College Of Culinary Arts Resume Examples Experiential .

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College of Culinary ArtsResume ExamplesThese samples are provided to you by Experiential Education & Career Services and are examples of realJWU student resumes. Reviewed by faculty and endorsed by the employers displayed below, these resumes aremeant to familiarize you with the many different resume formats and styles.Our goal is to get you started or give you ideas on how to strengthen your resume. While we know the bestideas are usually imitated, it’s important that you make your resume your own. The key to getting an interviewis to target your resume every time you apply for a job. You must get the employers attention within 10-20seconds by outlining what YOU can DO for THEM.No matter what your major, be sure to scan through all of the examples as you’re sure to find ideas in each ofthem to use in your own, unique resume.

Ali Scott123 Main Street North Miami, FL 33160(305) 598-7777 resume@yahoo.comThis example can be used for all culinary majorswith relevant industry experience. Notice theobjective is clear and concise; the employerknows exactly what the applicant is looking for.This would be ideal for a graduating studentlooking for their career job. Putting workexperience first highlights the applicant’sexposure to the industry.ProfessionalObjectiveExperienced chef with a focus on private club dining seeks the position of sous chef with New OrleansAcademy of Culinary Arts.ProfessionalExperienceGovernor’s Country ClubWestchester, NYFood & Beverage Director/ Executive Chef10/06- Present Directed all clubhouse operations for 300 member private club Created and implemented accounting and cost control operations Trained staff of 50 on service, kitchen procedures and State of NY sanitation standards Assisted Executive Board and House Committee on streamlining all in-house procedures involvingfood purchasing, event scheduling, hiring and training proceduresLongfellow’s InnBaltimore, MDExecutive Chef08/04-10/06 Updated operational policies and procedures for historic inn with sales in excess of five milliondollars Increased food sales by 10% while reducing overall operational expenses Developed HACCP plan for Food & Beverage outlets ensuring that state and federal food handlingprocedures were met Created financial budgets for all food outlets while responsible for profits and loses (P&L) Conceptualized special dishes and promotional items using locally grown organic products Hired, trained and supervised 36 full time staff members on company proceduresThe Balsam Grand ResortLincoln, NHChef/Garde Manger01/02-08/04 Designed menus and recipes for cold food items including ice carvings and displays at Four DiamondResort specializing in classical French cuisine Maintained below budget expenses through accurate plating, purchasing and cost effective operatingprocedures Trained service staff of 25 to provide guests with exceptional dining experience through proficientservice and suggestive selling techniquesCranston Country ClubCranston, RIAssistant Sous Chef08/00-01/02 Assisted the executive chef with all areas of food production for 150 seat dining facility Prepared grilled food daily at poolside restaurant for 200 guests Supervised team of seven servers for poolside restaurant serving American cuisine Oversaw all aspects of restaurant opening and closing ensuring proper sanitation standards Provided innovative menu development by standardizing recipes and establishing portion controlEducation &CertificationsJohnson & Wales UniversityBachelor of Science, Culinary ArtsAssociate in Applied Science, Culinary ArtsNorth Miami, FLCandidate, 05/10Degree, 05/07State of FloridaServSafe Food Safety01/06References Available Upon Request

Kelly Smithresume@gmail.com123 Main Street y Providence, RI 02903 y 401.598.7777This example would be best for graduatingseniors in all culinary fields as it focuses onskills followed by job experience. The“Honors and Certifications” section must becomplete with specific dates and the formatand context should be clear and concise.This could also be used for an internshipstudent with some industry experience.Career ObjectiveTo obtain the position of Pastry Cook at the Sunburst Buffet at Mohegan Sun Casino with a focus onproviding customers with an unforgettable dinning experience Highlights of QualificationsCertificates of Achievement in rolled fondant, pulled and blown sugar pieces, gum paste flowersand cake toppers, and chocolate candies and truffles from House of Chaucer, Louisville, KYFive years of pastry work experience including recipe development, intricate decorating andinventory maintenanceProven time management skills; able to adjust quickly to better serve immediate needs ofemployer, fellow employees, and customersWork ExperienceSeptember 2007 – PresentProvidence, RIBakeshop AssociateJohansson's Bakery/Johnson & Wales Inn Prepare up to 300 individual mousse desserts per shift on a weekly basis to complete customerorders Build approximately 100 mousse cakes per shift on a weekly basis to fulfill inventory demands Hand-mold 300 chocolates per shift to supply packaging department with necessary productsfor shippingSeptember 2005 – April 2007Orleans, MACake DecoratorMary Poppins Cakes Completed 20-25 special order cakes per 8 hour shift by creating unique border and flowerarrangements while adhering to customer requests Designed up to 10 display case cakes on Fridays and Saturdays to enhance bakery appeal andto give customers increased variety Generated customer photos, company logos, and other characters on fondant photo sheets usingcomputer software for special order cakesMay 2005 – August 2006 (Seasonal)Fredonia, CABaristaUpper Crust Bakery Interacted with 50-100 customers on a daily basis cultivating customer relationships Assembled homemade sandwiches, soups, and bakery items and ensured that there was alwaysa full stock of all items available Received training and developed into a proficient baristaEducationJohnson & Wales UniversityAssociate in Applied Science, Baking & Pastry Arts (GPA - 3.0/4.0)Providence, RIDegree, 05/09State University of California at FredoniaBachelor of Science in Business Administration/ManagementFredonia, NYDegree, 05/07 Honors and CertificationsServSafe Certified, May 2007Skills Regional USA, Third Place April 2008American Culinary Federation Member 2008-2009Member of Baking and Pastry Club 2008–2009References and Career Portfolio Available Upon Request

Sharon Young123 Main Street Providence, RI 02903(401) 598-7777 resume@gmail.comThis example can be used for all culinary majors, not onlynutrition/clinical graduates. It shows strong industryexperience while attending school, which proves that thisstudent can multitask successfully and has good timemanagement skills. It highlights everything from skills, workexperience, education, volunteer experience, awards andaffiliations. Internship experience is considered valuablework experience, which is why it’s important to list it.Highlight of Qualifications Advanced nutrition skills: ability to measure and interpret body composition data as well asunderstand medical terminology and nutrient requirements across lifespan Varied food management and preparation skills: knowledge of food and nutrition, foodregulations and policies, experience in food preparation, food safety and sanitation Excellent understanding and practice in recipe modification as well as nutrient compositionWork Experience03/09 – 05/09 Culinary Nutrition InternProvidence, RIRhode Island Health Department - Initiative for a Healthy Weight (IHW)Developed healthy recipes (spa cuisine) for the statewide restaurant initiative program under thedirection of IHWAttended meetings, participated in program activities, conducted culinary and nutrition educationpreparation and efficiently completed general office dutiesGained a working kno

College of Culinary Arts . Resume Examples . These samples are provided to you by Experiential Education & Career Services and are examples of real JWU student resumes. Reviewed by faculty and endorsed by the empl

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