Samantha's Resume
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Samantha Erwin has over 5 years of experience in the culinary industry. She received her Applied Associate's Degree in Culinary Arts from Joliet Junior College in 2014. Currently, she works as a Banquet Sous Chef at Hotel Arista, where her responsibilities include training staff, food preparation for events, and kitchen management. Previously, she was an Associate Trainer at Panera Bread, where she trained new employees and assisted with food preparation. Her objective is to gain diverse experience in culinary fields to one day teach others.
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![Samantha Erwin
[serwin915@gmail.com] ∙ [2228 Rebecca Circle, Montgomery, IL 60538]
[630-885-3793]
Objectives
My career goal is to gain experience in many facets of the culinary industry so that I can one
day teach others what I have learned and better their careers as well as mine.
Education
Joliet Junior College
[May 2014] [Applied Associate’s Degree in Culinary Arts]
ï‚· Phi Theta Kappa Member with a 3.8 GPA
ï‚· Cost Control
ï‚· Sanitation License
ï‚· Meat Fabrication
ï‚· Epicurean Festival [November 2011]
ï‚· Spring Gala [April 2012 and April 2013]
ï‚· Catering, Menu Planning, and A la Carte Cooking
ï‚· Baking and Pastry, Desserts
ï‚· Ice Sculpting
ï‚· Management and Human Resources Training
Experience
Hotel Arista, CGC Management, Naperville, IL
[Banquet Sous Chef] June 2013- Current Job
Responsibilities include training and mentoring new incoming staff, prepping all the food for
weekly business group meals, weddings, and other events, cooking the meals and sending
them out in the scheduled time frames, taking leadership of outgoing events, daily production
schedules, FIFO of all products made and brought in, making stocks, checking in and putting
away incoming orders, preparing staff meals, keeping the kitchen and equipment clean daily,
and more. I recently assisted the Chef in picking and purchasing a new oven for the banquet
kitchen, which allowed me to rewrite and elevate all of our current menus (breakfast, breaks,
lunch, dinner, wedding, and wedding brunch menus) and put in place a new process for
plated events. The banquet department is now able to sell more intricate plates with elevate
plating, unlike most surrounding establishments. As an added result, the FOH Banquet team
is able to elevate their service style as well.
Panera Bread, Aurora, IL
[Associate Trainer] November 2011 – June 2013
Responsibilities included training new hourly associates, in charge of pull/thaw and FIFO of
product and the FIFO of incoming produce orders, preparing salads, sandwiches, and paninis;](https://image.slidesharecdn.com/97636e9a-81a7-4c6d-9a80-6f078ba2f86e-160711163500/85/Samantha-s-Resume-1-320.jpg)
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Randall Inniss is a highly experienced business professional with a record of success managing teams and projects. He has over 15 years of experience in leadership roles overseeing operations, logistics, sales, and technical teams. His areas of expertise include business growth, process improvement, leadership, training, and financial analysis. He holds professional experience at Sears, Dimension Healthcare, Rangus Insurance, and the United States Navy.Similar to Samantha's Resume (20)
RobertTaylor2016
RobertTaylor2016Robert Taylor
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Robert Taylor has over 20 years of experience in restaurant leadership and management roles. He holds a B.A. in Business from the University of Georgia and is ServSafe certified. Taylor has worked as a Kitchen Manager at Guston's Grille since 2013 and 2015, where he leads a team of up to 16 employees and creates weekly specials menus. Prior to that, he was a Sous Chef and Manager at Del Frisco's Grille from 2014 to 2015, where he managed budgets, inventory, and a staff of up to ten employees. Taylor has extensive experience in various roles such as line cook, prep cook, assistant kitchen manager, and trainer at restaurants including Longhorn Steakhouse, Outback Steakhouse, Johnny Carnew resume to om 04.2016.09
new resume to om 04.2016.09Om Dwevedi
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This document is a curriculum vitae for Hariom Dwevedi, an Indian national born in 1990 who is unmarried and currently resides in Gujarat, India. He has completed 10+2 education from the Uttar Pradesh Board in 2007 and 10th standard from the Uttar Pradesh Board in 2005. His career objective is to manage a high-volume restaurant and improve costs to maximize financial performance. He has over 8 years of experience working in various roles such as Assistant Shift Manager, Senior Captain, and Kitchen Supervisor at restaurants in India. His skills include excellent communication, customer service, staff management, and maintaining health, hygiene, and safety standards.Sahil_Resume
Sahil_ResumeSahil Desai
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The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.Sahil_Resume
Sahil_ResumeSahil Desai
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The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.CAMPBOSS BIRBAL ROKA CHHETRI OFFSHORE RIG LES-HAT
CAMPBOSS BIRBAL ROKA CHHETRI OFFSHORE RIG LES-HATbiplopchhetri
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Seeking a challenging role within an established and dynamic organization focused on further achievement and continued success in Facilities /Camp and General Service Management.
