Work Wanted Resume: Pat Hoffman

by Pat Hoffman
(Maryland)

Chef wants to work in Florida. Conrad’s Ruth Villa – 2009 to present – Waterfront and indoor venue that hosts corporate events, private events and weddings from 100 to 4000 at one time

General Manager
Head Chef
Hot and cold kitchen
Pastry
Patricia Hoffman
13111 Cherwin Avenue
Baltimore, Maryland 21220
Pathoffman15@comcast.net
443-534-0332



Professional Background

The Champagne Room – 2008 to 2009 – a ballroom that hosts weddings, private and
corporate parties with accommodations to seat 450
Cook
Menu creation
Food inventory
Ordering/receiving
Scheduling
Hiring
Hot and cold kitchen
Pastry
Front of house and Back of house

Conrad’s Ruth Villa – 2009 to present – Waterfront and indoor venue that hosts corporate events, private events and weddings from 100 to 4000 at one time
General Manager
Head Chef
Hot and cold kitchen
Pastry

Education
Center for Culinary Arts, Columbia, Maryland – Culinary Degree / 4.0 GPA

Introduction To Culinary Principles
Product ID and taste exploration
Theory and practice of foodservice sanitation
Proper cooking methods

Servsafe Certified – Grade 92%

Advanced Culinary Principles
Preparation of classical and modern soups, stocks, and sauces
Nutritional training
Identification and fabrication of meat, fish, and poultry
Advanced cooking skills and plate presentation

Garde Manger
Organization and responsibilities of the cold kitchen
Modern and classical methods in the preparation of pates, galantines, hors d’oeuvre
Fruit and vegetable garnishes and sculptures
Buffet arrangements and reception food

Global Cuisine
Cuisine from major culinary areas of the world

International Breads and Baked Goods
Artisan style breads, dough’s, and batters
Croissant and puff pastry
Danish and breakfast pastries
Focus on the retail and wholesale bakery business

American and International Cakes
Advanced baking skills
Cakes, creams, mousses, pate choux, meringues, frozen desserts
Traditional and contemporary cakes
Finishing techniques

Contemporary Pastries and Showpieces
Tempered Chocolate
Pulled and blown sugar
Pastillage
Marzipan and Royal Icing
Candies and chocolate specialties
Edible pastry centerpieces
Advanced cake decorating

Hospitality Management
Menu development
Food and beverage cost control
Product costing and pricing
Tableside service and wine technology
Management process and effective communication skills




Eastern Technical High School – High school diploma


Licenses
Servsafe Certified - Expiration: October 1, 2012 Score - 92%