Elizabeth P. Gribko

**** ****** ******

Nashville TN, 37216

1-516-***-**** (Cell)

acf1e3@r.postjobfree.com

WORK EXPERIENCE

Pastry Chef/ Bread Baker/ Prep Cook/ Server, Salumi; Massapequa, NY-

February 2014-Present

Responsibilities include creating, refining, and maintaining a dessert

menu. Bread production and dessert production, along with maintaining food

cost and keeping product inventory. Prep food under supervision of

executive chef, using a meat slicer, and helping with menu production. Set

up, organize and clean the kitchen regularly. Receive and put away food

orders. Having wine knowledge, work in high energy/busy environment, and

busing tables. Other responsibilities include opening and closing the

restaurant, taking and delivering customers orders, restocking and cleaning

the front and back of the house, having a positive attitude, handing money,

and promoting customer satisfaction.

Manager, Reinwalds; Huntington, NY- August 2013-present

Responsibilities include interacting with customers in a fast paced

setting, operating computer system/cash register, provide customer service,

clean-up, promoted customer satisfaction, close and open bakery, oversee up

to 5 counter staff at a time, make sure all daily tasks are completed as

per the owners requests, and ensuring compliance in food safety and

sanitation

Quality Control Assistant, Craft Master Flavor Technology; Amityville, NY-

July 2012-April 2013

Responsibilities include testing all raw materials that enter the facility

to ensure that they meet quality parameters. Testing all outgoing flavor

orders against control standards to ensure product specifications. Perform

weekly microbiological testing throughout the facility and maintaining food

safe cleanliness. Establishing and maintaining all quality control records.

Working knowledge of chemical mixing and handing and usage of gas

chromatograph, refractive index, BRIX, specific gravity, moisture

percentage, and PH-meter.

Kitchen Prep/Cashier, The Greek; Massapequa Park, NY - December 2012-April

2013

Responsibilities include mise-en-place for multiple systems. Responsible

for customer service and ensure customer satisfaction and meeting needs of

all patrons. Responsible for all transactions including ordering and vendor

correspondence. Responsible for register and book keeping..

Hostess/Waitress/Bartender, The Good Life; Massapequa Park, NY - May 2010-

October 2013

Responsibilities included answering phones, book reservations, take food

orders, communicating with the kitchen staff to keep restaurant running

smoothly, greet customers and seat them in an organized manner to fairly

seat all wait staff, and perform all customer service responsibilities.

Advised customers on any menu questions, trained new servers, and promoted

customer satisfaction. Responsibilities include opening and closing the

restaurant, restocking. Responsible for knowledge and explaining over 20

tap beers with weekly changes and mastering multiple mixed drink recipes,

operate computer/cash register, being responsible for up to 50 customers at

the bar and simultaneously execute drink orders for tables.

Personal Assistant, Dream Weaver Yarns LLC; Massapequa NY- November 2008-

July 2009

Responsibilities included receiving and processing orders, packaging and

shipping orders, using an in-depth computer processing program, created and

filed invoices, receiving products and organizing inventory, and customer

correspondence.

Waitress and Kitchen Prep, Friendly's; Massapequa, NY- November 2006-May

2008

Responsibilities included interacting with customers in a fast paced

setting, operating computer system/cash register, assisting kitchen staff

with food preparation, provided customer service, performed all aspects of

food delivery, preparation and clean-up, advised customers on any menu

questions, trained new servers, promoted customer satisfaction, and served

as many as 30 patrons simultaneously.

EDUCATION

The International Culinary Center, New York, NY-Graduation date: October

2013

Founded as the French Culinary Institute

Grand Diploma in Pastry Arts

. Intensive course of culinary study and 600 hours of hands-on

practical training in classic pastry arts techniques

. Working knowledge of tarts, cookies, pate a choux, puff pastry,

breads, petits fours, cakes, plated desserts, frozen desserts,

sugar, and chocolate

Long Island University, Post Campus; Brookville, NY - Bachelor of Science

(Major in Nutrition and Food Science), 2012

- Special Skills: Microsoft Word, Power Point and Excel

References are available upon request.

Contact this candidate