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Wilton Brands - Certified Wilton Method Instructor Resume Example

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Hunter Mitchell
XXXXX XXXXXXX XXXX XXXX , Lawndale , CA 90260
Home: XXXXXXXXXXXX - XXXXXXXXXXXXXXXXXX
Professional Summary

Accomplished and energetic Professional Chef with a solid history of achievement in Culinary Arts. Motivated leader with strong organizational and prioritization abilities. Areas of expertise include Gourmet Food Preparation, Baking & Pastry Art and Design, and Business Management.

Skills
  • Professional Food Production Skills
  • Customer and Personal Service
  • Excellent Communication Skills
  • Time Management
  • Management of Financial Resources and Budgets
  • Operation and Quality Control
  • Instructing
  • Bi-lingual English/Spanish
Experience
11/2010 to Present
Certified Wilton Method Instructor Wilton Brands, Inc. - Lawndale, Ca
  • Conduct classes, workshops, and demonstrations, and provide individual instruction to teach topics and skills pertaining to baking and cake decorating.
  • Plan and conduct activities for a balanced program of instruction, demonstration, and work time that provides students with opportunities to observe, question, and investigate.
  • Establish clear objectives for all lessons, and projects and communicate those objectives to students.
  • Schedule class times to ensure maximum attendance.
  • Prepare materials and classrooms for class activities.
  • Completely proficient in the use and care of all professional kitchen equipment. 
  • Instruct and monitor students in the use and care of equipment and materials to prevent injury and damage.
  • Prepare students for further development by encouraging them to explore learning opportunities and to persevere with challenging tasks.
  • Participate in publicity planning and student recruitment.
  • Attend professional meetings, conferences, and workshops to maintain and improve professional competence.
  • Maintain accurate and complete student records as required by administrative policy.
01/2004 to 01/2008
Private Chef / Culinary Consultant / Owner Pro Chef, LLC. - Lawndale, CA
  • Plan menus according to employers' needs and diet restrictions.
  • Shop for or order food and kitchen supplies and equipment.
  • Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.
  • Stock, organize, and clean kitchens and cooking utensils.
  • Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
  • Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.
  • Travel with employers to vacation homes to provide meal preparation at those locations.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Maintain food and equipment inventories, and keep inventory records.
  • Establish standards for personnel performance and customer service.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Order and purchase equipment and supplies.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
07/2002 to 12/2003
Line Cook Tony's Food Service - Chatsworth, Ca
  • On set, location catering for movie studios and television productions.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Prepare and cook Gourmet foods of all types, either on a regular basis or for special guests or functions.
  • Bake breads, rolls, and other pastries.
  • Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
  • Determine how food should be presented and create decorative food displays.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Maintain sanitation, health, and safety standards in work areas.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Verify that prepared food meets requirements for quality and quantity.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
  • Take and record temperature of food and food storage areas such as refrigerators and freezers.
  • Keep records of the quantities of food used.
  • Wash pots, pans, dishes, utensils, and other cooking equipment.
  • Able to lift 40lbs. and stand for long periods of time in a high paced, ever changing environment.
Education
05/2002
Associate of Applied Science: Culinary Arts
The Culinary Institute of America - Hyde Park, NY
Developed a command of both classic and contemporary culinary methods and techniques in the CIA's unique series of hands-on classes.
Learned to prepare and understand the many global cuisines that drive today's industry.
This included baking, nutrition, menu development, food safety, writing, communication, and cost control.
Completed a 15-week externship at L'Orangerie Restaurant, Los Angeles and The Castle At Tarrytown, New York..
Completed courses in management, communication, and finance.
Completed associate degree with both back-of-the-house and front-of-the-house experience under the guidance of expert faculty, for the ultimate in hands-on CIA learning at two of their award-winning, student-staffed restaurants—the American Bounty Restaurant, The Bocuse Restaurant, or Ristorante Caterina de' Medici.
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Resume Details

This is a real resume for a Certified Wilton Method Instructor in Lawndale, California with experience working for such companies as Wilton Brands, Inc, Pro Chef. This is one of the hundreds of Certified Wilton Method Instructor resumes available on our site for free. Use these resumes as templates to get help creating the best Certified Wilton Method Instructor resume.

Previous Companies:

  • Wilton Brands
  • Inc
  • Pro Chef

Previous Job Positions:

  • Certified Wilton Method Instructor
  • Private Chef
  • Culinary Consultant
  • Owner
  • Line Cook

Schools:

  • The Culinary Institute of America

Level of Education:

  • Associate of Applied Science

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