Angela Downing is seeking a full-time position in the culinary field. She has an Associate of Applied Science degree in Culinary Arts and certification in Baking Arts from Ozark Technical Community College. She has over 10 years of experience in retail management, sales, marketing, and business operations. Her culinary experience includes positions as a catering coordinator, pastry chef intern, kitchen assistant to a food stylist, and food prep assistant to chefs.

1. Angela Marie DowningAngela Marie Downing
417.294.2421
300 Ivy Brook Court
Richlands, NC 28574
amdowning1971@gmail.com
Qualifications Summary
I am a highly motivated, dedicated, organized and self-driven individual seeking a full-time position in the
culinary field where I can combine my new skill set with my work experience. I have an A.A.S. in culinary arts
and certification in baking arts as well as ten years of experience in retail management including sales,
marketing and administration of business operations.
Education
Ozark Technical Community College
Springfield, MO
A.A.S. Culinary Arts, GPA 3.8
Baking Arts Certification
Advisor Chef Paul Trout
Certifications
ServSave National Restaurant Association Food Protection Manager Certification Exam
NOCTI Retail Commercial Baking College Credit April 2015-April 2020
NOCTI Culinary Arts Cook Level 1 Prep College Credit December 2014-December 2019
Employment History
Nonnas
Springfield, MO
Shawn Kraft 417.576.2762 Owner
Catering and events coordinator; Coordinated events and caterings within the restaurant as well as outside venues,
maintained customer satisfaction as well as serving as a liason with kitchen staff

2. Aviary Patisserie
Springfield, MO
Chef John Allen Executive Chef/Operating Owner
Pastry chef internship; Assembled and prepared elements for pastries, maintained daily pars within case and assisted in
production of breads, pastries, tarts, cookies and tarts
Opfer Communications
Springfield, MO
Deborah Hartwig 417.864.500 Production Manager
Kitchen assistant to the food stylist; Served as assistant to Chef in preparing and plating a variety of dishes for use on set,
procured all food in preparation for filming and maintained a clean kitchen environment
La Galette Berrichone
Fordland, MO
Chef Roland Parny 417.738.2112 Owner
Food prep, assistant to the Chef; Served in prep capacity and assisted with plating for service
Fresh Express Foods
Springfield, MO
Chris Perkins 417.766.4628 Owner
Farmers Market- Customer Service and Sales, Catering events; Prepared food for service, plated as well as selling and
processing payment during events. Worked in customer service/sales capacity while at Farmers Market
Dixie Outfitters
Branson, MO
Nathan Robb 417.336.3494 Owner
Provided face-to-face customer service, sales and fulfillment of internet orders; Responsible for reconciliation of cash
register to daily sales reports, tracked and prepared orders for internet fulfillment.
Milagros
Store Manager/Owner
Angela Downing-Chapin 417.294.2421 Owner/Manager
Responsible for all daily operations of retail store including infill, construction, warehousing, sales, marketing and
administration.
June 2005 – June 2011

3. Professional References
Chef Paul Trout, C.E.C.
Lead Culinary Instructor, Ozarks Technical College
417.447.8165 office
530.945.4716 cell
Chef Deby Inskeep, C.C., C.P.C
Adjunct Baking Instructor, Ozarks Technical College
417.818.1994 cell
Chef John Allen, E.C.
Executive Chef
417.413.6733
Cody Holmes
Owner- Real Farm Foods
417.259.2333