Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Positive, hardworking, hands-on leader with 20+ years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies

Employment history

Mar. 2014 – Present
Timothymouth, West Virginia

Chef, Kemmer-Schmitt

Complete process of running a business :-

Order, receive, or stock supplies or retail products.
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Order or requisition food or other supplies needed to ensure efficient operation.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Record production or operational data on specified forms.
Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Recruit and hire staff, such as cooks and other kitchen workers.
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
Demonstrate new cooking techniques or equipment to staff.

Apr. 2003 – Jan. 2004
Ruthannchester, North Carolina

Sous Chef, Abbott, Erdman and Stiedemann

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Record production or operational data on specified forms.
Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
Demonstrate new cooking techniques or equipment to staff.
Meet with sales representatives to negotiate prices or order supplies.
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
Describe menu items to customers or suggest products that might appeal to them.
Order, receive, or stock supplies or retail products.
Catered for parties from 50 covers to maximum 1500 in one seating
A la-carte, Corporate or Private dining
HACCAP
Cook, Chill Process

Education

Nov. 1995

Catering and Hospitality

Northern Maryland University – North Lynda, Idaho

Skills

Cooking

Experienced

Food Presentation

Expert

Organisation

Experienced

Time Management

Expert

Summary

I am 16 years old, I work really well in a team, as seen in my resume I am a team leader at Hungry Jacks, i am organised and very loyal. I have had 3 jobs in total, currently i work at Hungry Jacks and have been for the last 9 months, at the end of the school year for the past 2 years i will work at Scotch College, for about 2 weeks cleaning up and getting ready for the next year. Before that when i was in primary school, i took up a job as a person who would deliver the junk mail around the neighbourhood.

Employment history

Chef, Nolan Group. Teresiabury, Oklahoma

Sep. 2019 – Present

Currently I work at Hungry Jacks, as a Chef/Burger Boy, i have worked there for about 9 months and am now looking for a new job, At Hungry Jacks I make The burgers and when we have no customers i clean the back of the shop.

I will,

Clean food preparation areas, cooking surfaces, and utensils.
Verify that prepared food meets requirements for quality and quantity.
Maintain sanitation, health, and safety standards in work areas.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.

At Hungry Jacks i am a team leader, for the guys out the back and take control as a leader in the times needed,

Cleaner, Rutherford-Denesik. Lawannafurt, Utah

Nov. 2019 – Present

For two weeks, at the end of the school year i am employed by Scotch College, to clean lockers and do a bunch of random jobs around the school.
it can range anywhere from
Cleaning lockers to sorting out book and much more
I was employed in 2015,2016 and will be this December 2017

Paper Rounds, Strosin, Purdy and Denesik. Runolfssonstad, Vermont

Aug. 2010 – Sep. 2010

When i was younger i worked for a paper company, where i had to go and collect the papers wrap them up and deliver them.

Education

Boyle College, Eldenhaven, Idaho

High School Diploma, Science, Present

Skills

Team Work

Expert

Leadership

Expert

Customer Care

Expert

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Work Hard and maximize my management skills, quality assurance, organizational skills, and training experience that I can contribute it with organization I work for.
Enthusiastic and ambitious customer service specialist with wide-spread transferable skills in management, sales, and operations.
Exceptional ability to connect with people and understand their wants, needs, and desires and delivering legendary service on every interaction.

Employment history

Sep. 2017 – Nov. 2017
Gaynellville, Maine

CHEF, Hermiston-Wilkinson

Check the quality of raw or cooked food products to ensure that standards are met.
Check the quantity and quality of received products.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Determine how food should be presented and create decorative food displays.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
Order, receive, or stock supplies or retail products.
Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas.
Record production or operational data on specified forms.

Jul. 2015 – May. 2016
North Dorthaville, Idaho

COOK, Schamberger-Larson

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Coordinate and supervise work of kitchen staff.

Aug. 2012 – Dec. 2012
New Justaside, Indiana

GAMING ATTENDANT AND SECURITY, Gerhold, Davis and Harris

Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas.
Collect money for drinks served.
Clean glasses, utensils, and bar equipment.
Balance cash receipts.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve wine, and bottled or draft beer.

Feb. 2010 – Apr. 2010
Bartonborough, Kentucky

COOK, Ebert-Kilback

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Keep records and accounts.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Portion, arrange, and garnish food, and serve food to waiters or patrons.

Jan. 2008 – Dec. 2008
Jackborough, Washington

CUSTOMER SERVICE, McGlynn, Barton and Casper

Train or instruct employees in job duties or company policies or arrange for training to be provided.
Review records or reports pertaining to activities such as production, payroll, or shipping to verify details, monitor work activities, or evaluate performance.
Keep records of customer interactions or transactions, recording details of inquiries, complaints, or comments, as well as actions taken.
Check to ensure that appropriate changes were made to resolve customers’ problems.
Solicit sales of new or additional services or products.
Arrange for necessary maintenance or repair work.
Plan layouts of stockrooms, warehouses, or other storage areas, considering turnover, size, weight, or related factors pertaining to items stored.

Education

Apr. 2009

High School Diploma: CERTIFICATE 3 IN HOSPITALITY MANAGEMENT

Schiller Institute – Port Omar, Michigan

Jan. 2009

High School Diploma: DIPLOMA IN HOSPITALITY MANAGEMENT

East Parisian – Mohrville, Montana

Skills

Very good communication ability (verbal and written)

Experienced customer service provider

Great team working and leadership skills

Honest and reliable

Awards

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

I wish to study at an instititute that will enable me to completely immerse myself in the functioning and working of a professional food production kitchen. I believe that learning is never ending, and especially in a kitchen, there is never a dearth of learning, be it the most basic or most advanced aspects. My goal is to learn all I can to improve my skills and strengthen my interests in the Culinary Arts, as well as gain valuable experience, perspective and guidance while I enter this career path.

