Savannah Miller

56 College Street, Montpelier VT. 05602 savannah.miller@student.neci.edu (910)603-7818 Objectives of Employment To obtain a 700-hour internship, and to improve my skills in the kitchen; especially my speed and efficiency, my ability to problem solve under stressful conditions, and to broaden my knowledge of various ingredients. I would like to work in a fast-paced, high quality setting with several different outlet options. Education New England Culinary Institute BA Culinary Arts Pinecrest High School GPA: 3.8 Montpelier, VT July 2013- expected 2016 Southern Pines, NC August 2009-June 2013

Work Experience Texas Roadhouse Bar & Grill Aberdeen, NC February 2012- May 2013 Hostess - Responsible for greeting and seating guests, receiving and filling take out orders, and selected by management to train new hostesses. Kitchen/Food Runner - Prepped food, ensured orders were correct, delivered food to guests, anticipated and responded to guest' needs, and selected by management to train new employees. Expedite - Assisted line cooks, prepared plates for table, and verified meat temperatures. Line cook - Prepared salads and desserts, managed fryer. Bonefish Grill Southern Pines, NC December 2012- June 2013 Guest Service Associate- Chosen to help manage the host stand and bussers. In charge of overseeing all basic positions, as well as do whatever needed to make guests comfortable. Nanny/Caregiver Southern Pines, NC June 2012- June 2013 Caregiver of children aged 6 to 12 years old - Responsible for their safety; transportation to and from school/after school activities; and preparation and serving of nutritional meals. Achievements and Certifications ServSafe Certified (2013) National Honors Society (2012) Elected member of Student Council at Governors School Nominee for NECI (2013) English and Theatre (2012) AP Scholar (2013) Summary of Skills

Excellent communication skills behind the scenes, very outgoing and personable with the public. Strong sense of leadership, and often looked to as the problem solver and event planner of the group. A strong work ethic, sense of determinism, and a strong sense of self.

Ability to keep calm in stressful situations without getting distracted or overwhelmed. Good understanding and practice of basic kitchen cleanliness and sanitation. Comfortable and efficient with basic knife skills, including julienne, brunoise, and tourne.