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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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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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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
This resume is created in 7 minutes.
Professional Summary
Currently a Certified Nurse aide with over half a year experience in healthcare. Multiple years experience in leadership from Student Manager position as well as leadership positions in Taekwondo and Boxing club. Familiar with manual labor from Busboy and Student Worker positions.
Skills
  • CNA License
  • Patient-focused care
  • Hospice and palliative care experience
  • Professional bedside manner
  • Computer Software & Hardware proficiency
  • Proficient typer
  • Proficient in Microsoft Word, Excel, and Powerpoint
  • First Degree Black Belt in Songahm Taekwondo
  • Instructor's Degree in Songahm Taekwondo
Work History
Certified Nurse Aide Oct 2016 - Current
Long Island State Veterans Home 100 Patriots Rd, Stony Brook, NY 11790
  • Primary caregiver of elderly residents in a veterans home who are unable to or have difficulty taking care of their daily needs.  Provide basic care and assist them in all activities they might have trouble with on their own, such as bathing, dressing, eating, ambulation, daily hygiene care, and grooming.
  • Interview patients to obtain medical information, weight and height measurements and vital signs.
  • Document patient information obtained from interviews.
  • Transport residents who are incapable of moving themselves to various locations in the facility. Assist alongside nurses when they provide care for the residents.
  • This job taught deeper interpersonal skills, as the residents have various mental statuses and other conditions that make communication at times difficult. Interaction with my fellow CNA and nurse co-workers is necessary to ask for or offer assistance as well as communicating our completion status in order to make sure the entire shift's tasks get completed. Teaches working efficiently as there are a certain number of residents that must be taken care of and assist with tasks before the end of the shift.

Student Manager Sep 2013 - Oct 2016
Stony Brook University Stony Brook University, Stony Brook, NY 11790
  • Coordinated and worked with my supervisor to regulate shifts and make them run smoothly.
  • Interviewed new student workers and formulated their work schedules, being in charge of all student workers and responsible for making sure they were doing all that was expected of them.
  • Ensured that every student feels comfortable at work and overall have a positive experience. Open to talk to and encouraged the students to approach with any concerns or complaints that made them uncomfortable at work, promising them the appropriate discretion.
  • Familiar with most of the duties on location, assisting any co-worker, whether it be preparing and serving food, working the register and dealing with money, or helping in the office with clerical duties.
  • This job taught me more interpersonal skills and balancing my workload through the shift, having to alternate between doing clerical work as well as supervising the floor.

Student Worker Nov 2012 - Sep 2013
Stony Brook University Campus Dining Stony Brook University, Stony Brook, NY 11790
  • Served food to customers at various stations in the Stony Brook University Union Commons building.
  • Assisted fellow co-workers with duties, helped in the back kitchen to make sure food supplies are stocked, accessible, and ready to be served.
  • Handled the cash register and money for the transactions, on various occasions filling in as a cashier.
  • This job taught how to be flexible with my working schedule to work various shifts throughout the day, adapting to new roles and expanding my skill set.

Volunteer Jun 2011 - Dec 2012
Mercy Medical Center 1000 North Village Avenue, Rockville Centre, NY 11
  • Assisted the nurses and technicians in the Emergency Room and Express Care when dealing with patients.
  • Made beds, transported patients, frequently checked up on their conditions and comfort.
  • Delivered samples to and from the labs, and picked up medications from the hospital pharmacy.
  • A learning experience, teaching the setting of a primary care facility and the relationships between departments and patients.

Busboy May 2011 - Nov 2011
D.J. Houdek\'s Restaurant & Tap Room 845 Merrick Rd, Baldwin, NY 11
  • Cleared, cleaned, and reset the dining tables throughout the day.
  • Served bread, water, and salads to customers and assisted the waiters when transporting large orders of food, frequently checking on the customers to ensure they had no complaints.
  • Cleaned and organized the dishes, utensils, and cups.
  • Stocked foods and drinks that arrived in inventory in a timely manner to preserve freshness.
  • All the tasks given through each shift taught how to prioritize tasks to conserve energy from manual labor and use time efficiently.


Education
Bachelor of Science: Health Science Current
Stony Brook University Stony Brook, NY 11790
  • Stony Brook University Boxing Club Treasurer (2015-16)
  • Stony Brook University Boxing Club Vice-President (2016-17)
  • Experience teaching students of various skill levels
  • Experience running group exercises for extended periods of time