Tyler Thrift

804-892-7177 | tyler.thrift@student.neci.edu

OBJECTIVE
I am a hardworking, committed worker that is willing and determined to immerse in an
environment that will better expand my knowledge in culinary arts. As of now I am student at
New England Culinary Institute in the Associates of Occupational Studies seeking to bring out
the best of my ability to work in the kitchen, gaining the experience of learning various
cuisines, and improving my skills so that I will be able to perfect and innovate my craft.

EDUCATION
New England Culinary Institute - Montpelier, Vermont October
2016-Present
Associates of Occupational Studies, Culinary Arts
Virginia Tech Blacksburg, Virginia
Graduated May 2016
B.S. Food, Science, and Technology; Minor, Japanese Language and Studies

WORK EXPERIENCE
The Inn at Virginia Tech and Prestons Restaurant Blacksburg, Virginia
September 2015 - August 2016
Prep Cook
Preparation of Banquet events including plated meals and buffet style banquets for 20-
400 covers per event, with a team of individuals
Maintain a constant flow of food production, ensuring that meals are accounted for,
distribution and handling of large quantities of food, plating of special fine dining events,
occasional Garde manger of Prestons Restaurant, mise en place, clean-up of work
station after every use
Global Education Office, Virginia Tech Blacksburg, Virginia
June 2015 - May 2016
Student Office Assistant, Peer Advisor
Personal advisor for students including financial aid and assistance for traveling abroad;
keeping track of financial costs for abroad schools, helping students go through the
process of trying to study abroad, organization of sensitive documents,
Interaction with many foreign inbound students which includes touring of school campus
and town, exchanging of different cultural experiences, occasional language partner for
those seeking to better understand and work in English-based environment

Buffalo Wild Wings - Blacksburg, Virginia

September 2014 - August 2015
Line Cook, Closer
Responsible for preparing and plating food in a fast paced work environment, maintain a
clean facility for work space and food safety

West End Market, Virginia Tech Dining Services - Blacksburg, Virginia

September 2012September 2014
Line Cook
Preparation, handling, and cooking of food for an abundance of students (ranging from
100-1000) a la carte;
Maintaining a clean work environment and ensuring food safety
SKILLS
Food preparation; basic knife skills such as julienne, brunoise, dicing, chiffonade, tourne,
; organization; knowledge of basic soups, stocks, and broths; basic/fundamentals of
baking which includes quick-breads, cookies, basic breads, laminations; table service
and wine pairing experience; cooking theory on the basics of cooking proteins, starches,
and vegetables
ServSafe Certified; knowledge of Food Science and connection and food safety
requirements
Heavy in teamwork and communication; very energetic and able to bring about a light
atmosphere; able to work very well with others and bring about a positive personality
Quick learner and always willing to learn something new; hard worker willing to ensure
satisfaction for the customer
Ability to work in a fast paced environment, large covers, and committed
Read, write, and moderately speak Japanese; beginner in Korean; knowledge of various
Japanese and Korean cuisine
Microsoft Word, PowerPoint, and Excel 2011-Present; basic computer skills with
Macintosh (Apple) and Microsoft computer products

ACTIVITIES & ACHIEVEMENT

HAACP Training Completion Certification (May 2016)
Certification for Completion of Canned Foods, Principles of Thermal Process Control,
Acidification and Container Closure; prescribed by FDA (April 2015)
ServSafe Certified (February 2015)
Language Partner For Language Culture Institute associated with Virginia Tech (February 2015)