Data Entry Food Science

Elisa M. Robinson

*** *** ******, ******, **. 779-***-**** ************@******.***

Professional Summary

Driven, energetic and personable student leveraging studies in Culinology & Food Science, and graduate with associate’s degree in Baking & Pastry Arts. Greatest strengths revealed in a candid, customer-focused background over 10 years in food and beverage service. Offering exceptional interpersonal abilities, exhibited via faultless presentation, verbal, and written communication skills. Results-oriented, possessing valuable resourcefulness with food industry machine & equipment operations and maintenance, food & beverage purchasing, spreadsheet data entry, culinary & baking arts, and research

& development kitchen lab management--coupled with a passion for innovative food and baked goods manufacturing & processing.

Experience

Line/Grill Cook 2023/12 – PRESENT

Silver Cross Hospital, Joliet, Illinois

• Take orders from customer and prepares items requiring short preparation. Complete orders from steam tables and serves customers at multiple stations, in an efficient, friendly manner, ensuring food is at the correct temperature and is attractive and tasty.

• Use approved recipes and production, utilizing pans, kettles and trays of food to and from workstations, stoves, refrigerator, freezers, etc. in accordance with established food handling safety standards and rotation procedures.

• Clean, sanitize and maintain all assigned work areas, equipment and utensils to ensure sanita

tion standards are met. Attend in-service and safety meetings.

Culinary Technician 2021/11 – 2023/01

Tyson Foods – Discovery Center, Downers Grove, Illinois

• Partner with food & baking scientists and engineers, complex machines technicians, and pilot plant management to complete high volumes of Research and Development product projects.

• Technology expertise of food & baking industry machinery, Handtmann, Hobart Chilling Mixer, Vemag, etc., machine assembly and operations management. Possess experience in: alternative protein, beef, pork, and poultry processing,

• Manage and maintain multiple research & development kitchens and innovation labs, facilitating cutting and sensory objectives such as product evaluation, review, sampling, tasting, testing, validating, and zoom meeting set-up with corporate and multiple Tyson Foods milieus.

Education

AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS BOULDER, CO. GRADUATED 2024/02

• Major: Baking & Pastry Arts

• Minor: Culinary Writing & Photography

COLLEGE OF DUPAGE GLEN ELLYN, IL.

• Major: Culinology & Food Science

• Minor: Restaurant & Hospitality Law and Management

Professional development completed in:

• Food Service Sanitation - Manager Certification

• Service & Sales - BASSET Certification

• Handtmann VF608/VF630/GD93-3 – Operations Training

• Lock Out/Tag Out (LOTO) Certification - Tyson Foods Discovery Center

• Bread Moulder Maintenance Training – Campbell’s Soup Company

Relevant Coursework Completed:

- Advanced Baking & Pastry Arts - Elements of Flavors & Taste

- Culinary Math & Conversions - International Cuisine

- Food & Beverage Purchasing - Internship: Culinology & Food Science

- Baking Science & Techniques Tyson Foods – Discovery Center Downers Grove, Il.

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