Cynthia Zukowski has over 20 years of experience in culinary arts, hospitality, and tourism management. She holds several certifications including ServSafe Food and Alcohol certifications. Zukowski has worked as an instructor, personal chef, culinary/restaurant general manager, catering chef, and hostess/server. She has experience with menu planning, staff management, inventory control, and profit/loss. Zukowski volunteers with several charitable organizations and has received requests to manage large culinary events.

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)