Peace and Love beloved reader,

Thank you for taking the time to review my résumé which highlights the education, abilities, knowledge, and expertise across multiple industries that I have been building for over 20 years that I have used to grow not only my career but myself as a person. Based on my skills in leadership and being able to maintain and in many cases exceed company standards, I have had the honor to serve confidently as a great addition to every team upon which I’ve had the opportunity to join. In my humble opinion, some of my stronger skills are domestic and international cuisine, high volume guest capacity, food styling and decoration, cost control and budgeting, high written and spoken communication skills, quality assurance and of course, outstanding customer service. It is my hope that this peak into the journey to becoming the Reverend, Doctor, Chef, Sheik, and Missionary that I am will motivate and inspire your next Moment of Greatness!

Sincerely,

Chaevis LaTrìsha Johnson Hajjah El, B.S.B.A., Div. Min., Missy., Shk., D. Div.

Capability Summary

I am a Moorish American Missionary Sheik who obtained their Ministerial Ordination and Honorary Doctorate in Divinity from Universal Life Church Monastery. Shortly after becoming a member of the 2010 Alumni of Shaw University where I was conferred as a Bachelor of the Science of Business Administration whose studies were concentrated in Business Management and focused on Entrepreneurship, Mathematics, Computer Information Systems and General Education and building on my time at Norfolk Technical (Vocational) Center where I would receive my vocational certification in Catering (now known as Culinary Arts) while matriculating through and ultimately receiving my duel sealed diploma from Maury High School, I went on to become the Executive Chef and Founding Owner of a full-service catering company which in 2026 is celebrating 14 years of being dedicated to making every day a moment of Greatness, one catered event at a time. Over the years, I have held titles and received awards in multiple industries, ranging from food service to insurance sales to early childhood education in a variety of settings including brick and mortar facilities, vehicular institutions and sea faring vessels.

Employment History

January 2012-Present

Executive Chef & Founding Owner

CJ’s Catered Greatness

Oversee and perform all operations of the full-service catering company which include personal and private chef services, special event and corporate catering, vendor services and presentations, cooking classes and demonstrations, academic tutoring services, and job training

April 2024 - December 2024

Fleet Driver

EDS Solutions for Hertz

Transport rental vehicles from various corporate locations and airport terminals

November 2019 - March 2020

Professional Graduate Student

Moorish Massage Therapy and Holistic Wellness Continuing Education Program of Inner Sanctum Massage

Virginia Beach, Virginia

Utilized the skilled manipulation of the soft tissues of the body to relieve pain, help heal injuries, improve circulation, relieve stress, increase relaxation and aid in the general wellness of clients

April 2018-August 2018

Baker

The Worlds at Busch Gardens

Williamsburg, Virginia

Ensured all baked goods are prepared fresh and are of the highest quality, strictly adhered to all recipes, methods and instructions from supervisor, maintained an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for station, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine the status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA standards for station

May 2018-October 2018

Breakfast Chef

Mom and Pop’s Family Restaurant

Norfolk, Virginia

Ensures all food is prepared fresh and is of the highest quality, strictly adheres to all recipes, methods and instructions from supervisor, maintains an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for station, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA standards for station

October 2017-May 2018

Sous Chef

Norfolk Scope and Chrysler Hall

Norfolk, Virginia

Ensures all food is prepared fresh and is of the highest quality, strictly adheres to all recipes, methods and instructions from supervisor, maintains an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for station, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA standards for station

July 4, 2017

Multiple Gunshot Wound Recipient

200 Block of LaValette Avenue, Norfolk, Virginia

At approximately 8:45, Chaevis was shot between 7-11 times while sitting in a car less than 100 feet from her parent’s front door

March 2017-July 2017

Sous Chef

Hits at the Park of Harbor Park Stadium

Norfolk, Virginia

Ensures all food is prepared fresh and is of the highest quality, strictly adheres to all recipes, methods and instructions from supervisor, maintains an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for station, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA standards for station

December 2016-January 2017

Chief Steward

TransAtlantic Lines: M.S. Geysir

Malaga, Spain

Ensures all food is prepared fresh and is of the highest quality, creates menus and executes recipes, maintains an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for galley, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA and U.S. Coast Guard standards.

