Teresa Gentry

Experience

• 

  Hilton University of Florida

  Nov 2007 - Feb 2011

  Banquet cook/Line cook

  I started off as a banquet prep cook and moved to a line cook. I first started on the salad, fry, dessert station and then moved to gill and sauté. I helped with plate ups and banquet styled food for the maximum 400 people. I also did omelet stations, carving stations, pasta satins and wok stations for banquets.

• 

  North Florida Retirement Village, Inc

  Aug 2010 - Jul 2013

  Lead Cook

  This Retirement Community had three kitchens. I started off in the smallest kitchen which was the assisted living and memory impaired building. Afterwards I advanced into the main kitchen which served upscale cafe styled food. They also had a bistro which served a la cart and worked there also. I cooked and prepared food for 200+ daily when they centralized the kitchens. I also did pasta stations and some banquet styled events.

• 

  Allegria Hotel

  Aug 2013 - Nov 2013

  Banquet cook/Line cook

  Cooked for the restaurant a la cart for lunch as the sauté and grill cook. I also helped with cooking for the banquets.

• 

  Lola's Resturant, Great Neck

  Nov 2013 - Mar 2014

  Line Cook

  Lola's Restaurant is a small high end French styled restaurant in Great Neck, NY. It also has a touch of other cuisines. The owner of the restaurant owns Hudson Vally Duck Farms. I cook and prepare salads and desserts. Desserts are made from scratch, including ice cream. I also help with sauté and grill.

• 

  Fox Hollow Catering Company

  Mar 2014 - Oct 2015

  Banquet cook/ Line cook

  Fox Hollow Catering Company is owned by the Scotto Brothers Corporations. Fox Hollow also has an Inn located next door. They also have a Resturant called Volpe. I Grill, sauté, and prep for banquets cocktail hour and plate ups and a la carte. We do up to six weddings in one day. We have a large selection of entrées for cocktail hour and plate ups for over 200 people.

• 

  The Club at Ibis

  Nov 2015 - Nov 2017

  Line Cook

  I'm a line cook here and pretty much do a little of everything. Grill, sauté, fry, co-expedite, buffet, action stations and banquets.

• 

  Polo Club Of Boca Raton

  Nov 2017 - Oct 2019

  Sous Chef

  Working under Chef Edward Leanard at The Polo Club which has six different venues. I cooked steaks at the high end steak house, managed teams for action stations such as the street fair which we served over 3,000 people. I manage small banquets and assisted with large banquets in all areas. I assist in managing in all the venues. Ordering, creating organized prep lists and order guides. Managing and creating lunch buffet menus. I also expedite lunch and dinner.

• 

  TUSCAN GARDENS OF VENETIA BAY PROPERTIES, LLC

  Oct 2019 - Feb 2020

  Sous Chef

  I cooked are prepared food for an assisted living facility. We batch cooked and cooked a la carte. We occasionally cooked in an open kitchen and worked with specialty diets.

• 

  Pelican Golf Club

  Mar 2020 - Jul 2020

  Sous Chef

  Created dressing and sauce standardized recipes. Ordered equipment and small wares for kitchen. Ordered produce daily. Wrote menus for employee meals and family style meals for members to take home. Helped prep for everyday a la carte and employee meals. Monthly inventory, created order guides, and daily food guides.

• 

  O2B Kids

  Nov 2020 - Jun 2022

  Kitchen Manager

  I cook for the school, prep, clean, inventory, order and I also help teach the kids in the classrooms. Ages 0-4yrs.

• 

  KLA Schools of Lake Worth

  Jun 2022 - now

  I teacher the older twos class using the Reggio Emilia approach. We do three weekly journals and track the children’s progress throughout the year. I work in the older ones classroom that transitions from older 2s to young 3s. I am DCF certified.

  • Lead Teacher

    Aug 2023 - now

  • Teacher Assistant

    Jun 2022 - Aug 2023