Service Food
Resume:
Steven Guzman
Torrance, Calif 90503 Apt. M
**************@*****.***
Education
The French Culinary Institute
October 2005 New York, NY
Grand Diploma in Pastry Arts
Intensive nine month course of study and 600 hours of hands on practical training in classic Pastry Arts techniques.
Curriculum included tarts and cookies, pate a choux, puff pastry, breads, petits fours, cakes, plated desserts frozen desserts, sugar and chocolate.
Long Beach City College
1993-1996 Long Beach, CA
One year culinary arts study; two years major music study
Los Angeles Trade Tech.
June 1991 Los Angeles, CA
Two years pastry arts study, Pastry Certificate
Professional Experience
Nordstrom
July 2010-Present Santa Monica, CA
Line/Prep cook
Check line to make sure all food for the line is fresh and make a list to prep all back up necessary for service.
Cook food to order by request by the chef. Work pantry and fry station and help out other stations when required.
Prepare food for the next day, by doing bulk prep. Cook desserts and other food items required listed on the prep board.
Make certain amount of food needed to be used by the Espresso Bar.
Bristol Farms
May 2008- February 2010 Rolling Hills, CA
Pastry cook
Set up and decorate various cakes, pastries, and tarts to sell to the general public.
Make specialty cakes for clients. Decorate using various techniques such as color flow, and hand drawings.
Ritz-Carlton Boston Common
November 2005-April 2006 Boston, MA
Pastry cook 1
Prepared pastries for large banquets. Set up the dessert station for the restaurant. Made pastries for the club, and prepared special dessert amenities for V.I.P. guests.
Set up morning pastries for the next day breakfast service.
Hyatt Regency Jersey City
December 2004-September 2005 Jersey City, NJ
Cook 1, Banquet kitchen-Pantry/Gardemanger station
Prepared food for large events, including weddings, banquets, and other large functions.
Made fruit and cheese platter, plated desserts, and prepared hot food items.
Hyatt Regency Resort and Spa
January 2003-November 2004 Huntington Beach, CA
Cook 2, Pastry kitchen-AM shift
Prepared sweet pastries for large banquets, including croissants, muffins, Danish, and quick breads for breakfast service.
Prepared food for the Californian restaurant, Pete’s Sunset Grille and the Surf City Grocers.
Volunteer experience
James Beard House- 24 hours of service assisting chefs from around the world
Long Beach Symphony Association- more than 100 hours of service.
(From February 2007- April 2008 I worked at Delta Airlines in the bag room. This job is unrelated to food, so I didn’t include it with my resume).
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