Ryan P.

Donaldson
93 Mckinstry Road
Cabot, VT 05647
Phone: (716) 550-0634
E-mail: donaldsr86@gmail.com


Objective: To obtain a full time internship that utilizes my skills to the fullest extent with
customer satisfaction at the highest priority.
Skills: Accurate knife skills, 1 year experience garde manger cook, 2 years of experience as a fry
cook, 3 years of experience as a prep cook, acute sense of time management, and ability to
multitask in a kitchen setting well.
Acute ability to adapt to an ever changing workplace and job market
Works well with other employees to ensure a team environment that serves the needs of the
customers
Very punctual and verifiable record of low absenteeism
Exceptional customer service skills that have been developed through the hospitality industry


Work History
Stowe Mountain Lodge, Stowe, Vt- Culinary Intern, January 2014-June 2014
Vermont Inspired Farm-Table Cuisine
The Left Bank, Buffalo, NY- Prep Cook / Fry Cook, April 2012 June 2013
Modern Mediterranean Cuisine
Black and Blue, Amherst, NY- Garde Manger / Prep Cook, April 2011 - April 2012
Classic American Cuisine with a contemporary twist
The Rue Franklin, Buffalo, NY-Garde Manger / Plated Desserts, October 2011 - Feb. 2012
Classic French Cuisine
Culinary Staffing Pros, Buffalo, NY- Server / Line Cook, August 2010 - June 2011
Provides staffing needs to area banquet halls and local food service industry
Hayes Seafood, Buffalo, NY- Server / Fish Monger / Fry Cook, October 2005 June 2010
Wholesale and retail purveyor of prime seafood


Education

Associate Degree of Culinary Arts, Current Student
New England Culinary Institute, Montpelier, Vermont

Bachelor of Arts Religious Studies, 2010
Canisius College, Buffalo, New York


Certifications

Serve-Safe Certified