This action might not be possible to undo. Are you sure you want to continue?
Example Curriculum Vitae Food Service Manager
First name(s) / Surname(s) Address(es) Telephone(s) E-mail(s) Nationality
Rosenheimer Strasse 145g Home: +49 (0) 55/55 emailS@hotomail.com.ge German Mobile: +49 (0) 55/55
Dates Occupation or position held Main activities and responsibilities January 2002 - present Food Service Asst. Mgr. Responsible for directing the daily activities of food production. Responsible for the assembly and delivery of meals to the inmate population. Direct activities of up to 15 20 hourly associates. Responsible for compliance to all therapeutic menus and recipes. Responsible for coordinating inmate labor requirements with departmental and institutional representatives. Maintain HACCP and Serv-Safe compliance. Responsible for sanitation compliance to both City and State requirements. , Germany Correctional Facility / Food Service
Name and address of employer Type of business or sector
Dates Occupation or position held Main activities and responsibilities
July 1996 - January 2002 Food Service Technician Performed preliminary food preparation procedures. Performed specific cooking methods as prescribed by company dietician. Set up serving lines, garnished food items and applied food protection and sanitation measures. Received and stored subsistence items. Performed general housekeeping duties. Operated, maintained, and cleaned kitchen equipment. Performed maintenance on all types of kitchen
equipment. Ordered, received, inventoried, and inspected all meats, fish, fruits, and vegetables. Name and address of employer Type of business or sector Germany Buffet Style Restaurant / Food Service
Education and training
Dates Title of qualification awarded Principal subjects / occupational skills covered Name and type of organisation providing education and training Dates Title of qualification awarded Principal subjects / occupational skills covered Name and type of organisation providing education and training September 1994 - June 1996 Culinary Degree in Food Service Management
Principle studies included: Food Service Management emphasis, beginning and intermediate culinary skills, kitchen equipment maintenance and repair, restaurant sanitation procedures, micro-biology. One year internship in hospital dietary department at German Naval Training Center. College
September 1990 - June 1994 Bachelor of Arts Degree in Home Economics
Principle studies included: Beginning, intermediate, and advanced level of Home Economics, biology, micro-biology, algebra, trigonometry, chemistry (level 1 and 2), and government. University
Personal skills and competences
Mother tongue(s) Other language(s)
Self-assessment European level
Listening C2 Proficient User Proficient User C2 Reading Proficient User Proficient User
Spoken interaction C2 Proficient User Proficient User Spoken production C2 Proficient User Proficient User C2
Proficient User Proficient User
English Any other language
Social skills and competences
I possess both strong communication skills and demonstrate top notch leadership and motivational abilities. I have a thorough working knowledge of principles and processes for providing customer and personal services. Excellent organizational and scheduling skills where directing employees is concerned. Adherence to strict company policies with health and sanitation issues. Developed and implemented the receiving schedule for the German Naval Training Center during my internship there. Applied the technique to my current working environment. Thorough working knowledge of kitchen equipment repair.
Organisational skills and competences
Technical skills and competences Computer skills and competences
Advanced proficiency in FoodServicePro software for restaurant operations and cashiering. Advance proficiency in QuickBooksPro for accounting issues. Advanced proficiency level in Excel and Word. Concert cellist and amateur photographer.
Artistic skills and competences Other skills and competences
Thorough knowledge of standard and dietetic menus and recipes, preparation and cooking of various food stuffs and bakery products, food and supply ordering, and the proper storage of meats, poultry and other perishable items. Groups A and B References available upon request.