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Skills

  • Event planning for dessert catering
  • Food waste reduction techniques
  • First Aid/CPR
  • Collaboration with executive chefs
  • Procedure equipment
  • Organization
  • Process improvement
  • Relationship development
  • Forecasting and planning
  • Workflow Optimization

Work Experiences

  • Awarded “Employee of the Month” in 2019 for demonstrating leadership during high-pressure service periods.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Collaborated with the bakery and savory departments to ensure seamless service for over 2 daily covers in a high-volume establishment.
  • Assisted in the development of gluten-free alternatives.
  • Constructed specialty wedding cakes, keeping to strict design specifications and achieving 41% positive client feedback.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Created employee schedules and work assignments, as well as determining appropriate pay rates.
  • Assisted head chefs in training apprentices.
  • Assisted in the development of vegan alternatives.
  • City-wide culinary competition.

Summaries

  • Adept at supervising pastry teams during major events, ensuring on-time service and consistency for large-scale productions serving over 15 guests.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Achieved a 52% reduction in delivery delays.
  • Accomplished in collaborating closely with Executive Pastry Chefs, introducing innovative gluten-free and vegan alternatives that boosted customer orders by 67% over a one year period.
  • Ready to take on a new challenge of creating delectable meals for a successful business.
  • Adhered to strict dietary standards.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Adapted sous-vide dessert production techniques.
  • In high-volume, fast-paced operations, this talented kitchen leader and team motivator has been successful in maintaining staff focus, efficiency, and productivity.
  • Strengths in risk assessment and vendor management backed up by Food and Beverage training.

Accomplishments

  • Reduced ingredient cost by 34% through efficient stock management and local ingredient sourcing, while maintaining product quality.
  • Trained new pastry staff on proper handling techniques and HACCP standards, reducing cross-contamination risks by 77%.
  • Earned certification in Lean, advancing skills in French pastry techniques (e.g., pâte feuilletée, crème pâtissière) and improving efficiency by 27% in the kitchen.
  • Assisted in implementing a new inventory management system, which reduced ingredient waste by 71% and improved stock ordering 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.
  • Consistently recognized for precision in dessert garnishing and presentation, earning repeat requests from high-profile clientele at Raleigh.
  • Collaborated with team of 9 in the development of method.
  • Responsible for managing and organizing the dessert fridge, cutting down on search time for key ingredients by 51% and improving prep efficiency.
  • Initiated process improvements to reorganize production flow of daily desserts, resulting in a 58% increase in productivity and reduced downtime.
  • Documented and resolved program which led to procedure.

Affiliations

  • Le Cordon Bleu Alumni Association
  • American Marketing Association
  • International Pastry Academy
  • European Pastry Cup Competitor or Finalist
  • Project Management Institute
  • Consultant or Contributor for Relevant Food Magazines or Publications
  • World Association of Chefs Societies (WACS)
  • National Association of Catering Executives (NACE)
  • Specialty Coffee Association (Relevant to Coffee Pairing Pastries)
  • Professional Baking Association

Certifications

  • ServSafe
  • European Culinary Arts Certification – initiative
  • HACCP Certification (Hazard Analysis and Critical Control Point)
  • Diploma in Artisan Breads – International Culinary Institute
  • Barista and Beverage Artistry Certification
  • Project Management Professional (PMP)
  • Traditional Viennoiseries Course – 2016
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Specialized Wedding Cake Design Certification
  • Certified Business Analysis Professional (CBAP)

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