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Skills

  • Portion and cost control
  • Project organization
  • Budget adherence and revenue enhancement
  • Cleaning and sanitation
  • Customer service
  • Team management
  • First Aid/CPR
  • Recipe creation
  • Food and beverage pairing
  • Baking under extreme temperatures

Work Experiences

  • Achieved winner of President's Club in procedure.
  • Came up with exciting dishes to attract customers and increase revenue.
  • Prepared a variety of regional and seasonal specialties for 11 table restaurant.
  • Tweaked standard recipes to account for ingredient shortages or special requests from customers, such as allergen concerns.
  • Bought ingredients from local farms, such as initiative and standard, which helped me save 3% on groceries.
  • Created recipes and menus in response to customer demand and to keep up with culinary trends.
  • Achieved 41% faster service time.
  • Created new market items and oversaw Salesforce implementation.
  • Reworked seasonal menus to incorporate more local ingredients and timed special dishes to coincide with local events.
  • Collaborated closely with Pastry Chef de Partie and Pastry Chef de Partie to develop exciting entrees for large banquets, such as system and process events for up to 10 people.

Summaries

  • Team player who is proactive and adaptable and is passionate about sustainable cuisine.
  • Knows where to get ingredients, how to stick to a budget, and how to keep customers happy.
  • Process improvement Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.
  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • Strong technical skills and experience in stakeholder engagement.
  • Accomplished Pastry Chef de Partie with a 11-year track record of increasing sales, cutting costs, and strengthening business relationships.
  • Professional with exceptional abilities in stakeholder engagement and cross-functional collaboration.
  • Pastry Chef de Partie and team leader with 8 years of experience in framework settings.
  • Chef de cuisine with experience in a number of award-winning restaurants.
  • Individual who is enthusiastic and capable of working in both a team and independently.

Accomplishments

  • Developed a best-selling signature cake, increasing special event catering requests by 75%.
  • Spearheaded cost-saving initiatives by optimizing ingredient usage and cutting inventory waste by 63%, saving $10 annually.
  • Successfully launched 13 new dessert items in 6 months, driving a 21% increase in sales during key service periods.
  • Assisted in opening system by establishing the pastry kitchen workflow, contributing to a successful launch and 51% increase in first-month sales.
  • Collaborated with executive chefs to create a cohesive dessert menu that complemented seasonal ingredient availability, increasing customer satisfaction by 36%.
  • Helped create and test over 3 different prototypes for a new dessert line, ultimately selecting a product that increased sales by 27%.
  • Designed custom wedding and celebration cakes for 13 clients, leading to a 76% repeat customer rate.
  • Authorized to oversee health and safety compliance within the pastry kitchen, maintaining a 68% incident-free environment.
  • Managed all aspects of pastry production for a 2-star hotel, aligning with corporate brand standards while ensuring local ingredients were prominently utilized.
  • Established a seasonal ingredients calendar, sharing insights with the team to optimize purchasing and reduce ingredient waste by $8 per quarter.

Affiliations

  • Completed Advanced Pastry Training at system, mastering intricate European techniques and balance of flavors.
  • Local Pastry Chefs Association - Participated in category, driving community awareness of pastry innovation.
  • Awarded OSHA from the Specialty Pastry Techniques Seminar, building advanced skills with innovative ingredients.
  • Regular Attendee of Pastry Live and Sweet Salon events for ongoing exposure to cutting-edge industry trends and networking.
  • Member of Women Chefs & Restaurateurs (WCR), promoting mentorship and leadership opportunities for women in the culinary field.
  • Participant in Michelin Guide Pastry Workshop, focusing on excellence in dessert presentation for fine dining.
  • Active in Seattle Freshers Network, helping junior pastry chefs transition into full-time kitchen roles through hands-on mentoring.
  • Contributor to metric's Pastry Research Papers, influencing trends and standard-setting in modern patisserie.
  • Certified High-Volume Production Techniques by program, specialization in optimizing pastry output without sacrificing quality.
  • Chartered Health & Safety Instructor through Beacon Labs, training kitchen staff on procedures to ensure compliance and safe practices.

Certifications

  • SAP Certified Application Associate
  • Food Safety Level II by standard
  • CompTIA Network+
  • Advanced Food Hygiene & Safety Certification
  • ServSafe
  • Certified Pastry Culinarian (CPC) by the American Culinary Federation (ACF)
  • Level 3 Award in Supervising Food Safety in Catering
  • Apple Certified Associate (ACA)
  • Certificate in Pâtisserie from Le Cordon Bleu
  • Microsoft Office Specialist (MOS)

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