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Caitlin E. Filteau71B Robinson Rd - Hudson, NH 03051 (617) 791-5781cfilteau10@yahoo.com

QUALIFICATIONS PROFILE

Hard working, detail oriented professional with experience in the food and beverage industry with a focus on management and culinary nutrition

PROFESSIONAL EXPERIENCES

Assistant Instructor / Restaurant Manager, Salem NH High School October 2014 June 2015Salem, NH Assisted the Chef on daily instruction of the students Managed the restaurant run by the students Instructed the students on FOH management and procedure Updated and maintained product invoices to assure all files on hand are current Worked with a very strict budget set at the beginning of the year for purchases Set out weekly emails to the staff and public with our menus and restaurant information

Lead Baker, Aramark, UMass LowellSeptember 2012 May 2014Lowell, MA Planned and managed all bakery items produced in kitchen Followed all rules and regulations of food handling and storage Performed baking activities in accordance to the menus provided by the university Complied with set standards for food storage and procurement Knowledge of every aspect of operations in the bakery Proven time management skills; able to adjust to quickly to better serve the immediate needs of employer, fellow employees and customers Maintains quality standards to ensure superior customer satisfaction Produce baked goods daily for all day consumption for students, faculty and guests Inspected kitchen and bakery equipment for cleanliness and workability

Purchasing Manager, The Emerald Rose RestaurantDecember 2010-September 2011Billerica, MA Researched food prices for menu items in order to keep costs down Purchased and received all produce, meats, seafood and ingredients for the restaurant Developed menu items based on customer feedback Updated and maintained product invoices to assure all files on hand are current Trained and developed staff to maintain a high level of performance Managed payroll for all hourly employees Utilized computer systems to complete required daily/weekly/monthly reports such as inventory and production records Developed and sustained a proactive work environment to ensure employee motivation

Banquet Manager / Restaurant Manager, Wolfeboro InnMay 2008-September 2010Wolfeboro, NH Maintains quality standards to ensure superior customer satisfaction Managed various sized banquets for weddings, rehearsal dinners, corporate outings and memorial services Interacted with clients to get an idea of their needs and expectations for all functions Assisted the kitchen staff with organizing and preparing meals for banquets and dinner parties Supervised and trained up to 20 employees to assist with the execution of large banquets

Dietary Food Technician, Childrens Hospital of BostonJuly 2007-May 2008Waltham, MA Developed menu items for patients with restrictive diets Utilize good time management skills in balancing heavy work load with small time constraints Knowledgeable in various ingredients that contribute health and wellness benefits Created weekly menus based on patient requests and customer feedback Updated and maintained recipe data base for easy accessibility

EDUCATION

Associates in Culinary, Johnson and Wales UniversityMay 2005Bachelors in Nutrition, Johnson and Wales UniversityMay 2007Masters in Management, Sullivan UniversityJune 2016

PROFESSIONAL AFFILIATIONS & TRAINING

Certificate in School Nutrition Level 3 - 2015

COMPUTER SKILLS

Microsoft OfficeMicrosoft Power PointMicrosoft WordMicrosoft Excel

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REFERENCES AVAILABLE UPON REQUEST

Jeff Bratz Chef Instructor, Salem High School (603) 893-7069 x5134

Jarred BaileyChef Manager, Aramark(978) 934-6517

Steve HardingExecutive Chef, Hilton Garden Inn - Portsmouth(603) 431-1499

Danielle Synmoie Food Technologist, Ottens Flavors(215) 365-7800