1. Cynthia Zukowski
105 Loblolly Ln. Summerville, SC c_zukowski@yahoo.com 814-566-6728
Personal Summary:
• Associate in Arts - Culinary Arts as well as Culinary Certification
• Associate in Applied Science - Hospitality & Tourism Management
• ServSafe Food Certification # 9236824 Exp 07/2017
• ServSafe Alcohol Certification # 11489282 Exp 09/2017
• Certification in Hospitality.
• Certification in Hotel and Event Management
• Certification in Food & Beverage Management
• Certification in Advanced Beverage Service Management
• TTC Ambassador http://www.tridenttech.edu/student/life/st_amb.htm
• TTC Hospitality and Culinary Service Association http://www.tridenttech.edu/student/life/st_org.htm
Skills:
Employment:
Instructor 02/2016 to Present
Trident Tech, Continuing Education
• Baking and pastry
• Savory
Personal Chef 2013 to Present
Self employed - Summerville, SC
• Knowledge of specialties recipes for complete meals, sauces, soups, pastries, meat, vegetables,
salads, fish and poultry.
• Specialize in small dinner parties and beverage pairings.
• Paying attention to detail, and able to work to a very high standard.
Culinary / Restaurant General Manager 2012 to 2013
• Carefully interviewed, selected, trained and supervised staff.
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received
exceptional food and service.
• Oversaw FOH & BOH personnel to maintain adequate staffing and minimize overtime.
• Reduced labor costs by while maintaining excellent service and profit levels.
• Chef and General manager
• Culinary Instructor
• Inventory control
• Staff scheduling
• Menu planning
• Exceptional organization
• Point of Sale (POS) system operation
• Profit and Loss experience
• Extensive vendor relationships
• Catering Chef
• Team building and goal setting
• Strong in MS Access and Excel

2. Catering Chef
Self employed - Erie, PA 2007 to 2012
• Catering events and private dinners.
• Deciding on the quantities of food to be cooked and size of portions to be served.
• Creating dishes for clients with special dietary or cultural needs.
• Possessing a high level of personal cleanliness and a comprehensive understanding of how to
comply with all relevant food and safety standards.
• Keeping abreast of developments in the catering field.
Hostess, Server, FOH & BOH Manager 2001 to 2007
Damons Grill - 7165 Peach Street Erie, PA
FOH & BOH
Red Lobster Erie, PA 1998 to 2001
Volunteer:
• Nat Fuller event 5/2015 Personally asked to be a captain of a large menu, Russian Style formal
dinner at McCradys. http://www.charlestoncitypaper.com/Eat/archives/2015/03/19/historic-nat-fuller-
dinner-menu-released
• Vintners Dinner at CIC Personally asked by CIC staff (Server 2013, BOH 2014, FOH Management
2015 and asked to manage in 2016) http://www.tridenttech.edu/foundation/news/fd_ANIV.htm
• Chef’s Feast 2014 & 2015 https://www.lowcountryfoodbank.org/get-involved/chefs-feast
• Erie Youth Hockey 1998 to 2011 (Sponsorships, Team & Division Management, Board of Directors)
• American Cancer Society
• Alzheimer’s Association
• PA & OH State Ombudsman
References phone numbers upon request
Blake Hallman (Culinary Institute of Charleston) Hospitality
Nathan Rex (Culinary Institute of Charleston) Department Head, Hospitality & Tourism
Kevin Mitchell (Culinary Institute of Charleston) Chef
Donald Barickman (Culinary Institute of Charleston) Chef
Allison Brewington (Food & Bev. Director)
Tucker Wilkes (Food & Bev. Manager)