Keana Hill Resume
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Keana Sharmain Hill is seeking a position in the hospitality industry. She has a B.S. in Culinary Arts and Food Service Management from Johnson & Wales University, with concentrations in Beverage Management. Her experience includes positions as a line cook, pizza chef, cook, and manager at various restaurants and catering companies. She has several certifications in food safety, dining room management, and alcohol service.
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Trisha Resume 1Trisha Knox
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Trisha Knox is seeking a job in the hospitality industry. She has experience as a banquet server at two different companies where she ensured customers enjoyed their meals, served food and drinks, and helped set up dining areas. Knox has a bachelor's degree in hospitality management from the University of North Texas. She also participated in leadership workshops, community service, and event planning through her involvement with the Alpha Phi Fraternity and various student associations.MACKENZIE E
MACKENZIE EMacKenzie Hartsock
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Mackenzie Hartsock is a certified baking and pastry chef with extensive experience creating desserts and pastries for catering events of up to 4000 people. She was accepted into the prestigious Culinary Institute of America at age 17 with multiple scholarships. While in school, she held positions at several country clubs and restaurants, being promoted frequently for her performance and lowering food costs. She graduated from CIA with an Associate of Science degree in Baking and Pastry.Keana Hill Resume
- 1. Keana Sharmain Hill 5150 Wichita Drive, Fayetteville, NC, 28303 | 910-580-9253 | KHill03@wildcats.jwu.edu www.linkedin.com/in/KeanaHill Objective To obtain a position within the hospitality industry Education Johnson & Wales University Charlotte. NC B.S. Culinary Arts and Food Service Management Candidate, 5/2017 Concentration: Beverage Management A.A.S in Culinary Arts Degree, 5/2015 G.P.A 3.2/4.0 Experience STUDIO MOVIE GRILL 11/15 01/16 CHARLOTTE, NC LINE COOK-PIZZA CHEF Assembled ingredients for use on the pizza station Prioritized tasks for maximum efficiency in preparing food items Utilized industry standards of safety and sanitation COMPASS GROUP, CHARTWELLS 09/15 11/15 CHARLOTTE, NC COOK II Addressed guest concerns by demonstrating appropriate attention to special requirements such as dietary restrictions and allergies Developed foods for service as well as made to order dishes FRONT OF THE HOUSE Restocked all items including but not limited to silverware, napkins, cups, plates Ensured facility was clean and ready for customers at all times Consistently greeted guests entering the dining center WALT DISNEY WORLD RESORT 03/15 08/15 ORLANDO, FL COOK II Prepared salad, entr辿e and dessert items for a high volume restaurant serving over 1,700 guests daily Maintained HACCP sanitation standards, recognized trouble areas and responded accordingly Ensured customer satisfaction by accurately reading all tickets JONES CATERING SERVICES 12/12-05/13 FAYETTEVILLE, NC MANAGER Organized catering events for groups consisting of 20-400 people Provided staff scheduling and duties for 20-30 staff members Supervised food preparation, delivery and sanitation Certifications and Affiliations Club Members Association of America 2016 Johnson & Wales National Society of Leadership in Minorities 2013-2016 Johnson & Wales Living Learning Community 2013-2014 Johnson & Wales Future Family and Career Leaders of America 2012-2016 Federation of Dining Room Professionals, Certified Dining Room Manager 2014 National Restaurant Association, ServSafe Alcohol Certification 2014 National Restaurant Association, ServSafe Certification 2013