Human Resources Staff

Jeanette Thorpe

** ** ********* ***. *******, OR. 97030 503-***-**** *********@*****.***

SUMMARY

I enjoy my work, and put my personality in everything I do. I appreciate creativity, needing to think on my feet, and having to problem solve. One of

my greatest strengths is the ability to remain focused. I stay in the zone while maintaining quality and paying attention to detail under stress. I tend to

remain on the positive side, and am a team player. Making people happy and bringing joy to everyone involved is my passion. I refuse to give up,

allowing myself to achieve most goals I set for myself. My accomplishments include:

Employee of the month, in various months for various locations. Recognition for outstanding work. Certification of water purification.

EXPERIENCE

Sous Chef, Fairgrounds Cafe

January 2011 – January 2014, Bath, ME

• I overcame hardships turning the dining experience for customers into a pleasant one.

• I earned the respect of coworkers showing my determination, hard work, and personal respect for my crew members.

Executive Chef, Sunny Brook Village

February 2003 – February 2011, Brunswick, ME

• I was in charge of all Human Resources for my staff.

• Responsible for labor and daily food costs, daily food operations and preparations.

• Also had to organize and maintain strict dietary restrictions for specific residents.

Banquet Chef / Line Cook, Courtyard Marriott

July 2001 – December 2003, Cromwell, CT

• I was singularly responsible for all banquets in the hotel.

• Some of my daily duties required me to assist the Chef with inventory, ordering and regular daily operations, like staff management.

Executive Chef, Tessman’s Restaurant

April 2000 – June 2001, Kensington, CT

• I designed the kitchen, ordered new equipment as well as repaired old equipment worth salvaging.

• Exclusively, I assembled food and preparations from scratch including handmade breads.

Evening Sous Chef, Austin Airport Hilton

August 1996 – December 1999, Austin, TX

• I maintained my kitchen staff, and I was supervisor for the remainder hotel staff through the evening.

• Some of my responsibilities included payroll, interviewing, input on hiring employees as well as budgeting.

Pantry Cook, Headliners Club

October 1994 – August 1996, Austin, TX

• Common tasks included creating buffet items, preparing all salad items, garnishing, creating decorative fruit and cheese mirrors, as well as

crudité.

• I helped create and maintain banquets for political fundraisers and functions, which included cooking for all currently living

presidents excluding President Obama.

EDUCATION

Associates of Arts and Sciences

Crowder College -Neosho, MO

Graduation: June 1987

References available upon request

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