August 2016 - October 2016

Sous Chef

American Cruise Lines: The Queen of the Mississippi

The Mississippi, Ohio, and Tennessee Rivers

Ensures all food is prepared fresh and is of the highest quality, strictly adheres to all recipes, methods and instructions from supervisor, maintains an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for station, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA standards for station

April 2014- August 2016

Cook

Norwegian Cruise Line: The Pride of America

Oahu, Maui, Kauai and the Big Island, Hawai’i

Ensures all food is prepared fresh and is of the highest quality, strictly adheres to all recipes, methods and instructions from supervisor, maintains an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for station, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA standards for station

August 2012 - April 2014

Lead Shift Manager

Pizza Hut

Norfolk and Virginia Beach, Virginia

Maintaining high brand standards and procedures on each shift, working closely with the management team and team members to help grow the business, managing and coaching team members to consistently deliver excellent hospitality, maximizing sales on every shift, and fulfilling various administrative responsibilities

June 2012-September 2012

Chef

Ocean Bites Cantina

Norfolk, Virginia

Ensures all food is prepared fresh and is of the highest quality, creates special menu items that are cohesive with existing menu, maintains an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for station, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA standards for station and conducts point of sale transactions

March 2012-June 2012

Line Cook

The Spirit of Norfolk

The Elizabeth River

Ensures all food is prepared fresh and is of the highest quality, strictly adheres to all recipes, methods and instructions from supervisor, maintains an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for station, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA standards for station

September 2011-November 2011

Line Chef

Hilton Garden Inn Greenbrier

Chesapeake, Virginia

Ensures all food is prepared fresh and is of the highest quality, strictly adheres to all recipes, methods and instructions from supervisor, maintains an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for station, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA standards for station

June 2011-December 2011

Line/Prep Cook

Virginia Originals and Chesapeake Grill

Island One, Chesapeake Bay Bridge-Tunnel

Ensures all food is prepared fresh and is of the highest quality, strictly adheres to all recipes, methods and instructions from supervisor, maintains an organized and efficient flow of production, with regards to changes in forecasts and menus, responsible for mise-en-place, and food service for station, consistently checks temperatures in foods and follows proper procedures in regards to chilling, reheating, and holding food, reports waste to supervisors on a daily basis, checks station upon arrival to determine status of outstanding safety, or equipment issues, checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling, maintains USPH/FDA standards for station

December 2010-December 2012

Independent Insurance Agent

American Family Life Assurance Company of Columbus

Selling policies and servicing accounts

September 2004-Present

Private Tutor

Provides academic comprehension assistance from PreK3 through high school, and select post-secondary and vocational disciplines

June 2010-December 2010

British Baker/Universal Food Handler

The Worlds at Busch Gardens Europe

Williamsburg, Virginia

Prepare funnel cakes and other fried foods, distributed drinks and performed register transactions while maintaining world class customer service

May 2008-August 2008

Sales Associate

Tuesday Morning

Norfolk, Virginia

Conduct point of sale transactions while maintained consistent customer interaction, processed customer sales transactions and all types of payment by operating cash register, assisted in store inventory intake and shelf stocking while maintaining customer service

June 2007-August 2007

Utility Teller

The Worlds at Busch Gardens Europe and Water Country USA

Williamsburg, Virginia

Counting and calculating the daily revenue of both parks and auditing receipts and balancing cashier drawers

