1. Caitlin E. Filteau
71B Robinson Rd - Hudson, NH 03051
(617) 791-5781
cfilteau10@yahoo.com
QUALIFICATIONS PROFILE
Hard working, detail oriented professional with experience in the food and beverage industry with
a focus on management and culinary nutrition
PROFESSIONAL EXPERIENCES
Assistant Instructor / Restaurant Manager, Salem NH High School October 2014 – June 2015
Salem, NH
 Assisted the Chef on daily instruction of the students
 Managed the restaurant run by the students
 Instructed the students on FOH management and procedure
 Updated and maintained product invoices to assure all files on hand are current
 Worked with a very strict budget set at the beginning of the year for purchases
 Set out weekly email’s to the staff and public with our menus and restaurant information
Lead Baker, Aramark, UMass Lowell September 2012 – May 2014
Lowell, MA
 Planned and managed all bakery items produced in kitchen
 Followed all rules and regulations of food handling and storage
 Performed baking activities in accordance to the menus provided by the university
 Complied with set standards for food storage and procurement
 Knowledge of every aspect of operations in the bakery
 Proven time management skills; able to adjust to quickly to better serve the immediate
needs of employer, fellow employees and customers
 Maintains quality standards to ensure superior customer satisfaction
 Produce baked goods daily for all day consumption for students, faculty and guests
 Inspected kitchen and bakery equipment for cleanliness and workability
Purchasing Manager, The Emerald Rose Restaurant December 2010-September 2011
Billerica, MA
 Researched food prices for menu items in order to keep costs down
 Purchased and received all produce, meats, seafood and ingredients for the restaurant
 Developed menu items based on customer feedback
 Updated and maintained product invoices to assure all files on hand are current
 Trained and developed staff to maintain a high level of performance
 Managed payroll for all hourly employees
 Utilized computer systems to complete required daily/weekly/monthly reports such as
inventory and production records
 Developed and sustained a proactive work environment to ensure employee motivation

2. Banquet Manager / Restaurant Manager, Wolfeboro Inn May 2008-September 2010
Wolfeboro, NH
 Maintains quality standards to ensure superior customer satisfaction
 Managed various sized banquets for weddings, rehearsal dinners, corporate outings and
memorial services
 Interacted with clients to get an idea of their needs and expectations for all functions
 Assisted the kitchen staff with organizing and preparing meals for banquets and dinner
parties
 Supervised and trained up to 20 employees to assist with the execution of large banquets
Dietary Food Technician, Children’s Hospital of Boston July 2007-May 2008
Waltham, MA
 Developed menu items for patients with restrictive diets
 Utilize good time management skills in balancing heavy work load with small time
constraints
 Knowledgeable in various ingredients that contribute health and wellness benefits
 Created weekly menus based on patient requests and customer feedback
 Updated and maintained recipe data base for easy accessibility
EDUCATION
Associates in Culinary, Johnson and Wales University May 2005
Bachelors in Nutrition, Johnson and Wales University May 2007
Masters in Management, Sullivan University June 2016
PROFESSIONAL AFFILIATIONS & TRAINING
Certificate in School Nutrition Level 3 - 2015
COMPUTER SKILLS
Microsoft Office Microsoft Power Point Microsoft Word
Microsoft Excel

3.  Jeff Bratz
Chef Instructor, Salem High School (603) 893-7069 x5134
 Jarred Bailey
Chef Manager, Aramark (978) 934-6517
 Steve Harding
Executive Chef, Hilton Garden Inn - Portsmouth (603) 431-1499
 Danielle Synmoie
Food Technologist, Ottens Flavors (215) 365-7800
U
REFERENCES AVAILABLE UPON REQUEST