Michael McCoy

Enthusiastic and adaptable cook looking to use my time as a student to build on my knowledge of the industry, develop my palate, and push myself to a higher standard. Reliable, hardworking, and driven to deliver guests top-quality food.

• Important tool in your job search
• An introduction, a taste of your experience & leaves the employer wanting more!
• Think of your resume as an amuse bouche…
• Marketing document about YOU!
• NOT a job application

• One Page!
• Rule of thumb - one page per 10 years experience in the field you are applying to
• Page 2 should be a FULL page
• Will it get looked at?
• 15 seconds - will the employer know what your skill sets are in 15 seconds?
• Action Verbs, Past or Present tense
• Bullet points
• Chronological Order
• Format -We naturally read top to bottom and left to right
• What stands out?
• Many to choose from, which one represents you and makes your work history shine?
• Proof Read
• Try reading bottom to top & have more than one person review

• John Smith, 21605 Magdalena Terrace, Boca Raton, FL, 33433, 111-222-3333, John.Smith@cia.culinary.edu, The Conservatory Restaurant, St. Helena, CA, Line Cook, 09/2014, 02/2014, Executed daily prep for assigned station, Executed nightly service, Used modern as well as classic French cooking techniques, AD HOC, Yountville, CA, Externship; Chef de Partie- Garde Manger, 05/2013, 11/2013, Involved with daily menu development as well as executing nightly service, Reported all inventories for ordering purposes, Assisted in writing prep lists for daily production, Commis, Prepared chef de parties stations with all needed mise en place, Executed classic French cooking techniques as well as modern cooking techniques, Max's Harvest Farm to Fork, Delray Beach, FL, Line Cook, 05/2011, 09/2012, Worked all stations including Garde Manger, Sauté, Hot Amuses, and Grill., Executed recipes and detailed prep, Contributed to menu discussions with Chef regarding food flavor, visual appeal, and customer feedback as well as reported on line productivity and inventory statuses, Expediter, Coordinated and dispersed food runners to tables for fast kitchen-to-table service while maintaining presentation and pace systematically and elegantly, Culinary Institute of America, St. Helena, CA, Associates Degree in Culinary Arts, 05/2014, Serve Safe Certified, Palm Beach State College, Associates Degree in Psychology, 2011
• John Doe, 1813 Fair Way, Calistoga, CA, 94515, 444.555.6666, John.Doe@cia.culinary.edu, Bilingual - Fluent in both English and Spanish, Strong work ethic, Punctual, Highly Motivated, Attention to Detail, Morimoto Napa, Napa, CA, Line Cook - Omakase Station, 03/2013, Present, Cooking and Executing tasting menu entrees, High proficiency is protein cookery (Beef, Fish, Chicken, Octopus, Pork), Worked under Executive Chef Kang Kuan, SPQR, San Francisco, CA, Stagiere - Garde Manger, 12/2013, Michelin Star rated (one star), Worked under Executive Chef Matthew Accarrino, The Culinary Institute of America at Greystone, St. Helena, CA, Teaching Kitchen Culinary Assistant & Tutor, 06/2012, Present, Preparing dinner for students and staff (300 per night), Chef Assistant for Conferences and Culinary Boot Camps, Tutoring fundamental cooking skills and knife skills, Furnitalia, Sacramento, CA, Creative Director, 08/2008, 05/2012, Marketing Coordinator, Graphic Designer, Employee Training, Scheduling, and Managing, The Culinary Institute of America at Greystone, St. Helena, CA, 03/2014, Candidate for Associate of Occupational Studies, Culinary Arts, ServSafe Manager Certified, Chef Assistant - Culinary Video Series, "The Everyday Gourmet - Rediscovering the Lost Art of Cooking" Chef Bill Briwa - July 2012 - The Teaching Company, "The Everyday Gourmet - Making Great Meals in Leas Time" Chef Bill Briwa - July 2013 - The Teaching Company, "The Everyday Gourmet - Essential Secrets of Spices in Cooking" Chef Bill Briwa - July 2013 - The Teaching Company, "Healthy Food, Healthy Lives" Chef Rebecca Peizer - July 2012 - Sodexo, "Almond Inspired Meals" Chef Bill Briwa - Sept 2012 - Almond Board of California
• Jane Smith, 2555 Mains Street, St Helena, CA, (123) 456 7890, Jane.Smith@cia.culinary.edu, Abelha Gulosa, São Paulo, Brazil, Pastry Assistant, 03/2009, 06/2012, Prepared from scratch daily breads, cakes, tarts, small plated desserts, Assisted with breakfast preparation and service, Assisted in production of pastry items for special request and catering, La Gula Empanadas, São Paulo, Brazil, Pastry Assistant, 07/2012, 04/2014, Prepared birthday cakes, small bake goods and Brazilian style candies, Front of the house as host also worked FOH as a server., Ily Café, The Culinary Institute of America at Greystone, BOH and FOH, 07/2014, Present, As administrator of an international organization during five years, recruiting volunteers to help develop a proper childhood for needy children. (Sonhar Acordado Brazil), Volunteered with Chef Almir Da Fonseca in a social event in St Helena, helping with butchering., Conversational level in Spanish, DELE certificate, Fluent level in Portuguese

• Reference 1, Title 1, Company 1
• Reference 2, Title 2, Company 2