Adunni Ogunlanoh

**** ****** ******** ***** - *******, NC 27616 - 919-***-**** - holzsi@r.postjobfree.com

Objective: To obtain a position, as a member of your research and development team, that utilizes my skills, work ethic, and innovative thinking, and maximizes my training experience, in a team-oriented and challenging environment.

Work Experience

Culinary Intern

Heinz North America- TGIF/Culinary Innovation Group Warrendale, PA Jan ‘11- May '11

• Identify and research upcoming culinary trends for consumer packaged goods and for food service customers.

• Plan and develop products based on new culinary trends in collaboration with management and suppliers.

• Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.

• Develop frozen meals and sauces for TGIF and Smart Ones brands, shelf stable sauces to be shown to national QSR account customers with the Culinary Innovation Group, and develop sweet potato prototypes for the Ore-Ida brand.

• Proficient in the use of Genesis to generate labeling and ingredient statement information.

Student Assistant

Johnson & Wales University- Science Department Providence, RI Jan ’10 - Nov ‘10

• Researched information for Science Department grants, programs, and curriculum development.

• Created teaching aids and provided other administrative and creative support to Science Department chair and faculty.

• Managed office inventory and financial record keeping.

Barista and Trainer (Part-time/Seasonal)

Target Corporation/Starbucks Raleigh, NC Apr ’06 – Aug ‘10

• Trained new employees on processes and procedures needed to successfully work at Starbucks, such as drink preparation, sanitation, and customer service.

• Responsible for operation of cash register and preparation of coffee, espresso, tea, and other coffee based drinks

• Accountable for closing store and preparing for next business day.

Culinary Intern

Walt Disney World – Magic Kingdom’s Crystal Palace Restaurant Orlando, FL Mar ’09 – June ‘09

• Successfully executed duties associated with sauté, garde manger, prep, and oven stations in a high volume restaurant.

• Successfully assisted sous chefs in providing break periods for other employees as a result of ability to perform well in various stations.

• Entrusted with Disney guests’ service issues as a result of exceptional ability to promptly resolve concerns and satisfy guests.

Chef/Culinary Assistant

42nd Street Oyster Bar and Seafood Grill Raleigh, NC May ’08 – Aug ‘08

• Successfully executed duties associated with the garde manger, soup, and nightly featured specialty stations.

• Consistently prepared meals to customer specifications resulting in continuous customer satisfaction.

• Maintained HAACP sanitation standards during prep, service, and clean up.

Research Intern

USDA-ARS, SAA Food Science Research Unit Raleigh, NC Jul ’06 – Aug ‘06

• Researched the effect of lactobacillus acidophilus on cucumber fermentation (pickle production).

• Effectively performed agricultural research in a North Carolina State University Laboratory

• Successfully developed and delivered a presentation of research results to head faculty members and leaders in the field.

Education

Johnson & Wales University Providence, RI

Bachelor of Science, Culinary Nutrition (Providence, RI) Candidate, May 11

Associate in Applied Science, Culinary Arts (Charlotte, NC) Degree, 2009

GPA 3.88

Awards, Clubs, & Volunteer Experience

• Research Chefs Association Member 2009

• JWU Honor /Dean’s List Student Aug ’07 - May ‘11

• Collegiate Honors Society Member 2009

• American Culinary Federation Certified Culinarian 2009