Busboy resume examples

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Skillful Busboy resume

Clinton Diver
Professional Summary
I am a dedicated and reliable employee, with proven success in both restaurant and janitorial work.  I am a life-long Flagstaff resident, and I have a desire to contribute my skills and experience to a local Flagstaff business.
Skills

-Responsible and motivated

-Excellent at following through on tasks

-Reliable and trustworthy.  

    -Safety-oriented

    -Fast learner

    -Proven experience.
Work History
10/2018 to 04/2019
Dishwasher/ Busboy Dennys – Flagstaff, AZ

-Washed all dishes that the kitchen uses and customers' dishes. 

- Bused dishes from the tables to the kitchen

-Cleaned the restrooms

-Kept the dish washing area tidy
10/2017 to 08/2018
Dishwasher Village Inn – Flagstaff, AZ 86004

-Washed customer dishes and silverware as well as all the kitchen pots, pans and utensils. 

-Put away all the dishes and silverware so the cooks and servers had access to them

-Squeegeed the kitchen floor

-Cleaned walls in the kitchen

-Took out trash and recycling
04/2014 to 12/2016
Dishwasher and Bus Boy Sizzler – Flagstaff, AZ

-Worked as part of a team to provide a quality eating experience.  

-Responsibilities included washing dishes, bussing tables, wiping down tables, refilling drinks for customers, and greeting customers.  Helped to provide a welcoming and peaceful atmosphere for our guests to enjoy.

 
Education
2010
High School Diploma
Coconino High School - Flagstaff, Arizona
 General education as provided by the Public School System
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Job-winning Busboy resume

Adam CiotaAdamCiota
Professional Summary

Dedicated and energetic young cook looking to apply modern and classic cooking techniques to formulate and execute gold-standard products. Has experience in and has a strong desire to ideate and work in a team where inquiry, innovation, communication, and hard work coalesce to create products above and beyond expectation.   

Dedicated and energetic young cook looking to apply modern and classic cooking techniques to formulate and execute gold-standard products. Has experience in and has a strong desire to ideate and work in a team where inquiry, innovation, communication, and hard work coalesce to create products above and beyond expectation.   

Dedicated and energetic young cook looking to apply modern and classic cooking techniques to formulate and execute gold-standard products. Has experience in and has a strong desire to ideate and work in a team where inquiry, innovation, communication, and hard work coalesce to create products above and beyond expectation.   

Skills
  • Communication
  • Strong technical ability in culinary arts
  • Proficiency in Word, Excel, and Office
  •  Menu conception
  • Recipe development 
  • Self-motivated
  • Leadership
  •  Adept operational knowledge of modern equipment (Instron texture analyzer, CVap ovens, etc.)
  • Teamwork
  • HACCP Certified
  • ServeSafe Certified
  • Third Place NYS, Skills USA Cooking Competition, May 2013
  • First Place in Unilever Sponsored Cooking Competition
  • 50+ hours community service (Stony Brook University Hospital, 2011) (Boy Scouts of America, 2007-2011)
  • Communication
  • Strong technical ability in culinary arts
  • Proficiency in Word, Excel, and Office
  •  Menu conception
  • Recipe development 
  • Self-motivated
  • Leadership
  • Adept operational knowledge of modern equipment (Instron texture analyzer, CVap ovens, etc.)
  • Teamwork
  • HACCP Certified
  • ServeSafe Certified
  • Third Place NYS, Skills USA Cooking Competition, May 2013
  • First Place in Unilever Sponsored Cooking Competition
  • 50+ hours community service (Stony Brook University Hospital, 2011) (Boy Scouts of America, 2007-2011)
  • Communication
  • Strong technical ability in culinary arts
  • Proficiency in Word, Excel, and MS Office
  • Menu conception
  • Recipe development 
  • Organization
  • Team leadership
  • Adept operational knowledge of modern equipment (Instron texture analyzer, CVap ovens, etc.)
  • Data analysis 
  • HACCP Certified
  • ServeSafe Certified
  • Third Place NYS, Skills USA Cooking Competition, May 2013
  • First Place in Unilever Sponsored Cooking Competition
  • 50+ hours community service (Stony Brook University Hospital, 2011) (Boy Scouts of America, 2007-2011)
Work History
Line Cook, 02/2017 to 02/2018
 Tail Up Goat – Washington, D.C.
  • 1 Michelin Star 
  • Transitioned between grill, saute, pastry, and garde manger stations Food ordering and inventory responsibilities. 
  • Five day work week, one day spent in front of house as a food runner and/or back waiter. 
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Worked 55-60 hours per week.
Line Cook, 02/2017 to 02/2018
 Tail Up Goat – Washington, D.C.
  • 1 Michelin Star 
  • Transitioned between grill, saute, pastry, and garde manger stations 
  • Food ordering and inventory responsibilities. 
  • Five day work week, one day spent in front of house as a food runner and/or back waiter. 
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Worked 55-60 hours per week.
Line Cook (18 week intern), 06/2014 to 10/2014
 Alinea Restaurant – Chicago, IL
  •  3 Michelin Stars
  • Began by working in AM prep, then progressed to run a station on the line and assist others like fish and canape.
  •  Executed tasks including product ordering and training new employees and interns. 
  • Worked 80-85 hours per week (unpaid), Wednesday-Sunday.
Line Cook (18 week intern), 06/2014 to 10/2014
 Alinea Restaurant – Chicago, IL
  • Began by working in AM prep, then progressed to run a station on the line and assist others like fish and canape.
  •  Executed tasks including product ordering and training new employees and interns. 
  • Worked 80-85 hours per week (unpaid), Wednesday-Sunday.
Prep Cook, 06/2013 to 10/2013
 J Michael's Tuscan Steakhouse – Northport, NY
  • Left early to attend college at the Culinary Institute of America Responsible for cold line during dinner service. 
  • Butchery of whole fish and meat. 
  • Menu development and formulation. 
  • Worked part time while working at previous restaurant and preparing for college.
Line Cook, 06/2013 to 10/2013
 J Michael's Tuscan Steakhouse – Northport, NY
  • Worked part time while working in another kitchen, 25-35 hours per week. 
  • Responsible for cold line and desserts during dinner service. 
  • Butchery of whole fish and meat. 
  • Menu development and formulation. 
Line Cook, 08/2012 to 08/2013
 The Country House Restaurant – Stony Brook, NY
  • Hired as dishwasher, promoted to cold line, then to grill station.
  • Solely created and executed menu specials.
  • Worked 30-35 hours per week, Friday-Sunday, while attending school full time.
Busboy, 03/2012 to 10/2012
 Amici Restaurant – Mt. Sinai, NY
  • Bussed and cleaned tables.
Education
Bachelor of Professional Studies: Culinary Science, December 2016
 The Culinary Institute of America -

