My objective is to obtain a long-term position in customer service. I am a positive fast learner, quick worker and multi-tasker, and excited to be trained for any position - whether it's in the dining room, kitchen or bar. I have cashier and take-out experience; including work with a POS system. I have been trained and worked as a server for both casual and fine dining restaurants. I have experience as a hostess and both a prep and a line cook, and have extensive knowledge about food sanitation and management. I have 178 hours of catering experience for everything from private parties to large charity events. I am available immediately, live locally, and my schedule is completely open.
I have a Certificate of Achievement in Culinary Arts Management and a Certificate of Classical/Modern Food Preparation & Restaurant Training and I earned my Food Protection Manager Certification through ServSafe, valid in CA until December 2015. Next December I will receive my Associates Degree in Science. I just graduated an advanced, very hands-on culinary program studying Restaurant Management where we maintained the Three Seasons Restaurant on campus, along with two cafées. We also catered to school fundraisers and community events. My first semester we worked at a budding establishment in Pittsburgh, Restaurant 615, where we rotated through the management position, serving customers, cooking and prep for the pantry, the grill, the saute and fry lines, and as a pastry prep and cook. I spent my spare time during the last year and a half working as a server in a casual, family oriented Italian pizzeria.
I studied General Education classes at DVC for about two years after I graduated high school. Recently I graduated the two year Culinary Program at Contra Costa College and with a couple more credits will have my Associates Degree in Science with a Major in Restaurant Management.
Intro to Food Service Fundamentals: Basic cooking/pastry, menu planning, cost control, catering, dining room service, specialty coffee service and banquets. Taught off campus in gourmet Restaurant 615 (Pittsburgh, Ca) designed for students to rotate through FOH and BOH stations in real world experience. We were taught how to serve wine and beer, and how to combine food and beverages using our knowledge of liquors to find the perfect flavors to accent our signature dishes.
ServeSafe Safety and Sanitation: Earned my Food Protection Manager Certificate
GPA 10th – 12th: 3.7
Yearbook, Editor-in-Chief: Six years in yearbook, was both the Editor-in-Chief and the Photograph Editor in my senior year, Senior-Ads Editor in my Junior Year.
Spanish IV Honors: Five years of Spanish. Can write and speak adequately.
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