1. Tessie M. Warwick
1871 Mount Vernon Drive
Fort Wright, Kentucky 41011
Cell: (859) 991-4199
Email: tdudas1@icloud.com
Education
Northern KentuckyUniversity, Highland Heights,Kentucky
Major: EnglishWritingStudies,Concentration:Marketing
Degree:Bachelorsof Arts and Sciences –BA
GraduationDate:May 2015 GPA 3.75
Cum Laude
Cincinnati State Technical and CommunityCollege, Cincinnati,Ohio
Major: CulinaryArts
Degree:Associate of AppliedBusiness– AAB
GraduationDate:November7,2011 GPA 3.7
Cum Laude
Certifications
NKY FoodManager Certified.CertifiedCulinarian,2011-present.
CertifiedinMicrosoftWord,proficientinMicrosoft PowerPoint,Excel,&Access.
National Restaurant Association(NRA),studentmember,2008-present.
Skills
Outstandingleadershipskillsinorganization,training,skill-building.
Excellentcommunicationandpresentationskillsincludingmenuengineering.
Abilitytoperformwellunder pressure,excellenttime managementandteamworkskills.
Self-motivatedwith eagernesstoimprove culinary andbusiness skillsinthe foodservice
environment. Educatedondietaryrestrictionsandallergensconcerningmenuitems.
Professional Experience
Receptions South, Erlanger, Kentucky July, 2011 – Present
Sous Chef
Full time position cooking for large and small parties ranging from eloquent dinners to
smaller lunch services, brunch, sports banquets, etc.
Experienced with carving meats, plating dinners, bulk prep work, and lavish displays.
Experience with staff training and development, inventories, ordering, vendor relations.
Five Seasons Sports Club, Crestview Hills, Kentucky August, 2010 – July, 2011
Cook/Server/Cashier
Part time position as cook/server in café. Trained all summer staff employees.
Strengthened a regular member base and improved bar sales. Worked with events such as:
weddings, parties, and fundraisers.
Barleycorn’s Five Mile House, Crescent Springs, Kentucky September, 2009 – June, 2010
Line Cook
Part time position as grill / sauté cook on the hot line.
Intensive prep work, fast production, and high pressure. Fast-paced environment handling a
large amount of business. Heavy rush times with as many as 30 tickets to be produced at once
Received two raises while in employment. Created original dishes, specials, etc.
