Frances Anne Schoen

* ****** **. #*

Bloomfield, NJ 07003

973-***-****

Objective I wish to obtain employment in your business so that I may use my skills to further my training and experience in the culinary arts.

Experience 2012 – Present Tri-State Area

Freelance Chef/Pastry Chef

• Catered events ranging from 20-200 people. Weddings, birthdays, family reunions, anniversaries, political cocktail parties, etc...

• Scheduled rentals and organized setup and cleanup of event spaces.

• Create personalized edible event favors.

• Birthday cakes, wedding cakes, seasonal cakes, pies, tarts, pastries, cookies, truffles.

• Entrées, soups, appetizers, breads, passed hors d'oeuvres. 2014 - 2015 Amalia’s 908-***-**** Bloomfield, NJ Head Line Chef / Pastry Chef

• Led service, calling tickets and keeping everyone on track.

• Worked hot line for service, including sauté station and grill station. Aided cold line when necessary.

• Butchered protein, made stocks, sauces and side dishes.

• Prepared food for and set up buffet style brunch on Sundays and worked omelet station.

• Developed and executed special desserts, prepped and baked existing desserts.

• Helped develop regular menu items, weekend specials and event menus, including costing out all food items.

• Trained FOH & BOH staff.

• Dealt with customer complaints.

2012 - 2014 Mes Reves French Bistro 201-***-**** Bloomfield, NJ Saucier Chef / Pastry Chef

• Worked hot line for service, mainly sauté station but also grill station and aided cold line when necessary.

• Led dinner service, calling tickets and keeping everyone on track.

• Butchered protein daily, made stocks, sauces and side dishes.

• Developed and executed special desserts including seasonal soufflés. Prepped and baked existing desserts.

• Helped develop weekend specials and event menus.

• Checked in and stored food deliveries.

2006 – 2012 Hackensack Golf Club 201-***-**** Oradell, NJ Pantry Chef

• Worked cold line for lunch and dinner service.

• Aided the hot line when necessary.

• Prepared and prepped salads, appetizers and sandwiches.

• Made salad dressings, cocktail and dessert sauces from scratch.

• Plated prepared desserts and developed weekly special desserts that were prepared in house.

• Worked manned pasta, omelet and dessert stations in dining room.

• Checked in and stored food deliveries.

2004 – 2006 Rock Spring Club 973-***-**** West Orange, NJ Pantry Chef

• Worked cold line for lunch and dinner service.

• Prepared and prepped salads, appetizers and sandwiches.

• Baked cookies and cakes. Also developed weekly special desserts.

• Aided in prep for all other stations.

• Aided in prep and plating for large catered parties/weddings.

• Set up buffets and food displays.

• Worked manned omelet and brunch stations in dining room. 2002 – 2004 Maison Lacour 225-***-**** Baton Rouge, LA General Batterie of Cuisine

• Prepared and baked breads, pastries and soufflés.

• Made sorbet and ice creams from scratch.

• Made both savory and dessert sauces.

• Prepared salads, dressings from scratch and various side dishes.

• Worked cold line for lunch and dinner service.

• Aided in some preparation and cooking of entrees. Education 2000 – 2002 Louisiana Technical College Baton Rouge, LA

• Obtained a diploma in Culinary Arts accredited by the Commission of the Council on Occupational Education.

• Was the first in the history of the Culinary Arts program to graduate with a 4.0 GPA.

• Obtained a certificate for completing the requirements set by the National Restaurant Association Educational Foundation for the ServSafe® Food Protection & Manager Certification Examination, which is recognized by the International Food Safety Council. (Exp. Dec. 2006) 1997 – 2000 Broadmoor High School Baton Rouge, LA

• Obtained my high school diploma.

• Scored a 25 on the ACT

• Graduated as a member of the National Honors Society.

• Received the Regents Scholar Certificate of Recognition given by the Louisiana Board of Regents.

Interests Culinary Arts namely Pastries and Breads, Reading, Computers, Music, The Arts and Family.

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