Jill pastry resume
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Jill Demeny has over 25 years of experience in confections and pastry arts. She is currently seeking a new position utilizing her skills. She has extensive experience overseeing candy production and operations as the Manager and Head Candy Maker at Southern Candymakers in New Orleans for over 15 years. She has also held several pastry chef positions at restaurants on Martha's Vineyard, where she developed dessert menus and assisted with food preparation.
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ROMAN GOMEZ Resume
Roman Gomez has over 20 years of experience in the food and beverage industry as a bartender, server, and kitchen supervisor. He is currently a bartender at the San Diego Marriott Marquis & Marina, where he has worked since 2003. Previously, he was a bartender and server at Uno's Chicago Bar & Grill in Boston from 1995 to 2003 and a kitchen supervisor at the Holiday Inn in Bar Harbor, Maine from 1994 to 1995. He has strong skills in customer service, inventory management, and training employees.
Todd Johnson Resume
Todd Johnson has over 12 years of experience managing and directing restaurants and resorts. He is currently seeking a position as an Assistant Director of Food and Beverage. His most recent role was Assistant Director of Food and Beverage at Snowbird Resort from 2015-2016 where he oversaw 16 outlets and maintained guest satisfaction while controlling business models. Prior to that he was General Manager of The Aerie Restaurant and Lounge at Snowbird Resort from 2013-2015 where he increased sales, revenue, and service standards.
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Kristen Villareal has over 15 years of experience in event planning, office administration, and staff supervision in fine dining restaurants. She has held management positions at several restaurants in Tulsa and Oklahoma City, including General Manager roles at Tavolo Italian Bistro and The Brasserie Restaurant & Bar. She increased sales and managed large staffs and events, demonstrating strong skills in customer service, marketing, and operations management.
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Carole Garrigos is seeking a creative and challenging position in hospitality. She has over 25 years of experience in restaurants, food, and catering. Most recently, she worked as a manager and private dining sales coordinator for Mill Valley Kitchen from 2011-2014, where she oversaw operations and events for 20-40 staff daily. She also has experience developing specialty food products as the founder of Posh Foods LLC from 2009-2012 and as the founder and developer of her own catering company, Carmen's Kitchen, since 2000.
MAX RESUME Oct 2015
This document is a resume for Maxwell Rodrigo, a culinary professional with over 30 years of experience in banquet, restaurant, catering, and fine dining settings. He has worked in leadership roles at several prestigious hotels and restaurants in New York City and New Jersey, including Marriott Marquis Times Square and Holiday Inn Harmon Meadow, where he oversaw kitchen operations. Rodrigo has expertise in menu planning, time management, scheduling, food safety, and teamwork. He holds a certificate in food protection from the New York City Food Protection program and graduated from the Culinary Institute of Sri Lanka.
Max resume may 2016
This document is a resume for Maxwell Rodrigo, a culinary professional with over 30 years of experience in banquet, restaurant, catering, and fine dining settings. He has worked in leadership roles at several prestigious hotels and restaurants in New York City and New Jersey, including Marriott Marquis Times Square and Holiday Inn Harmon Meadow, where he oversaw kitchen operations and teams. Rodrigo has expertise in menu planning, time management, scheduling, food safety, and creating quality cuisine in high-volume and fast-paced environments. He holds a certificate in food protection from the New York City Food Protection program.
Ivan Vuich - 2016 Resume
Ivan Vuich is an experienced executive chef and business owner seeking an executive chef or sous chef position. He has over 30 years of culinary experience, including owning and managing two successful restaurants in Pomona, California from 1999 to 2016. Prior to that, he worked as the executive chef of Dicenso's Italian Restaurant in Upland, California from 1982 to 1999. Ivan has a background in business administration and management from Chaffey College.
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Noel Cattano has over 20 years of experience in retail, floral design, and customer service. Their experience includes leading cashiers and training new employees, opening new retail stores, managing floral designers, and all aspects of floral design from traditional to tropical arrangements. They are currently a lead designer at Stanford Florist in Palo Alto and have worked in various retail and floral design roles throughout the Bay Area. References are available upon request.