Employment history

Oct. 2019 – Present
Altagraciafort, Arkansas

Chef, Leannon Group

Check the quality of raw materials to ensure that standards and specifications are met.
Check equipment to ensure that it meets safety regulations and perform maintenance or cleaning, as necessary.
Order and receive supplies.
Prepare and serve menu items.
Provide customers with product details and preparation descriptions.
process fruits, vegetables, desserts and meats for use in food service.
Clean and sanitize work areas.
Carve meat.
Provide guests with information about local areas, including giving directions.
Perform food preparation duties.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Inform customers of daily specials.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.

Aftonbury, California

Trainee, Turner and Sons

general store and butchery pick up and segregation.
helping in distribution section .
doing mise en place for service.
making pastry for Starbucks and costacafee
handling single airline order alone .

Waltermouth, Connecticut

Trainee, Prosacco-Keeling

general store and butchery pick up and segregation .
helping chefs for the set up and displays.
doing mise en place for service.
buffet mastering.
handling pantry section alone and doing a la carte orders.

Education

Dec. 2018

Bachelor of Arts: CULINARY ARTS

Nienow University – Runolfssonfurt, Connecticut

Skills

Knife skills

Expert

butchery skills

Expert

baking skills

Expert

culinary skills

Expert

guest relation

Expert

menu planning

Expert

computer

Expert

Languages

English

Fluent

Hindi

Fluent

Malayalam

Native speaker

Additional information

Professional Summary

Soon to graduate equipped with a Bachelor of Science in Mechanical Engineering eager to join a reputable organization to begin a fulfilling, lifelong career. Extensive knowledge of Mechanical systems, fluid and thermodynamic properties, and analysis of the integrity of structural systems. Additional knowledge of matlab, java script, and C++; expert in the implementation and use of Autocad. eager to join a reputable organization to begin a fulfilling, lifelong career.

Employment history

Chef, Lehner, Kirlin and Gibson. North Paulina, Connecticut

Feb. 2020 – Present

Organized incoming and outgoing tickets to maximize efficiency
Enhanced teamwork and Cooperation skills to ensure a solid work environment
Excellent interpersonal communication
Attention to detail
Succeeded in meeting and exceeding customer expectation by demonstrating expert customer service techniques
Solved customer complaints and work place disputes without supervisor intervention

Cashier, Langosh Group. Florentinomouth, Montana

Dec. 2015 – Jun. 2016

Organized Daily Jobs to ensure efficient use of company resources
Assisted in the loading of customers groceries
Ensured exemplary customer satisfaction and ease in navigating the store
Exuded a friendly and positive attitude with utmost professionalism
Received payments in cash and credit cards and issued receipts to customers
Stocked and organized shelves

Line Cook, Howe-Mosciski. New Freddyborough, Maryland

Dec. 2013 – Jan. 2014

Maintained food at high standards and proper quality
Prepared food days in advance to effectively maintain steady operations through unforseen obstacles
Engaged in communication with coworkers to keep customers happy and time to deliver food extremely low

Education

Kuvalis Academy, North Emory, Utah

Bachelor of Science, Mechanical Engineering, Present

Personal info

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Autocad

Matlab

Coding

Communication

Organization

Collaboration

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Enthusiastic and ambitious customer service specialist with wide-spread transferable skills in management, sales, and operations. Exceptional ability to connect with people and understand their wants, needs, and desires and delivering legendary service on every interaction.
Proactive, friendly customer service specialist dedicated to meeting and exceeding expectations at every interaction. Timely and professional with extraordinary communication skills and ability to build and cultivate relationships to drive business retention. Actively seeking a customer service director role where I can utilize my education and experience to add immediate value to an organization.

Employment history

Mar. 2018 – Present
Pierrestad, Nebraska

Chef, Boyer, Wolff and Robel

Order, receive, or stock supplies or retail products.
Describe menu items to customers or suggest products that might appeal to them.
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.

Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quality of raw or cooked food products to ensure that standards are met.

Dec. 2016 – Jan. 2017
West Latrice, Georgia

Customer Service Representative, Bogan-Raynor

Confer with customers by telephone or in person to provide information about products or services, take or enter orders, cancel accounts, or obtain details of complaints.
Keep records of customer interactions or transactions, recording details of inquiries, complaints, or comments, as well as actions taken.
Review insurance policy terms to determine whether a particular loss is covered by insurance.
Check to ensure that appropriate changes were made to resolve customers’ problems.
Determine charges for services requested, collect deposits or payments, or arrange for billing.
Resolve customers’ service or billing complaints by performing activities such as exchanging merchandise, refunding money, or adjusting bills.
Compare disputed merchandise with original requisitions and information from invoices and prepare invoices for returned goods.
Review claims adjustments with dealers, examining parts claimed to be defective, and approving or disapproving dealers’ claims.

Aug. 2012 – Apr. 2014
New Sachikoland, Wisconsin

Cashier/Floor Supervisor, Schimmel Group

Deliver merchandise and collect payment.
Explain products or services and prices and demonstrate use of products.
Contact customers to persuade them to purchase merchandise or services.
Answer questions about product features and benefits.
Stock carts or stands.
Set up and display sample merchandise at parties or stands.
Determine price schedules and discount rates.

Apr. 2013 – Nov. 2013
Strosinville, Michigan

Crew Member, Murray, Gislason and Greenholt

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Season and cook food according to recipes or personal judgment and experience.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

Skills

Customer Skills

Experienced

Organization

Skillful

Professional telephone skills

Skillful

Education

Aug. 2011

High School Diploma

Gulgowski Institute – Emilystad, California

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Employment history

Sep. 2017 – Present
East Anamariabury, Texas

chef, Marks, Collier and Hettinger

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

Sep. 2016 – Jan. 2017
Effertzshire, Rhode Island

shift leader, Adams-Klocko

Resolve customer complaints regarding sales and service.
Oversee regional and local sales managers and their staffs.
Direct and coordinate activities involving sales of manufactured products, services, commodities, real estate or other subjects of sale.
Plan and direct staffing, training, and performance evaluations to develop and control sales and service programs.
Determine price schedules and discount rates.
Confer with potential customers regarding equipment needs and advise customers on types of equipment to purchase.
Monitor customer preferences to determine focus of sales efforts.

