Natalie Shockley
Woodbridge,NJ
Summary
As a student at the Culinary Institute of America, I am learning so many skills I wouldn’t get otherwise. I am currently studying to get my Bachelor’s in Food Business Management and eventually want to get my Master’s Degree in Business (MBA) as well. I have applied to several colleges and will be participating in the program next fall. I plan to have a job and work while getting my Master’s Degree, and I look forward to learning everything my job has to offer.
Professional with solid experience in dining services, delivering impactful results through exceptional customer service and attention to detail. Strong focus on team collaboration, flexible in adapting to changing needs, and reliable in maintaining high standards. Skilled in food preparation, table setting, and ensuring pleasant dining experience for guests. Known for positive attitude, effective communication, and ability to enhance team efficiency.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Lead Dining Assistant
Bocuse
01.2025 - Current
- As a Lead Dining Assistant at Bocuse, I help with the day-to-day operations during service. Answering any questions students may have and teaching them how to work in the restaurant. I help run food out to the dining room, man the host stand, and watch over the floor to make sure our guests are having the best experience possible.
Line Cook
Grand Floridan Resort at Disney
01.2025 - 01.2025
- During my Externship, I was employed at the Grand Floridan Resort at Disney for four months. I would be in charge of one station during the day and would prep, clean, and keep up with a minimum of 2-7-minute ticket times. It was fast-paced, helped with communication, and sharpened my skills.
Buffet Cook
The Egg
01.2024 - 01.2025
- As a cook at the egg, my job was mainly to prepare a certain station for the lunch service. You would be given a menu to work with and have 3 hours to prepare enough food for the entire college. It included many instances of customer service, the ability to work on the fly, and enhancing my HVP skills. I was often given creative liberties to make my own menu for a station.
Education
Bachelor's - Food Business
Culinary Institute of America
Hyde Park. NY08-2026
High School Diploma - undefined
Woodbridge High School
01.2023
Skills
- FOH Experience
- Customer Service
- Communication
- Printing and menu creation
- Food Safety Certified
- Bilingual
- Adaptability to change
- Cleanliness and hygiene
- Adaptive learning
- Teamwork and collaboration
- Problem-solving abilities
- Multitasking Abilities
- Reliability
- Excellent communication
- Team collaboration
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Documented and resolved customer complaints which led to satisfied patrons.
- Achieved excellence through effectively helping with resolving food and beverage complaints.
- Collaborated with team of 30 in the development of procedures related to restaurant operations.
Certification
- Completed the National Restaurant Association ServSafe Manager Exam.
Languages
Spanish
Professional Working
English
Native or Bilingual
Timeline
Lead Dining Assistant
Bocuse
01.2025 - Current
Line Cook
Grand Floridan Resort at Disney
01.2025 - 01.2025
Buffet Cook
The Egg
01.2024 - 01.2025
High School Diploma - undefined
Woodbridge High School
Bachelor's - Food Business
Culinary Institute of America