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Roman Gomez has over 20 years of experience in the food and beverage industry as a bartender, server, and kitchen supervisor. He is currently a bartender at the San Diego Marriott Marquis & Marina, where he has worked since 2003. Previously, he was a bartender and server at Uno's Chicago Bar & Grill in Boston from 1995 to 2003 and a kitchen supervisor at the Holiday Inn in Bar Harbor, Maine from 1994 to 1995. He has strong skills in customer service, inventory management, and training employees.
Todd Johnson Resume
Todd Johnson has over 12 years of experience managing and directing restaurants and resorts. He is currently seeking a position as an Assistant Director of Food and Beverage. His most recent role was Assistant Director of Food and Beverage at Snowbird Resort from 2015-2016 where he oversaw 16 outlets and maintained guest satisfaction while controlling business models. Prior to that he was General Manager of The Aerie Restaurant and Lounge at Snowbird Resort from 2013-2015 where he increased sales, revenue, and service standards.
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Kristen Villareal has over 15 years of experience in event planning, office administration, and staff supervision in fine dining restaurants. She has held management positions at several restaurants in Tulsa and Oklahoma City, including General Manager roles at Tavolo Italian Bistro and The Brasserie Restaurant & Bar. She increased sales and managed large staffs and events, demonstrating strong skills in customer service, marketing, and operations management.
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Carole Garrigos is seeking a creative and challenging position in hospitality. She has over 25 years of experience in restaurants, food, and catering. Most recently, she worked as a manager and private dining sales coordinator for Mill Valley Kitchen from 2011-2014, where she oversaw operations and events for 20-40 staff daily. She also has experience developing specialty food products as the founder of Posh Foods LLC from 2009-2012 and as the founder and developer of her own catering company, Carmen's Kitchen, since 2000.
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This document is a resume for Maxwell Rodrigo, a culinary professional with over 30 years of experience in banquet, restaurant, catering, and fine dining settings. He has worked in leadership roles at several prestigious hotels and restaurants in New York City and New Jersey, including Marriott Marquis Times Square and Holiday Inn Harmon Meadow, where he oversaw kitchen operations. Rodrigo has expertise in menu planning, time management, scheduling, food safety, and teamwork. He holds a certificate in food protection from the New York City Food Protection program and graduated from the Culinary Institute of Sri Lanka.
Max resume may 2016
This document is a resume for Maxwell Rodrigo, a culinary professional with over 30 years of experience in banquet, restaurant, catering, and fine dining settings. He has worked in leadership roles at several prestigious hotels and restaurants in New York City and New Jersey, including Marriott Marquis Times Square and Holiday Inn Harmon Meadow, where he oversaw kitchen operations and teams. Rodrigo has expertise in menu planning, time management, scheduling, food safety, and creating quality cuisine in high-volume and fast-paced environments. He holds a certificate in food protection from the New York City Food Protection program.
Ivan Vuich - 2016 Resume
Ivan Vuich is an experienced executive chef and business owner seeking an executive chef or sous chef position. He has over 30 years of culinary experience, including owning and managing two successful restaurants in Pomona, California from 1999 to 2016. Prior to that, he worked as the executive chef of Dicenso's Italian Restaurant in Upland, California from 1982 to 1999. Ivan has a background in business administration and management from Chaffey College.
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Les Murphy has over 20 years of experience in restaurant management and culinary roles. He has held positions such as Executive Chef, General Manager, and Kitchen Manager at various establishments in Pittsburgh, PA. His duties have included scheduling, hiring, inventory management, cost analysis, ordering, and ensuring quality food production. Murphy's resume demonstrates a track record of multi-unit management experience and salaries ranging from $33,600 to $46,000 per year depending on the position.
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Marion Tse is a product development manager with nearly 30 years of experience in the culinary field. She has extensive experience in high volume food production, product development, managing teams, and teaching. Her skills include developing new bakery products, modifying recipes, overseeing catering for large events, and owning her own bakery business. She is currently the product development manager at Donsuemor, Inc., a $24 million baking manufacturer.
