Manager Customer Service

Evan Hodge

**** * ****** ***, ******, Colorado, 80015, USA

Home: 303-***-****

Cell: 801-***-****

****.*********@*****.***

Business founder; Culinary Diploma Honour Graduate;

Bachelor of Communications (USQ, Australia: Journalism and Media; Honours Student in Government (UQ)

Former newspaper editor/ designer/ sub-editor/ reporter;

Volunteer staff member leading to management committee president: Vegetarian community café, The Dancing Bear (Toowoomba, Australia).

Permanent Resident of the United States of America (Green Card valid to 2019).

Education & Training

The International Culinary School at The Art Institute of Colorado

Diploma: The Art of Cooking

Graduated Summa Cum Laude CGPA 3.9-4.0 from 4.0

Certificates: National Restaurant Association Educational Foundation, ServSafe Certification No. 5551406. valid to 9/20/2012

University of Southern Queensland

Bachelor of Arts, Communications (Journalism and Media)

University of Queensland, began BA, admitted to honours programme in Department of Government (International Relations).

Positions

Chelsea Food Service, Continental Airlines DIA, Denver, Colorado

Food Production Lead 7.13.2010

Bill Braun, General Manager

Renetta Perry, PHR

Human Resources Manager

Continental Airlines - CFS

Denver. 303-***-****, fax 303-***-****

Pagosa Pine Café, Pagosa Mountain Hospital Pagosa Springs, CO

Cook (part-time aide December, 2009 to May, 2010

Prepare hot and cold food and beverages with particular attention to patient dietary needs, for nutrition and personal medical condition. Service includes made-to-order and prescribed dietary meals; use of grill, stove, oven, slicer, commercial mixer; commercial dishwasher. Successful application of team work producing quality food within time and budget constraints, with excellent customer service. Serving cafeteria customers. This position required variable hours and weekends. Also dating, labeling and rotation of products on a FIFO basis. HACCP system recording. Hygiene recording.

City Market, Kroger Pagosa Springs, CO

Baker March, 2010

Trained in Kroger bakery in moving raw product racks from freezer to bakery floor; in forming, resting, proofing, and baking raw dough for breads, cookies, pastries; and par-baked speciality breads; decorating pastries and donuts; bagging and labelling products; attending to floor displays; maintaining and rotating freezer product, refilling retarder transit boxes and freezer transit boxes. 8pm to 4.30am shift on weekend and week nights/mornings. Note: This was not from-scratch baking.

Portland Hilton Portland, OR

Pantry Cook May, 2009

Prepare and plate Hilton Bistro salads to spec, pizza (brick oven fired), desserts, table bread. Hygiene, food temps, restock station/s, refrigerate, date, label, FIFO for all foods on line. Also assist in Banquets area with food prep and assembly.

Bistro 921, 921 SW Sixth Avenue, Portland, Oregon, 97204

Tel: 1-503-***-**** Fax: 1-503-***-****

Executive Chef Bryan Siegel

Compass Group: Chartwells, Johnson & Wales University Denver, CO Cook/Server July, 2008 to January, 2009

Prepare salads, sandwiches and fruit in “Wildcats”Cafeteria: Prep hot and cold food as required by sous chef, supervisors. Work grill, hot line and serve to peak periods of 300 students. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if cooked sufficiently. Monitor food quality during preparation. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions. Ensure clean and professional appearance. Keep proprietary information confidential; protect company assets. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality standards.

The Art Institute of Colorado International Culinary School storeroom Denver, CO

Assistant March-June 2008

Prepare all ingredients on speed carts to chef instructor’s daily class orders.

Part-time job while a student at AiC. Purchasing Agent, Marilyn Frank.

Diamond Valley Enterprises Crow’s Nest, AU Journalist/Advertising Representative June 2005-April 2007

General reporting for country newspaper, Crow’s Nest Advertiser

Wrote advertorial and news articles for Highfields Herald. Editor Neal Lomas.

Toowoomba Cottage Accommodation Toowoomba, AU

Founder/Manager 1996 to 2002

Renovated three buildings as bed and breakfast chain. Assisted guests with all aspects of accommodation and provision of food and beverage stocks.

Self-employed Toowoomba, AU

Freelance Journalist 2003 to 2005

Marketed journalism and public relations abilities to community.

Toowoomba Newspapers Pty. Ltd. (APN News & Media) Toowoomba, AU Reporter/Sub-editor/Editor 1987 to 2003

Promoted due to merit three times with subsidiary of Australian Provincial News and Media and had direct editorial responsibility for four newspapers and staff of eight. Rounds experience: Police, Rural, Courts, Finance, Children's Page. 618 Ruthven Street, Toowoomba, Queensland, Australia, 4350.

Culinary References

Renetta Perry, PHR, Human Resources Manager, Continental Airlines – CFS, Denver. Phone: 303-***-****

Fax: 303-***-****

Director Dietary Gail Ogiltree, A’Viands (Summit Food Services), Pagosa Mountain Hospital, CO.

Executive Chef Bryan Siegel, Bistro 921, Hilton, Portland, OR. Phone: 1-503-***-****

Executive Chef Michael Alton, Chartwell’s (Compass Group), at Johnson & Wales University, Denver:

Phone: 303-***-****; Cell: 303-***-****. ******@***.***

Chef Jessie Loya, Phone 303-***-**** (after 5pm please)

Mr Phil Bouldin, phone 1-978-***-****

Chef Instructor Christopher Wing, The International Culinary School, The Art Institute of Colorado, Denver.

Phone: 303-***-****.

Mr Ray Yazdani, Lecturer, The Art Institute of Colorado, Phone: 303-***-****

Journalism Reference

Bruce Hinchliffe, 30-year Editor of The Chronicle, Toowoomba, Queensland, Australia.

5 Range Street, Toowoomba, Australia, 4350. ******@*******.***.**

John Finn, Former Night Editor for The Toowoomba Chronicle, 112 Jellicoe St

Toowoomba QLD 4350

011-***-**** 1138

***.*.****@*****.***

Internet network memberships/ Professional development:

The Art Institute of Colorado Alumni; Pro Chef Smart Brief (CIA affiliated); DessertProfessional; FOHBOH; Foodservice.com.

Contact this candidate