Christine Robinson is applying for a job and provides her resume and qualifications. She has a degree in Culinary Management from Durham College and experience as a line cook, chef de partie, and in food service placements. Her skills include food safety certifications and experience with Microsoft applications. She believes her outgoing personality, leadership experience from volunteering, and passion for food would be assets for the position.

1. Christine Robinson Certified Chef 2016
CHRISTINE ROBINSON
To Whom It May Concern;
My name is Christine Robinson, and I am a Culinary Management graduate from
Durham College. Please accept my resume for a job opportunity at your
establishment.
My outgoing personality and passion for food would be a real asset to your
company.
With my educational background, I’ve acquired knowledge of a variety of
Microsoft applications such as Word, Excel and Access.
In addition with my volunteering experiences, I’ve gained significant experience
of different aspects of leadership, teamwork and because of that I am a detail
oriented individual, and I am sure these skills will be beneficial for you and your
organization.
Furthermore I would like the opportunity to contribute and utilize my skills and
abilities with your organization.Should your establishment need a willing to
learn, self-motivated and goal oriented individual, please feel free to contact me
so that we may arrange a personal interview to discuss how I would benefit your
organization.
I am confident I will be a great addition to your organization. I may be reached at
Ms.Christin3@icloud.com.
Thank you for your time and consideration.
Sincerely,
Christine Robinson

2. WORK AND VOLENTEER EXPERIENCE
Line Cook-Eastside Mario’s July 2016-Present
• Handle food products in accordance with Food Safe standards
• Sautéed ingredients accordingto recipes
 Prep food, label and stored for following service day
 Operated pizza and salad service station
 Prepare all food items according to the prep lists, firing chartand par
levels set by management
 Set up and stock station with all necessary supplies
 Ensure that food comes out simultaneously, in high quality and in a
timely fashion
Chef de Partie-Quality Hotel November 2015 –March 2016
•Prepare banquetbuffet breakfast
•Continually-cooked breakfastfor buffet as needed
•Replaced containers for service
•Prep for lunch buffet
•Helped chef create an easy functional kitchen
FIELD PLACEMENT-THEHARBORDROOM Feb 2014-April2014
• Collected mise en place and put recipes together for production service
• Prep food for chef
• Made pizza and cooked for service
• Plated food for service.
FOOD SERVICE-STOUFFVILLEHOSPITAL February 2015
• Able to utilize a wide range of kitchen tools and utensils, including
chopping knives and vegetable grinders
• Took orders in a productive and respectful way towards customers and
rules in the working environment when serving atthe front of house
SUNNYBROOK HOSPITAL July 2006
• Pushed residentto their desired destinations
• Help prepare meals for the residents according to dietplan

3. EDUCATION
DURHAM COLLEGE-CULINARY MANAGEMENT 2016 Graduate
• Menu Planning
• Principles of Kitchen Management
SKILLS
• Completion of C.P.R
• Food Handlers Certificate
• SmartServe Certified
WITH REGARDS TO MY EDUCATION:
Peter Lee
Professor-Culinary Theory Chef
Durham College
2000 Simcoe Street North
Oshawa, ON L1H 7K4
(905)721-2000
WITH REGARDS TO MY WORK:
Ryan Dee
Kitchen Manager
Eastside Mario’s
MarkhamON L6B 1A1
WITH REGARDS TO MY VOLUNTEER EXPERIENCE:
Deborah Burke
Dietary Aid
Sunnybrook Hospital
2075 Bayview Ave
Toronto, ON M4N 3M5
WITH REGARDS TO MY WORK AT THE HARBORD ROOM:
Cory Vitiello
Chef-Owner
The HarbordRoom
Toronto M5S 1G4
(416)962-8989