1. Andrew Hsu
Sharon, MA
617-640-8101 ● awh106@jwu.edu
linkedin.com/in/Andrew THsu
Objective
Focusedculinarystudentseekingameatfabricationandbutcherypositionwith WegmansFood
Markets,Inc.
Education
Johnson& WalesUniversity,Providence,RI
Bachelor of Science, Food Service Management (GPA 3.83) Candidate2/17
Associate in Science, Culinary Arts(GPA 3.80), Dean’s List, Magna Cum Laude Degree 8/13
Experience
VolvoOceanRace NewportStopover Newport,RI
Event Catering Front of House Staff 5/15- 5/15
● Prepared buffet setting for up to 120 covers, 3 to 5 meals per day.
● Ensured the cleanlinessof the buffet prior to, after, and duringmeal servicedaily.
● Communicated with kitchen staff regardingguest allergy restrictionsasneeded.
Shaw'sSupermarket Sharon,MA
Deli and La Carte Associate 3/14- 10/14
● Opening and closingprep for hot food station - setting up and cleaningup equipment daily (deli slicer,
deep fryer, rotisserieoven,and cold and hot holding display case.
● Prepared rotisseriechicken 2 to 3 times per shift, prepared and fried chicken pieces and wings as needed
throughout shift,and roasted turkey breastfor deli slicing3 to 4 times a week.
● Maintained proper quality assurance,productlabeling, holding,sanitation,and temperature logs for
cooked and ready to eat products daily.
Meat Department Assistant
● Maintain proper labeling,dating,storing,and stockingof products daily.
● Assisted customers daily by locatingproducts,clarifyingproductingredients,and fulfillingspecial
requests.
● Assisted butchers in trimming chicken products when needed.
Il Buco Alimentari e Vineria New York,NY
Intern, Line Cook 11/12- 2/13
● Coordinated with a 5-person linecook team to providesynchronized servicedaily.
● Prepared cold apps,salads,and desserts on garde manger station daily.
● Fried and sautéed hot apps and prepared soups on the hot apps/deep fryer station.
● Prepared and finished pasta dishes on pasta station.
Intern, Prep cook
● Fabricated dried (penne, torchio) and fresh (tagliatelle,pappardelle,agnolotti ) pasta daily.
● Prepared marinades,dressings,and saucesaccordingto recipespecifications weekly.
● Observed proper HACCP vacuum packingprocedures weekly.
● Assisted in weekly inventory of entire kitchen stock.
Certifications
● Food Safety Manager 2/12
● ServSafe Alcohol 5/15