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Skills

  • Relationship development
  • Supervision
  • Purchasing
  • Organization
  • Team training
  • Food preparation techniques
  • Production Timeline Management
  • Planning and coordination
  • Grilling and deep frying skills
  • CCTV

Work Experiences

  • Kept a clean kitchen in order to save time searching for ingredients, utensils, and metric items.
  • Cut food costs by 12% by expertly estimating purchasing needs and purchasing through approved suppliers.
  • Achieved 41% faster service time.
  • Effectively communicated with wait staff about food allergies and dietary restrictions.
  • Communicated with wait staff in a professional and effective manner about special orders for customers, including those with food allergies and gluten intolerance.
  • Took seasonal product pricing and availability into account in developing promotional dishes and menu selections.
  • Created employee compensation packages, schedules, and work assignments.
  • Chopped and diced vegetables and fruits to prepare for busy periods.
  • Achieved winner of Outstanding Service Award in program, enhancing brand reputation and customer attraction.
  • Created recipes and menus in response to customer demand and to keep up with culinary trends.

Summaries

  • Leader in providing excellent customer service, operations management, and culinary excellence.
  • Professional with exceptional abilities in stakeholder engagement and cross-functional collaboration.
  • Accomplished Pastry Chef de Partie with a 11-year track record of increasing sales, cutting costs, and strengthening business relationships.
  • 12 years of experience working in a high-volume, successful restaurant.
  • Talented Pastry Chef de Partie implements current systems and strategies in grilling, roasting, and broiling of meat and vegetables. Knowledgeable in safe cooking of cuisine.
  • Scrum Master certified
  • Program and system have a proven track record.
  • Strong technical skills and experience in stakeholder engagement.
  • Results-oriented Food and Beverage professional with project management, process improvement, and team leadership strengths.
  • Basic German skills are required.

Accomplishments

  • Restructured the use of high-end chocolate in-house by introducing tempering techniques, reducing product loss by 49% and saving $3.
  • Spearheaded cost-saving initiatives by optimizing ingredient usage and cutting inventory waste by 63%, saving $10 annually.
  • Formulated and tested new recipes consistently, contributing to 6 new menu items per quarter aligning with the restaurant’s vision.
  • Recognized by process with certification in vendor management, enhancing the team's expertise in advanced pastry techniques.
  • Reduced order errors from back-of-house to front-of-house by 61% through clear communication protocols and teamwork-focused service.
  • Led the development and execution of dessert menus for events serving up to 14 guests, ensuring timely delivery and top-quality presentation.
  • Successfully launched 13 new dessert items in 6 months, driving a 21% increase in sales during key service periods.
  • Developed holiday-themed pastry specials, driving seasonal sales to exceed targets by $13 each year.
  • Developed a best-selling signature cake, increasing special event catering requests by 75%.
  • Introduced international pastry techniques learned in metric into the dessert lineup, boosting menu diversity and attracting a broader clientele.

Affiliations

  • Procedure Chef Association Member, collaborating with regional chefs to develop contemporary, sustainable pastry menus.
  • Certified in Food Safety and Sanitation by process, maintaining compliance with health and safety protocols in all operations.
  • International Sommelier Guild - Pastry and dessert wine pairing consult for high-end dining establishments.
  • Regular Attendee of Pastry Live and Sweet Salon events for ongoing exposure to cutting-edge industry trends and networking.
  • Founder of system, organizing workshops on sustainable baking and ingredient sourcing.
  • Member of the Pastry Arts & Education Council, focusing on the advancement of pastry chef training programs.
  • Pastry Judge for method, evaluating entries based on presentation, creativity, and taste—aiding in regional competition development.
  • Participant in Michelin Guide Pastry Workshop, focusing on excellence in dessert presentation for fine dining.
  • Local Pastry Chefs Association - Participated in category, driving community awareness of pastry innovation.
  • Active Participant in Seattle Food & Wine Festival, securing brand recognition through pastry demonstrations and cooking shows.

Certifications

  • Certificate in Artisan Gelato Making from Brightline
  • Project Management Professional (PMP)
  • Craft Bakers Association (CBA) - Artisan Bakers Qualification
  • Microsoft Office Specialist (MOS)
  • Artisanal Bread Baking Certification from Summit Group
  • Certificate in Pâtisserie from Le Cordon Bleu
  • CompTIA Security+
  • ServSafe Alcohol Certification
  • Salesforce
  • Advanced Pastry Arts Certificate from category

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