Alicia Hight
------------------------------------------------------------------------------------------------(C) 563-271-4782,
Objective
To find long term employment in a Private Residence or small restaurant setting, utilizing my experience in Household Management, Event Planning and the Culinary Arts.
Work Experience
Private Executive Chef/ Enlisted Aide (03/09/2005 – Present)
Currently serves as the Executive Chef and Enlisted Aide for the Commanding General of the Army Sustainment Command. Responsible for the planning and execution of all official functions including receptions, luncheons, and dinners for both senior military leaders and visiting dignitaries.
Last Employer: United States Army
Contact Person: MG Halverson/MG Radin
Responsibilities: Duties include: Managing nationally historic home of a General officer valued in excess of $2 million dollars, monitoring work orders, budgeting and purchasing, maintaining uniforms, anticipating and planning for the daily needs of said General Officer and his family.
Accomplishments: Selected as US Army Enlisted Aide of the Year for 2008 (General's Chef/Assistant)...... Chef of the Month August 2008 for the militarychefs.com website.... Planned and Executed State Dinner for Prime Minister of Singapore.... Awarded over 50 Challenge coins from General Officers for Job Well Done....
Pastry Chef -US Army Culinary Team (03/17/2004 – Present)
USACAT is composed of the top 12 military chefs in the United States Army and focuses on training the team on culinary trends and also competing worldwide in civilian competitions and also showcasing talent at trade events. In November 2006, the team competed at the Culinary World Cup in Luxembourg, winning a total of 23 Gold Medals and came in 4th out of the 11 Countries represented.
Last Employer: United States Army
Contact Person: First Sergeant Mark Morgan
Responsibilities: The U.S. Army Culinary Arts Team is the U.S. National Military Culinary Team and has been competing in the Culinary Olympics since 1976. Competing at local, national and international culinary competitions offers the military chefs the opportunity to sharpen and broaden his or her cooking skills. Currently training the Fort Sill Culinary Team for their upcoming competition at Fort Lee, VA.
Accomplishments: Competed at Culinary World Cup in Luxembourg 2006 (Gold Medal).... 27 Medals (16 Gold) from various Culinary Competitions
Dining Facility Shift Leader/ Night Baking/Administration (04/03/2000 – 03/16/2006)
Last Employer: United States Army
Contact Person: SFC Ray Fleming
Responsibilities: 6 years work experience in high volume (3,000 meals) Dining Facilities. 3 years supervising a shift of 14 employees ensuring food quality met or exceeded Army standards. Responsible for overseeing, planning and managing food production ; accomplishing kitchen operations goals. Prepared meals following standardized Army recipes and implemented proper methods of food preparation, sanitation, and portion control. Catered special events for high ranking government officials.
Accomplishments: Member of US Army Europe Culinary Team..... Singlehandedly created a complete Thanksgiving Day display for the 2nd BDE Dining Facility which won 1st place for Best Decorated DFAC for the Fiscal Year of 2006
Education
Establishment: American Culinary Federation
Degree: Certified Working Pastry Chef
Education Period: 06/01/2005 - 11/16/2010
Average Grade: N/A
Establishment: United States Army Quartermaster School
Degree: Certification
Education Period: 05/01/2010 - 05/22/2007
Speciality: Enlisted Aide Training
Average Grade: N/A
Details: Equivalent to STARKEY Household Management :training course consists of Counter Terrorism
Establishment: MilitaryChefs.Com Certification Program
Degree: Certified 3 Star Military Chef
Education Period: 12/01/2008 - 12/31/2008
Average Grade: N/A
Details: INstruction in Supervising and performing all food production in foodservice operations including banquet halls, institutional foodservice, collegiate food service, business style food service, hotels, clubs,hospitals,private homes and yachts.
Establishment: US Army Quartermaster School
Degree: Diploma
Education Period: 06/03/2009 - 08/29/2009
Speciality: Food Service Management
Average Grade: N/A
Details: Specializing in Resource Management, Workplace Safety, Quality Assurance, Prime Vendor Programs, Menu Production, Principles of Nutrition and Dietary Guidelines, Administration and Accounting, Food Service Trends, etc.
Establishment: US Army NCO Academy
Degree: Diploma
Education Period: 03/06/2008 - 04/30/2008
Speciality: Non-Commissioned Officer Professional Development
Average Grade: N/A
Details: Army Leadership Course instructing in the fundamentals of leadership. Curriculum includes: Leadership, Physical Fitness, Warfighting Skills, Training Management, etc.
Skills
Estate Management... Protocol/Official Event Planning& Management... US Military AFMIS System.... Dining Facility Administration.... Secret Security Clearance....
Computer Skills: MS Excel, MS Word , MS Powerpoint
Additional Information
Honors: 27 Medals (16 Gold) from various Culinary Competitions & 3 Best in Show..... Awarded over 50 Challenge coins from General Officers for Job Well Done...... Planned and Executed State Dinner for Prime Minister of Singapore..... Veteran of Operation Iraqi Freedom
Publications: www.militarychefs.com, www.thesaucysisters.com, The Saucy Sisters Radio Show, Featured in -Quad City Times, IL... Fort Sill Cannoneer, OK... Army Times, VA... The Traveler, VA... Herald Union, Germany
Professional Membership: American Culinary Federation... Veterans of Foreign Wars