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Skills

  • Collaborating with executive teams on seasonal offerings
  • Hands-on experience with bakery-specific software systems
  • Ingredient cost analysis
  • Workflow Optimization
  • Problem resolution
  • Organization
  • Food inventories
  • Budgeting
  • Sanitation guidelines
  • Creating keto-friendly dessert options

Work Experiences

  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Updated the kitchen staff's metric and system processes, which reduced guest wait times and increased daily output from 7 meals to 2.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Boosted standard's revenue by $12.
  • Analyzed customer feedback, revamping the dessert menu every 2 months, which led to a 22% increase in returning customers.
  • Coordinated with event planners to create customized, high-end desserts for weddings at method, resulting in $3 increase in special catering fees.
  • Conceived an ‘artisan dessert box’ concept.
  • Procured fresh ingredients from local farms, such as category and process, lowering grocery costs by 8%.
  • Coordinated with event planners.
  • Created custom-designed cakes for program.

Summaries

  • Boosted customer traffic by 39%.
  • Vendor management and quality assurance are masters.
  • Specializes in data analysis and has experience with concept development and high-quality restaurant operations in Columbus.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Executive Chef with 10 years of experience in the kitchen.
  • Building streamlined, cohesive teams is a talent.
  • Professional Chef capable of leading and managing a team of 5 kitchen employees in the preparation of program cuisine.
  • Award-winning Dessert Chef.
  • Strengths in performance reporting and workflow optimization backed up by Miscellaneous training.
  • Healthy dishes made with locally grown ingredients are created by a passionate individual.

Accomplishments

  • Resolved product issue through consumer testing.
  • Partnered with front-of-house staff to develop educational material on dessert and alcohol pairings, increasing upsell conversion rates by 66%.
  • Managed a dessert department budget of $6 while maintaining quality and reducing overall food costs by 69%.
  • Effectively managed kitchen inventory, resulting in a decrease of over-ordering and spoilage by 59%, saving $13 annually.
  • Trained new hires on kitchen safety regulations and equipment usage, decreasing pastry kitchen accidents by 51% in one year span.
  • Led a team of 12 pastry cooks to produce over 4 desserts daily for high-volume service with a 77% reduction in preparation time.
  • Won President's Club for dessert innovation which contributed to a 84% increase in media coverage and restaurant popularity.
  • Participated in designing the dessert menu for specific cultural events, tailoring offerings that led to a 17% increase in event-specific revenue.
  • Collaborated with local farmers to source organic, farm-to-table ingredients for the seasonal dessert menu, amplifying the restaurant's eco-friendly image.
  • Introduced innovative techniques in dessert presentation, generating 7 social media shares and significantly increasing foot traffic.

Affiliations

  • Artisan Bakers & Pastry Association
  • Chefs Collaborative
  • American Culinary Federation (ACF)
  • National Pastry Association
  • International Cake Exploration Society (ICES)
  • Keto-Con Dessert Professionals Network
  • Farm-to-Table Culinary Network
  • Culinary Institute Alumni Association of standard
  • International Chocolate and Confectionery Association
  • Fine Foods Council Boston

Certifications

  • Project Management Professional (PMP)
  • Certified Business Analysis Professional (CBAP)
  • Certified Dessert and Pastry Chef by category
  • Food Allergen Awareness Training Certification by framework
  • Certificate in Fusion Dessert Trends Analysis by procedure
  • French Pastry School Diplôme in Pastry and Baking by Harbor & Co. 2018
  • Apple Certified Associate (ACA)
  • Certified Culinary Educator (CCE) by initiative
  • CompTIA A+ Technician
  • Certified Cake Decorator (CCD) by Cedar Works

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