Aletha Chery

Director of Catering Sales

Location 15h@2xBrooklyn, NY

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Work Experience
  • Director of Catering Sales

    Flik InternationalTarrytown, NY, US
    Aug. 2014 to Sep. 2016 (2 years and 1 month)

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    Role & Tasks:

    1. Responsible for the fiscal integrity of the account. Provided leadership, oversight and managerial acumen to ensure that all funds were spent and managed according to the goals, objectives and mission set forth by the client.
    2. Worked closely with Chef Managers in creating nutritious and top quality food for students and facility, while also understanding the special needs of students with food allergies, religious meal requirements or other dietary restrictions.
    3. Created the culinary program “Two Bite Club” in order to encourage healthy eating habits among students.
    4. Directed the development of staff training activities for food service personnel.
    5. Acted as a liaison between the school administration, staff, students and the community

  • Kitchen Manager

    Ms. Dahlia's CafeBrooklyn, NY, US
    Aug. 2013 to Aug. 2014 (12 months)

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    Role & Tasks:

    1. Managed all aspects of the kitchen in accordance with the goals, objectives and culture set forth by the owner.
    2. Head Chef for Saturday & Sunday brunch service.
    3. In charge of creating menu items and setting plating standards for Sous, and Prep Chef.
    4. Effectively minimized food costs by sourcing local purveyors, artisans, and urban gardeners.
    5. Responsible for managing catering and event planning.
    6. Improved the café’s health grade rating from a B to an A by implementing proper food safety protocols.

  • Executive Sous Chef

    Carter Burden Luncheon Group
    Dec. 2010 to Jul. 2013 (2 years and 7 months)

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    Role & Tasks:

    1. Managed all of the daily operations of a commissary kitchen for the Department of the Aging.
    2. Effectively supervised and trained 6 kitchen employees.
    3. Carefully prepared 675 outgoing meals in a timely and sanitary manner ensured that proper food presentation and proportions were met.
    4. Assisted Head Chef in developing new recipes.
    5. Effectively maintained DFTA compliance records for food preparation, holding and service. 6. In charge of ordering and maintaining inventory.


On-site Special Events

Ordering / Purchasing


Ordering / Receiving

Culinary Menu / Recipe Development

Enforcement Of Safety / Sanitation Standards


Purveyor/Local Farmer Relationships

Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Staff education / motivation

Gluten Free



Kitchen Cleaning/Sanitation

Kitchen management

Kosher Preparation

Menu development

Off-site Event Management

Food Safety Knowledge

Certifications & Courses
  • Planning for Farm to School Success
    Jan. 2016 to Jun. 2016
  • ServSafe
    National Restaurant Association
    Feb. 2015 to Feb. 2015
  • How to Teach Cooking in Your Classroom--From Prep to Eating
    Sep. 2015 to Sep. 2015
  • Grow and Prepare an Indoor Salad, Seed-to-Table, with Students
    Oct. 2015 to Oct. 2015
Organizations & Volunteer Activity
  • Volunteer • Apr. 2016 to Present
  • Grow to Learn
    Volunteer • May. 2016 to Present
  • Volunteer • Jun. 2016 to Present
  • Student Garden Coordinator

    Volunteer • Jun. 2016 to Present
Urban Gardening, D.I.Y, Interior Design, Traveling, Yoga, Meditating
French Intermediate
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