Line Cook, Pastry Chef, Chef
Resume:
Frances Anne Schoen
Bloomfield, NJ 07003
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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