Professional Documents
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Objective
Professional Hospitality and Restaurant Management student at New England Culinary Institute seeking to expand my skill set through an internship at a catering company. I am eager to bring my positive attitude and hard work ethic to your establishment.
Education
New England Culinary Institute, Montpelier, VT
AOS, Hospitality & Restaurant Management, February 2014
Involvement
Syracuse University, 2005-2009
Peer Advisor, Syracuse, NY Assisted new students in adjusting to college life. Organized meetings between myself and small group of advisees. Introduced students to campus resources.
Greenbuild, 2008
Attendee/Representative for Syracuse University, Boston, MA Chosen by department to attend Greenbuild International Conference and Expo. Attended educational sessions.
Work Experience
White Flour Catering, Summer 2012
Intern, Augusta, ME Responsibilities included marketing, updating and editing QuickBooks customer list, graphic design, assisting in kitchen and serving at catering events. Position required organization, self-motivation and attention to detail.
Intern, 2006-2009 Responsibilities included customer order process from sales to shipping, production facility packaging of final product and general office skills. Attended and worked trade shows as company representative. Position required organization, customer service and computer skills.
Skills
Proper Knife Techniques ServSafe Certified QuickBooks Graphic Design (Adobe Creative Suite) Architectural Drawing (CAD, Sketch Up, Hand Rendering)
References
Carla Noyes, carla@whiteflour.com, 207.653.6129 Bonnie Brooks, millstblues@yahoo.com, 207.975.9508 Jeff Leighton, jeff@mainenaturalhealth.com, 207.975.1690