(no subject)
ZOMG ITS MY NEW AND IMPROVED RESUME
try not to laugh too hard =/
Matthew Doerrer
at my house
666 over there street
7th Circle, HELL, 666
OBJECTIVE: To work at a Restaurant that pushes the creative boundaries by using an ever changing and evolving menu based on the season, and seasonal ingredients.
SUMMARY: •Work as Dishwasher, moved up to prep cook, and started learning the line.
•Finished first year of school at Johnson and Wales.
•Has Received Food Safety Manager Certification and ServSafe Certified
•Has Management Experience.
EDUCATION: Working Towards an Associate Degree in Culinary at Johnson & Wales
Providence, Rhode Island
Should be Graduating Spring 2008
Courses taken included:
Introduction of Food Service (shallow fry, baking) Traditional European (Stewing and Braising)
New World Cuisine (grilling, deep frying roasting) Introduction to Baking and Pastries
Principles of Beverage Service Nutrition and Sensory Analysis Purchasing & Product Identification Food Safety & Sanitation Management Essentials of Dining Room Personalized Nutrition Management
Stocks, Sauces and Soups
EXPERIENCE: Dishwasher/Prep Cook May 1999 to August 2002
Muffin Korner, Westbrook, Connecticut
•Started as Dishwasher, moved up to prep cook, ended doing most of back of house duties.
•Taught self to organize refrigerator, and dry good areas to improve efficiency, and make visual inventorying easier.
•Started to learn basics of working the line on the griddle, and served customers.
.
Sales Associate/ Fifth Key Manager, November 2005 to May 2006
Le Gourmet Chef, Clinton, Connecticut
•Started as a Sales Associate, was promoted to Fifth Key Manger two weeks later because of product knowledge, organizational skills, and work ethic.
• Responsible for keeping the floor stocked, assisting in receiving product, placing employees at various posts, returns, voids, exchanges, and customer issues.
Stock/ Receiver, May 2006 to August 2006
The Cordial Shoppe, Old Saybrook, Connecticut
• Responsible for keeping shelves and beer cooler stocked.
• Learned how receive product, put to use taking in biweekly deliveries from multiple distributors. Some of which were orders numbering in hundreds of product
CERTIFICATES: •National Registry of Safety Professionals Food Safety Manager
•ServSafe Certified
try not to laugh too hard =/
Matthew Doerrer
at my house
666 over there street
7th Circle, HELL, 666
OBJECTIVE: To work at a Restaurant that pushes the creative boundaries by using an ever changing and evolving menu based on the season, and seasonal ingredients.
SUMMARY: •Work as Dishwasher, moved up to prep cook, and started learning the line.
•Finished first year of school at Johnson and Wales.
•Has Received Food Safety Manager Certification and ServSafe Certified
•Has Management Experience.
EDUCATION: Working Towards an Associate Degree in Culinary at Johnson & Wales
Providence, Rhode Island
Should be Graduating Spring 2008
Courses taken included:
Introduction of Food Service (shallow fry, baking) Traditional European (Stewing and Braising)
New World Cuisine (grilling, deep frying roasting) Introduction to Baking and Pastries
Principles of Beverage Service Nutrition and Sensory Analysis Purchasing & Product Identification Food Safety & Sanitation Management Essentials of Dining Room Personalized Nutrition Management
Stocks, Sauces and Soups
EXPERIENCE: Dishwasher/Prep Cook May 1999 to August 2002
Muffin Korner, Westbrook, Connecticut
•Started as Dishwasher, moved up to prep cook, ended doing most of back of house duties.
•Taught self to organize refrigerator, and dry good areas to improve efficiency, and make visual inventorying easier.
•Started to learn basics of working the line on the griddle, and served customers.
.
Sales Associate/ Fifth Key Manager, November 2005 to May 2006
Le Gourmet Chef, Clinton, Connecticut
•Started as a Sales Associate, was promoted to Fifth Key Manger two weeks later because of product knowledge, organizational skills, and work ethic.
• Responsible for keeping the floor stocked, assisting in receiving product, placing employees at various posts, returns, voids, exchanges, and customer issues.
Stock/ Receiver, May 2006 to August 2006
The Cordial Shoppe, Old Saybrook, Connecticut
• Responsible for keeping shelves and beer cooler stocked.
• Learned how receive product, put to use taking in biweekly deliveries from multiple distributors. Some of which were orders numbering in hundreds of product
CERTIFICATES: •National Registry of Safety Professionals Food Safety Manager
•ServSafe Certified