Fleurhickeyresume

Fleur Hickey 11A Simpson Street Geneva IL 60134 USA Phone: 630-888-4717 Objective: I am seeking a wine/chef position within a reputable company with an opportunity for promotion. I am currently studying for my WSET Level 3 Advanced Certificate in Wines and Spirits.

Education/Qualifications: -

AAS Culinary Arts (High Honors) from Elgin Community College Culinary and Hospitality Institute Wine & Spirit Education Trust Level 2 Certificate in Wine and Spirits Certified Nursing Assistant, Renton Technical College, Renton, WA Certified ESL teacher, Wellington Home Tutor Language Project, Wellington, New Zealand

Skill Profile: -

Strong Leadership skills, Hardworking, Articulate, Intelligent, Team Player, Conscientious, Honest Culinary – Experienced in Hot Foods, Garde Manger and Pastry, Sales/Marketing, Computer skills, Web Page Design, Administration, Accounting, Teaching

Employment Experience: Fox Valley Girl Scout Council – Camp Dean

June 08-Aug 08

I was contracted by FVGSC for the summer camp season to be the Food Service Director and Executive Chef at Camp Dean, feeding approximately 120 people three meals a day for three months. My duties included menu and recipe development, purchasing and storage, sanitation, staff training etc.

Pheasant Run Resort and Spa

August 2007 to date

St. Charles, IL Garde Manger, Chef de Cuisine - Terrace Café and Atrium dining room. Responsible for running the Terrace Cafe and for sanitation of the Terrace Café, with two direct reports. Responsible for running Atrium dining room functions with three direct reports.

Ovation Culinary Consultants

Apr 2006 to date

Geneva, IL Junior partner in culinary consulting firm. Involved in restaurant design, menu development, costing, catering private events, cooking demonstrations for organizations including Radio Disney, Fox River Foods, National Pasteurized Eggs, and at the NRA show.

Hotel Baker

Summer 2007

St. Charles, IL Intern: Banquet cook

Spoonfuls Restaurant Group

Feb to Apr 2007

Sears Tower, Chicago, IL Intern: Cook and Pastry Cook for Sodexho’s Spoonfuls Restaurant group at Sears Tower and the Shedd Aquarium, covering 5 restaurants and catering.

Von Maur

Feb 2004 to Feb 2007

Charlestown Mall, St Charles, IL Sales Associate, part-time. Working part-time and attending culinary school fulltime.

Prior Experience: Prior to 2000, I worked in both London, England and in New Zealand in business sales and marketing positions within the computer software, investment banking and newspaper/press sectors. From 2000-2004 I worked at Geneva High School in the counseling and guidance office.

References: Chef Larry O’Sullivan, CEC, CCA, AAC, CMIC (630) 965 5336 Chef Michael Zema, CEC, Program Director (Retired), ECC Culinary Arts program (630) 638 0002