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OBJECTIVE:
To become involved in a career path that will challenge my professional, personal and intellectual skills, while expanding my knowledge, resources and provide me with continues growth. To work for a company that would enjoy having my skills available to them, while at the same time providing me with persistent learning opportunities.
SKILL SUMMARY:
EDUCATION:
Metropolitan State University of Denver, Denver, CO
Bachelor of Science: Extended Integrative Health Care, GPA: 3.99, Summa Cum Laude, December 2016
Culinary Institute of America, Hyde Park, NY
Associates Degree: Culinary Arts & Hospitality, April 2008
VOLUNTEER EXPERIENCE:
Vice President of the Integrative Health Care Club; November 2014 – February 2016
Coordinate student and club involvement. Organization of fundraising opportunities and events. Promotion of sales, student involvement and events. Make announcements and post fliers for different student opportunities.
Designed a line of herbal body care products and teas to use as a fundraising opportunity for club members.
Intern, Apothecary Tinctura; June 2014 – May 2015
Began my study of herbal medicine and aromatherapy before my hire as a staff herbalist.
Intern, MoonDance Botanicals; August 2014 – January 2015
Made herbal medicine and herbal body care products for sale in the store. Built a relationship with customers.
EMPLOYMENT EXPERIENCE:
Fresh Aire Enterprise: Horticulture & Garden Designer, Denver CO; April 2015 – Present
Build and maintain beautiful outdoor spaces in residential settings. Planting and caring for pre-existing gardens.
Spring, summer, fall and general garden clean up. Planting & flower arrangements of annuals in garden beds and pots. Pruning, trimming and topiary of perennials, shrubs and tress. Fertilization, weed control, lawn mowing & mulching.
Apothecary Tinctura: Staff Herbalist & Retail Associate, Denver CO; May 2015 – November 2016
Custom formulate tinctures and medicinal tea blends for clients and customers. Making aromatherapy perfumes, spritzers, spays & other herbal body-care products. Fill lab orders requesting bulk tinctures, bulk herbs & tea blends.
Assist & teach classes focused on making herbal medicine and informing the general public of the benefits of herbs.
Welcoming and engaging with customers. Building customer confidence by offering suggestions and options.
Processing payments and totaling purchases; opening & closing the register; managing change orders; entering products received into the PO system; manage client paperwork & schedule appointments; keep the store front clean.
Full Time Student at Metropolitan State University; January 2013 – December 2016
Tables on Kearney Restaurant: Line Cook, Denver CO; April 2011 – May 2013
Managed and organized the grill, sauté and pantry stations. Responsible for prep and organization of anything needed in the kitchen. Baked fresh cakes & desserts needed for the dessert menu. Assisted the owners in organization and execution of on site and off site caterings.
Lannies Clocktower Cabaret: Chef, Denver CO; February 2010 – April 2011
Responsible for custom food preparation, food ordering & updated record keeping, food inventory, food storage and kitchen cleanliness.
Sushitarian: Sushi Chef, Durango CO; August 2008 – January 2010
Experience rolling sushi, cutting sashimi, fabricating fish and cooking authentic Japanese recipes from a Japanese Chef. Responsible for food preparation, food ordering and food storage. Responsible for co-worker management, scheduling and detailed record keeping.
Grandview Elegant Events: Head Server, Poughkeepsie NY; August 2007 – August 2008
Organized, supervised and served as captain for corporate, private parties, and weddings of 200 or more and managed a staff of servers, hosts and customer service agents.
Full Time Student at the Culinary Institute of America; April 2006 – April 2008
Ken & Sue’s Restaurant: Panty Line Cook, Durango CO; July 2005 – April 2006
Managed and organized the panty station; experience creating and plating cold salads and appetizers.
Absolute Bakery & Café: Bakery & Cafe, Line cook, Mancos CO; June 2003 – July 2005
Started as a dishwasher and quickly moved up to a prep cook. Experience with baking breads, pastries and cakes. Time spent cooking on the line during breakfast and lunch shift. Front of the house experience; customer service, taking orders, running food, working the cash register and barista experience.
REFERENCES AVAILABLE UPON REQUEST
To become involved in a career path that will challenge my professional, personal and intellectual skills, while expanding my knowledge, resources and provide me with continues growth. To work for a company that would enjoy having my skills available to them, while at the same time providing me with persistent learning opportunities.
