Resume Guide

SUNY Westchester Community College • Career Services Resume/Cover Letter Guidelines 2022-2024 19 Valerie Mitchell White Plains, NY 11593 914-696-8270 vmitchell@msn.com Summary Current college student in Culinary Arts & Management Program, a comprehensive culinary program which combines classroom lecture, food lab and restaurant management experience. Skilled in food ordering and preparation, restaurant operations, staff supervision/training and menu planning Relevant Experience Assistant Cook , Rock Grille , New Rochelle, NY July 2018 – present Provide assistance to Head Chef in all aspects of meal preparation including salads, main entrées and desserts in a new upscale bistro type restaurant. Consistently follow safe and sanitary food procedures.  Prepare vegetables, herbs and salads  Coordinate meal orders, providing sides as needed  Wash and sanitize food prep areas at end of shift SUNY Westchester Community College Café , Valhalla, NY Spring 2017 As part of Restaurant Management program worked all aspects of the Café which serves lunch twice weekly to students, staff and faculty of WCC as well as local community  Created menus, ordered and prepared food  Hired and managed staff  Baked breads, rolls and desserts  Created cost controls to meet budgetary guidelines Education AAS, Food Service Administration/ Culinary Arts & Management expected May 2019 SUNY Westchester Community College, Valhalla, NY GPA 3.2 Dean’s List, two semesters Related Courses Principles of Food Prep/Lab Basic Microbiology/Lab Quantity Food Production/Lab Menu Planning Food Service Operations Management Advanced Foods Practicum: Kitchen & Dining Room Management Practicum: Buffet Catering Food/Beverage Purchasing & Cost Controls Business Org. & Management Certification in Food Safety/Handling Jan 2012 Member, Restaurant Management Club 2011-present Volunteer, Food PATCH , local food pantry fundraising event Fall 2010 Sample resume format, Reverse Chronological Style, Book Antiqua, 11pt