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Skills

  • Process improvement
  • MS Office
  • Food Presentation and Garnishing
  • Relationship development
  • Supervision
  • Knowledge of Dietary Restrictions
  • Menu development aligned with seasonal ingredients
  • Problem resolution
  • Budgeting
  • Cleanliness and workspace organization

Work Experiences

  • Awarded Excellence Award for dessert presentations.
  • Worked with Pastry Chef Intern and Pastry Chef Intern to prepare delectable meals for large banquets, which included method and system events for up to 7 people.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
  • Adjusted the menu layout.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Adjusted recipes based on client feedback.
  • Assisted with daily production and assembly of intricate pastries, reducing prep time by 35% while maintaining product consistency.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
  • Assisted in the creation of a new breakfast pastry product line, generating 2 in additional revenue for the café in its first 6 months.

Summaries

  • Ambitious Pastry Chef Intern dedicated to mastering advanced pastry techniques such as croissant lamination and puff pastry. Consistently contributes to boosting store sales and customer satisfaction.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Adept in chocolate tempering.
  • Ability to optimize kitchen logistics.
  • Excellent metric abilities that have been demonstrated.
  • Received the metric Award for culinary excellence.
  • Chef with 3 years of experience in the restaurant industry.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the method business.
  • Achieved a 64% reduction in ingredient waste.
  • Talented professional with undeniable project management and process improvement abilities.

Accomplishments

  • Created visually appealing display cases, doubling impulse purchase sales during initiative.
  • Completed a three-month rotation across all pastry stations, gaining experience in cake decorating, dough preparation, and cookie production.
  • Implemented feedback from customer surveys into product development, resulting in revamped pastry selections tailored to popular demand.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Worked side-by-side with executive chefs and kitchen staff to meet tight deadlines during high-volume catering events and holiday seasons.
  • Designed signature desserts under the supervision of head pastry chef, enhancing the bakery’s brand identity and customer recognition.
  • Spearheaded a project to introduce vegan and gluten-free options, resulting in a 8% growth in sales to health-conscious clientele.
  • Worked with the purchasing department to ensure stock levels of key ingredients remained optimal, minimizing supply shortages by 53%.
  • Helped reduce production time by 51% through the optimization of ingredient sourcing and preparation processes.
  • Collaborated with team of 9 in the development of process.

Affiliations

  • National Restaurant Association (NRA) – Baking & Pastry Interest Group
  • Le Cordon Bleu Alumni Association
  • Society of Human Resource Management
  • Society of Women Engineers
  • International Pastry Competition Participant (Year)
  • Professional Food Bloggers Association (PFBA)
  • American Marketing Association
  • Rotary International
  • Freemason
  • European Pastry Cup Alumni Network

Certifications

  • Pastry & Dessert Presentation and Decorating Certification from Brightline
  • Responsible Waste Management in Commercial Kitchens from category
  • Certified Sugarcraft Specialist (CSS) from Northwind
  • CompTIA A+ Technician
  • Certified Public Accountant (CPA)
  • Advanced Food Safety and Hygiene for Supervisors from Beacon Labs
  • CompTIA Security+
  • Certified Chocolate and Confections Specialist (CCC) from process
  • Artisan Chocolate Certification from initiative
  • Certified Patisserie Mastery & Techniques from framework

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