Alicia Czarnecki

Line Cook (01/09/2011 – 03/07/2012)

Last Employer: B.J. Brickers

Contact Person: 603-543-3221

Responsibilities: Prepare and execute a lunch buffet 5 days a week, containing 2 entrees, broiled haddock, starch, veg, and 2 fried foods all from scratch. Prepare and execute entire lunch menu 5 days a week as well, working on a busy line. Make soups from scratch, butcher chicken, slice cheese and meats, keeping work spaces sanitary and clean at all times. Fill in for servers that can't work on the days I wasn't cooking. Dinner hostess on weekends.

Accomplishments: Making from scratch meals that people love. Experience in waitressing and front of the house.

Pastry Chef/Garde Manger (07/19/2008 – 05/12/2010)

Had little prior baking experience except for what I had learned at school.

Last Employer: Mountain Top Inn and Resort Chittenden,VT

Contact Person: 802-483-2407

Responsibilities: Prepare and present desserts for a fine dining restaurant as well as a tavern restaurant. Make ice creams and sorbets weekly. Help prep and plate frequent weddings. Prepare and present salads and cold appetizers in the Garde Manger station. Briefly on the hot line for some dinner services.

Accomplishments: Learned many new techniques and methods in cooking and baking. Learned new desserts and their recipes, memorized some basic desserts and sauces, learned line cooking as well as banquet cooking.

Breakfast/Lunch Cook (05/23/2010 – 10/12/2010)

Had worked at the Inn in 2007 as the breakfast cook.

Last Employer: Island Inn Monhegan,Maine

Responsibilities: Prepare and present food for a buffet of up to 100 guests. Cook eggs and pancakes to order. Prep and execute the entire lunch menu for lunch service Thursday thru Sunday.Cook staff meals for breakfast and lunch.

Accomplishments: Working in a fast paced busy environment without being stressed. Became a better cook overall.

Line Cook (03/17/2012 – Present)

Last Employer: Mountain Top Inn and Resort

Contact Person: 802-483-2311

Responsibilities: Prep for many weddings, big and small, throughout the year as well as plating and presenting entrees. Prep and execute hors d'oeuvres for cocktail hours. Cook and prep on the hot and cold line for lunch and dinner service. Prepare home made ice creams, and desserts for the dinner menu. Omelette stations as well as pasta stations. Vegetable, antipasto, or cheese displays for various functions, lots of grill experience. Have worked in every aspect of the kitchen to date.

Establishment: Atlantic Culinary Academy Dover, NH

Degree: Associates in Food Science

Education Period: 08/14/2006 - 11/01/2007

Speciality: Le Cordon Bleu Certificate

Average Grade: B

Details: Learned basic cooking skills and methods, French cooking words and methods. Intro to baking as well as advanced baking. Learned all aspects of the restaurant as well as front of the house, management, and purchasing.