Jacob Lee

49 Greenwood Ter. Apt A-1 Montpelier, VT 05602 (501)-247-7565 jacob.lee@student.neci.edu

Objective:
   To obtain and successfully complete a 700 hour paid internship between April and September 2012 To further my education of the culinary arts by studying under a skilled chef To become an integral part of any operation in which I am involved Seven years of fine dining kitchen and Front-Of-House experience. Extensive training and teaching experience Serve Safe certified Proficient knife skills, and Meat Fabrication AOS culinary student at the New England Culinary Institute. New England Culinary Institute AOS Culinary Student Expected Graduation September 2013  Campus Involvement -Peer Tutor Parkview Arts and Science Magnet High School Science Magnet Student Graduated May 2007 July 2011 – Present

Overview:

Education:

Professional Experience:

New England Culinary Institute on Main Street
118 Main St. Montpelier, VT Server, Host, Server Support  Training new students every three weeks  Fine Dining Customer Service  Banquet and Catering  Running food

Bordino’s LLC

November 2007 – July 20011

310 W. Dickson St. Fayetteville, AR Lead Expeditor  Co-Supervised 10 cooks/chefs and two food runners  Managed front of house flow of food.  Trained every new employee for Front of House  Grill, Sauté, and Pasta Hot Line  Dessert Prep and Bread Baking

Ferneau’s LLC

March 2005 – October 2007

6809 Kavanaugh Blvd., Little Rock, AR Server Support, Dishwasher
 

Introduction into Fine-Dining at a young age Participated in fundraising dinners for President Clinton National Library

References Please see attached Letters of Recomendation

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