A versatile and skilled professional with 14 years of experience in Kitchen Operations, Hotel & Restaurants Support Services & Catering Management. Experienced in operations management, budget management, inventory, and cost control. Expert knowledge in cruise ship operations and Offshore Oil field support services.
Enjoys challenging roles especially where team development and training are required. Works well as a team environment and continually shows initiative and creativity. An assertive leader with a strong work ethic, communications, negotiation, and people management skills. Capable of building positive internal and external relationships whilst enjoying being part of a team. BIRBAL ROKA CHHETRI
BIRBAL ROKA CHHETRIbiplopchhetri
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Seeking a challenging role within an established and dynamic organization focused on further achievement and continued success in Facilities /Camp and General Service Management.
A versatile and skilled professional with 14 years of experience in Kitchen Operations, Hotel & Restaurants Support Services & Catering Management. Experienced in operations management, budget management, inventory, and cost control. Expert knowledge in cruise ship operations and Offshore Oil field support services.
Enjoys challenging roles especially where team development and training are required. Works well as a team environment and continually shows initiative and creativity. An assertive leader with a strong work ethic, communications, negotiation, and people management skills. Capable of building positive internal and external relationships whilst enjoying being part of a team. Anbazhagan_Resume123
Anbazhagan_Resume123Anbazhagan Anbuchezhian
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This document contains the resume of Anbazhagan Anbuchezhian, a Western Chef specializing in continental, Indian, western, European and fine dining cuisine with over 13 years of experience. He is currently working as the Western Chef for Arabian Food Supplies in Saudi Arabia, where he supervises employees, plans menus, maintains food quality and hygiene standards, and ensures order fulfillment. Prior to this, he worked as the Kitchen Manager for Natlass Logistics in Afghanistan and as the Chef-In-Charge for VIG Restaurant & Cafe in Denmark, where he was responsible for food production, staff management, budgeting, and health and safety compliance. Anbazhagan holds relevant culinary qualificationsKaustubh-Harshe
Kaustubh-HarsheKaustubh Harshe
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Kaustubh Harshe is a Red Seal certified chef with over 9 years of experience in fine dining restaurants and hotels. He has worked in management positions at 5-star hotels in India, Bahrain, the US, and Canada. Currently he is the Kitchen Manager at Red Robin Gourmet Burgers and Brews in Edmonton, where he oversees all kitchen operations including hiring, training, scheduling, and inventory management.Kaustubh-Harshe
Kaustubh-HarsheKaustubh Harshe
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Kaustubh Harshe is a Red Seal certified chef with over 9 years of experience in fine dining restaurants and hotels. He has worked in management positions at 5-star hotels in India, Bahrain, the US, and Canada. Currently he is the Kitchen Manager at Red Robin Gourmet Burgers and Brews in Edmonton, where he oversees all kitchen operations including hiring, training, scheduling, and inventory management.Resume Kimberly Whitt
Resume Kimberly WhittKimberly Whitt
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Kimberly Whitt is a cook seeking new opportunities. She has over 10 years of experience overseeing food preparations and cooking for Brookdale Senior Living in Charlotte, NC to ensure meals meet standards. Whitt holds an Associate's Degree in Business Management from Colorado Technical University Online and has received several awards for her work including Associate of the Month multiple times and first place in entree and desert categories at a 2015 cooking competition. She is skilled in meal planning, food coordination, and daily food preparations for residents and employees.RANA SHOAIB
RANA SHOAIBshoaibrana
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Rana Shoaib Rashid Khan is seeking a restaurant manager position in Dubai utilizing over 5 years of experience in hospitality management, including his current role as restaurant manager of an Italian restaurant. He has a master's degree in project management and a bachelor's degree in business administration, along with various skills in customer service, food and beverage management, inventory control, and team leadership.Asad Shaikh_19161_GR_b.pdf
Asad Shaikh_19161_GR_b.pdfasad shaikh
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Chef with impeccable skills in preparation of
diverse range of cuisines including modern
Indian, European, Southern American, and
other international cuisine. Utilizes the finest
quality ingredients & adhered to standardized
recipes, for an appealing, appetizing &
customized dining experience.
resume 2015 (2)
resume 2015 (2)nijo thomas
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Nijo Thomas is seeking a position in hospitality management in Dubai. He has over 7 years of experience in various roles such as restaurant supervisor, head waiter, waiter, and captain in Dubai, Qatar, India. His experience includes supervising staff, ensuring quality service, and managing daily restaurant operations. He holds a diploma in hotel management and is proficient in English, Hindi, and Malayalam.PC Resume_Culinary 
PC Resume_Culinary Telesha Forgenie
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Telesha Forgenie has over 5 years of experience as a sous chef and business owner. She has a strong work ethic and passion for quality. She is skilled in leading teams, developing recipes, managing inventory, and ensuring health and safety standards are met. She currently works as a sous chef at OTG Wanderlust Burger Bar in Newark Airport.Suren
Surensuren priyashantha
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- The document is a resume for Surenpriyashantha seeking a challenging role in a five-star organization in Abu Dhabi, UAE.
