research development intern resume example with 7 years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:
Professional Overview
Detail-oriented, innovative Culinary and Food Sciences Professional with more than 10 years of restaurant experience and evolving knowledge in research and development. Possesses exceptional understanding of food preparation, sourcing, pricing, and current trends from sous chef experience. Adept at cooking in multiple styles and cuisines to bring diverse insight into product development and preparation. Collaborates with clients on all aspects of product development from concept through retail. Effectively manages budgets and prioritizes tasks to complete projects in a timely manner.
Core Qualifications
  • Guest services
  • Inventory control procedures
  • Merchandising expertise
  • Loss prevention
  • Cash register operations
  • Product promotions
Bachelor of Science: Food and Culinary Sciences, Expected in May 2016 to University of Arkansas - Fayetteville, Arkansas
GPA: GPA: 3.65/4.00
Food and Culinary Sciences GPA: 3.65/4.00
Study Abroad Program in Italy, June 2014 University of Florida led Earned 3 credits for "Food ­ Production to Consumption" course Manager Certification: , Expected in 2006 to - ,
Associate of Applied Science: Culinary Arts, Expected in 2006 to Kendall College - Chicago, Illinois
Culinary Arts
Research & Development Intern, 01/2015 to
Tropical Financial Credit UnionMiami Gardens, FL,
  • Shadowed project leaders from across the division to learn all aspects of the research and development process.
  • Visited plants to watch trial runs for the production of diverse products.
  • Attended meetings with project managers and clients to discuss project plans.
  • Created benchtop samples according to design sheet specifications and distributed samples to clients for review.
  • Also participated in shelf life and new ingredient testing.
  • Facilitated taste panels for sensory analysis of new and existing products.
  • Succeeded in the completion of a final application oriented project involving the design of several prototypes for a client, as well as coordinating with ingredient suppliers on formulation.
Intern, 01/2015 to
Brown UniversityProvidence, RI,
  • Advised several clients in developing their products from concept to retail.
  • Consulted on processing,.
  • packaging, quality and safety, ingredient selection, and recipe scale ups.
  • Products included canned and.
  • dehydrated foods.
Technical Assistant, 01/2014 to 01/2015
Mhc Equity Lifestyle PropertiesNorth Charleston, SC,
  • Assisted in the standardization of a gluten free product being marketed for home preparation.
  • Repeated.
  • and replicated recipe numerous times for consistency and quality; conducted troubleshooting on recipe.
  • modifications and recommended new flavor variations.
  • Assisted with focus groups and instructed participants on how to make the product and then gathered feedback on results; also engaged in running a sensory analysis of 150 participants to compare different flavor variations.
Kitchen Assistant, 01/2013 to
CareoneLexington, MA,
  • Provided exceptional customer service while assisting customers with selection of gourmet cheeses,.
  • charcuterie, and wine pairings.
  • Built positive relationships to enhance customer loyalty and experiences.
  • Prepared hot and cold foods as well as beverages in a timely manner to meet customer demands during.
  • high volume business hours.
Sous Chef, 01/2010 to 01/2011
CareoneMorristown, NJ,
  • Devised seasonal and monthly menu selections for a full-service restaurant serving American regional cuisine.
  • Prepared menu of weekly specials dependent on season and availability of ingredients.
  • Managed an 8-10 member staff and quickly and efficiently expedited meals.
  • Selected locally sourced, organic ingredients for flavorful, quality dishes.
  • Coordinated with vendors and sales representatives to secure the best prices for products.
  • Minimized food waste and tracked inventory and ordering to achieve 28%-32% food cost target.
  • Researched current food trends to tailor menu to customer interests and evolving market.
Sous Chef, 01/2008 to 01/2010
Marriott InternationalBridgewater, NJ,
  • Prepared rustic French cuisine using organic ingredients to produce elegant dinner selections.
  • Forged strong business relationships with local farmers to source fresh, high quality ingredients for affordable prices.
  • Supervised and trained a 8-10 member kitchen staff.
  • Developed new menu ideas and performed menu costing to set reasonable prices which would attract customers while driving revenue.
  • Purchased ingredients at local farmers market and collaborated with head chef on menu development.
Assistant Sous Chef, 01/2006 to 01/2008
Aspen Skiing Company, L.L.C.Snowmass, CO,
  • Acquired solid understanding of ordering, inventory, and kitchen management processes and procedures.
  • in a fast-paced fine dining environment.
  • Prepared Pan-Asian inspired dishes and assumed responsibility.
  • for expediting orders and ensuring quality, freshness, and presentation in chef's absence.
Culinary Intern, 01/2005 to 01/2006
Le Titi De ParisCity, STATE,
  • Completed 6-month pastry internship leading to a full-time position.
  • Led monthly cooking classes and.
  • demonstrations in partnership with the chef.
  • Ordered, butchered, and prepared all seafood items including.
  • stocks, soups, and sauces.
Additional Information
  • AWARDS Murphy Foundation Endowed Scholarship, 2014-2015 Gerber Endowed Scholarship in Pediatric Nutrition & Food Science, 2014-2015 Dale Bumpers College of Agriculture, Food & Life Sciences Study Abroad Grant, 2014
concept, cooking, costing, client, clients, customer service, driving, fast, Focus, French, inventory, market, meetings, packaging, Pricing, Problem Solving, processes, Process Improvement, Project Management, project plans, quality, Research, retail, safety, sales, Strategic Planning, troubleshooting
Fellowships and Awards
Memberships/Scholarly Societies
Institute of Food Technologists (IFT), Member, 2015 ­ Present

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Resume Overview

School Attended

  • University of Arkansas
  • Kendall College

Job Titles Held:

  • Research & Development Intern
  • Intern
  • Technical Assistant
  • Kitchen Assistant
  • Sous Chef
  • Sous Chef
  • Assistant Sous Chef
  • Culinary Intern


  • Bachelor of Science
  • Study Abroad Program in Italy, June 2014 University of Florida led Earned 3 credits for "Food ­ Production to Consumption" course Manager Certification
  • Associate of Applied Science

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