David J. Friedman
Present
Address Permanent Address
(845) 876-5518
(Machine On) (518)
382-1827 (Machine On)
E-Mail
Address: DJFRIEDMAN2000@hotmail.com
·
To obtain a position upon graduation
that will sharpen my skills as manager by presenting new
and unique
situations.
The Culinary
Bachelors of
Professional Studies. Culinary
Arts Management. Not Yet
Graduated (
The Culinary
Associates of
Occupational Studies. Culinary
Arts.
Line Cook, Albany
Marriott Hotels, Resorts, and Suites.
Peter
Desmond, Executive Chef
·
Started as
Banquet cook on 05/02.
·
Prepared soups, sauces, appetizer,
entrée, dessert, and platters for functions of 5 to 500.
·
Took on extra shifts as restaurant
host on 08/02.
·
Greeted and seated guests.
·
Oversaw dining room and helped to
solve any problems that were within the allowances of my
position.
·
Moved to Cold Side Line Cook on
10/02.
·
Prepared salad, sandwiches, desserts,
and daily specials five nights a week.
·
Kept a daily usage record and
sanitation record for all coolers and storage areas within the
cold side line.
·
Occasionally worked Sauté and
Grill stations on Hot Side Line.
Roundsman, The Meadow
Club of
Ronald W. Holthaus, Executive Chef
·
Completed 18 weeks and 600 hours of work for a required
externship from The Culinary
·
Served Breakfast to hotel guests and Staff 5 days a week
consisting of egg cookery, breakfast
cereals,
breads/muffins, griddle items, and various side starch and meat items.
·
Served Lunch for Club Members functions and to Staff 5 days
a week consisting of hot and cold
appetizers, entrees and
some desserts.
·
Served Dinner to Club Members and Hotel guests 4 nights a
week as well as serving dinner to
Staff
Member 5 days a week. Each consisted of
hot and cold appetizers, entrees and some
Desserts.
·
Helped to design new menus daily and weekly.
·
Took stock, ordered station stock, and rotated stock as it
arrived at the kitchen.
·
Supervised waitresses and dishwasher during breakfast and on
days when only staff meals were
served.
Prep Cook. Cornell’s Italian
Restaurant.
Jim Cognetta, Executive Chef
·
Completed prep work, including sauces and pasta, for the
restaurant.
·
Prepared salads, including dressings and croutons, for the
restaurant.
·
Became secondary line cook beginning 06/00.
·
Prepared a la carte orders for sauté, broil, pasta, and
Starch and Veg.
·
Learned how to take stock, order par stock, store, rotate,
and determine quality of incoming items
To be used in the restaurant.
Crew Member. McDonald’s of
Mary Mastroianni, Store Manager
·
Completed training for cashier, grill cook, store cleaning,
and stock rotation.
·
Helped to refine food prep organization by retraining grill
cooks for organization and speed.
·
Promoted to Crew
Trainer on 11/99 and began crew supervision.
·
Learned to control stock usage and reordering procedures.
·
Taught new Crew Members to fill the positions of cashier,
grill cook, and crew trainers.
·
Given the responsibility of managing the food service and
prep when the manager was busy with
other store
concerns.
·
Training for Intervention ProcedureS
(TIPS) Bartending and Alcohol Service Certification.
·
Proficient in the use of ESHA Food Processor Nutritional
Analysis Programs
·
Proficient in the use of Microsoft Office XP (Word, Excel,
Publisher, and PowerPoint) and all
earlier versions.
·
Proficient in the use of Microsoft Access, Outlook, Netscape
Explorer and Microsoft Internet
Explorer.
·
Proficient in Quick Books.
·
Proficient in Web page design through Microsoft Office
Applications.
·
Proficient in the use of Micros, Squirrel, and other basic
POS systems.
·
President, The Culinary Institute of
·
Senior Tour Guide, The CIA Hospitality Office, February ‘01-
Current
·
Tour Guide, The CIA Hospitality Office, September ’00 –
February ‘01
·
Member, The Culinary
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Assistant Scout Master for Troop 67, Boy Scouts of
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Cooking Merit Badge Counselor, Boy Scouts of America Twin
Rivers Council
·
’99 -’00 Religion and Culture Vice President, National
Federation of Temple Youth-Northeast
emple TI’s
(518) 346 – 2585 (845)452–9600Ext.1588 (845)452–9600Ext.1588