- His most recent experience is as a Commis Chef at The Club in Abu Dhabi since 2012, where he works with the pastry team to create products and ensure orders are ready.
- He has a SSC from Sri Lanka and experience previously as a Commis III at a wildlife resort in Sri Lanka from 2008-2009.
- He is looking to utilize his experience and get more from a new role.Resume of Lim Wei Siang
Resume of Lim Wei SiangChef Siang
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Lim Wei Siang is a Camp Manager with over 20 years of experience in culinary arts and hospitality management. He has managed camp operations, kitchens, and full catering facilities for mining and oil companies across Asia Pacific. His core competencies include project management, Western and local cuisine preparation, food handling safety, and people management.Bio ryan nepomuceno
Bio ryan nepomucenoRyan Nepomuceno
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This document contains a resume for Ryan C. Nepomuceno, who is applying for a restaurant manager position. It summarizes his work experience including roles as a production coordinator for Emirates Flight Catering, various positions in inventory and food processing for Evergreen Sky Catering Corporation, and experience as a pizza trainer and maker for Sbarro FreshItalianCooking Philippines. It also lists his educational background, skills, seminars attended and personal information.Amanda Patton_resume
Amanda Patton_resumeAmanda Patton
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Amanda Patton has a certificate in patisserie and baking from Le Cordon Bleu College of Culinary Arts. She has worked in various roles such as a cook, baker, and prep worker for establishments including Magic City Daycare, The Wellington, Baker Boy, Hyatt Regency Saipan, St. Mary Lodge, and Panera. Her objective is to advance her career in a stimulating environment while helping the company succeed.Cobert CV
Cobert CVCobert Kodzai
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Cobert Kodzai is an Assistant Restaurant Manager with over 10 years of experience in the hospitality industry. He is currently employed by Barcelos Restaurant LLC in the UAE and holds a degree in Tourism and Hospitality Management. His responsibilities in his current role include providing excellent customer service, administrative duties, promotions, overseeing food quality and inventory controls, and supervising staff. Prior to his current role, he worked as a Restaurant Supervisor, Waiter, and Bartender for Barcelos Restaurant LLC in the UAE and Greenfields Coffee Bar in South Africa.Angelo_Marie_Resume 2015.
Angelo_Marie_Resume 2015.Marie Angelo
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Marie Angelo has over 30 years of experience in the food service and catering industry. She is seeking a challenging role where she can utilize her experience managing culinary operations, financials, staff, and client relations. Her background includes roles as a catering manager, assistant food service director, marketing associate, and owning her own catering business. She has a degree in culinary arts and management and various certifications.Samantha's Resume
- 1. Samantha Erwin [serwin915@gmail.com] ∙ [2228 Rebecca Circle, Montgomery, IL 60538] [630-885-3793] Objectives My career goal is to gain experience in many facets of the culinary industry so that I can one day teach others what I have learned and better their careers as well as mine. Education Joliet Junior College [May 2014] [Applied Associate’s Degree in Culinary Arts]  Phi Theta Kappa Member with a 3.8 GPA  Cost Control  Sanitation License  Meat Fabrication  Epicurean Festival [November 2011]  Spring Gala [April 2012 and April 2013]  Catering, Menu Planning, and A la Carte Cooking  Baking and Pastry, Desserts  Ice Sculpting  Management and Human Resources Training Experience Hotel Arista, CGC Management, Naperville, IL [Banquet Sous Chef] June 2013- Current Job Responsibilities include training and mentoring new incoming staff, prepping all the food for weekly business group meals, weddings, and other events, cooking the meals and sending them out in the scheduled time frames, taking leadership of outgoing events, daily production schedules, FIFO of all products made and brought in, making stocks, checking in and putting away incoming orders, preparing staff meals, keeping the kitchen and equipment clean daily, and more. I recently assisted the Chef in picking and purchasing a new oven for the banquet kitchen, which allowed me to rewrite and elevate all of our current menus (breakfast, breaks, lunch, dinner, wedding, and wedding brunch menus) and put in place a new process for plated events. The banquet department is now able to sell more intricate plates with elevate plating, unlike most surrounding establishments. As an added result, the FOH Banquet team is able to elevate their service style as well. Panera Bread, Aurora, IL [Associate Trainer] November 2011 – June 2013 Responsibilities included training new hourly associates, in charge of pull/thaw and FIFO of product and the FIFO of incoming produce orders, preparing salads, sandwiches, and paninis;
- 2. prepping meats and vegetables, catering orders, consolidating orders, keeping work areas clean, providing leadership, manning the barista station, working the cashier stations, keeping the bakery stocked, and more. Skills ï‚· Cooking in large quantities for large group of people. ï‚· Most Basic Cooking Techniques ï‚· Baking and Cake Decorating ï‚· Knife Skills and basic knowledge of Garde Manger skills ï‚· Basic fabrication of poultry and beef ï‚· Ice Carving ï‚· Leadership, Management, and Organizational Skills ï‚· Basic knowledge of CPR and AR ï‚· Excellent customer service skills and basic knowledge of FOH positions Portfolio and references available on request.