Employment History – James Boynes
James Boynes has over 30 years of experience in the foodservice industry, having held positions as an owner/operator of two burrito restaurants, food and beverage director at a resort in Hawaii, executive chef at a golf club, and general manager of a restaurant and lounge. He has also worked for Ruth's Chris Steak House for over 10 years in various corporate roles, including regional corporate chef and restaurant general manager, helping to launch new restaurant concepts. Boynes is proficient in various software programs and point-of-sale systems. He holds a culinary degree from the Culinary Institute of America.
MAX RESUME Nov 2015
Maxwell Rodrigo has over 30 years of experience in culinary arts and food management. He is skilled in menu planning, food preparation, sanitation, purchasing, and kitchen operations. His experience includes managing restaurants in Sri Lanka and New York City as well as working as a cook, supervisor, and kitchen manager at hotels and restaurants across New Jersey, Canada, and Kansas. Rodrigo has a certificate in food protection from the New York City Food Protection program and graduated from the Culinary Institute of Sri Lanka.
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Lisa Austin is seeking a position as a Pastry Artist or Hospitality Professional with over 20 years of experience in positions such as Executive Pastry Chef, Pastry Cook, and Pastry Chef/Front House Supervisor. She has worked for various hotels, restaurants, catering companies, and cruise lines. Lisa has a Gourmet Cooking Certificate and Professional Baking and Pastry Certificate from the Cooking and Hospitality Institute of Chicago and a business administration education from Indiana Business College.
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John R. Walsh has over 30 years of experience as an executive chef and catering director. He is currently the Vice President of Culinary at Classic Catering People in Baltimore, where he oversees a staff of 20 chefs and manages a $15 million business. Previously, he held executive chef and director roles at numerous catering and restaurant businesses, growing sales and maintaining excellent food costs at each position. He has received many awards and accolades for his work, and has experience consulting, teaching, and writing about the culinary field.
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We keep hearing that India will become a Super Power country some day because of its demographic dividend.
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The document discusses India's demographic dividend and whether it will be a boon or bane. It notes that India is experiencing a decline in fertility rates and increase in life expectancy, leading to a decline in the dependency ratio and opening a window of opportunity. However, it warns that many of India's large working-age population have low educational attainment, which could limit their ability to contribute to the economy and realize the potential growth from the dividend. It concludes that while growth may create some opportunities, achieving the full potential of the dividend would require better education and skills training for the workforce.
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Les Murphy has over 20 years of experience in restaurant management and culinary roles. He has held positions such as Executive Chef, General Manager, and Kitchen Manager at various establishments in Pittsburgh, PA. His duties have included scheduling, hiring, inventory management, cost analysis, ordering, and ensuring quality food production. Murphy's resume demonstrates a track record of multi-unit management experience and salaries ranging from $33,600 to $46,000 per year depending on the position.
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Marion Tse is a product development manager with nearly 30 years of experience in the culinary field. She has extensive experience in high volume food production, product development, managing teams, and teaching. Her skills include developing new bakery products, modifying recipes, overseeing catering for large events, and owning her own bakery business. She is currently the product development manager at Donsuemor, Inc., a $24 million baking manufacturer.
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James Boynes has over 30 years of experience in the foodservice industry, having held positions as an owner/operator of two burrito restaurants, food and beverage director at a resort in Hawaii, executive chef at a golf club, and general manager of a restaurant and lounge. He has also worked for Ruth's Chris Steak House for over 10 years in various corporate roles, including regional corporate chef and restaurant general manager, helping to launch new restaurant concepts. Boynes is proficient in various software programs and point-of-sale systems. He holds a culinary degree from the Culinary Institute of America.
MAX RESUME Nov 2015
Maxwell Rodrigo has over 30 years of experience in culinary arts and food management. He is skilled in menu planning, food preparation, sanitation, purchasing, and kitchen operations. His experience includes managing restaurants in Sri Lanka and New York City as well as working as a cook, supervisor, and kitchen manager at hotels and restaurants across New Jersey, Canada, and Kansas. Rodrigo has a certificate in food protection from the New York City Food Protection program and graduated from the Culinary Institute of Sri Lanka.
