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My Name is Molly and I have a five year background in Hospitality and Culinary Arts. I am currently attending school for a certificate in Pastry Arts from the Pennsylvania School of Culinary Arts-a division of YTI Career Institute, Lancaster campus. Throughout my career so far, I have had culinary arts and pastry arts training from two different ACF accredited schools. I have also worked in several restaurants, gaining food service knowledge, customer service, hospitality skills, and general cooking and baking skills. I also competed in Skills USA culinary competitions where I went on to represent the State of Pennsylvania in the National Competition in Kansas City, MO in June 2009

In addition, I am eager to move forward with my Pastry Arts career as much as I possibly can. I am a hardworking and dedicated individual, looking to benefit myself and learn the best ways with the opportunites that come to me. I am ready to gain new experiences and impact the pastry industry in a positive way.

Work experience

Jun 2010Present

General Cook

The Highands Grill

·Prepare menu items for a la carte restaurant that seats 100 people

·Prepare for banquet functions for up to 300 people

·Maintain prep for menu items at par stock as needed for service

·Daily cleaning duties and organization skills

·Writing prep sheets and ordering sheets as needed for the following day

·Participating in new menu changes and developing daily and weekly specials

·Occasionally working outside functions off site at the Hershey Country Club or other functions for Hershey Entertainment and Resorts

Jun 2009Feb 2010

Garde Manger Cook

The Hotel Hershey

·Helped prepare daily lunch buffet and award winning Sunday brunch.

·Prepared lunch items daily for spa and on-site coffee shop

·Helped in preparation for banquets, weddings, and grand buffets for up to 1000 people

·Participated in set up and preparation for grand holiday buffet menus for as many as 1600 people

·Responsible for requisitions pertaining to food items used throughout daily routine.

·Kept up par stock of dressings, house made pickled items, Amuse bouche, bar snacks made in garde manger area, and salad garnishes

·Worked action stations as needed for banquets

Sep 2008Jun 2009

Food runner

Trattoria Fratellis

·Brought correct food orders from the kitchen to tables

·Had correct knowledge on all menu items including daily and weekly specials

·Constructed plated desserts and maintained all whipped creams, garnishes, and fruit for dessert items

·Occasionally prepped in the kitchen

·Worked off-site banquet functions for anywhere up to 200 people

·Worked well with front of the house staff and customers

Dec 2004Sep 2008

Line cook/Prep cook

The Hershey Pantry

·Early morning and night shift menu prep responsibilities

·A la carte orders as needed for service for restaurant seating up to 150 people

·Learn all stations of the kitchen, including, salads, fry, grill, sauté, and plate setup

·Occasionally worked with the catering business owned by my same employer for weddings and banquets for as many as 400 people

·Cleaned and organized responsibilities


Feb 2011Present

Certificate of completion

The Pennsylvania school of culinary arts

Intended Graduation-February 2012

Current GPA- 3.81

classes in pastry presentation, tortes and gateux, cake decorating, international breads, classical pastry, chocolate and sugar work, buffet setup, serv safe certification, nutrition, and human relations.

Sep 2008Jun 2009

Culinary arts certification

The Lebanon county career and technology center

Participated in Skills USA, VICA culinary arts competition,

First place in Local, District, and State competitions for Culinary Arts

Participation in National Competition in Kansas City, MO 2009


Cake decorating
Knife skills
Customer service
Pastry Presentation


Apr 2011Apr 2015


Dara Dudish