Brandon Geiser

ablyw2@r.postjobfree.com

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

Cincinnati, Ohio 45238

Cell Phone: 513-***-****

Objective: To obtain a position that will utilize my experience and education in Food

Science. This applies to Quality Analysis, Research and Product

Development, Plant Supervisor, and Hazard Analysis.

Education: University of Cincinnati Cincinnati, Ohio

Bachelors of Science: Food Science March 2010

Program Overview: A five year degree program blending Food Science

and Culinary Arts. Program focus is in Nutritional Biochemistry, Food

Functionality and Formulation, Statistics, Marketing and Merchandising

Food Products, and Food Microbiology

Cincinnati State Technical College

Cincinnati, Ohio

Applied Science Associates Degree: Culinary Arts June 2006

Program Overview: A two and half year program training in all aspects of

food preparation, including methods of cookery, sauces, soups, butchery,

garde manger, pastry, and confectioneries, in addition to culinary

management.

Work

Experience: Ten years food industry and culinary experience.

Olive Garden Cincinnati, Ohio

Line Cook June 2008 - Present

- Responsibilities include positions such as sauté cook, expediter,

preparation, and also monetary inventory

- The Olive Garden gave me the opportunity to hone my culinary

skills while finishing my degree in Culinary Science

The Wornick Company Cincinnati, Ohio

Product Development Internship Spring 2009 and Fall 2009

- Developed meals from bench top to manufacturing for the

Military and private companies

- Operated Retort machinery to provide shelf stable prototypes

- Assisted with supervision of test runs for new products

improving food processing, quality, flavor, color, texture

- Contributed in development of process flow diagrams for

production.

- Managed nutritional analysis for sensitive diet products,

pricing, and taste evaluations for potential clients and quality

analysis

- Implemented quality control through key metrics including

shelf life, pH, headspace and particulate testing

- Interacted with engineering and purchasing.

Bahama Breeze Cincinnati, Ohio

Culinary Internship & Employment January 2006 – June 2008

- Supervised food preparation responsible for quality, adherence

to safety and sanitary regulations

- Developed and implemented training for new cooks

- Managed inventory including purchasing, etc.

- Developed and tested new products

Walt Disney World Orlando, Florida

International Food and Wine Festival Internship Sept. – Dec. 2005

- Supervised hot preparation

- Cooked for several restaurants in Epcot

The University of Cincinnati

Course Work: Course work includes Food Microbiology, Biochemistry and Nutritional

Biochemistry, Food Formulation and Ingredient Functionality, Chemistry

and Technology of Flavors, Food Safety and Preservation, Statistics,

Marketing and Merchandising of Food Products

Lab Work: Lab work includes protein analysis of dry milk powders, food coloring

separation and analysis, identifying volatile food compounds using Gas

Chromatography - Mass Spectrometry, analyzing fat content, and

evaluating a variety of chemically modified food starches

Computer Skills: Proficient in Excel, PowerPoint, Word, Access, Genesis R&D

Organizations: Institute of Food Technologists, Research Chef Association

Contact this candidate