Nov. 2014 – Feb. 2015
Krisport, Maine

cook, Koch Inc

Maintain sanitation, health, and safety standards in work areas.
Clean food preparation areas, cooking surfaces, and utensils.
Verify that prepared food meets requirements for quality and quantity.
Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
Measure ingredients required for specific food items being prepared.
Clean, stock, and restock workstations and display cases.

Apr. 2009 – Dec. 2012
Port Cara, North Carolina

stocker, Gaylord-Wolf

Use computers to produce signage.
Take photographs of displays or signage.
Plan commercial displays to entice and appeal to customers.
Place prices or descriptive signs on backdrops, fixtures, merchandise, or floor.
Dress mannequins for displays.
Change or rotate window displays, interior display areas, or signage to reflect changes in inventory or promotion.
Obtain plans from display designers or display managers and discuss their implementation with clients or supervisors.
Develop ideas or plans for merchandise displays or window decorations.
Select themes, lighting, colors, or props to be used.
Construct or assemble displays or display components from fabric, glass, paper, or plastic, using hand tools or woodworking power tools, according to specifications.
Instruct sales staff in color coordination of clothing racks or counter displays.

Education

Sep. 2006

GED

Eastern Rempel Academy – Vetaland, New York

Skills

computers

Experienced

stocking

Expert

inventory

Expert

Professional Summary

Positive, hardworking, hands-on leader with 5+ experience cooking in restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Chef, Grimes-Schiller. Olliestad, Pennsylvania

Nov. 2018 – Present

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Determine how food should be presented and create decorative food displays.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Order, receive, or stock supplies or retail products.

Chef, Prosacco-Prosacco. Daremouth, North Carolina

Mar. 2013 – Nov. 2013

Check the quantity and quality of received products.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quality of raw or cooked food products to ensure that standards are met.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Estimate amounts and costs of required supplies, such as food and ingredients.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Recruit and hire staff, such as cooks and other kitchen workers.

Education

North Heathcote, Port Alphonsebury, Utah

Training, Beverage, Jul. 2017

West Morissette Academy, Port Anastasia, South Dakota

High School Diploma, commerce, Sep. 2014

South Virginia College, North Felisha, Rhode Island

Grade 10, Jul. 2012

Skills

barista

Experienced

Nepalese cuisine

Experienced

Indian cuisine

Skillful

dessert

Experienced

Italian cuisine

Experienced

salad

Experienced

sea food

Experienced

Refernce

Professional Summary

Seeking an intro level position to utilize my culinary arts skills.

To network and make friends,

become a five star chef, gain processional experience in the culinary arts field and be a part of a team committed to quality.
I see myself preparing and serving the best cuisine the world has to offer!

Employment history

Chef, Connelly-Osinski. Tennieberg, South Dakota

Sep. 2014 – Feb. 2015

Prepared hot and cold foods.
Prepared cold foods such as sushi and sashimi.
Cooked a variety of; pastas, sauces, stir fry, and many other various “Chinese food” dishes

Bouquet artisan, Mitchell LLC. New Pierremouth, Vermont

Mar. 2014 – Apr. 2014

Processed and cleaned fresh fruits.
Prepared molten white, milk and dark chocolate.
Tasks included; creating wonderful and delicious bouquets of fresh fruit arranged aesthetically in a pleasing manner with various chocolates drizzled over them.

Education

Eastern Thiel, East Joselynbury, Maryland

Associate of Science, Biology, Present

Kohler Institute, Purdyfort, Vermont

High School Diploma, Culinary arts, Horticulture/ agriculture, Jan. 2013

Skills

Bouquet artisan

Skillful

Chef

Skillful

Artist

Experienced

Professional photographer

Beginner

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

i currently hold a food safety supervisor certificate valid till june 2022
i have been working at diageo for 6 years managing a staff canteen of 160 employees . Providing quality and nutritious meals for break fast and lunch.
Site functions such BBQ, cooking bbq buffet lunch , Boardroom catering morning tea, lunch and afternoon tea.
I can use a cash register, have great customer service skills, stock control .Basic computer skills.

Employment history

Aug. 2015 – Present
Stormyborough, California

chef/manager, Runolfsdottir Group

chef/site manager.
I currently runs a canteen with one other staff member.There`s approximately 160 people onsite. Which i provide breakfast and lunch for and cater for onsite functions.
my roles involves running of canteen, financial management, Stock management. customer service, food safety.

Sep. 2003 – Nov. 2003
Krajcikmouth, Vermont

chef, Parisian Group

2IC
cooking,ordering, customer service, menu planning. Stock control.

Mar. 2002 – Aug. 2002
New Nedra, Mississippi

commis chef, Effertz LLC

worked part time at the casino. starting off in Astral Restaurant down breakfast buffet and omelette station.
transferred to life savers cafe. Cooking breakfast . Working in the cold larder service. preparing and serving a la carte cold meals.

Feb. 1999 – May. 1999
North Mariettebury, Oregon

chef de partie, Bogisich, Miller and Mayert

chef de partie . duties undertaken . Hot and Cold a la carte service. Buffet preparation and service.
Menu planning

Sep. 1997 – Aug. 1998
New Opal, Mississippi

commis chef ,demi chef and chef de partie, Green and Sons

cold larder- salads and cold starters.
banquets
a la carte service
menu planning

Feb. 1995 – May. 1995
Johnsonfurt, Massachusetts

apprentice chef, Krajcik-Altenwerth

completed my apprenticeship training at the sunny brook
i worked in cold larder, banquets, breakfast chef and a la carte.

Education

Nov. 1996

Commercial Cookery trade certificate: cooking

East Rath Institute – Coleport, Colorado

Oct. 1991

school certificate: high school

North McKenzie College – South Guadalupemouth, New York

Skills

time management

Experienced

financial control

Skillful

customer service

Experienced

Professional Summary

Positive, hardworking, hands-on leader, managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

OJT Line Cook, Nader LLC. West Tillieberg, Minnesota

Feb. 2017 –

Check the quality of raw materials to ensure that standards and specifications are met.
Decorate baked goods, such as cakes or pastries.
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
Slice fruits, vegetables, desserts, or meats for use in food service.

Clean or sanitize work areas, utensils, or equipment.
Wrap, label, or date food items for sale.
Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions.

