Chef

Elizabeth Nutt

**** ********* ***** **********, ** 30022

765-***-****

t3zpcb@r.postjobfree.com

BANQUET CHEF

Specializing in culinary, and pastry arts

Productive, task oriented, and energetic

Overview More than three years of professional cooking experience. Acquired the proper skills to run a productive group. Consistent quality in preparing dishes. Skilled in creating eye appealing garde manger displays. Experienced working in starred hotel restaurants, and fine dining services. Familiar with international and Italian cuisines.

Studied at the International Culinary Arts Institute for pastry and culinary arts, and have been trained by various skilled chefs.

Areas of Expertise • Banquet Chef

• Creating garde manger displays

• Pastry and culinary arts

• Training and developing student workers

• Successful catering experience (1,500 people)

• Maximizing kitchen productivity and staff performance

• Sauté line cook

• Creating specials for menu

Professional Experience Purdue Memorial Union Catering 9/22/08-6/24/10

BANQUET CHEF

• Banquet chef of a union catering kitchen

• Direct six student employees

• Serve plated and buffet events

Sarge Oaks/Toscano, 4*/5*

(Holiday Inn) 12/1/07-

11/1/08

BANQUET CHEF/LINE COOK

• Prepared and served catered events, and created garde manger displays

• Dinner line cook, sauté, salad , and dessert

• Transform Sarge Oaks Bistro into Toscano an Italian Bistro, and in creating menu.

Baker’s Peak n’ Deli 12/7/05-

8/15/06

PASRTY COOK

• Made and decorated cakes for any occasions

• Prepared pastries and breads for the café

Education & Qualifications THE ARTS INSTITUE 9/15/07

Indianapolis, Indiana

Studied: Culinary arts

Pastry arts

Servsafe certified

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