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Ayla Walter

Ayla Walter

Line Cook - Seasonal Summer

Followers of Ayla Walter164 followers
location of Ayla WalterNew York, New York, United States

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  • Timeline

  • About me

    Chef

  • Education

    • Johnson & Wales University

      2009 - 2013
      Bachelor’s Degree Culinary Arts & Food Service Management

      Activities and Societies: Magna Cum Laude, Women's Basketball Captain, Student Athlete Advisory Committee, Student Athlete Scholar Concentrations:- Food & Beverage Management- Resort Managment

  • Experience

    • Carolina Yacht Club

      May 2009 - Aug 2010
      Line Cook - Seasonal Summer

    • The Blue Grotto

      Mar 2011 - May 2011
      Culinary Intern

    • Caviar & Bananas

      May 2011 - Aug 2011
      Line Cook - Seasonal Summer

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    • Coconut Joe's

      May 2012 - Aug 2012
      Grill/Saute Cook - Seasonal Summer

    • The Catered Affair

      May 2013 - Feb 2016

      - In charge of all Ordering, Inventory, Food Costing, Menu writing, hiring, scheduling, and supervising production.- Trained and managed staff on safety and sanitation, cooking techniques, and professional kitchen behavior.- Organized and executed all internal and external catering events at the Harvard Art Museums.- Developed seasonal rotating menus, pricing and special food offerings to increase revenue and customer satisfaction.- Expertly managed 5 kitchen staff and up to 20 event cooks at one time.- Chef/Manager for opening staff of new café (November 2014).- Set standard for company wide safety and sanitation practices.- Gained proficient time management skills while coordinating and executing catering events at prestigious Boston events such as: Boston Marathon, the Patriot Ring Ceremony and private gatherings for universities and private companies. Show less

      • Chef de Cuisine

        Aug 2014 - Feb 2016

      • Event Chef/ Line Cook

        May 2013 - Aug 2014

    • Saloniki Greek

      Feb 2016 - May 2017

      • Opened 2nd location for Chef Jody Adams restaurant • Responsible for hiring, firing, directing, and delegating all staff • Oversee all restaurant operations: Day to day production and service, catering, Food Cost, Labor Cost, sales • Purchasing, supplies, and working with vendors • Maintain consistency and quality in menu items in a second store, while maintaining low costs • Kept restaurant at a 20% bottom line consistently month after month during my time as the GM • Opened 1st location For Jody Adams restaurant • Managed kitchen, staff, ordering, catering • Worked with suppliers and vendors • Kept low food cost and made changes in products to save money but maintain quality • Created a system for structure in the kitchen: prep lists, ingredient and menu pricing, ordering, inventory , sanitation systems

      • General Manager

        Dec 2016 - May 2017

      • Assistant General Manager/ Kitchen Manager

        Feb 2016 - Dec 2016

    • Behind the Bookstore

      May 2017 - Oct 2017
      Jr.Sous Chef

      • Worked all Stations( Sautee, Grill, Garde Manger, Baking) • Filled in as sous in absence of sous • Worked closely with all local meats, seafood, and produce from on island farms • Opened and closed restaurant • Part of team with record breaking sales in a season

    • The Brooklyn Kitchen

      Feb 2018 - Dec 2021

      Culinary Instructor of various topics & cuisines!

      • General Manager/Culinary Director

        Sept 2019 - Dec 2021

      • Instructor

        Feb 2018 - Sept 2019

    • M&G Foodstuff LLC

      Feb 2018 - Sept 2019
      Sous Chef

    • Freelance

      Jan 2022 - now
      Freelance Chef

      Catering & Events, Culinary Teaching, Private Chef, Retreat Chef

    • Olivier Cheng Catering and Events

      Apr 2022 - Aug 2024
      Head of Recipe Development & Event Chef

    • Stocked

      Jul 2024 - Dec 2024
      Executive Chef

  • Licenses & Certifications

    • NY Food Handlers Certificate

      The New York City Department of Health and Mental Hygiene