September 2005-December 2005

Workshop Assistant and Tutor

Sound Way to Easy Reading

Norfolk, Virginia

Aided students in the fields of reading, writing, and arithmetic

Education and Trainings

October 25, 2019 & July 3, 2022

Universal Life Church and Monastery

Seattle, Washington

Ministerial Ordination & Honorary Doctor of Divinity

May 8, 2010

Shaw University

Raleigh, North Carolina

Bachelor of the Science of Business Administration with a concentration on Business Management and focuses in Entrepreneurship, Mathematics, Computer Information Systems and General Education

June 16, 2006

Norfolk Technical (Vocational) Center

Norfolk, Virginia

2 Year Vocational Certificate in Catering

June 8, 2006

Matthew Fontaine Maury High School

Norfolk, Virginia

Duel Sealed Technology Preparation and Career & Technical Education High School Diploma

June 2002

James Blair Middle School

Norfolk, Virginia

Grades 6-8

June 1999

Ghent (Elementary) School

Norfolk, Virginia

Grades K-5

1993

Early Works Inc.

Norfolk, Virginia

Pre-K4

1992

Freemason Baptist Childcare

Norfolk, Virginia

Pre-K3

Qualifications, Certifications, Proficiencies & Specializations

Production Station Setup

General Business Management

General Office Management

Average WPM: 75-100

General Restaurant Management

Quality Customer Service

Multi-Cultural Food Decoration

Menu Planning and Creation

Food Handlers Certification – Virginia

ServSafe Foodservice Management Certification - Expires 28 August 2030

ServSafe Alcohol Certification - Expires 12 August 2028

Duel Certified ServSafe Instructor and Registered ServSafe Examination Proctor - Expires 11 December 2028

Food Production and Presentation

CPR and First Aid Certified

Standards of Training, Certifications and Watchkeeping (STCW) Certified

Kitchen Sanitation and Safety

Formal Table Setting & Napkin Folds

Setting Up and Running Short Order Stations

Microsoft Office and open source equivalents (i.e. Word, PowerPoint, Excel, Access, Outlook, Publisher)

Cash handling

Trusted Key Holder

Food ordering and inventory maintenance

Personnel Scheduling

MICROS experience

Honors & Activities

September 1989: Winner of the Little Miss St. Mark Church R.Z.U.A. Pageant

January 1991 - July 2000: Student of J. LaVerne Mitchell Johnson’s Finishing School for Girls

June 1992 - August 1999: Student of the Drew Education Center of Faith Community Church - Park Place Vacation Bible School Grades Pre-K - 8

1995-2001 - Member of the Children’s Choir of Bank Street Memorial Baptist Church, soprano

1996-2006 - Member of the Junior Missionary Ministry of Bank Street Memorial Baptist Church

1997 2000 - Member of the Children’s Usher Board of Bank Street Memorial Baptist Church

1998 - 2005 - Member of the Signing and Bell Choirs of Bank Street Memorial Baptist Church

1999-2000 - Member of the All-City Orchestra for Norfolk Public Schools

2000 - 2006 - Founding Member of The Voices of Motion Mime and Praise Dance Ministry of Bank Street Memorial Baptist Church - mime and dancer

2001 - 2006 - Member of the Youth Usher Board of Bank Street Memorial Baptist Church

2001 - 2006 - Member of the Youth Choir of Bank Street Memorial Baptist Church, soprano

2002-2004 - Vice President of the Youth Ministry of Bank Street Memorial Baptist Church

2004-2006 - President of the Youth Ministry of Bank Street Memorial Baptist Church

2004-2006 - Student Member of the Family, Career and Community Leaders of America

September 2004 - Family, Career and Community Leaders of America, Community Service Activity to Lake Taylor Hospital to deliver Holiday centerpieces for the residents

October 2005 - Family, Career and Community Leaders of America, Community Service Activity to Lake Taylor Hospital to deliver holiday greeting cards for the residents to send to others

May 2005 - Bank Street Memorial Baptist Church Award in the 165th Church Anniversary Celebration for Participation and Leadership in Youth Activities