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Geir S. Kilen is an experienced executive chef with over 25 years of experience working in four-star hotels and restaurants. He has managed multiple high-volume kitchens and catering operations with annual revenues over $5 million. Kilen has received several awards for his restaurants and catering work, including a ZAGAT award and being voted best new American cuisine restaurant in Atlanta. He currently works as a culinary instructor at Virginia College in Savannah, Georgia.
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Robert Shane Woodall has over 15 years of experience in food service, operations management, and customer service. He is currently the owner and operator of Main Street Pizza in Macon, GA, where he handles all aspects of running the business. Prior to that, he held several roles such as Sous Chef, Kitchen Manager, and Shipping/Receiving Supervisor where he demonstrated excellent leadership, problem solving, and multitasking skills. Woodall has certifications in food safety and handling as well as forklift operation.
CARLA_CULINARY_RESUME
Carla Arce is a culinary creative based in Lake Forest, CA with over 3 years of restaurant experience and 4 years as a personal caterer. She has a passion for cooking, Chilean culture, and all things culinary. Her experience includes positions at The Chilean Peasant where she is the owner and chef, The Cheesecake Factory, The Coffee Bean and Tea Leaf, and Ruby's Diner. She is currently studying culinary arts at Orange Coast College and has a bachelor's degree in English from California State University Fullerton.
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Dustin Dyer has over 20 years of experience in food service, including positions as a chef, food and beverage manager, and server. He has worked at various restaurants in Maryland, Florida, Idaho, and Nevada. Most recently, he was the head cook at Hop Heads Ale House in Middle River, Maryland, where he prepared meats and weekly specials. He is seeking long-term employment and is willing to take on various duties.
Wernfried Wiesnegger, Resume
Wernfried Wiesnegger has over 25 years of experience in food and beverage management, including as general manager and owner of two successful restaurants in Maryland. He is skilled in operations, finances, marketing, and staff management. Wiesnegger is fluent in German and English and educated in culinary arts and business in Austria. He is looking for new opportunities in the food/beverage, hospitality, or travel industries.
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Vincent Perraud is an experienced executive chef with over 15 years of experience managing kitchens. He has managed kitchens with annual gross revenues up to $2.5 million and supervised teams of up to 12 employees. His experience includes roles as executive chef, chef de cuisine, and sous chef at various restaurants specializing in French cuisine in California. He is fluent in French and English.
Dimitri's Resume
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Austin Resume-1
Lisa Austin is seeking a position as a Pastry Artist or Hospitality Professional with over 20 years of experience in positions such as Executive Pastry Chef, Pastry Cook, and Pastry Chef/Front House Supervisor. She has worked for various hotels, restaurants, catering companies, and cruise lines. Lisa has a Gourmet Cooking Certificate and Professional Baking and Pastry Certificate from the Cooking and Hospitality Institute of Chicago and a business administration education from Indiana Business College.
john resume 2015 (1)
John R. Walsh has over 30 years of experience as an executive chef and catering director. He is currently the Vice President of Culinary at Classic Catering People in Baltimore, where he oversees a staff of 20 chefs and manages a $15 million business. Previously, he held executive chef and director roles at numerous catering and restaurant businesses, growing sales and maintaining excellent food costs at each position. He has received many awards and accolades for his work, and has experience consulting, teaching, and writing about the culinary field.
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This document contains the resume of Renato B. Reolada, who has over 20 years of experience as an international cook and kitchen artist in hotels and restaurants in Saudi Arabia and the Philippines. He has expertise in food carving and decoration techniques and seeks to continue advancing his career in culinary arts.
Christopher Olmstead_Resume 6_2014
Christopher Olmstead has over 30 years of experience as a chef, including managing restaurants and serving as a private chef for celebrities. He has extensive experience in menu planning, kitchen management, and catering events of all sizes. His resume highlights his roles overseeing the kitchen and restaurant operations at establishments in Idaho, California, and elsewhere.
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Jonathan GonzalesCaraig has over 20 years of experience in the food service industry, most recently as a cook at Super Pollo from 2013-2015. Prior to that, he was the manager of Le Cesar casual dining restaurant from 2004-2012, where he oversaw all aspects of the business operations. He has also worked as a waiter and supervisor at several fine dining and Portuguese restaurants from 1995-2003. He is a responsible, trustworthy, and hardworking individual with a strong work ethic and positive approach to delivering excellent results.
