Ezra M. Bobo

**** ***** **. *****, ** ***** adjqdc@r.postjobfree.com 813-***-****

Education

Culinary Institute of America Hyde Park, NY 01/2017-12/2019

BPS Graduate December 18, 2019

·Major: Food Business Management

·Minor: Italian Cuisine

AOS Graduate September 7, 2018

·Major: Culinary Arts

Experience

Edible Arrangements Tampa, FL 08/2014-12/2016, 12/2019-Present

Kitchen Manager

·Responsible for opening the storefront several days a week and running day-to-day operations when owners are not there.

·Assisted with both upscaling and downscaling recipes.

·Order produce, cleaning supplies, office supplies, created employee schedules and assisted with recruiting temporary employees for major holidays.

·Keep daily inventory of all aforementioned items as well as having a “par” of at what amount to order each item.

·Enrolled guests in our rewards program benefitting both them and us.

·Keep facility up to code with FDA and Department of Health guidelines.

United Synagogue of Conservative Judaism Tampa, FL 12/2019-Present

Engagement Associate

·Assist with contacting and engaging with Youth Directors from across 10 states.

·Actively recruit hundreds of teens to-date to participate in different programs. These programs included: weekend long conventions, day programs, in-person and online programs, as well as Spring, Summer and Fall membership programs which gave access to dozens of resources and activities for select members.

·Created programs to engage youth and adults.

·Write invoices for outstanding monies in coordination with the Finance department.

·Developed new techniques to engage with teens and adults online since COVID-19 started.

·Assist with planning weekend-long programs for 100-300 people at a time.

The Culinary Institute of America Hyde Park, NY 03/2017-12/2019

The American Bounty Restaurant- Maître D’, Server 07/2018-07/2019

·Handled guest interactions and coordinated proper table maintenance.

·Ran food and helping with large banquets of 60+ people.

·Represented the CIA as the first interaction with the guest as well as the seating and continued maintenance of the guest’s experience.

·Assisted with training the rotating students in the areas of serving, running, marking tables and overall table maintenance.

·Trained students on sequence of service.

Apple Pie Bakery Café- Dining Room and Quick Service Assistant 01/2018-07/2019

·Prepare café for opening on a daily basis.

·Plate and box pastries for service.

·Serve guests and bus tables in addition to daily side work.

·Assist with the training of new students as they rotate through the class (every 1.5 weeks)

·Assisted on cash register, considering guest’s needs, preferences and any additional products or services they may want.

Senior Resident Assistant 09/2018-07/2019

·Open level of communication between CIA residents and the Department of Residence Life.

·Counsel residents on personal, academic and career concerns.

·Create, plan and execute monthly educational and social programs while staying within allotted budget.

·Enforce and uphold university policies and procedures.

·Supervise Resident Assistants on daily basis and assist with the hiring of new RAs

Tour Guide 03/2017-09/2018

·Certified tour guide with extensive knowledge of the CIA’s history, restaurants and curriculum for both culinary arts and baking and pastry students.

·Tours given to the public, perspective students and new faculty. Tours last between 1-2 hours.

·The main face and contact for many potential/existing donors, students or faculty as they began their journey at the CIA, whatever the capacity may be.

Skills, Abilities and Achievements

·Assisted with recipe testing of both new and improved recipes for recipes of 1-200.

·Trained on Micros POS and OpenTable

·First Aid and CPR Certified

·Assisted with planning and executing CIA’s Leadership Awards 2018 in New York City with over 5,000 people in attendance.

·Advanced knowledge in event planning from 20-400 people events.

·General Manager of Senior Capstone charity event with over 130 people in attendance. This event was a 10-course meal, including cocktail hour of 8 hors d’oeuvres and 5 signature cocktails, a palate cleanser and dessert course, and wine/cocktail pairings with each course.

·Proficient in Microsoft Word, Excel, Outlook and PowerPoint, as well as the Google counterparts.

·Advanced experience of Google Hangouts, Google Meetings and Zoom (both paid and unpaid accounts).

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