Chef in Raymond, Maine

Education NEW ENGLAND CULINARY INSTITUTE, Essex Junction, VT September 2000 – September 2002 Associates of Occupational Studies in Culinary Arts PORTLAND ARTS AND TECHNOLOGIES HIGH SCHOOL, Portland, ME September 1998 – June 2000 Food Services Certificate WINDHAM HIGH SCHOOL, Windham, ME High School Diploma June 2000 Experience NATIVE MAINE PRODUCE AND SPECIALTY FOODS, Westbrook, ME December 2010 – September 2013 Corporate Chef, Area Representative, Product Training, Sales Reporting and Analysis, Sales Training, Menu Analysis SYSCO FOODS OF NORTHERN NEW ENGLAND, Westbrook, ME October 2005 – December 2010 Marketing Associate, Marketing Associate Trainer, Marketing Associate Council Board Member, Menu Analysis MAE’S CAFÉ AND BAKERY, Bath, ME July 2004 – October 2005 Executive Chef, Purchaser KRISTINA’S RESTAURANT AND BAKERY, Bath, ME September 2003 – July 2004 Executive Chef, Sous Chef, Purchaser, Line cook HARRASEEKET INN, Freeport, ME April 2002 – June 2003 Intern, Line cook(Broad Arrow Tavern, Main Dinning Room( Under Nate Beriau)) NEW ENGLAND CULINARY INSTITUTE, Essex Junction, VT September 2000 – March 2002 Resident Advisor, Line Cook, Butcher, Breakfast/Lunch Cook, Brunch Cook DAVID’S AT MONUMENT SQUARE, Portland, ME March 2001 – September 2001 Intern NECI COMMONS, Burlington, VT September 2000 – March 2002 Line Cook, Prep Cook, Pastries Skills, Certifications, and Awards Northeast Regional Career Development – Levels I and II (Sysco training on advanced sales and profit tactics) ServSafe Food Protection – National Restaurant Association Social Marketing (Facebook, Twitter, E-mail) Menu Cost Analysis and Engineering Sales Analysis Culinary Science Culinary Math Entrée Ordering System (NECS) Microsoft Excel Microsoft Outlook Microsoft Word Sysco Marketing Associate Council Representative (Sysco 2008 - 2...) Rookie of the Month (Sysco) – February 2007, March 2007, April 2007 Graduate with Honors (Portland Arts and Technology High School) References Upon request