Javier-Arredondo (1) (1)
Javier Arredondo has over 20 years of experience as a chef in Spain, Italy, Puerto Rico, and the United States. He has worked in various roles including as an executive chef, sous chef, chef instructor, and cook. His experience spans restaurants, hotels, and hospitals. He is proficient in Spanish, Italian, and Mediterranean cuisine.
Resume | Ryan Campbell
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Understanding Demographic Dividend
We keep hearing that India will become a Super Power country some day because of its demographic dividend.
What exactly is this demographic dividend? Here's a lesson ‘Demographic Dividend’ that attempts to simplify this interesting concept for you.
Demographic Dividend "Boon or bane"
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Population problem in Bangladesh
This document is a report on population problems in Bangladesh submitted by four students to their professor. It discusses the rapid growth of Bangladesh's population, which has led to several issues including environmental degradation, traffic congestion, power shortages, lack of adequate housing, educational challenges, unemployment, and noise pollution. The population density is very high and nearly half the population lives on less than $1 per day, indicating that overpopulation is straining resources and contributing to widespread poverty in Bangladesh. The report analyzes the impacts and challenges posed by high population growth in the country.
Vital statistics
The document discusses vital statistics, which are numerical records of life events like births, deaths, marriages, and divorces that can be used to study public health trends. Vital statistics are collected through civil registration systems and sample surveys. They provide data to evaluate health programs, plan for disease control, inform legislation and policymaking, and allow comparisons between populations. Important vital statistics include crude death rate, age-specific death rate, infant mortality rate, neonatal mortality rate, post-neonatal mortality rate, and maternal mortality rate.
Demography ppt
Demography is the scientific study of human populations, including their size, composition, and distribution over time and space. It involves the collection and analysis of data about populations and population changes. The main sources of demographic data are population censuses, national sample surveys, and registration of vital events like births and deaths. Demographic data is important for planning health services and programs by providing information about the health status, size, and characteristics of communities. The 2011 Indian census collected data on population size, composition, distribution and socio-economic variables from over 240 million households across India. This data helps the government target benefits and plan development programs.
Economic growth and development
This document discusses economic growth and development. It defines economic growth as an increase in a country's production capacity over time, which can be measured in nominal or real terms. Economic development involves policy interventions to develop human capital, infrastructure, health, and welfare. It aims to improve living standards and is measured by indicators like the Human Development Index. Factors like inflation, taxes, interest rates, and government policies can affect economic development. The document also discusses India's economic growth and development in recent decades since economic reforms began in 1991.
Population and demography
Population and demography are major areas of study for social scientists. A population is defined as a group of individuals occupying a particular place at a given time. Key factors in defining a population are group, place, and time. Population growth impacts issues like housing, food security, and the environment. Demography statistically analyzes population characteristics like size, composition by age and sex, birth and death rates, and immigration. Demographic data is important for policymaking and predicting future trends. Sources of demographic data include censuses, vital statistics like birth and death records, and surveys. Population change is influenced by fertility, mortality, and migration. Population pyramids display the age and sex structure of a population.
Economic Growth and Development
Development requires sustained effort over long periods and involves changes. Economic growth refers to increases in output or production, while economic development also includes changes to production arrangements. Development in humans and countries involves not just physical increases but also changes to attitudes, habits, and intelligence/institutions to become mature. Economic development is characterized by sustained output increases, widespread structural changes, and growth in efficiency shaped by non-economic factors.
Economic growth and economic development
Economic growth meaning, meaning of economic development
Components of HDI, diffrence between economic growth and economic development.
Force & Motion
This document is a collection of 12 photo credits from various photographers. It concludes by inviting the reader to create their own presentation using Haiku Deck on SlideShare.
Top 10 Interesting Facts About Solar System
Astronomer Clyde Tombaugh had discovered Pluto in 1930, while he was looking for objects farther out in space than Uranus, that were creating anomalies in Uranus’s orbit which were discovered earlier in the 18th and 17th century.
Being inside a certain star’s gravitational force is like being a part of it and acting as it does in its journey. Technically, this means we live inside the Sun. Interesting…
Pluto is believed to be smaller than the country USA.