Chef / Manager, Rippin, Herman and Conroy. Runolfsdottirside, Ohio

Jul. 2018 – Aug. 2018

Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Schedule staff hours and assign duties.

Sous Chef, Grant-Parisian. Bryonfurt, Nevada

May. 2018 – Jul. 2018

Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Research & Development, Nicolas-Pouros. Bergstromport, Alabama

Oct. 2016 – Nov. 2016

Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Recruit and hire staff, such as cooks and other kitchen workers.
Demonstrate new cooking techniques or equipment to staff.
Arrange for equipment purchases or repairs.
Monitor sanitation practices to ensure that employees follow standards and regulations.

Line Cook, Wyman-Borer. South Sherilynstad, Virginia

May. 2016 – Jun. 2016

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Keep records and accounts.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Line Cook, Tremblay Inc. East Suziside, New Mexico

May. 2014 – Jan. 2015

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Season and cook food according to recipes or personal judgment and experience.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Education

The Kassulke, Ardenmouth, Wyoming

Diploma in Professional Culinary Arts, Culinary, Mar. 2014

Zboncak College, West Lupe, North Dakota

Undergraduate, BS Tourism, 2011

Skills

Conceptual

Teamwork

Critical Thinking

Communication

Time Management

Computer Literate

Marketing Skills

Professional Summary

My absolute goal is to have great influence on our economy. What better way than education ? I have a great passion for children . I have a very charismatic character which is beneficial as it allows me to assimilate and work with children. I take great pride in my work and don’t mind going the extra mile to ensure that all pupils understand. Charitable of nature , I enjoy to help others and patiently listen to their grievances. I look forward to the day I will be joining the educational department.

Employment history

Practical teaching, Casper-Langosh. Heathcoteborough, Wyoming

Aug. 2019 – Sep. 2019

Plan weekly lesson of art ,fine motor skills, music and physical activity from free play to demonstrative.
Read story book
Teach new art activities
Present and organize puppet show
Present and exercise physical activity with children

Practical teacher, Kuvalis Inc. Federicoville, Wisconsin

Jul. 2019 – Aug. 2019

Prepare and plan physical activity and provide instruments .
Prepare literature experience such as stories and puppet show.
Complete UNISA (University of South Africa) teaching practical task

Assistant event planner, Lang, Dibbert and Fahey. Hortensiatown, New York

Mar. 2019 – Apr. 2019

Locate airing point
Advertise broadcast
Plan event
Write short news article and highlights of day
Photograph guest speaker and event

Chef, Marks, Fadel and Kautzer. Ernserchester, Rhode Island

Feb. 2019 – Mar. 2019

Organize and prepare food
Serve food

Photographer, Stamm Inc. South Jimmie, Oregon

Feb. 2019 – Mar. 2019

Photographs clients

Education

Northern Powlowski University, New Kermitshire, Missouri

Bachelor of Education in Foundation Phase Teaching (90102), Teaching, Present

East New Mexico College, South Cecilmouth, Florida

Journalism , Diploma, Oct. 2019

Western Dickinson Institute, Bergstromport, Nebraska

FILM AND TELEVSION PRODUCTION DIPLOMA, Dec. 2018

Eastern Iowa College, Danyellechester, North Carolina

NATIONAL SENIOR CERTIFICATE, Oct. 2016

Skills

Enthusiast of education

Patient

Charasmatic

Great sense of Resposibility

Good time management

Able to work under pressure

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

I am a Senior in my last year at Fairchild Wheeler High School. I would like to earn money to help pay for college. I am also planning on going to London on a school field trip in April of 2020.

I have been studying in the Aerospace Engineering School. Some of the classes i have took is Applied Fluids, PLTW, and Chemistry.

I am very good at rebuilding electronics including phones and computers. I enjoy helping others fix there devices. I am great at problem solving.

Employment history

Jul. 2019 – Aug. 2019
Argeliachester, Louisiana

Chef, Wintheiser Inc

My responsibilities when i go into work is make sure all the pizza dough, toppings, etc. is fresh and full. After i check everything i usually prep all the food like bread bites, pan pizza, cinnamon bread twists. And when the time comes i make the pizzas and take customers orders.

Mar. 2019 – Apr. 2019
Lake Elanorbury, Oklahoma

mechanic, Nicolas-Bednar

My responsibilities when i worked at the mechanic shop i would learn how to fix cars and i learned quite quickly eventually through the couple years i worked there i learn how to replace brakes, tires, oil changes, valve cover gaskets, suspension parts, etc.

Education

Present

High School Diploma: Aerospace Engineering

Konopelski College – West Ignacioport, Maryland

Skills

MS Office

Experienced

Reliability

Expert

Problem solving

Experienced

Professional Summary

I am Positive, hardworking, hands-on leader with 5+ years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

chef, Bashirian-Glover. Jadaland, Rhode Island

Jun. 2017 – Sep. 2017

I work for korean restaurant called soban
my position was second chef in restaurant

Supervise or coordinate activities of cooks or workers engaged in food preparation.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Order, receive, or stock supplies or retail products.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.

chef, Pagac Group. New Emanuelberg, Colorado

Jan. 2015 – Oct. 2016

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

sales assistant, Kulas-Reynolds. Gracielabury, Wyoming

Jun. 2012 – Feb. 2013

Receive payment by cash, check, credit cards, vouchers, or automatic debits.
Issue receipts, refunds, credits, or change due to customers.
Assist customers by providing information and resolving their complaints.
Greet customers entering establishments.
Assist with duties in other areas of the store, such as monitoring fitting rooms or bagging and carrying out customers’ items.
Pay company bills by cash, vouchers, or checks.

Education

Western Grant, Veumburgh, North Dakota

certificate 3 in children services, Jul. 2014

Western California Institute, Dirkville, Colorado

diploma of business, Apr. 2008

Gleason Academy, Mohrshire, Rhode Island

High School Diploma, Sep. 2007

Skills

restaurant management

Experienced

korean

Experienced

MS office

Experienced

english language skill

Experienced

Professional Summary

Positive, hardworking, hands-on leader with 2+ years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Creative, attentive, experienced Chef seeking role as Chef at a reputable sitting restaurant. Dedicated professional offering over 2 years’ experience in Toronto. Exceptional time management and leadership skills with a focus on customer experience and quality of service.

