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Confectioner Free Sample Resume - Resume Example - Free Resume Template - Resume Format - Resume Writing






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AMY SMITH
123 Main Street • Atlanta, Georgia • 30339
Home: (555) 555-1234, Cell: (555) 555-1235 asmith@sample~resume.com

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Objective:   Seek the Position of Confectioner

SUMMARY:   Exceptionally talented Confectioner with over seven years experience in mixing sweeteners and other ingredients, and shaping and cooking confectionery including chocolate, toffee and other lollies.

Summary of Qualifications

  • Uncommon ability to enjoy practical and manual work.
  • Great ability to work independently and in a team.
  • Exceptional ability to keep neat and clean environment.
  • Uncommon ability to quickly and easily make coordinated    movements with the hand to grasp, manipulate, and assemble    objects.
  • Remarkable ability to correctly follow a given rule or set of    rules in order to arrange things or actions in a certain order.
  • Great creativity and artistic skills.

    Professional Experience

    Manuela Foods Inc., Minneapolis, MN
    2000 - Present

    Confectioner
    • Examine production schedules to determine confectionery types and quantities to be made.
    • Check the cleanliness and operation of equipment before beginning production.
    • Weigh, measure, mix, dissolve and boil ingredients in pans.
    • Operate equipment that refines and tempers chocolate.
    • Assist with coating chocolate bars and preparing chocolate products.
    • Control temperature and pressure in cookers used to make boiled sweets, starch-moulded products, caramels, toffees, nougat and chocolate centers.
    • Operate equipment to compress sugar mixes into sweets.
    • Check batch consistency using a stainless steel spatula or measuring equipment such as a refractometer.
    • Sort and inspect finished or partly finished products.

    Manuela Foods Inc., Minneapolis, MN
    1998 - 2000

    Bakery and Confectionery Decorating Workers
    • Applied coating, such as icing, frosting, or glaze, to baked goods, using brush, spatula, or other instrument.
    • Sprinkled decorative materials, such as chocolate chips, shredded coconut, or chopped nuts, onto baked goods or candy.
    • Applied decorative figures, such as lines, letters, or flowers, to candy or baked goods, using decorating bag.
    • Filled molds with icing or chocolate to form decorative figures, such as flowers or bells.
    • Dipped candy centers, fruit, or nuts into coatings to coat, decorate, and identify product.
    • Mixed or cooked ingredients to prepare coating or decorating material, such as chocolate, icing, or pastry crθme, to specified consistency.
    • Marked top surface of coated candies with identifying or decorative design.

    Education

    State of New York Certified Confectioner

    High School Diploma (1998)




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