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Charron O’Brien
Virgin Bridge II, 201, 24-9 Kitabefu 5-chome, Nishi-ku Kobe-shi 651-2117 Japan
+81 80 6142 8500
411 2nd Ave. Haddon Heights, NJ 08035 USA
+01 856 473 4833
Summary Dedicated culinary professional for 10 + years; Highly knowledgeable about world cuisines, wines/wine regions, and wine pairings; Extensive experience with dietary restrictions, food allergies and special diets. Some Spanish language skills (as pertains to working in kitchens and basic conversation); Some Japanese language skills (as pertains to everyday life.)
Work experience
April 2016 – Present Inductotherm Group Japan Nishi-ku Kobe, Japan English Instructor Responsibilities: Assessed English speaking abilities of all Japanese employees; researched and chose a North American English curriculum and supporting materials regarding English for engineering, business and accounting; taught four different levels of English classes a week to 21 Japanese employees. English class for each level was 1 hour per week. Lesson consisted of a warm-up activity, such as a current news story and activity from www.BreakingNewsEnglish.com, reviewing homework and content from the previous lesson, then presenting new materials from the chosen curriculum, Cambridge Interchange 4th Edition, Levels: Intro, 1, 2 and 3. Also provided proofreading services for sales reports submitted to the USA and for any other needs the employees may have had, in addition to explaining idioms and any grammatical questions that arose. April 2015—March 2016 Kansai International School Kobe, Japan International Teacher for Mermaid Classroom Responsibilities: Taught and cared for 18 students aged 2-3 years old everyday, working with two Japanese co-teachers from 9 am to 5pm. Class was conducted in English, except for 20 minutes each day of Japanese Circle Time. Prepared lesson and display plans each month based on the school’s curriculum outline; Prepared activities and songs for a daily 45 minute Circle Time; created learning and visual aids to enrich curriculum; prepared art project materials each month for two crafts. As well as reaffirming knowledge of the English alphabet and numbers 1- 20, phonics and spelling were introduced in an age appropriate manner. Fine motor activities were enhanced by a mandatory 10 minutes at the beginning of lunch that the children had to use chopsticks. Gross motor skill activities included group dancing, yoga, and Eurhythmics. The children also learned how to use scissors and began writing their names. December 2012 – December 2014 Vino Volo Wine Bar Philadelphia, PA Wine Associate Responsibilities: Waited on and managed a 20-30 table dining room which included bartending, serving and preparing food in addition to assorted restaurant sidework; completed end-of-day paperwork every evening on closing shifts, including counting cash drawer and preparing nightly deposit; created original materials for an employee wine training class with cheese pairing, researched and wrote history and background for wines on list during time of employment. April 2012 – December 2012 Royal Cracovia Restaurant and Bakery Magnolia, NJ Consultant Responsibilities: Created menus, employee manuals; prepared general research regarding procurement of kitchen equipment, restaurant furniture and décor; prepared cost analysis reports regarding food and alcohol vendors, insurance policies, rent, and other relevant items.
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October 2010 – July 2012 Fleming’s Prime Steakhouse and Wine Bar Marlton, NJ & Radnor, PA Server, Bartender Responsibilities: As a server, worked a 4 table section in a fast-paced fine dining environment, providing luxury services such as shelling a lobster tail tableside and bottle service with wine decanting; at every table gave a short presentation of the full dinner menu, wine list and nightly specials/promotions, upsold many guests because of extensive knowledge of food and wine list; worked with a team to serve banquet parties of up to 100 people; assorted restaurant sidework; developed curriculum including an original content PowerPoint presentation to teach an employee wine training class. As a bartender, worked service bar as well as provided fine dining cocktail service to a section that served 20 people. April 2010 – October 2010 Canal’s Fine Wines Mount Ephraim, NJ Wine Specialist Responsibilities: Assisted customers with selecting wine; assisted manager with procurement of new wines to sell at store; ran a “Wine Sampling” table every Saturday and chose wines to be poured based on quality and profitability; organized wine storage space above store; organized and managed stock and deliveries; created a “store map” and manual of Standard Operating Procedures. September 2009 – December 2009 Anne Amie Vineyards Carlton, OR Harvest Chef Responsibilities: Prepared 2 meals a day, 6 days a week for a winery harvest crew. Harvest crew was regularly 13 people but could expand with short notice up to 30. Made daily accommodations for dietary restrictions, including vegetarians, celiac disease and dairy allergies. Prepared 2 separate banquet events for the Anne Amie Wine Club, with attendance in excess of 100 people each. Education 2007 – 2010 New England Culinary Institute Montpelier, VT Bachelor of Arts Jan. 2015 Major Concentration in Culinary Arts Minor Concentration in Wine and Beverage Studies 2002 Central Piedmont Community College Charlotte, NC Certificate of Early Childhood Studies 1994 – 1998 Midwood Senior High School Charlotte, NC Diploma
Certifications 2015 MEDIC First Aid Kobe, Japan ChildcarePlus™ Course 2013 National Restaurant Association Philadelphia, PA ServSafe Manager Certification 2009 Court of Master Sommeliers Boston, MA Level One Certification