‘’My Very Educated Mother Just Showed Us Nine Planets.’’ How you remember 9 planets.
The sun does burns and gives heat/light through a basic and efficient process of nuclear fusion.
One of the most talked about theories is that so many of these so-called icy comets collided with earth and have formed the Earth’s oceans.
mercury is not the planet with the highest of temperatures in our solar system although it is the one closest to the sun.
Saturn’s density is not even 70 percent that of water. So it will float on water like wood on water.
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Lisa Austin is seeking a position as a Pastry Artist or Hospitality Professional with over 20 years of experience in positions such as Executive Pastry Chef, Pastry Chef, and Pastry Chef/Front House Supervisor. She has worked for organizations such as Organiclife, Omni Hotel & Resorts, The Dessert Station, and Norwegian Cruise Lines, demonstrating her skills in areas like creative menu and recipe development, production and presentation of pastries and desserts, supervising staff, and ensuring quality and consistency. She has a Gourmet Cooking Certificate and Professional Baking and Pastry Certificate from the Cooking and Hospitality Institute of Chicago.
gloriaresume
This document provides Gloria E. Arango's education and work experience. She has an Associate of Applied Science Degree in customer service and food and beverage from Le Cordon Bleu College of Culinary Arts Miami and a diploma in cosmetology from Instituto Nacional de Cosmetologia y Estetica ATENEA in Medellin, Colombia. Her work experience includes providing beauty and nutrition services, working as a waitress and bartender for catering and restaurant jobs, and being responsible for special events and inventory. She has strengths in being responsible, creative, and open to new ideas.
Wildermuth, janet, resume 2017
Janet Wildermuth has over 25 years of experience in hospitality and food service roles. She is currently the Galley Supervisor at the Hilton Hotel in Rockwall, Texas, where she manages food and beverage outlets and tracks sales and inventory. Prior to this, she held various sales and marketing roles at Dean Foods, Hardie's Fruit & Vegetable Co., and Glazier Foods Company. She has a Bachelor's degree in Restaurant, Hotel and Institutional Management from Purdue University.
Wildermuth, janet, resume 2017
Hospitality Management with a strong food background including culinary, quantity food sanitation, food and nutrition, food sales and marketing.
resume updated
Eddie Windham is seeking a position that utilizes his analytical skills, knowledge of market trends, and customer service and sales background. He has over 10 years of experience in restaurant and bar management, including creating drink menus, monitoring supplies, organizing marketing activities, and managing staff schedules. His experience also includes cake decorating, hosting, and customer service at restaurants and grocery stores. He is pursuing further education at multiple technical and community colleges in South Carolina and Illinois.
Cole Watkins Resume 2015
Cole Watkins is seeking a position that utilizes his work ethic and skills. He has over 10 years of experience managing food service operations with Aramark and other companies. His experience includes overseeing multi-million dollar budgets, managing large staffs, developing menus, and ensuring high health inspection scores. He is skilled in sales, cost control, training, and developing partnerships with clients.
Alberto Kalach Resume 2016
Alberto Kalach is an experienced Executive Chef and Restaurant Manager seeking a new position. He has over 15 years of experience in kitchens and restaurant operations. Most recently, he was the Executive Chef of Paola Garduño Cafe O- in Mexico City, where he oversaw a staff of 20 and managed budgets, costs, and quality control. He holds degrees from the Culinary Institute of America and Universidad Iberoamericana, and has worked in various roles including Chef Owner, Executive Sous Chef, and Consultant.
Martin smetana resume june 2016
Martin Smetana is an experienced executive chef and food service manager seeking a new management position. He has over 25 years of experience overseeing multi-million dollar food service operations, including his current role as executive chef managing 3 kitchens and catering services serving up to 3,000 people daily. Prior to that, he was executive chef and food and beverage director at a hotel managing 2 restaurants and banquet facilities. He has extensive experience in menu development, budget management, staff supervision, and ensuring quality and customer satisfaction.
