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Nicole S Muzzey

48 Liberty Street, Montpelier, VT 05602 Cell: (603)440-5390 nicole.muzzey@student.neci.edu SUMMARY I am applying for a position as an intern at your establishment. Currently I am a second year Associated Degree student at the New England Culinary Institute specializing in baking and pastry arts and am required to perform a 950 hour internship over the course of nine months. As early as July 1st, I bring the passion of baking and pastry as well as the desire to learn new techniques and become a better pastry chef. EXPERIENCE DELICATE DECADENCE, Barre,VT Baking Intern Successfully learned different cake mixing techniques and baking correctly. Properly made different custards and curds to use in cakes and pastries. Successfully laminated dough by hand in a consistent manner. Learned another POS system and worked well with customers. Was able to work on time management and become more efficient. FREDERICK'S PASTRIES, Amherst and Bedford, NH Cake Decorator Successfully able to cut, fill, frost and decorate cakes as well as write on them. Assisted guests with making dessert choices in an informative and helpful fashion. Appropriately suggested additional items to customers to increase restaurant sales. Managed closing duties, including restocking items and reconciliation of the cash drawer. Welcomed and acknowledge all guests in a friendly, service-oriented manner. GLORIA JEANS, Bedford, NH Coffee Barista Delivered exceptional service by greeting and serving customers in a timely, friendly manner. Managed closing duties, including restocking items and reconciliation of the cash drawer. Completed opening and closing checklists according to set standards. Maintained neat and attractive bakery food cases. SWAROVSKI CRYSTAL, Nashua, NH Sales Consultant Selling handmade Austrian crystal jewelry and figurines. 07/2013 to 10/2013

10/2010 to 04/2013

06/2010 to 10/2010

06/2007 to 08/2007

HIGHLIGHTS Able to cut, fill, frost and decorate many different styles of tortes Have knowledge of cake decorating with buttercream and some fondant work ServeSafe certified since 2011 Ability to work in a fast paced environment Able to work independently as well as with others Ability to apply learned skills and techniques to new situations Have obtained necessary knife skills to promote correct cooking temperatures and help create beautiful garnishes and fresh fruit tarts Learned to make artisanal breads and a wide range of pastries including, crme brule and pot de crme, ice cream, scones and biscuits, pate de fruit and traditional French macarons as well as viennoiserie A drive to create beautifully designed cakes and pastries. Have been able to improve time management to become more efficient in the kitchen.

EDUCATION ASSOCIATES DEGREE: BAKING AND PASTRY SCIENCE New England Culinary Institute, Montpelier, VT BACHELORS OF ARTS DEGREE: HISTORY University of Wyoming, Laramie, WY HIGH SCHOOL DIPLOMA: HISTORY Merrimack High School, Merrimack, NH Present

2010

2006

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