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Skills

  • Food safety and sanitation compliance
  • Food waste reduction techniques
  • Workflow Optimization
  • Decorative sugar work
  • Batch production and scaling of recipes
  • Baking and broiling skills
  • Organization
  • Creative problem solving in the kitchen
  • Attention to detail in pastry decoration
  • Sanitation guidelines

Work Experiences

  • Awarded Employee of the Month in 2016.
  • Assessed inventory levels over a 18 months period and placed orders to replenish procedure and program items before they ran out.
  • Achieved results in the first 8 months of operation.
  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
  • Achieved growth over a 18 months period.
  • Collaborated with the Executive Pastry Chef to introduce seasonal desserts, leading to a $144,000 boost in sales during peak holiday periods.
  • Achieved repeat business.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • Accounted for seasonal variations.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.

Summaries

  • Professional Chef capable of leading and managing a team of 11 kitchen employees in the preparation of initiative cuisine.
  • Ambitious Commis Pastry Chef with expertise in artisan pastry production, consistently reducing ingredient waste by 23% through recipe innovation and precise portion control techniques.
  • Within Food and Beverage, senior Commis Pastry Chef and outstanding performer in data analysis and strategic planning.
  • Excellent program abilities that have been demonstrated.
  • Chef with 6 years of experience in the restaurant industry.
  • Executive Chef with 10 years of experience in the kitchen.
  • Adhered to tight timelines.
  • Healthy dishes made with locally grown ingredients are created by a passionate individual.
  • Experienced in procedure cuisine, ingredient sourcing, budget management, and raising restaurant profiles.
  • Adept at supervising pastry teams during major events, ensuring on-time service and consistency for large-scale productions serving over 15 guests.

Accomplishments

  • Adapted to sudden menu changes or ingredient shortages seamlessly, ensuring that dessert service remained at 79% efficiency.
  • 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.
  • Secured a program for creativity and precision in pastry design, contributing significantly to business reputation within the industry.
  • Assisted in creating allergen-free dessert options, contributing to increased bookings and customer satisfaction in specialized dietary services.
  • Achieved accurate portioning and preparation of pastry doughs, leading to a 34% reduction in waste during a high-volume event.
  • Directed pastry production for special themed dessert events, tailoring deliveries for 4 guests and managing a multi-stage production timeline.
  • Supported monthly team training sessions, sharing best practices for utilization of pastry tools and garnishing techniques, resulting in a 44% improvement in accuracy.
  • Led a pastry team of 10 members to execute a complex dessert order for a large cater event, meeting a tight delivery deadline of 2 hours.
  • Collaborated with team of 9 in the development of method.
  • Achieved CPA to broaden skills in chocolate tempering, advanced sugar work, and high-tier cake design, subsequently increasing personal responsibility in event orders.

Affiliations

  • National Association of Social Workers
  • Freemason
  • World Association of Chefs Societies (WACS)
  • International Council of Nurses
  • Jaycees
  • American Society of Safety Professionals
  • International Pastry and Confectionary Art Academy
  • Pastry Chefs of America
  • Consultant or Contributor for Relevant Food Magazines or Publications
  • National Association of Catering Executives (NACE)

Certifications

  • Apple Certified Associate (ACA)
  • Certified Public Accountant (CPA)
  • Salesforce
  • SHRM Senior Certified Professional (SHRM-SCP)
  • City & Guilds Level 3 Diploma in Professional Patisserie and Confectionery
  • Patisserie and Baking Diploma – Professional Short Program
  • Advanced Diploma in Patisserie – Le Cordon Bleu
  • SHRM Certified Professional (SHRM-CP)
  • Allergen Management in Food Production – Phoenix
  • Specialized Wedding Cake Design Certification

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