ANGELINER HINES

**** *** ******, ******, *** York, 11423 929-***-**** ac00jh@r.postjobfree.com

Objective: To obtain a position that offers job security, growth and advancement in culinary and pastry arts

Education:

Art Institute Of New York Graduate 2003

Pastry Arts, Bachelor's Degree (Certifications and awards from New York food handler’s license)

National restaurant Association of nutrition food service and Serve safe certificate of sanitation)

Pastry Arts degree, Externship at yip's Amy’s restaurant

Experience:

Dietary Manager/Cook, Nutrition Management

(9/2013-present)

Manage food purchase, production, and timely service of meals.

Directed and managed all dietary functions and personnel.

Purchases food products from vendors approved by nutrition management and maintained the cost records and works to meeting budget guidelines.

Maintained schedules and other dietary management tools (Checked inventories incoming food and supplies).

Assure storage availability, and handling of food and supply complied with site guidelines.

Process new diet orders and diet changes when requested from onsite nurse, and keeps diet cards updated.

Assists in the preparation and service of holiday and special meals and functions for on-site clients.

Barista / Learning Coach, Starbucks (08/2004 - 10/2008)

Promoted an inclusive environment with integrity, honesty and knowledge that valued and mission of Starbucks.

Assist with training of new employees with positive reinforcing successful performance and giving respectful and encouraging feedback.

Follows Starbucks operational policies and procedures, including those for cash handling and safety and security, to ensure the safety of all partners during each shift.

Maintains a clean and organized workspace so that partners can locate resources and product as needed.

Provides quality beverages, whole bean, and food products consistently for all customers by adhering to all recipe and presentation standards. Follows health, safety and sanitation guidelines for all products.

Recognizes and reinforces individual and team accomplishments by using existing organizational methods.

Pastry Cook, Ernest Catering (12/1996 - 06/2002)

Handcrafted homemade pastries, baked goods and other delicious treats.

Maintain knowledge of maintenance and use equipment and tools only as intended, properly and safely and strictly abide by state sanitation/health regulations and requirements.

Assist the Executive Chef in reviewing assignments, anticipated business levels, changes and other information pertinent to the job performance.

Inspect the cleanliness and working conditions of all tools, equipment and supplies used by all employees.

Prepare all menu items following recipes and yield guides, according to the company’s standards.

Notified the Executive Chef of any foreseeable deficiencies before items run out.

Minimize left-overs and maintain controls to attain estimated food cost.

Certifications and awards from New York food handlers license, National restaurant Association of nutrition food service and Serve safe certificate of sanitation

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