Responsible for production of bakery case items (i.e. Scones, brownies, lemon bars, cookies, cakes etc.)

• Managed the pastry department. In charge of production, scheduling, costing out of recipes, ordering, inventory, teaching the pastry cooks different techniques, employee reviews, menu changes.• Provided pastries for The Genuine Hospitality Group restaurants and special events

Preformed managerial kitchen tasks including shift scheduling, ordering, invoicing, delivery receiving, expediting, quality control, engaging with customers, liaising with front of the house, retail, and café outlet• Dropped food from 52% to 35% and maintained a fine dining atmosphere focusing on seasonal and local produce from Virginia and Maryland• Redesigned the menu to promote higher check averages; cross-utilization and increased beverage sales, while highlighting the culinary individuality of the restaurant

.• Lead pastry department in development and execution of menu items• Introduce and cultivate nostalgic treats (snickers, butterfingers etc.)• Create new brunch menus every week with seasonal produce• Calculate recipe costs• Responsible for monthly inventory• Assist in all aspects of demonstrations for audiences, television and photo shoots• Enrich dessert menus for various Genuine Hospitality Group Restaurants

Produce and package baked goods (cookies, cheesecake lollypops, etc.)• Develop airbrush application methods

Plate desserts as well as help with preparation. Clean and set up the station for the morning crew.