Martin smetana resume june 2016
Martin Smetana is an experienced executive chef and food service manager seeking a new management position. He has over 25 years of experience overseeing multi-million dollar food service operations, including his current role as executive chef managing three kitchens and catering services. Previously, he was executive chef and food and beverage director at a hotel managing two restaurants and banquet facilities. He has extensive experience in menu development, staff management, and maintaining strict food cost and labor guidelines.
James Bass 2016 Resume
James Bass is a Sous Chef with over 10 years of culinary experience, including his current role as Sous Chef at State & Allen Kitchen + Bar/Nodding Donkey/Savory Catering where he assists the executive chef with tasks and oversees a staff. He has extensive experience in all areas of restaurant operations including cooking, food preparation, inventory, and staff management/training. His objective is to utilize his profound cooking skills and teamwork abilities to orchestrate a positive kitchen environment.
R.Moore-Work Resume
Rebecca Moore is seeking part-time work in hospitality and has over 7 years of experience waiting tables and working in food service. She currently works as a waitress at Tramonti Restaurant in Santa Cruz. Previously, she has worked as a waitress, food runner, and cashier at several restaurants in Santa Cruz and Sonoma County. Rebecca is studying Environmental Science, Technology & Policy at California State University, Monterey Bay and has an emphasis in Watershed Science and Hydrology.
Resume 1 (2)
Christopher Smith is an experienced senior level culinary arts executive seeking a senior culinary management position. He has over 20 years of experience in roles such as Executive Chef, Chef Manager, and Chef de Cuisine at various organizations including Bon Appetit Management Company, Sodexho Business Dining, and Pastabilities. His experience includes managing multi-million dollar operations, supervising staff, and developing menus. He has a CEC certification in Culinary Arts from the American Culinary Federation and completed a front line leadership course at the Culinary Institute of America.
Amanda Patton_resume
Amanda Patton has a certificate in patisserie and baking from Le Cordon Bleu College of Culinary Arts. She has worked in various roles such as a cook, baker, and prep worker for establishments including Magic City Daycare, The Wellington, Baker Boy, Hyatt Regency Saipan, St. Mary Lodge, and Panera. Her objective is to advance her career in a stimulating environment while helping the company succeed.
Avia CV 2016 FIN
Avia Hawksforth has over 25 years of experience in creative hospitality roles including as a chef, culinary educator, butcher, winery general manager, and restaurant leader. She currently manages winery operations and events at Homage Vineyard in Napa Valley, where she helped establish the brand and grow revenues over 320% in 4 years. Previously, she sourced ingredients and managed a cattle program as The Forager at the Farmstead Restaurant in St. Helena.
Similar to Jill pastry resume (20)
Jill pastry resume
- 1. Jill Demeny 5200 Annunciation Street New Orleans, Louisiana 70115 (508) 415-7995 jillblues@gmail.com OBJECTIVE Seeking a challenging and rewarding position that will utilize my extensive experience in the field of confections and pastry arts PROFESSIONAL Manager/Head Candy Maker 1995-Present EXPERIENCE Southern Candymakers, New Orleans, Louisiana Oversee development and production of all candy products for two retail locations, shipping and wholesale Evolve product to meet changing market and seasonal demands Train staff of 20 candy makers in technique and recipes of all candy production Assist in management of daily operations in thriving business environment Originator and General Manager 1998-2003 Southern Candymakers, Martha’s Vineyard, Massachusetts Launched and oversaw seasonal version of original location Independently operated and maintained daily business Pastry Chef 2004-2005 Balance Restaurant, Martha’s Vineyard, Massachusetts Executed personal dessert menu under the guise “Jill Blues Dessert Company, Inc.” Responsible for garde manger station, late night bar menu, and occasional raw bar Pastry Chef 2006 The Terrace at Charlotte Inn, Martha’s Vineyard, Massachusetts Developed and served desserts for high-end fine dining establishment Assisted with daily preparation of menu Pastry Chef 2009 Kitchen Porch of Martha’s Vineyard, Massachusetts Created pastry items for tri-weekly farm markets and private catering events Included ethnic and raw food features Partner/Co-Developer 2009-2013 NO Masterbakers, New Orleans, Louisiana
- 2. Conceived and marketed pastries and desserts using ingredients from the weekly farm market through established vendors at the market