January 2005 - International Food Service Executives Association Culinary Arts Competition and Salon, Class # 7, Decorated Cakes, Awarded with bronze medal

March 2005 - Family, Career and Community Leaders of America Norfolk Technical Center Chapter Star Events, Decorated Cakes

April 2005 - Family, Career and Community Leaders of America State Star Events, Hot Foods Displayed Cold, Awarded with the bronze medal

January 2006 - International Food Service Executives Association Culinary Arts Competition and Salon, Class # 7, Decorated Cakes, Awarded with silver medal

March 2006 - Family, Career, and Community Leaders of America Norfolk Technical Center Chapter Star Events, Hot Foods Displayed Cold, Awarded with the third-place ribbon

February 2006 - Invited to Participate in the Rotary Club Student Field Trip and Essay Contest Recognition Meeting at Norfolk Scope

March 2006 - Named a Tenacious Teen of the Lambda Gamma Omega Chapter of Alpha Kappa Alpha Sorority Inc. Fourth Annual Women’s History Month Program Award for Outstanding Leadership, Community Service, and Artistic Skills

March-April 2006 - Family, Career and Community Leaders of America State Star Events, Hot Foods Displayed Cold, Awarded with the silver medal

March 2006 - Participated in a Mock Interview at Norfolk Technical Center and was one of three to receive a perfect evaluation

April 2006 - Certificate of Participation for the Lafayette-Winona Middle School Career Day

June 2006 - Bank Street Memorial Baptist Church Dorothy A. Lamb Youth Distinguished Service Award

June 2006 - Bank Street Memorial Baptist Church Samuel Fisher Scott Scholarship 2006 Essay Competition Runner-Up Award

2006-2008 - Student Member of the National Association of Mathematicians

March 2008-May 2008 - Volunteer academic tutor for youth at St. Matthew’s Baptist Church

August 2008-May 2010 - Student Development Coordinator of Shaw University

August 2009-May 2010 - President of the Student Development Coordinators of Shaw University

August 2009 - Certificate of Participation in the Student Leadership Institute at Shaw University

August 2009-May 2010 - Student Government Association-Administrative Assistant and 1st Runner Up for Miss Senior for the Senior Class of 2010 of Shaw University

April 2007 - Awarded with the Shaw University Honor Pin for academic achievement

August 2006-May 2010 - Shaw University Dean’s List

August 2006-May 2010 - Member of the El Shaddai Mime and Praise Dance Ministry of the Thomas J. Boyd Chapel of Shaw University, dancer and mime

August 2006-May 2010 - Member of the Thomas J. Boyd Chapel Choir of Shaw University

August 2010 - World Class Service Award-The Worlds at Busch Gardens Europe

March 2011 - Rookie Seller of the Month-American Family Life Assurance Company of Columbus

March 2013 - Outstanding Performance Award for an Individual - Pizza Hut

April 2013 - Most Valuable Player of the Month - Pizza Hut

April 2016 - Promoted to Red Scarf Cook - Norwegian Cruise Line: Pride of America

July 4, 2017 - Survived vehicular manslaughter and murder by firearm attempt

November 2017 - Proclaimed Moorish American nationality and title of El

October 2018 - Raised to the Moorish American station of Sheik through the Adept Chambers of the Unity Moorish Science Temple of America 3rd Heaven - Chicago, Illinois

2018-2019 - Served as a mentor with Men of Distinction Mentor Program at Betty F. Williams Elementary School of Virginia Beach, Virginia

February 2020-Present - Member of the Colonial Place/Riverview Civic League

April 2021-Present - Member of the Green Bucket Brigade of the Keep Norfolk Beautiful Initiative

January 2022 - Recognized by the Elizabeth River Project as a dual River Star Home and owner of a Commitment Level River Star Business, CJ’s Catered Greatness

January 2023 - Presented with the Sustained Distinguished Performance Award for a Commitment Level Business by the Elizabeth River Project