Employment history

Chef, Smitham-Kreiger. Fritzhaven, Florida

Feb. 2020 – Present

•Cook food in a timely manner

•Ensure appealing plate presentation

•Supervise Cooks and assist as needed

•Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

•Monitor food stock and place orders

•Check freshness of food and discard out-of-date items

•Ensure compliance with all health and safety regulations within the kitchen area

Kitchen Supervisor, Murphy-Spencer. South Benitoland, Ohio

Mar. 2019 – Apr. 2019

Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Describe menu items to customers or suggest products that might appeal to them.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Determine how food should be presented and create decorative food displays.

Prep Cook, Stanton, Bogan and Shanahan. East Sandyview, Oklahoma

Feb. 2018 – Mar. 2018

Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Education

South Wiegand Academy, West Georgeside, Texas

Post Graduate Diploma, Tourism & Hospitality, Nov. 2019

Skills

Java and HTML

Skillful

Online Marketing

Skillful

Microsoft Applications

Experienced

Certification

Professional Summary

Positive, hardworking, hands-on leader with 7+ years’ experience working restaurant operations at high-end establishments. I always Ensure the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Chef, Brown LLC. Lincolnhaven, Rhode Island

Jul. 2017 – Aug. 2017

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Estimate amounts and costs of required supplies, such as food and ingredients.
Record production or operational data on specified forms.
Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
Meet with sales representatives to negotiate prices or order supplies.
Arrange for equipment purchases or repairs.
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
Describe menu items to customers or suggest products that might appeal to them.
Order, receive, or stock supplies or retail products.

Chef, Zemlak, Parker and Lind. West Mirellashire, Iowa

Jun. 2017 – Jul. 2017

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Estimate amounts and costs of required supplies, such as food and ingredients.
Record production or operational data on specified forms.
Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.

Cook, Olson, Yundt and Huel. Ebertmouth, North Dakota

Nov. 2010 – Mar. 2013

Chef, Gerlach Inc. Auerville, Ohio

Nov. 2012 – Feb. 2013

Education

Southern Brakus Institute, Port Roccoborough, Oklahoma

High School Diploma, hospitality, May. 2010

Skills

Certificate III Commercial Cookery

Experienced

Certificate III Hospitality

Experienced

Certificate II Hospitality

Experienced

Referees

Professional Summary

Dedicated and energetic cook with 4 years experience in the food industry, recognized for exceptional ability to prep all kind of ingredients with precision and efficiency according to recipe specifications.
Self-motivated, hard working and enthusiastic, outstanding knowledge of food products, kitchen equipment, safe food-handling procedures and organization supplies.

Employment history

Chef, Kilback, Hammes and Glover. East Abebury, Maine

Jan. 2019 – Present

– Preparation, set-up and service for catering events.
– Respond to any Customer/Artists complaint.
– Maintain the workplace in clean and sanitary conditions.
– Monitor food quality.
– Prepare and cook all food in accordance to recipes.

Internship, McClure, Kuvalis and Weissnat. New Gregory, South Carolina

Apr. 2017 – May. 2017

– Cook and prepare all foods, including traditional Colombian dishes.
– Prepare and cook all foods in accordance to recipes.
– Maintain kitchen in clean and sanitary conditions.
– Operate stoves, microwaves, grills and fryers.
– Help with preparation, set-up and service for catering events.
– Prepped and prepared at various cook stations based on Hotel rotation.

Head Chef, Gutmann and Sons. Douglasville, New Jersey

Nov. 2016 – Dec. 2016

– Prepared meals, salads and dessert’s for the following day.
– Weighed and measured all ingredients effectively.
– Checked and monitored the freshness of all food.
– Prepared and served food in appropriate portions.
– Respond to any customer complaint.

Pastry chef, Mann-Dietrich. Bashirianborough, Montana

Mar. 2016 – Apr. 2016

– Experience in baking and pastry preparation.
– Detail oriented.
– Weighed and measured all ingredients effectively.
– Prepared breads and dessert’s for the following day/week.
– Maintain a clean and sanitary kitchen ensuring it met state guidelines for food safety and inspections.
– Washed and sanitized kitchen, tables, equipment, utensils, silverware.

Pastry Chef, Toy, Keebler and Klein. South Valentin, Oklahoma

Jul. 2015 – Nov. 2015

– Weighed and measured all ingredients effectively.
– Prepared breads and dessert’s for the following day/week.
– Checked and monitored freshness of all food.
– Maintain kitchen in clean and sanitary conditions.
– Prepared and baked including traditional Colombian sweets.

Casher, Maggio, Gaylord and Halvorson. Kihnport, California

Sep. 2014 – Oct. 2014

– Operating the cash register and handling cash transactions with customers.
– Scanning goods and collect payments.
– Resolve customer complaints, guide them.
– Keep reports of transportation.
– Pleasantly deal with customers to ensure satisfaction.

Secretary, Casper, Zieme and Lindgren. South Nigelville, Wyoming

Apr. 2014 – May. 2014

– Answering calls, taking messages and handling correspondence.
– Manage database.
– Implement new procedures and administrative systems.
– Pleasantly deal with customers to ensure satisfaction.
– Resolve customer complaints, guide them and provide relevant information.

Education

Northern Wilkinson, Ankundingville, Maryland

Associate of Arts, Certificate in Culinary Arts, Feb. 2018

Eastern Tennessee Institute, Lake Trentonchester, Delaware

Associate of Arts, Certificate in Professional Photography, Sep. 2013

Hobbies

Personal info

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Skills

Cooking

Baking

Cleanliness

Creativity

Customer Service

Team Player

Languages

Spanish

English

German

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Creative, attentive, experienced Cook with broad backround in various hospitality positions. Great hospitality experience for almost 3 years. Dedicated professional with excellent interpersonal skills and able to maintain cordial and professional working relationships with other staff supervisors and custumers.

