Customer Service Quality Assurance

Johanna Clare Smith

**** ********* ****** ************, ** 21133

Phone: 443-***-**** E-Mail: **************@*****.***

Accomplished Cook with strong culinary experience and management skills, coupled with food inventory

planning, procurement and quality control.

Staff Training/Development Staff Supervision Special Event Planning

Cost Containment Quality Assurance ServSafe Certified

Detailed Oriented

Customer Service Client Hospitality

Experience

ARAMARK, Baltimore, MD October 2011 - Present

Cook/Supervisor: Key responsibilities included preparing all Club Level food for Ravens games, assisting and

supervising the kitchen staff, and supervising game day action stations during Baltimore Ravens games at M & T

Stadium (Baltimore, MD). Worked directly with diners at carving station at Verizon Center (Washington, DC).

Head Line Cook at Jiffy Lube Live (Bristow, VA). Prepared food and banquet stations for events at Maryland

Science Center (Baltimore, MD).

Maryland Jockey Club, Laurel, MD September 2010 – May 2011

Prep Cook/Line Cook: Assisted in the kitchen for both Laurel and Pimlico Race Courses. Met high quality

standards for food preparation, service and safety. Worked directly with diners at carving stations. Assisted in

events prior to, and including, the Preakness Stakes.

Lincoln Mock Restaurant, Columbia, MD July – August 2010

Line Cook/Prep Cook/Server: Prepared food and assisted in serving.

Education

Lincoln Culinary Institute, Columbia, MD August 2009-August 2010

Received Culinary Arts certificate. Received a Certificate of Achievement for catering at the Howard County

Library benefit. Received ServSafe certification.

Catonsville Community College, Catonsville, MD September 1986 – June 2007

Courses in Business Management for an Associates Degree

Skills

Commitment to reducing food costs.

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Trained employees in customer service and food preparation procedures in line with establishment

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standards.

Served plated dinners for up to 1500 people and buffet dinners for up to 7000 people.

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