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Plant Manager food/bakery 41601 Resume
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| Desired Industry: Manufacturing |
SpiderID: 17803 |
| Desired Job Location: new brunswick, New Jersey |
Date Posted: 12/18/2007 |
| Type of Position: Full-Time Permanent |
Availability Date: 01/03/2008 |
| Desired Wage: 40K-50K |
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U.S. Work Authorization: Yes |
| Job Level: Management (Manager, Director) |
Willing to Travel: Yes, Less Than 25% |
| Highest Degree Attained: Bachelors |
Willing to Relocate: No |
Objective:
To obtain a Management position within the Food Service Industry, ideally in a Pastry or Baking environment that will utilize my current abilities as well as enhance my skills.
Experience:
08/06- 04/07 Heldrich Hotel East Brunswick, NJ
Experience: Pastry cook, Externship, Excellent Review
• Responsible for completing Pastry items as per menu for breakfast, lunch and dinner.
• Help Pastry Chef as needed with specialty desserts.
• Complete deserts for banquet, restaurant and room service.
08/06- 04/07 Sam¡¦s Club East Brunswick, NJ
Bakery Manager
• Responsible for complete bakery operations including handling the night & early morning shift of bakery
• Handle inventory, prep, supply ordering, special orders and quality control
Responsible for recipe execution, supervision of staff of 12, training, payroll & scheduling
11/04-07/06 Faith Fellowship Ministries Sayreville, NJ
Facilitator
• Handled Event Coordination for Ministry.
• Responsible for negotiating with external and internal vendors for end product.
• Oversaw implementation, planning and execution of over 200 events.
04/74 ¡V 11/04 AT & T Communications Morristown, NJ
Staff Manager
• Handled management of end to end billing system enhancement.
• Responsible for the long distance segment, customer complaints and implementation of new programs
• Worked in Key Areas; Marketing, Product Management, Accounting & Finance.
Education:
September 2007 Promise Jobs Culinary School New Brunswick, NJ
Graduate
Department of Education Culinary Certification Training Program- 19-Week Program Topics Covered:
„X Learned basic principles of cooking, including terminology, knife skills and history.
„X Completed Preparation of classic stocks and sauces.
„X Extensive training in and with various proteins, vegetables, starches, breads, and desserts.
„X Program highlights consisted of both classroom instruction and hands on experience including a two-week externship in a professional kitchen.
„X Completed Serv-Safe Sanitation Course 2007.
Graduated 1972 St. Paul¡¦s College, BA - Business Lawrenceville, VA
Graduated 1968 Susie G. Gibson H.S. Bedford, VA
Additional Coursework
Iona College- Human Resources
NJIT ¡V Business Administration & Accounting
Praix Corporation - Programmed learning Instruction & Development Training
Skills:
Reliable, Versatile, & Energetic, Team Player with Excellent Management Skills
Reference:
Exec Chef Richard Reiss 732-545-9002 ex 112
Director Chef Pearl Thompson
732-545-9002 ex 113
Candidate Contact Information:
This candidate has chosen not to make contact information available on this page.
Click "Contact Candidate" to send this candidate a response. |
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