David J. Friedman

 

Present Address                                                    Permanent Address

1Kerr Road                                                                    6 Anita Drive

Rhinebeck, NY 12572                                                     Scotia, NY 12302

(845) 876-5518 (Machine On)                                          (518) 382-1827 (Machine On)

E-Mail Address: DJFRIEDMAN2000@hotmail.com

 

Objective

·                     To obtain a position upon graduation that will sharpen my skills as manager by presenting new

            and unique situations.   

 

Education

The Culinary Institute of America.  Hyde Park, NY

Bachelors of Professional Studies.  Culinary Arts Management.  Not Yet Graduated (May 24, 2004)

               

The Culinary Institute of America.  Hyde Park, NY

Associates of Occupational Studies.  Culinary Arts.  May 3, 2002

 

Scotia-Glenville Senior High School.  Scotia, NY

New York State Regents.  General Studies.  June 24, 2000

 

Experience

Line Cook, Albany Marriott Hotels, Resorts, and Suites.  Albany, NY 05/02-01/03

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 Southampton. Southampton, NY   5/01-10/01

Ronald W. Holthaus, Executive Chef

·                     Completed 18 weeks and 600 hours of work for a required externship from The Culinary

 Institute of America.

·                     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. Schenectady, NY           03/00 – 09/00

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 Scotia. Scotia, NY                       05/99-09/00

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.

 

Certifications and Proficiencies

·                     Serve-Safe Essentials Food Safety Certification

·                     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.

 

Honors and Recognitions

·                     Boy Scouts of America Eagle Scout Award, 05/99

·                     Boy Scouts of America Order of the Arrow, Brotherhood Member, 07/99

 

Activities and Interests

·                     President, The Culinary Institute of America Jewish Culture Club ’00 to ’02

·                     Senior Tour Guide, The CIA Hospitality Office, February ‘01- Current

·                     Tour Guide, The CIA Hospitality Office, September ’00 – February ‘01

·                     Member, The Culinary Institute of America Gourmet Society

·                     Assistant Scout Master for Troop 67, Boy Scouts of America

·                     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

 

References                                                                * More References are available upon request

Bradley Bernadt                                    Diane Kruglinski                         Jolene Nalik

Family Friend                                        Hospitality Supervisor                 Hospitality Specialist

Scotia, NY 12302                                   Hyde Park, NY 12538                 Hyde Park, NY 12538

(518) 346 – 2585                                    (845)452–9600Ext.1588              (845)452–9600Ext.1588