Customer Service College
Resume:
Keith Ewing
Marietta, Ga. *****
********@*****.***
Objective Seeking the chance to continue my culinary career as part of
one of the area's premier kitchens.
Summary of Strengths
. 15 years of reliable work experience
. ServSafe, ServSafe Alcohol, and Manage First NRAEF Certified
. Honor Student, and Honor Society officer at Le Cordon Bleu College of
culinary Arts Atlanta
. Received awards for team building, process design, and major project
completion
. Excellent technical, organizational, and time management skills
. Quick learner, enthusiastic and creative employee
Relevant skills and accomplishments
. Honor Society Volunteer Coordinator
. Participant in "Cooking with Tea" contest
. Volunteered with a group from Le Cordon Bleu Honor Society to make
dinner for the residents and staff at the Ronald McDonald House.
. Volunteered as Chef's assistant for the Cuchon555 Atlanta
. Volunteered with USO group to make sandwiches for service men and
women.
. Dean's List member of Le Cordon Bleu Honor Society
. Proficient with Microsoft Office
Culinary skills
. Knowledge and demonstrated abilities in knife skills
. Demonstrated skills of recipe and menu creation
. Regularly practicing cooking techniques in both culinary as well as
baking and pastry fields
Education
09/2009 - 06/2011 Le Cordon Bleu College of Culinary Arts Atlanta
A.O.S. Tucker, GA
Associate of Occupational Science Degree in Culinary Arts
G.P.A. 3.94
09/1991 - 11/1992 Orange Coast College
Costa Mesa, CA
Completed courses for Computer Aided Drafting and Associate
of Arts Degree
Work History
08/2013 - Present Pinetree Country Club - Sous Chef
Kennesaw, Ga.
. Responsible for all aspects of running the kitchen including;
. Managing hourly kitchen and dish staff
. Ordering and inventory
. Responsible for keeping kitchen up to health and sanitation
codes
. Creating specials daily including Grill Selections, Dinner
Specials and utilizing inventory to create daily employee meals
as well as House made Soups and baked goods
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Keith Ewing Page 2
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Work History (Continued)
03/2012 - 08/2013 Zucca Pizza Tavern - Head Chef
Charlotte, NC
. Responsible for all aspects of running the kitchen including;
. Managing hourly kitchen and dish staff
. Ordering and inventory
. Responsible for keeping kitchen up to health and sanitation
codes
. Creating weekly and monthly menu specials
11/2011 - 03/2012 Zucca Bar and Pizzeria - Sous Chef
Kennesaw, GA
. Work Shifts as needed (Sautee & Pizza).
. Create and work prep lists.
. Create weekend specials (recipes and menus).
. Supply ordering to maintain par stock levels.
. Manage employees scheduled during my shifts.
08/2011 - 11/2011 Holeman and Finch Public House - Line Cook
Atlanta, GA
. Work Garde Manger station for dinner shifts.
. Station opening prep.
. Closing and cleaning of station and kitchen.
04/2011 - 08/2011 Le Vigne Restaurant at Montaluce Winery - Chef De
Partie Dahlonega, GA
. Daily, weekly and special event prep work
. Work saut , Garde Manger, and Expeditor stations for lunch, dinner,
and catering shifts.
. Line and catering prep.
. Closing and cleaning of station and kitchen.
06/2010 - 04/2011 Zucca Bar and Pizzeria - Prep/Saut cook
Kennesaw, GA
. Nightly and weekly prep work
. Order for par stock supplies
. Work saut station for dinner shifts.
04/2009 - Present Cookie Man - Cook
Kennesaw, GA
. Owner / operator of cookies by referral business
Certifications
. ServSafe (11/2009), ServSafe Alcohol (11/2010)
. Manage First NRAEF (11/2010), Customer Service (03/2011), Hospitality
and Restaurant Management (03/2011)
Awards
. Perfect Attendance Award - 2009/2011 - Le Cordon Bleu College of
Culinary Arts Atlanta
. President's List Award - 2009/2011 - Le Cordon Bleu College of
Culinary Arts Atlanta
. 2nd Place finish - 2010 - Le Cordon Bleu Student Appreciation Day
Chocolate Chip Cookie Competition
. 2nd Place finish in the Quick Draw Competition - 2009 - Le Cordon Bleu
College of Culinary Arts Atlanta
. Team Builder Award - 1998 - Lead a team of 6 employees to first place
in team building activities
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