Mission Statement

In this case, instead of thinking "I want success," think "I have success." Think a thought you can accept. "My success is coming to me now," or "all things lead to my success."

Remember, you are constantly in the act of creating yourself. You are in every moment deciding who and what you are. You decide this largely through the choices you make regarding who and what you feel passionate about.

Resume



                                                              Kelsey R. Carter
16303 1st Street East, Redington Beach, FL 33708
Cell: (727) 244-0875 / Krc721@jwu.edu

OBJECTIVE: To return to Germany and obtain a long term job at Burg Staufeneck as Commis.

HIGHLIGHTS OF QUALIFICATIONS:
Certifications: ProStart; ServSafe Certified; FrontSUMMIT; SafeStaff.

EDUCATION:
Johnson &Wales University, North Miami
Bachelors of Science: Food Service Management                              Candidate 05/15
Associates Degree: Culinary Arts                                                       Candidate: 05/13
Concentration: Sustainability and Wellness                                       Dean’s List

PROFESSIONAL HISTORY:
Burg Staufeneck                                                                                           Salach, Germany
Kitchen Cook                                                                                                            03/13-05/13
·         Prepare and plate Garde Manger and Amuse dishes daily.
·         Complete daily prep lists.
·         Check in shipments and complete inventory lists.
·         Sushi Chef during banquets and special events in Burg Staufeneck.
·         Assist in plating on Entrememtier.
Johnson & Wales University                                                                        North Miami, FL
Student Assistant                                                                                           05/12-08/12
·         Completed daily kitchen and line equipment maintenance and cleaning.

St. Petersburg Yacht Club                                                                           St. Petersburg, FL
Line Cook                                                                                                      10/10-08/11
·         Handled over 120 covers on an average Pm shift in the pantry.
·         Apprenticed and assisted the Garde Manger Chef on weekends prepping platters for various events for 400+ people.
·         Assisted the Banquet Chef for Sunday Brunch of 100 people.
·         Worked the carving, and omelet station for Sunday Brunch and other banquets for 100-300 guests.

OTHER ACCOMPLISHMENTS:
·         Dean’s List
·         Perfect Attendance

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