Employment history

Dec. 2018 – Jan. 2019
Lake Haydee, Hawaii

Customer Service, Hamill LLC

Provide excellent service to customers by greeting them with a smile and responding quickly and efficiently to their requests.
Explain products and prices.
Order and purchase equipment and supplies.
Utilize POS systems to perform financial transactions.
Maintain store cleanliness and appearance.
Help train new employees of in using equipment
Make ice cream cones, milkshakes and other orders for customers according to their requests.

Feb. 2018 – Mar. 2018
North Sheron, Georgia

Au Pair, Hagenes, Gutmann and Jakubowski

Maintain a safe play environment.
Communicate with children’s parents or guardians about daily activities, behaviors, and related issues.
Discipline children and recommend or initiate other measures to control behavior, such as caring for own clothing and picking up toys and books.
Support children’s emotional and social development, encouraging understanding of others and positive self-concepts.
Assist in preparing food and serving meals and refreshments to children.

Feb. 2018 – Mar. 2018
Fadelhaven, Idaho

Chef, Beer-Tillman

Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
Taking orders from wait staff.
Cooking order according to food health and safety standards
Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.
Wrap, label, or date food items for sale.
Clean or sanitize work areas, utensils, or equipment.

Oct. 2017 – Dec. 2017
Rolandeton, Mississippi

Cold Ladder Chef, Becker, Volkman and Rutherford

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Feb. 2017 – Mar. 2017
Strosinville, Indiana

Pizza Chef, Breitenberg, Ebert and Nikolaus

Responsible for own station.
Prepare Mise an place for the station making sure not to run out of stock in the middle of service.
Set oven temperatures and place items into hot ovens for baking.
Adapt the quantity of ingredients to match the amount of items to be baked.
Check the quality of raw materials to ensure that standards and specifications are met.
Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
Order or receive supplies or equipment.

Nov. 2016 – Dec. 2016
Alissashire, Wisconsin

Cook for take away food, Rath-Ondricka

Prepare and cook Breakfasts, Lunch and dinner meals.
Ensure quality and consistency by adhering to standard recipes and presentation.
Know ingredients costs, profit margins and mark-ups.
Work under the direction of the Store Manager.
Demonstrate or explain products, methods, or services to persuade customers to purchase products.

Oct. 2016 – Nov. 2016
Colliermouth, California

Cold Ladder Chef, Bins Group

Prepare cold plate entrees, mains and desserts for lunch and dinner service.
Prepare various seafoods, such as crab, oyster, and shrimp, to prepare cocktails and entrees.
Produce ala carte menu items according to guests’ request with time standards set for the specific meal period.
Stock and rotate product using proper FIFO techniques.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Prepare relishes, open and clean oysters, peel and clean shrimps, clean crabs.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Aug. 2016 – Sep. 2016
North Will, New York

Chef, Gutmann-Hegmann

Monitor sanitation practices to ensure standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Determine how food should be presented and create decorative food displays.
Estimate amounts and costs of required supplies, such as food and ingredients.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.

Dec. 2015 – Jan. 2016
Lake Cammy, Montana

All Rounder Waitressing, Kitchen Hand and Barista, Bergnaum, Nienow and Harber

Prepare food and meals to a high standard. Mainly Breakfasts and salads.
Provide excellent customer service in a clean and welcoming environment.
Use coffee machine correctly.
Clean up food preparation areas.
Manage cash register and handle product inventory.
Answer questions about the menu and make recommendations when appropriate or requested.
Wrap sandwiches, pastries, and hot entrees for serving.

Sep. 2015 – Oct. 2015
Kundemouth, Mississippi

Cooking Teacher, Nicolas Group

Supervise and monitor students use of kitchen tools and equipment.
Observe and evaluate students work to determine progress, provide feedback, and make suggestions for improvement in the quality of dishes.
Develop a plan course with multiple food content and cooking methods.
Provide individualized instruction to each student.
Prepare materials and ingredients for class activities.
Observe students to determine limitations, abilities, interests, and other individual characteristics.

May. 2015 – Jun. 2015
Wintheiserton, Colorado

All Rounder Waitressing, Kitchen Hand and Barista, Quigley, Willms and Metz

Prepare all garnishments, proper glassware, and bar service essentials for service.
Perform all duties while working within a fast-paced team environment.
Effectively and efficiently prepare food to-order like wraps, sandwiches and salads.
Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas.
Wrap, label, or date food items for sale.
Clean or sanitize work areas, utensils, or equipment.

Jun. 2012 – Aug. 2012
McCulloughhaven, Georgia

Promoter, Ruecker and Sons

Demonstrate and provide information on promoted products/services to different people.
Distribute product samples, brochures, flyers etc. to source new sales opportunities.
Identify interest and understand customer needs and requirements.
Provide great customer service talking with carisma.

Education

Mar. 2015

Bachelor of Culinary Arts and Services Management: Hospitality

Southern Hoppe – Lake Caryborough, Montana

Jan. 2010

High School Diploma

West Dicki College – Corlissmouth, Idaho

Skills

English as a Foreign Language

Experienced

Hospitality

Experienced

Customer Service

Expert

Microsoft Office

Skillful

Interpersonal

Expert

Team Building

Experienced

Active Listening

Expert

Professional Internships

Places I Have Lived

Professional Summary

I’m very polite and respectful to all with great customer service skills. Great team player constantly thinking out for others. Never discouraged by any task or situation even when they seem too difficult.
Constantly trying to expand my knowledge of all Skills i learn. Never late to any shifts or out of uniform. Never complain or give unnecessary hard times or problems. I also have my own vehicle so getting to and from work is no Issue

Employment history

Chef/Delivery Driver, Flatley, Cronin and Lockman. New Luthermouth, Massachusetts

Aug. 2019 – Present

-Opening/closing shifts
-Keeping the store clean and Organized.
-Making many different recipes
-Delivering around the Oakville Area

Landscaping, Fadel Group. Lake Esperanzashire, Washington

Jun. 2016 – Jul. 2016

-Using many different various Landscaping machines and tools
-Heavy Lifting for prolonged periods of time
-Working in harsh conditions

-Care for property and equipment

Education

Cronin College, Schroederhaven, Kentucky

Certificate, Electrical, Dec. 2018

Ryan University, Cletusmouth, Virginia

High School Diploma, Nov. 2017

Skills

Ability to work for long periods of time on my feet without problem

Lift heavy weights for prolonged periods of times

Always insuring everything is done perfectly

Quick learner and with Great memory

Never late to Shifts

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

I am goal-oriented and energetic with a talent for motivating participants with enthusiasm and encouragement. Extensive educational and professional background in physiology, sports medicine and exercise science are also provided by the knowledge gained from 2 years of studying sports management. Punctual, jobs can be done within the given time. Dedicated team player as i am in Armour where everything has to be done minimally as a section, I work very well with people, always lending a helping hand to anyone to complete the given task.