SKILL SUMMARY:
- Flexible, adaptable and able to manage multiple projects and priorities
- Leadership, management, & ability to take charge.
- Ability to solve problems with my creativity, reasoning, and past experiences
- Teamwork; proven experience working and building trusting relationships with coworkers and customers
- Microsoft Office: Word, Excel, Power Point
- Lightspeed Point of Sale retail system
EDUCATION:
Metropolitan State University of Denver, Denver, CO
Bachelor of Science: Extended Integrative Health Care, GPA: 3.99, Summa Cum Laude, December 2016
Culinary Institute of America, Hyde Park, NY
Associates Degree: Culinary Arts & Hospitality, April 2008
VOLUNTEER EXPERIENCE:
Vice President of the Integrative Health Care Club; November 2014 – February 2016
Coordinate student and club involvement. Organization of fundraising opportunities and events. Promotion of sales, student involvement and events. Make announcements and post fliers for different student opportunities.
Designed a line of herbal body care products and teas to use as a fundraising opportunity for club members.
Intern, Apothecary Tinctura; June 2014 – May 2015
Began my study of herbal medicine and aromatherapy before my hire as a staff herbalist.
Intern, MoonDance Botanicals; August 2014 – January 2015
Made herbal medicine and herbal body care products for sale in the store. Built a relationship with customers.
EMPLOYMENT EXPERIENCE:
Fresh Aire Enterprise: Horticulture & Garden Designer, Denver CO; April 2015 – Present
Build and maintain beautiful outdoor spaces in residential settings. Planting and caring for pre-existing gardens.
Spring, summer, fall and general garden clean up. Planting & flower arrangements of annuals in garden beds and pots. Pruning, trimming and topiary of perennials, shrubs and tress. Fertilization, weed control, lawn mowing & mulching.
Apothecary Tinctura: Staff Herbalist & Retail Associate, Denver CO; May 2015 – November 2016
Custom formulate tinctures and medicinal tea blends for clients and customers. Making aromatherapy perfumes, spritzers, spays & other herbal body-care products. Fill lab orders requesting bulk tinctures, bulk herbs & tea blends.
Assist & teach classes focused on making herbal medicine and informing the general public of the benefits of herbs.
Welcoming and engaging with customers. Building customer confidence by offering suggestions and options.
Processing payments and totaling purchases; opening & closing the register; managing change orders; entering products received into the PO system; manage client paperwork & schedule appointments; keep the store front clean.
Full Time Student at Metropolitan State University; January 2013 – December 2016
Tables on Kearney Restaurant: Line Cook, Denver CO; April 2011 – May 2013
Managed and organized the grill, sauté and pantry stations. Responsible for prep and organization of anything needed in the kitchen. Baked fresh cakes & desserts needed for the dessert menu. Assisted the owners in organization and execution of on site and off site caterings.
Lannies Clocktower Cabaret: Chef, Denver CO; February 2010 – April 2011
Responsible for custom food preparation, food ordering & updated record keeping, food inventory, food storage and kitchen cleanliness.
Sushitarian: Sushi Chef, Durango CO; August 2008 – January 2010
Experience rolling sushi, cutting sashimi, fabricating fish and cooking authentic Japanese recipes from a Japanese Chef. Responsible for food preparation, food ordering and food storage. Responsible for co-worker management, scheduling and detailed record keeping.
Grandview Elegant Events: Head Server, Poughkeepsie NY; August 2007 – August 2008
Organized, supervised and served as captain for corporate, private parties, and weddings of 200 or more and managed a staff of servers, hosts and customer service agents.
Full Time Student at the Culinary Institute of America; April 2006 – April 2008
Ken & Sue’s Restaurant: Panty Line Cook, Durango CO; July 2005 – April 2006
Managed and organized the panty station; experience creating and plating cold salads and appetizers.
Absolute Bakery & Café: Bakery & Cafe, Line cook, Mancos CO; June 2003 – July 2005
Started as a dishwasher and quickly moved up to a prep cook. Experience with baking breads, pastries and cakes. Time spent cooking on the line during breakfast and lunch shift. Front of the house experience; customer service, taking orders, running food, working the cash register and barista experience.
REFERENCES AVAILABLE UPON REQUEST