Saturday, March 12, 2005

My Resume

Here is a non-formatted version of my resume in case it turns out any of you are executive chefs with hiring needs and I just forgot. It looks better in Word.

Benjamin Storkamp
1860 Quarry Ridge Pl. NW Apt 320
Rochester MN, 55901
(320) 224-1292

Objective: To obtain an entry-level position as a line cook at Cooksalot Diner.
11/04-present Walt Disney World College Program
Externship program at Port Orleans Riverside
8/03-11/04 Le Cordon Bleu Academy at Brown College, Mendota Heights, MN
Obtained associates in culinary science
xx/xx-xx/xx St Cloud State University, St Cloud Minnesota
66 Credit Hours completed
News Writer, KVSC radio and contributing writer, Student Chronicle
Vice President, ACACIA Fraternity
11/04-present Boatwrights Dining Hall at Port Orleans Resort, Walt Disney World
250 seat a la carte restaurant
Fryer station- Handled large volumes of orders for appetizers
Pantry- Prepared all salads and desserts
Prep kitchen- Made large amounts of soups and sauces
Responsible for daily HACCP records
Cotton Mill Food Court at Port Orleans Resort, Walt Disney World
550 seat food court with multiple shops
Interacted with guests in a high volume location
Operated all kitchen equipment
5/03-11/04 Target Produce and Deli Departments, Rochester, MN
Became more knowledgeable about many kinds of produce
Became proficient in usage and maintenance of deli slicer
Prepared deli trays for customer orders
10/02-5/03 Target Overnight Team, St Cloud, MN
Unloaded freight and managed inventory at off-peak hours
10/99-2/01 Premiere Bingo, St Cloud, MN
Operated flattop grill and fryers
Responsible for keeping food prep area organized and sanitary
10/99-2/01 Old Country Buffet, St Cloud MN
Kept food lines well stocked
Carved roast beef and ham to order
References: Available upon Request


At 5:35 PM, Anonymous Anonymous said...

I have just one tiny suggestion for your might want to put your CORRECT phone number on it seeing as your old cell phone is disconnected.


At 12:07 PM, Anonymous Anonymous said...

Phone number aside, it looks pretty good to me. In fact, I've hade to keep stopping myself all morning from trying to open a resturant just so I could hire you.


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