Chocolatier Resume
SUMMARY
I am a creative, innovative individual with over years of retail experience in the food services industry. Marketing, Costing Analysis, Ordering, and Purchasing are among my talents. Working in the food industry enabled me to cultivate a business background, which helped shape my previous work experience.
RELATED WORK EXPERIENCE
Rockland ARC-Jan -
• Responsible for all aspects of new chocolate line from start to finish in brining to market.
• Instructed and monitored developmentally disabled individuals in the production of the chocolates
• Handled all aspects of kitchen set up for start up chocolate business including
• Creatively proposing various flavors, establishing product varieties for the company
Chocolates by JoAnne December - Current
• Started own chocolate business, which is primarily wholesale, some retail chocolates.
• Market to retail shops and Corporations.
CAS Handling Services, Inc. August –
• Dispatcher duties include customer service, completing fuel logs, and accurate data entry
• Handle radio communication between ground crew and pilots for a small airport company
The Mohonk Moutain Resort, New Paltz, NY May -October Assistant Pastry Chef
• Catered for up to guests per meal, daily, for a -room resort. Supervised a staff of six
• Maintained and tracked weekly inventory. Engaged in comparison-shopping to ensure best pricing when ordering wholesale goods and supplies from vendors
The Troutbeck Resort, Amenia, NY June -September Pastry Chef
• Possessed full creative freedom for a -room resort, with a la carte menu changing daily
• Utilized multi-tasking skills, often discovering innovative solutions under strict time pressures
The Ritz Carlton, Laguna Niguel, CA, May -June Pastry Cook
• Coordinated with managers ensuring product quality, customer satisfaction
• Daily tasks included but not limited to working with many different functions at once
L'Ermitage Hotel of Beverly Hills, Beverly Hills, CA Sept. -May Assistant Pastry Chef
• &#;Frequently catered to the exclusive needs of important clientele
• Consistently handed rapid paced environment gracefully and efficiently
Montecito Bakery, Santa Barbara, CA Feb. -May Pastry Chef
• Developed start-up bakery where tasks included: scheduling, product/vendor searching, training
• Created menu and menu items, aided in pricing, product placement, customer service
EDUCATION
The Culinary Institute of America, Hyde Park, NY May -January
Associate of Occupational Studies Degree in Baking and Pastry
Taught non-credit chocolate-making class at The Ulster County Community College in Stoneridge, NY, and have since received requests to instruct additional classes. Enjoyed teaching immensely, it fulfilled a creative outlet.
