heather borden

Private Chef/ Caterer

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Work Experience
  • Private Chef/ Caterer

    Real Quick Real Slick
    Jun. 2013 to Present (3 years and 4 months)

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    Role & Tasks:

    ● Coordinated all the food preparation and cooking to be carried out within the residence
    ● Analyzed recipes to assign prices to menu items, based on food, labor, and overhead costs
    ● Determined how food should be presented and created decorative display of food
    ● Followed dietary requirements and requests
    ● Ensured health and safety standards were upheld
    ● Consulted with clients to develop customized meal plans
    ● Catered Private events for 25-75+ guests

  • Seasonal Private Chef

    Rosenblum Residence's; Park Ave, NY/ South Hampton, N
    May. 2016 to Sep. 2016 (4 months)

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    Role & Tasks:

    • Prepared & served upscale meals for social and professional gatherings held in private residence’s
    • Daily preparation/ service of breakfast, lunch, dinner, dessert/pastries, snacks, hors d’oeuvre’s, and cocktails
    • Responsible for food procurement, grocery shopping, and all kitchen and pantry organization
    • Organized and catered private dinners, special events, and parties
    • Demonstrated formal service with close attention to detail

  • Chef de Partie

    NM CafeMillburn, NJ, US
    Aug. 2015 to Jan. 2016 (5 months)

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    Role & Tasks:

    • Responsible for multiple stations; cold/hot appetizers, sauté, grill, & fryer, in a high volume luxury retail store
    • Ensured that all preparation and production of food complies with brand standards
    • Involved in catering for large conferences and private parties
    • Assisted in all kitchen related activities including ordering of food & supplies, inventory, and budget control

  • Garde Manger/ Baking & Pastry/ Line Cook

    Butter Restaurant NYC
    Jan. 2014 to Jan. 2015 (12 months)

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    Role & Tasks:

    ● Preparation and service of appetizers in a high- volume upscale kitchen with exceptional quality, emphasizing fine details, precision, and presentation
    ● Skillfully prepared items for roasting, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning and marinating
    ● Assembled station with sufficient levels of food products to assure a smooth and steady service
    ● Superb fabrication techniques of chicken, beef, pork and fish
    ● Handled Raw Bar preparation and service
    ● Executed food items in accordance with recipes, and assisted with food prep assignments before and after service
    ● Consistent portion sizes with cooking methods, quality standards, kitchen policies and procedures
    ● Produced family meal for staff of 50+ on a regulatory basis
    ● Worked directly under Executive Chef Alex Guarnaschelli
    ● Participated in off site Food Network events; Pig Island, Burger Bash and Tacos & Tequila
    ● Developed assorted bakery items specialized in Parker House Rolls and Signature Beignets
    ● Baked and presented cakes, cookies and pastries while simultaneously producing bread service
    ● Plated and Decorated all deserts artistically and timely during service
    ● Adhered to all baking schedules and methods/techniques
    ● Designed and created special desserts for private parties and seasonal dessert changes

  • Culinary Arts
    Sep. 2013 to Apr. 2014

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    Culinary Arts Degree • GPA: 4.0

    Food Network CHOPPED Champion Halloween 2015

Advanced Knife Handling


Off-site Event Management

Cheese course

On-site Special Events


Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge


Food Styling

Staff education / motivation


Sushi Making

General knife handling

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

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