maria, CA
• Organized banquets, and VIP functions for a 190-room conference center and hotel, the largest such facility in Santa Maria
• Trained and managed a staff of over 50

1996-1998 Chef, Café Avila, Avila Beach, CA
• Created and implemented menus and specials?for this cozy and intimate seaside bistro
• Established and maintained a reputation for excellence and innovation that garnered a loyal clientele consisting of state and federal politicians, actors, judges, and locals