Work Wanted Resume: Pat Hoffman
by Pat Hoffman
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%
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