Employment history

Mar. 2019 – Present
Jenimouth, Tennessee

NSF – Armour, Boyle, Grant and Gutkowski

Singapore’s Armour Unit
Operating with tanks and bionix
Handling heavy machinerey, firearms and equipments.
Perform duties such as serving as the nation.
Collaborate with other staff to assist in the development and implementation of goals, objectives, policies, or priorities.
Daily physical and combat training
Daily maintenance on vehicle equipments

Feb. 2018 – Apr. 2018
Port Breannburgh, Illinois

Chef, Hamill Inc

Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Demonstrate new cooking techniques or equipment to staff.

Dec. 2017 – Jan. 2018
Ericfurt, Virginia

Gym Trainer, Gislason-Murphy

Maintain fitness equipment.
Explain and enforce safety rules and regulations governing sports, recreational activities, and the use of exercise equipment.
Monitor participants’ progress and adapt programs as needed.
Plan physical education programs to promote development of participants’ physical attributes and social skills.
Wrap ankles, fingers, wrists, or other body parts with synthetic skin, gauze, or adhesive tape, to support muscles and ligaments.
Conduct therapeutic, recreational, or athletic activities.
Massage body parts to relieve soreness, strains, and bruises.
Offer alternatives during classes to accommodate different levels of fitness.
Evaluate individuals’ abilities, needs, and physical conditions, and develop suitable training programs to meet any special requirements.

Education

Oct. 2018

Higher Nitec Graduate: Sports Management

West Mosciski – Cristobalchester, New Mexico

May. 2015

GCE 'O' Levels: English And Malay Lanuguage / Combined Science of Chemistry and Biology / Combined Humanities of History And Social Studies / Design and Technology / Basic Maths

East Mississippi Institute – Oneidaland, Wisconsin

Mar. 2012

PSLE: English / Malay / Math / Science

Hermiston University – East Latoya, Oklahoma

Skills

Outgoing And Energetic

Experienced

Fast Learner

Experienced

IPPT GOLD

Expert

Accustomed to 24-hours shift work

Expert

English And Malay Language Fluency

Expert

Level 1 Kayaking

Level 1 Rock Climbing

Certified First Aider

Experienced

Class 2A

Expert

Professional Summary

I grew up on the shores of Lake Atitlan, in my mother’s art school for the local youth of San Marcos and San Pablo La Laguna, La Cambalacha. I was homeschooled for all of my primary and highscool education. When I was ten, I discovered my passion, my biggest talent, and what later on would become my obsession, and my profession. By the time I was twelve years old I had participated in two apprenticeships with an Asian Sushi Chef in restaurant Fe for five months. Also, a one year and a half apprenticeship with an international chef graduated from one of the best culinary arts school in Paris. At thirteen I began experimenting with designing menus, until I started taking over nights at different restaurants in San Marcos. That was also when my Catering business became a great success, I would get requested for Birthdays, Private parties and weddings. Then at fifteen I decided to go study Culinary Arts in Mexico.

Employment history

Chef/Barista, Kling, Yundt and Macejkovic. Georgiannemouth, Wisconsin

May. 2019 – Jun. 2019

Volunteering, as a Chef and Receptionist, often creating daily specials and or watering if in case needed. When big groups whould come i would help translate for the manager or local employees.

Chef/Barista, Marks, Lockman and Cronin. Prosaccofurt, Iowa

Nov. 2018 – Jan. 2019

This Argentinian restaurant specialized in some of the nicest traditional argentinian cuts as for example the famous Biffe de Chorizo (our best selling plate). Often I would be asked to work on modifying menus and creating daily desert specials. Working in El Pueblo Gaucho was a very enriching expierience for it taught me a lot about plate decoration.

Bartender, Kuphal, Shanahan and Heidenreich. West Karina, Alaska

Sep. 2017 – Oct. 2017

Working in Bartending, Customer service, And receptionist was my position in the Hostal del Lago. But i would consider that my biggest success there was making proffit margins a lot larger by selling my signature deserts. Since in San Marcos my katering became widely known, we where able to start a prosperouse deserts bar.

Education

Little Academy, North Bibi, Kentucky

Culinary Arts

East Fritsch, West Davis, Hawaii

Chef, Culinary Arts, Dec. 2019

Eastern Gislason Institute, North Suzanshire, Alabama

Nutritionist, Nutrition and Hygine, Mar. 2019

Skills

Workshop Leader

Trilingual

Menu Design

Culinary Arts

Professional Summary

Recent high school graduate seeking an entry-level role as a cashier. Over 1 year of experience performing cash register functions, bagging groceries and managing displays at a large, nationwide grocery chain. Passionate about delivering high-levels of customer service and maintaining a safe, well-organized working and shopping environment. Also am satisfied working in retail and customer service.

Employment history

Chef, Schmeler-Monahan. Wiegandmouth, South Dakota

Oct. 2018 – Nov. 2018

Responsible for the delicate preparation and delivery of fries.
Oversaw the development of fresh buns.
Assisted in the composition of meals.
Maintained a professional and hygienic
Take and prepare to-go orders.
Operate cash registers to accept payments for food and beverages.
Assist with preparing and serving food and beverages. work station.

Wholesale Worker, Corkery-Veum. Napoleonfurt, Massachusetts

Dec. 2017 – Sep. 2018

Experienced in receiving, barcoding and sending large orders.
Had orders packed in tune with customers wishes.
Experienced in using computer programs such as ‘Bartender’.
Maintained a tidy workplace.

