Kimber Barbeau

kimberbarbeau@gmail.com
Home 802-624-3637 School Anne Arundel Community College Cell 802-624-3637
Home Address
3300 Fort Meade Road
Laurel, MD 20724

Campus Address

101 College Parkway

Arnold, Maryland 21012
USA

Objective
Dedicated and motivated Culinary Arts graduate seeking a position in a successful establishment.

Skills
Strong knowledge of how to cook various meats and seafood along with standard cooking temperatures.
Well versed in planning menus, establishing size of food portions, estimating food requirements and costs,
Exceptional understanding of preparing food for cooking and adding appropriate seasoning. Understand how to carve and
prepare different kinds of meats for broiling, frying and steaming.
Able to try and test new recipes in order to add new items to existing menus
Experienced in performing food quality inspections to ensure that all food items conform to hygiene standards
Well-honed aesthetic skills aimed at arranging and presenting food in a manner pleasing to the eye
Excellent understanding of mixing the right amount of ingredients according to weight and type Strong
knowledge of operating industry sized ovens and cooking ranges
Highly experienced in performing preventative and general maintenance on kitchen equipment
Knowledge of how to manage cooking staff efficiently in the kitchen to ensure quality of products and customer satisfaction.
Highly skilled in preparing and cooking complete meals and particular dishes and foods
Demonstrated ability to set up and supervise buffets
Able to maintain accurate inventory and records of food, supplies and utensils

Certifications

ManageFirst Hospitality and Restaurant Management 2.0

ManageFirst Customer Service 2.0
ServSafe Alcohol (expires 05/14/2018)
CPR/First Aid Certified

ManageFirst Controlling Foodservice Costs 2.0

ServSafe Food Protection Manager
Training for Intervention Procedures (TIPS)

Work Experience

Johnny Rockets, Landover, Maryland September - present

Window Worker
Prepare dishes, wash, clean, rinse equipment for use based on company standards
Wrap various foods for sale (wrap premade burgers for about 7000 customers per event) Setting
up, and Breaking down Stations
Clean and sanitize the kitchen based on company standards
Cashier, handling money from customers for purchased products Food
Runner, bringing purchased food to the Cashier/Customer
Cleaning and Sanitizing Front of the House to company standards Prepared
Food to Order
Customer Service (greeting guests, taking orders, and assuring customer satisfaction)

Maples Bakery, North Troy, Vermont April 2014- present

Pastry Chef/ Dish Washer/Inventory Worker
Prepare and bake goods for sale to various supermarkets, storefronts in the area. Clean and Sanitize equipment based on
company standards. Keeping track of raw materials and baked in house products. Keep food safe by following company
procedures.
Royal Farms Arena, Baltimore, Maryland September 2015 - present
Back of the House Manager
Prepare dishes, wash, clean, rinse equipment for use based on company standards Wrap various foods for sale (wrap
premade burgers for about 7000 customers per event) Setting up, and Breaking Down Stations Clean and sanitize the
kitchen based on company standards Cashier, handling money from customers for purchased products Food Runner,
bringing purchased food to the Cashier/Customer Cleaning and Sanitizing Front of the House to company standards
Prepared Food to Order Customer Service (greeting guests, taking orders, and assuring customer satisfaction) Grilling and
Frying Various Food Items for Customers
Edible Arrangements, Laurel/Columbia, Maryland March 2016- present
Supervisor
Handling phone and internet orders for customers. Book keeping. Routing deliveries for drivers to deliver Edible
Arrangements. Cleaning and sanitizing equipment to company standards. Preparing Edible Arrangements with freshly cut
fruit. Cleaning the store and kitchen to company standards. Customer Service.

Education

Anne Arundel Community College, Arnold, MD (2015 - 2016)

Collaboration with Woodland Job Corps Advanced Culinary Program Advanced
Culinary Certificate of Completion
Northland Job Corps, Vergennes, VT (2014 - 2015) Certificate-Basic
Culinary Arts
North Country Union High School, Newport, VT (2010-2014)
High School Diploma

Awards

Student of the Month, Woodland Job Corps. MD- 2016

Student of the Month, Northland Job Corps- Spring 2015

Presentations

Advanced Culinary Arts Sous Chef Project Taste of Christmas Island - February 2016
Assigned to research the small territory of Australia called Christmas Island. Research included the food, culture,
agriculture, terrain, people, animals, and customs.

Created, planned and executed a four course menu based on the foods of Christmas Island. Prepared a PowerPoint
presentation on my findings and presented to 25 guests (staff, students and other invited attendees). Learned how to
prepare a basic task list (1st-4th course, and Front of the House) for my class to follow, and prep lists to make the food
preparation run smoothly.
This experience taught me how to operate a kitchen by using my communication and management skills that I've learned
in the culinary program. Every single role in kitchen operation plays an important part, even if it's just a dish washer.
Having well planned and thought out recipes is just as important as having a well-planned menu.
Feedback on the project was excellent and everyone enjoyed the presentation and tropical cuisine.