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yyyyyy x. yyyyyy 0000 xxxxxx xxxx , xxxx , xxxxx 00000
xxx-xxx-xxxx • abc@xyz.com
~ expert in workflow prioritization • creative culinary management professional • cross-functional team leader ~
enthusiastic leader eager to contribute proven hospitality instruction and restaurant management experience,
as well as strong strategic analysis, team building, and customer service talents, toward optimizing an employer s success.
profile
offer over seven years of progressive leadership experience to include roles as program director and chef instructor of a prestigious international culinary institute; holds advanced knowledge of culinary arts, hospitality training / development, and food / nutrition.
expert at multitasking within high-pressure, deadline-driven environments and strategically planning, prioritizing, and coordinating individual and team workflow to maximize productivity, efficiency, and quality.
recognized as a silver and bronze medalist in the 1994 caribbean culinary competition representing the bvi culinary team.
former co-owner / operator of 40-seat full-service road town tortola, bvi-based restaurant serving local cuisine palm groovin .
~ education and professional certificates ~
m.s., hospitality management (projected 2010) baltimore international college
b.a., food and beverage management new england culinary institute
a.o.s., culinary arts newbury college
certificate of excellence career college association leader institute
servsafe food protection • red cross cpr • ips (training for intervention procedures)
professional synopsis
various locations, british virgin islands
hospitality consultant 2005 c present
utilize comprehensive industry experience to assist professionals in obtaining employment throughout the british virgin islands.
strategically steer the restructuring of small restaurant operations by resourcefully integrating innovative british virgin islands- and caribbean-based concepts to include focusing on kitchen organization, safe food preparation, flavor, and presentation.
new england culinary institute h. lavity stoutt community college, british virgin islands
program director career services 2005 c present
apply dynamic leadership talents toward directing over 100 top-performing students and 50 skilled faculty, staff, and service associates within the broad scope of educational and operational program development in compliance with key culinary objectives.
assist culinary students in obtaining restaurant internships within 4- and 5-star hotels / resorts throughout the caribbean, london, and u.s.
contribute sharp analytical abilities instrumental in formulating monthly and annual reports for accsct accreditation updates.
demonstrate solid interpersonal relations skills to successfully conduct valuable organizational meetings designed to facilitate productive team building, improve communication measures, and encourage useful staff / student feedback.
assistant director of culinary arts 2004
drove admissions success by recruiting top-notch students, as well as coordinating and executing strategic marketing initiatives designed to boost overall regional / international enrollment rates.
optimized program efforts by designing student orientation schedules, dormitory assignments, management, and inspections.
served as general manager / executive chef for a 50-seat, full-service fort burt-based neci restaurant to include establishing a 17-member staff, directing menu development to ensure culinary variety, and overseeing all-inclusive marketing, cost controls, and catering.
lead chef instructor 2002 c 2003
planned and presented results-focused culinary curriculums to include delivering enthusiastic practical / theoretical instruction through the employment of creative teaching methodologies and objectively evaluating individual progress.
ensured students effectively prepared for breakfast and lunch within the site s full-service restaurant, along with overseeing the facilitation of exceptional food quality while maintaining a sanitary, safe, and organized working environment.
recruiter / admissions representative / marketing assistant 2002
coordinated weekly recruiting trips for the general public and high school students located on multiple caribbean islands, as well as directing all open house and interactive culinary demonstrations efforts to successfully market the institute.
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