Manager Service

Christopher Joseph

** ***** ******, *******, ** *6810 203-***-**** ***************@*****.***

Education

MASTOR DEGREE MAY 20, 2018 WESTERN CONNECTICUT STATE UNIVERSITY

Major: Business Administration

BACHELOR DEGREE DECEMEBER 20, 2016 THE CULINARY INSTITUTE OF AMERICA

Major: Business Administration

ASSOCIATE DEGREE APRIL 17, 2015 THE CULINARY INSTITUTE OF AMERICA

Major: Culinary Arts

HIGH SCHOOL DIPLOMA JUNE 17, 2013 HENRY ABBOTT TECHNICAL HIGH SCHOOL

4-year high school trade certificate in Culinary Arts

Experience

ASSISTANT EVENT MANAGER THE CLUB AT RIVER OAKS/ SHERMAN, CT JANUARY 2017- PRESENT

Direct servers during ceremony, cocktail hour, and reception

Assist event manager during sales tours

Assist event manager during Tastings

Assist event manager during rehearsals

Expediter of food during service in kitchen

Events include Weddings, Anniversaries, Corporate dinners, and Celebrations for up to 200 people per event

SOUS CHEF THE CLUB AT RIVER OAKS/ SHERMAN, CT JANUARY 2017- PRESENT

Prep food for lunch, dinner, and events

Independently responsible for lunch

Independently responsible for Grill, Fry, and Gard Manger Station for dinner

Help in creating menu and specials which change every three weeks

BANQUET CAPTAIN ETHAN ALLEN HOTEL/ DANBURY, CT NOVEMBER 2017- MARCH 2018

Direct banquet servers during events

Responsible for reading and understanding BEO to execute event accurately

Events include Business Conferences, Business Meetings, Workshops, Weddings, Anniversaries, Corporate dinners, and Celebrations for up to 350 people per event

SERVER THE CLUB AT RIVER OAKS/ SHERMAN, CT SEPTEMBER 2015- DECEMBER 2016

Server and food runner at events

Set up and break down ceremony, cocktail hour, and reception

Assist chef as needed for events

Expediter of food during service in kitchen

Events include Weddings, Anniversaries, Corporate Dinners, and Celebrations for up to 200 people per event

COOK 1 YACHTSMEN STEAKHOUSE AT WALT DISNEY WORLD MARCH 2014- JULY 2014

Independently responsible for Gard Manger station

Prepared sauces, garnishes, soups, and other food items pertaining to the station

In charge of organizing and maintaining walk in fridges and pantry closet

Assisted other stations as needed

Worked 60 hours per week

LINE COOK LE CHATEAU/ SOUTH SALEM, NY NOVEMBER 2012- MAY 2013

Prepared vegetables and garnishes daily prior to a la carte dinner service

Independently responsible for hot appetizers and soup station

Supported banquet production for up to 400 guests

Plated for large parties and arranged platters for future service

Assisted on entrée station during holiday service

Fabricated Shellfish

Worked 35 hours per week while attending school full time

CASHIER SEARS/ DANBURY, CT JULY 2012- DECEMBER 2013

Offered exceptional customer service at point of sale

Arranged displays according to company specification

STUDENT COOK JASMIN’S CAFÉ AT ABBOT TECH/ DANBURY, CT 2009- 2013

Rotated through all production and service stations serving lunch daily to public patrons and offering cafeteria meals to students daily

Utilized large commercial equipment including flattop, grill, salamander, steam kettle, and brick pizza oven

Daily scaling, mixing, shaping, proofing, and baking of bread

Offered table service front of the house when assigned

Activities and Awards

Received the Most Improved Award my senior year in high school for Culinary Arts

Serv Safe Certified, 2013

Received the CIA Alumni Scholarship, CIA Presidential Scholarship, and Housing Scholarship

Captain of the Varsity Tennis Team 2013

Played Varsity tennis my junior and senior year in high school

Played Varsity basketball my sophomore, junior and senior year in high school

One of the editors of the yearbook my senior year in high school

A part of my school’s Youth React to AIDS club in high school

Volunteered at Hancock Hall retirement home from 2008-2010

2nd place in the Peanut Innovation Competition at the Culinary Institute of America

Chef for the Tea for 200 Charity Event held in Connecticut for 2015 and 2016

Vice president of the Gay Straight Alliance at the Culinary Institute of America

Vice President of the Debate club at the Culinary Institute of America

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