N oelle Vaz

***** ** ***. ** ***** Apt.K*

Clearwater, FL 33764

786-***-**** (cell)

acci38@r.postjobfree.com

Objective:

To obtain a position in the hospitality field that will utilize my education and skills to help me to

achieve the highest level of my capabilities.

Education:

1/2004 – 9/2007: The Art I nstitute of Fort Lauderdale, Fort Lauderdale, Florida

Bachelor of Science in Culina ry Management (2007) - Courses included Quality Service &

T raining, Foodservice Financial Management, Business Planning, Wine & Beverage Management,

Accounting, Hospitality Marketing, Catering & Event Management, Human Resource Management,

E xploring Wines in the Culinary Arts, Hospitality Law, Quick Service Operations and Dining Room

Service.

Associate of Science in Culina ry Arts (2005) - Courses included Sanitation & Safety, Classical

Cuisine, Baking & Pastry, American Regional Cuisine, Nut ritional Cooking, Advanced Baking &

Pastry, Advanced Patisserie, Cake Displays, A La Carte, Supervision, Nutrit ion, Food & Beverage Cost

Control, and Purchasing.

Certifications:

American Culinary Federation (ACF): Certified Culinarian (CC), 2008

National Restaurant Association: Hospitality Supervision (2005), Sanitation (2005),

N ut r i tion (2005)

Work Experience:

Global Marketing Resources, LLC, Clearwater, FL (5/2013-11/2013)

Customer Service Representative: Called customers on behalf of the energy supplier to

help them lower their electric bills. Supervise other employee’s calls to assist with

customer’s concerns.

Q uality Resources, Clearwater, FL (8/2012-12/2012)

Sales Representative: Sold a savings program called Budget Savers to customers of as

seen on television i tems. I also t ransferred calls to verification and to customer service.

Winn-Dixie, Fort Lauderdale, FL (8/2009 – 5/2010)

Deli/Bakery Associate: Assisted customers, sliced deli meats, decorated cakes, baked

pastries and breads.

Sam's Club, M i ramar, FL (10/2008 – 12/2008)

Cake Decorator: Decorated cakes, took cake orders, and assisted customers.

JP Bistro, Hollywood, FL (2/2008 – 6/2008)

Server: Host and greet customers, serve breakfast, lunch and desserts, menu management,

d ining room operations, help with catering.

Hyatt Regency, Pier 66, Fort Lauderdale, FL (1/2007 – 3/2007)

Pastry Cook I ntern: I d id plate presentations, making pastries and desserts for a variety

of hotel operations. Mainly back of the house baking/ dessert operations.

References Available Upon Request

Contact this candidate