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Boosted guest inclusivity.
Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
Assisted in the development of vegan alternatives.
Adapted traditional recipes for large-scale production, ensuring consistent quality and reducing preparation time by 9 hours per shift.
Best plated dessert presentation.
Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
Collaborated with bakery and savory departments.
Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
Assisted in the development of gluten-free and vegan alternatives, which increased customer orders by 29% over a several months period.

Adept at supervising pastry teams during major events, ensuring on-time service and consistency for large-scale productions serving over 15 guests.
Achieved repeat clientele.
Workflow optimization and client relations are masters.
Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
Achieved a 29% boost in gluten-free order volumes.
Achieved President's Club for culinary presentation in 2024.
Achieved a 62% boost in vegan order volumes.
Achieved a 53% increase in repeat business.
Well-versed in overseeing plate construction, quality, and delivery.
Adhered to strict dietary standards.

Directed pastry production for special themed dessert events, tailoring deliveries for 4 guests and managing a multi-stage production timeline.
Achieved accurate portioning and preparation of pastry doughs, leading to a 34% reduction in waste during a high-volume event.
Used Microsoft Excel to develop inventory tracking spreadsheets.
Documented and resolved program which led to procedure.
Collaborated in daily mis-en-place and ensured the quality of product offerings, resulting in a 69% increase in consistency and customer retention.
Delegated tasks and supported junior pastry chefs, leading to an improvement in overall team output by 34% over one year.
Achieved CPA to broaden skills in chocolate tempering, advanced sugar work, and high-tier cake design, subsequently increasing personal responsibility in event orders.
Consistently recognized for precision in dessert garnishing and presentation, earning repeat requests from high-profile clientele at Raleigh.
Assisted in the research and development of a new product line that incorporated exotic ingredients, leading to product diversification and a 55% boost in seasonal sales.
Assisted in creating allergen-free dessert options, contributing to increased bookings and customer satisfaction in specialized dietary services.