Chocolatier

Posted on: 2007-02-23

JOANNE L. MEYER 22 Sebastian Ct. Hopewell Junction, NY 12533 (845) 820-2550 (845) 896-3109 [email protected] SUMMARY I am a creative, innovative individual with over 9 years of retail experience in the food services industry. Marketing, Costing Analysis, Ordering, and Purchasing are among my talents. Working in the food industry enabled me to cultivate a business background, which helped shape my previous work experience. RELATED WORK EXPERIENCE Rockland ARC-Jan 2006-2007 • Responsible for all aspects of new chocolate line from start to finish in brining to market. • Instructed and monitored developmentally disabled individuals in the production of the chocolates • Handled all aspects of kitchen set up for start up chocolate business including • Creatively proposing various flavors, establishing 8 product varieties for the company Chocolates by JoAnne December 2000 - Current • Started own chocolate business, which is primarily wholesale, some retail chocolates. • Market to retail shops and Corporations. CAS Handling Services, Inc. August 2004 – 2005 • Dispatcher duties include customer service, completing fuel logs, and accurate data entry • Handle radio communication between ground crew and pilots for a small airport company The Mohonk Moutain Resort, New Paltz, NY May 2002-October 2002 Assistant Pastry Chef • Catered for up to 1500 guests per meal, daily, for a 229-room resort. Supervised a staff of six • Maintained and tracked weekly inventory. Engaged in comparison-shopping to ensure best pricing when ordering wholesale goods and supplies from vendors The Troutbeck Resort, Amenia, NY June 2001-September 2001 Pastry Chef • Possessed full creative freedom for a 16-room resort, with a la carte menu changing daily • Utilized multi-tasking skills, often discovering innovative solutions under strict time pressures The Ritz Carlton, Laguna Niguel, CA, May 2000-June 2001 Pastry Cook 1 • Coordinated with managers ensuring product quality, customer satisfaction • Daily tasks included but not limited to working with many different functions at once L'Ermitage Hotel of Beverly Hills, Beverly Hills, CA Sept. 1999-May 2000 Assistant Pastry Chef • Frequently catered to the exclusive needs of important clientele • Consistently handed rapid paced environment gracefully and efficiently Montecito Bakery, Santa Barbara, CA Feb. 1999-May 1999 Pastry Chef • Developed start-up bakery where tasks included: scheduling, product/vendor searching, training • Created menu and menu items, aided in pricing, product placement, customer service EDUCATION The Culinary Institute of America, Hyde Park, NY May 1996-January 1998 Associate of Occupational Studies Degree in Baking and Pastry Taught non-credit chocolate-making class at The Ulster County Community College in Stoneridge, NY, and have since received requests to instruct additional classes. Enjoyed teaching immensely, it fulfilled a creative outlet.