Produce Assistant, Hintz-Mertz. North Zenaport, Tennessee

Nov. 2016 – Dec. 2016

Set up and arrange displays or demonstration areas to attract the attention of prospective customers.
Suggest specific product purchases to meet customers’ needs.
Stock shelves with products.
Clean and prepare fresh produce.
Experience face-to-face customer care.
Maintain a sterile and sanitised work space.

Barista, Kling, Pfeffer and Wilkinson. Nedview, Vermont

Nov. 2015 – Dec. 2015

Clean service or seating areas.
Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas.
Prepare or serve menu items, such as sandwiches or salads.
Provide customers with product details, such as coffee blend or preparation descriptions.
Receive and process customer payments.
Set up or restock product displays.
Take customer orders and convey them to other employees for preparation.
Clean or sanitize work areas, utensils, or equipment.

Education

Nitzsche Academy, New Hui, Mississippi

Bachelor of Science, Clinical Science, Present

Skills

Barista

Baker

Food Processor

Barcoder

Professional Summary

Personal chef knowledgeable and certified in the safe handling of food and keeping food areas sanitized. Excellent at assessing personal taste preferences and weight goals and crafting menus that allow individuals to meet their goals with pleasing, satisfying meals

With the ability to work Under pressure and work over time with ease Gained from serving the Jordanian armed force while working for loyalty support services (LSS)

Employment history

Chef, McCullough-Konopelski. Gorczanyland, New York

Jun. 2017 – Apr. 2018

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Keep records and accounts.
Coordinate and supervise work of kitchen staff.

Chef, Gerlach-O'Hara. West Shontabury, New Jersey

Feb. 2017 – Mar. 2017

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Season and cook food according to recipes or personal judgment and experience.
Bake breads, rolls, cakes, and pastries.

Salesman, Gulgowski, Cormier and Schuster. Hodkiewiczport, Maine

Sep. 2016 – Oct. 2016

Assist customers by providing information and resolving their complaints.
Issue receipts, refunds, credits, or change due to customers.
Greet customers entering establishments.
Answer customers’ questions, and provide information on procedures or policies.
Stock shelves, and mark prices on shelves and items.
Bag, box, wrap, or gift-wrap merchandise, and prepare packages for shipment.

Education

West Nitzsche University, North Jinnymouth, California

BBA, business administration, Present

Southern Stiedemann, Saraistad, Kentucky

Training Diploma, Culinary arts, Dec. 2017

Skills

Time management skills

Microsoft Office skills

Communication skills

Food Safety

Adaptability

Ability to Work Under Pressure.

Multitasking

Maintain a clean and safe station

English

Arabic

Andrew Smith

Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

I developed a strong sense of leadership, patience, and customer service. I’m a fast learner with a focus on team building.I want to learn as much as i can to fulfill the requirements of my position and better my company.My goal is to collaborate and further enhance the company’s success and reputation. Seeking a fulfilling position that offers growth opportunities, That allows me to utilize my leadership skills and experience.

Employment history

Feb. 2018 – Present
Port Anne, New Jersey

Chef, Mraz, Thompson and Cole

I cook and provide three meals a day for a assisted living environment. i interact daily with the residents , as well as doing special events on holidays and birthdays.

Slice fruits, vegetables, desserts, or meats for use in food service.
Clean or sanitize work areas, utensils, or equipment.
Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
Negotiate with representatives from supply companies to determine order details.
Confer with other staff to help plan establishments’ menus.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Order and purchase equipment and supplies.

Dec. 2013 – Mar. 2014
Schambergershire, Mississippi

cashier/Photo Manager, Schmitt-Hand

I provided customer service, while also running the photo department. the job entailed setting up displays and helping customers find products to fit their needs.

Demonstrate or explain products, methods, or services to persuade customers to purchase products or use services.
Provide product samples, coupons, informational brochures, or other incentives to persuade people to buy products.
Use computers to produce signage.

Jun. 2013 – Jul. 2013
West Gaynellchester, North Carolina

Maintenance, Schultz, Rice and Rempel

I Did maintenance work at a private school for the summer.My job varied

Inspect parts, equipment, or vehicles for cleanliness, damage, and compliance with standards or regulations.
Scrub, scrape, or spray machine parts, equipment, or vehicles, using scrapers, brushes, clothes, cleaners, disinfectants, insecticides, acid, abrasives, vacuums, or hoses.
Maintain inventories of supplies.
Apply paints, dyes, polishes, re-conditioners, waxes, or masking materials to vehicles to preserve, protect, or restore color or condition. form day to day. painting , assembling furniture , deep cleaning and lawn care.

Education

Bachelor of Science: Business Administration

South Johns Institute – Brekkechester, West Virginia

Jun. 2010

High School Diploma: Business/technology

South Gulgowski College – Cristopherfurt, Delaware

Skills

Tech Savvy Professional

Skillful

Problem Solving & Time management

Experienced

Customer Service and Organization

Experienced

Leadership & Patience

Skillful

Cooking in a busy restaurant in the CBD
Working in a high-pressure environment
Decorating plates to a high professional standard

This job was an internship
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Prep dressings from scratched by following the provided recipes
Prep food for catering events which mostly consisted of weddings

Provided and delivered meals and health coaching services to a mentally unstable diabetic.
Consisted of plant based meals
Baking of Assorted Snacks.
Frying of Chinchins.

Inventory and personnel management
Created all dishes and menu items
Oversee all marketing and design
New clientele and revenue stream acquisitions
Glowing reviews in both OC Register and OC Weekly
Increased sales by 250% for 6 quarters in a row

Ordering and accepting products from suppliers;
Development of dishes, drawing up the menu, drawing up technological maps;
Selection and organization of staff training;
Record keeping, reporting.

preparing food for buffets
preparing food for functions
cooking breakfast
lots of cutting of vegetables, fruit and meats

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Andrew Smith

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Andrew Smith

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Andrew Smith

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Andrew Smith

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Languages

Additional information

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Andrew Smith

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Andrew Smith

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Andrew Smith

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Andrew Smith

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Andrew Smith

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Andrew Smith

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Andrew Smith

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Andrew Smith

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Andrew Smith

Professional Summary