ABIGAIL BONET
Troy,NY
Summary
Aspiring culinary professional with a Bachelor's in Food Business Management from The Culinary Institute of America and hands-on experience in catering and team leadership. A strong foundation in culinary arts and customer service supports the pursuit of a dynamic career opportunity. Passionate about creating exceptional dining experiences and fostering teamwork, prepared to contribute innovative ideas and a dedicated work ethic to a forward-thinking culinary team. Eager to embrace challenges that enhance skills and advance professional growth in the culinary industry.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Line Cook Intern
PALMETTO BLUFF
Bluffton, South Carolina
01.2025 - 04.2025
- Prepared ingredients for a variety of dishes, following precise recipes and guidelines.
- Maintained cleanliness and organization of workstations, ensuring health and safety compliance.
- Trained in various cooking techniques, enhancing culinary skills and versatility.
- Communicated effectively with team members, ensuring seamless coordination during peak hours.
- Participated in team meetings to discuss menu changes and improve kitchen efficiency.
- Assisted in plating dishes to ensure presentation met restaurant standards.
Team leader
PANERA BREAD
Pace, FL
04.2018 - 07.2020
- Hired as cashier, promoted to drive through cashier, trainer, and team lead.
- Took care of bakery, took inventory of pastries, interacted with customers and ensured orders were correct.
- Trained newly hired associates.
- Managed two to three other associates making sure all jobs were done efficiently.
- Work 25 hours per week while attending school full time.
Education
Bachelor’s - Food Business Management, Culinary Arts
THE CULINARY INSTITUTE OF AMERICA
Hyde Park, NY04-2026
Bachelor of Science - General Education
PENSACOLA STATE COLLEGE
Pensacola, FL06-2021
Skills
- Food preparation
- Knife skills
- Ingredient identification
- Sanitation practices
- Cooking techniques
- Food presentation
- Kitchen equipment operation
- Teamwork and collaboration
Certification
Servsafe Certification
ACTIVITIES AND AWARDS
- Leadership Excellence Seminar, Bronze Level Participant, CIA - January 2024-April 2024
- Group Leader, Culinary Fundamentals Class - May 2024- August 2024
- Group Leader, Rotating Classes - May 2025-August 2025
Timeline
Line Cook Intern
PALMETTO BLUFF
01.2025 - 04.2025
Team leader
PANERA BREAD
04.2018 - 07.2020
Bachelor’s - Food Business Management, Culinary Arts
THE CULINARY INSTITUTE OF AMERICA
Bachelor of Science - General Education
PENSACOLA STATE COLLEGE