Rebecca Smith Email & Phone Number

Raleigh, NC, US

Boston, MA, US

Retirement Brokerage Services Associate-Hold a Series 7 & Series 63 license -Assist participants in placing trades and opening new accounts-Guide them to resources to research securities Financial Services Associate-Provide information and education to participants about their 401k options and rules.-Navigating multiple resources while talking/listening to.

Seattle, WA, US

• Teaching different recipes and cooking techniques to customers in a 2 hour class.
• Preparing and portioning recipe ingredients for customers’ ease.
• Creating a game plan on how to teach the class, so all recipes can be done quickly and efficiently.

North Carolina based confectionery specializing in gourmet marshmallows, cookies and food gifts.

Jakarta, ID

• Prepares and teaches lesson plans for Garde Manger, French Cuisine, Meat & Charcuterie and Pastry & Baking.

Henderson, NC, US

• Prepares and teaches lesson plans for Hospitality Management, Classical Cuisine and Introductory culinary skills.
• Researching and modifying recipes that go along with class objectives.
• Creating projects and lessons that connect classroom subjects to real life situations.

• Researched and modified recipes for each client’s needs.
• Planned menus and cooked food for meal plans to be frozen, dinner parties, business luncheons and other events.
• Taught cooking lessons, held cooking seminars and performed administrative duties such as bookkeeping and networking.
• Did food styling for website, company documents and self-published food guide.

• Managed grill station at a fast pace casual dining cafe.
• Cooked cheese steaks, gourmet hot sandwiches and burgers to temperature and made soups from scratch.
• Trained new employees, ordered food and supplies, made sure station was prepped for service with chopped vegetables and sliced meats.
• Greeted customers and took orders with the MICROS POS system.

Mackinac Island, MI, US

• Trained and supervised four chefs in the resort’s American French fusion fine dining restaurant.
• Wrote the schedule, reviewed and approved payroll for all culinary staff.
• Created and executed tasting menus, ordered food, supplies and oversaw plating and seasoning for quality control.
• Managed grill and sauté station, fabricated and cooked rack lamb, white fish, and steaks such as tenderloins and rib eyes. Made soup, stocks, sauces and side dishes from scratch.
• Assisted in food styling photo shoot for Mackinac Living Magazine.

• Responsible for cold appetizers, salads and desserts in an American fine dining restaurant.
• Prepared daily amuse bouche, composed salads such as warm frisee salad and tuna tartare, and made salad dressings, gougeres, ice cream and other desserts from scratch.

Mackinac Island, MI, US

• Rotated through 4 out of 6 stations; grill, fryer, garde manager and cold appetizer/ expediter at an American fine dining restaurant.
• Prepared salad dressings, purees and sauces from scratch, shucked oysters and clams, cut and prepared vegetables and meats such as beef for capriccio.
• Prepared the daily amuse bouche and called orders to the adjacent station.

US

• Reviewed resumes of potential employees and contacted for potential assignments.
• Performed clerical duties such as documentation creation, faxing and emailing.
• Payroll and taxes; also set up tax accounts.
• Responsible for all aspect of obtaining company Maryland, Delaware, NC and VA business certifications.
• Responsible for registering company in CCR & ORCA certification.
• Evaluated, selected and managed vendors or suppliers.

Bachelor'S Degree, Nutrition Sciences

Associate'S Degree, Culinary Arts/Chef Training