1. SHELLY RAPAPORT
1711 LAKE STREET ∙ SAN MATEO, CA ∙ 94403 ∙ 201-401-6175 ∙RAPAPORTSHELLY@GMAIL.COM
Food is my passion; Endless creativity; Much room for growth; Versatile like no other industry; Fuels our
bodies but also pleases our palates, eases our minds and warms our hearts; Food makes me happy 
EDUCATION_________________________________________________________________________
CORNELL UNIVERSITY, School of Hotel Administration Ithaca, New York
Master of Management in Hospitality, May 2010
Career Track: Operations and Revenue Management
Created a Micros POS Training Program to the Statler Hotel, Cornell
THE CULINARY INSTITUTE OF AMERICA Hyde Park, New York
Associate in Occupational Studies in Culinary Arts, December 2005
Group Leader
HEBREW UNIVERSITY Jerusalem, Israel
Bachelors of Arts, Specialized in English Linguistics and Italian Language and Literature, June 2003
RELATED EXPERIENCE________________________________________________________________
08/2014 – 08/2015 SFSU San Francisco, CA
Vista Room (VR) Chef Instructor for HTM/CFS-D 448/458 – Management of Quantity Food Purchasing & Production
 Brought the kitchen back on track to comply with public health code as well as food safety and sanitation standards
 Educated students to understand the importance of accommodating dietary restrictions and allergies of guests.
 Changed menu weekly
 Created & supervised the management training program for 20 Restaurant and Catering Management students in the VR
 Taught & demonstrated basic cooking skills and oversaw production of 60 students in the VR (a student run restaurant)
 Reduced exessive amounts of product waste and spoilage
 Enlisted & managed two experienced students as Sous Chefs
 Reduced annual food cost by over $20,000 to 30%
 Graded both Front-of-the-house and Back-of-the-house students’ performances
 Corresponded & executed special events from initial customer interaction, to menu planning and actual execution
 Maintained regular vendor relations
Lecturer – Lab Instructor for HTM / CFS / D – 352 Foods, Production & Service
 Demonstrated and taught basic culinary concepts based on course requirements for HTM / CFS-D 352; such concepts
included: gluten formation, yeast fermentation, bread baking principles, emulsifiers, meat caramelization etc.
 Reviewed students’ end products in a group environment and discussed the reasons for the different outcomes.
06/2010-04/2014 PLUTO’S FRESH FOOD – KNB RESTAURANTS San Francisco, CA
Director of Catering
 Oversaw catering production & sales for all Pluto’s restaurants (9 in total)
 Increased Sales by approximately 40-50% within two years
 Customized menus and offered culinary recommendations to customers based on event type & group size
 Customized, Designed and developed holiday & special event menus for events on a $10,000 scale; Also managed
production, event execution and staffing of these events
 Signed on various house accounts such as: Barnes and Noble, Wells Fargo, The Exploratorium, Industrial Light Magic
Productions, Lockheed Martin, Kaiser Permanente (South Bay regions), Nimble Storage, Survey Monkey and more.
 Maintained accounts and increased revenue generation of companies such as: Texas Pacific Group, Fenwick and West
LLC, UCSF, Stanford University, University of California Davis, Kaiser Permanente (San Francisco Locations) and more
 Created a follow up system to receive prompt customer feedback and to increase chances of repeat orders
 Revised all catering recipes to reduce waste, enhance production efficiency, quality & overall product consistency
 Created special menus to accomodate dietary restrictions & allergies
 Expanded catering menu offerings to increase variety and increase revenue generation with repeat customers
 Reevaluated menu mix by analyzing item popularity, demand, sales and profit margin
 Maintained Pluto’s Social Network outlets such as Facebook, Twitter & Pluto’s Shuttle Club Newsletter as well as
developed new partnerships with companies that offer catering ordering systems such as America To-Go (for Stanford
University); Created an annual customer promotion program
 Increased brand awareness by labeling all packaging to enhance visibility of the company’s logo
 Conducted weekly sales analyses company wide
 Balanced all account payable invoices for all Pluto’s locations on a monthly basis

2. SHELLY RAPAPORT
1711 LAKE STREET ∙ SAN MATEO, CA ∙ 94403 ∙ 201-401-6175 ∙RAPAPORTSHELLY@GMAIL.COM
2007-2008 DALLAL RESTAURANT Tel Aviv, Israel
Sous Chef
 Supervised 20 employees
 Trained and supported new employees
 Managed and cooked in services of over 200 covers
 Conducted monthly food cost reports
 Directed, fostered and enhanced supplier and vendor relations
 Planned event menus and executed banquet events of up to 300 people
 Collaborated and communicated regularly with front-of-the-house managers and event planners for better flow of service
 Oversaw and controlled product quality
 Translated menus from Hebrew to English whenever needed
2006-2007 HAWTHORNE LANE / TWO San Francisco, CA
Line Cook / Lunch Shift Manager
 Collaborated with the owner to develop a new menu for the flipped restaurant concept
 Supervised kitchen employees & expedited during the lunch shift
 Acted as a line-cook in dinner services of over 200 covers as well as assisted in banquet events
OTHER WORK EXPERIENCE__________________________________________________________________
2005 MAIN COURSE New Paltz, New York
Banquet Cook
 Cooked for banquets of 300-500 people
Winter ’04-’05 DOS CAMINOS – B.R. Guest Corporation New York, New York
Internship
 Trained on various stations including purchasing and receiving department
SCHOOL INVOLVEMENT______________________________________________________________
2009-2010 CORNELL UNIVERSITY Ithaca, New York
 Teaching Assistant for Culinary Arts for Non Hoteliers
 Banquet Cook at Statler Hotel
MILITARY SERVICE__________________________________________________________________
1996-1998 RECRUIT SERGEANT Tel Aviv, Israel
 Conducted draft reports, human resources analyses and daily administrative duties such as planning and scheduling
SKILLS_____________________________________________________________________________
 Hebrew – Native | English – Fluent | Italian – Basic | Spanish – Basic
 Proficient in all Microsoft Office Software
 Played basketball for Israel’s Women’s Junior National Team (1995)