Culinary Science
Bachelor of Professional Studies: Culinary Science, December 2016
 The Culinary Institute of America -
  • Graduated with a final GPA of 3.45 (Cum Laude).
  • Featured on the Dean's list throughout tenure.
  • Developed a proficiency in the use of unique equipment like texture analyzers (Instron), CVap ovens, and pressure fryers.
  • Used experiment and inquiry within the scientific method to formulate hypothesis and test them.
  • Applied classic and modern cooking techniques to create shelf-stable and marketable products.
Bachelor of Professional Studies: Culinary Science, December 2016
 The Culinary Institute of America -
  • Graduated with a final GPA of 3.45 (Cum Laude).
  • Featured on the Dean's list throughout tenure.
  • Developed a proficiency in the use of unique equipment like texture analyzers (Instron), CVap ovens, and pressure fryers.
  • Used experiment and inquiry within the scientific method to formulate hypothesis and test them.
  • Applied classic and modern cooking techniques to create shelf-stable and marketable products which coincided with modern day trends.
Bachelor of Professional Studies: Culinary Science, December 2016
 The Culinary Institute of America -
  • Graduated with a final GPA of 3.45 (Cum Laude).
  • Featured on the Dean's list throughout tenure.
  • Developed a proficiency in the use of unique equipment like texture analyzers (Instron), CVap ovens, and pressure fryers.
  • Used experiment and inquiry within the scientific method to formulate hypothesis and test them.
  • Applied classic and modern cooking techniques to create shelf-stable and marketable products which coincided with modern day trends.
Associate in Occupational Studies: Culinary Arts, June 2015
 The Culinary Institute of America -
  • Graduated with a GPA of 3.47
  • Developed a foundation in classical french technique 
Associate in Occupational Studies: Culinary Arts, June 2015
 The Culinary Institute of America - Hyde Park, NY

Associate: Occupational Studies, Culinary Arts, June 2015
 Eastern Suffolk BOCES - Brookhaven, NY
 Occupational Studies, Culinary Arts GPA: 3.45 Cum Laude
One Year Culinary Arts Program, Certificate of Completion: June 2013
 j -
One Year Culinary Arts Program, Certificate of Completion: Culinary Arts, June 2013
 Eastern Suffolk BOCES - Brookhaven, NY
Diploma: June 2013
 Ward Melville High School -
Languages
  • English: Native fluency  
  • Italian: Basic conversational and written fluency
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Top Busboy skills

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Experienced Busboy resume

Alexandra Macy
Professional Summary
Exceptional leader great people skills, remains positive , extremely fast learner. Technically-savvy with outstanding relationship building, training and presentation skills.
Skills
  • Friendly with people
  • Self- Motivated
  • Fast Learner
  • Strong verbal communication
  • Powerful negotiator
  • Highly dependable
  • Extremely organized
  • Excellent attention to detail
Work History
10/2015 to 04/2016
Online Book Keeper Data Entry Clerk Scott Macy – Tucson, Az
 At this place of work, I did a variety of jobs from answering phones to help customers with questions or help. I would sort and arrange books in order, then I would enter barcodes onto the internet to put the book online to sell. I also packaged sold books and products to package and ship out.
05/2016 to 10/2017
Window Tinter film technician Action Tinting – Tucson, AZ
 I cleaned car/home windows to prepare for the installation of the Window tint. Also had to have good customer sales experience to sale to film to the customer.
06/2012 to 02/2013
Restaurant Hostess / Busboy Ole\' Mexican Grill – Tucson, AZ
 Job details entailed to greet customers as the entered and exited the restaurant. Cash people out , give them back their change. ect. And clean up dishes off tables and wipe table to be reset.
Education
2016
High School Diploma:
Primavera Online High School - Chandler, AZ
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