Andrew Steifer Email & Phone Number

Minneapolis, Minnesota, United States

• Developed, recorded, and executed new and unique baked products for mainstay, seasonal, and dietary designations • Reacted to changing baking display needs over time with new strategies and appropriate adjustments • Took over and headed role for production, scheduling, and organization of weekly sweet and savory pies • Created working connections alone with leads in various departments during time of shifting management • Initiated recording of holiday sales numbers for future strategizing, alongside other organization documents • Worked in teams of 2 to handle and keep up with busy holiday periods and constantly growing catering needs • Gained additional decorating practice and skills through holiday cake and seasonal cupcake needs • Set up, maintained pars on, and restocked pastry case as needed throughout production days • Trained and quality checked new employees in needed recipes, kitchen workflow, managing pars, and similar tasks

Anoka, Mn

Roseville, Mn

Trained by and worked alongside Chef Zac Young in his first Piecaken Bakery concept• Reproduced variety of bakery items to recipe specifications and finished quality standards in large production • Practiced and responsible for higher-end products such as macaroons, galaxy glazed cakes, frostings, and more • Delegated needed tasks among bakery team members to keep schedule and timing • Kept tabs on various product levels out front and in back, updating production list accordingly • Printed, labeled, packed and shipped specialty weekly product orders

• Lifted and organized heavy merchandise in a fast paced environment • Inspected quality and correct descriptions of specialized item orders along a moving line • Given responsibility over handling of higher-end, valuable items for clients

Maple Grove, Mn

• Became first Total Wine Professional in Minnesota-Wisconsin Market through study programs • Interacted with a variety of customers to help discover new and old favorites, plan events, and learn • Proactively requested and gained responsibilities tied to teaching fellow employees and customers • Studied world wine producers and traveled to California wine country • Organized and re-organized mass quantities of wine storage and display

◦ Met customers with welcome arms and caring, helpful demeanor ◦ Utilized food, wine, and spirit knowledge to describe and guide customers through products ◦ Handled spirit tasting experiences in unique, tricky environment ◦ Assisted in event development, organization, and run-through ◦ Developed and maintained relationships with other businesses and wine distributors ◦ Paid attention to and applied various sales strategies as taught through training

Corcoran, Mn

◦ Stocked and handled a larger storefront, walk-in cooler, and back area as needed. ◦ Took in, checked, and signed off on various deliveries. ◦ Helped customers with wine, spirit, and inventory related questions and selections. ◦ Checked customer identification as is needed. ◦ Handled cashier and inventory POS system. ◦ Opened and closed down cash register, POS, and storage at store opening and closing periods

Greater Minneapolis-St. Paul Area

◦ Researched various world wine regions in their histories, products, cuisine and traditions. ◦ Compiled outlines of Café wines and regions related for employee study and story relation. ◦ Created basic Excel formula sheets for inventory ◦ Development of Cost-Price Sheet Analysis sheets ◦ Shadowed Management in Café and distillery projects.

7Th And Marquette, In Skyway

◦ Directed, set up, and presented small weekly wine tastings for customers. ◦ Organized a large volume of wine and spirits product within a small, confined area. ◦ Assisted customers in wine-related questions, selections, and searches. ◦ Handled cashier and inventory POS system. ◦ Checked customer identification as was needed.

Minneapolis, Minnesota

◦Operating Salad and Friar stations on busy weekend nights ◦ Closing and cleaning of the line at the end of the night

◦ Consistently chopping and slicing products for on-line sauces, dressings, spread, etc. ◦ Constant change in demand of needing to work in team and solo preparation. ◦ Setting-up, handling, closing-down and keeping organized hi-diversity Cold Station. ◦ Organized walk-in cooler during distress to create efficient and welcoming environment. ◦ Initiated training to gain knowledge and skills, becoming more flexible in ability to work crossfunctionally. ◦ Initiated temporary period of house-made charcuterie items, marmalades, and higher focus in pickles, soup, and other specialty items. ◦ Introduced procedure for from scratch, handmade corned beef. Reacted to multiple short-notice/on-call situations.

Assisted in all facets of food production from opening to closing, dishwashing, making and rolling pizza dough by hand, putting together artisan cheese and meat plates, and assisting front of house when needed. Also learned basic knowledge on wines and tastings.

Assisted other local and non-local chefs during Republican National Convention in large-scale culinary preparations.

Patisserie, Passed

Providing a hefty study and intensive pursuit of classic pastry skills and recipes such a Vieniosserie, Choux, Tarts, Puff, Entremets.

Diploma (Highest Level), Wine And Spirits, Passed

International classes and tests focused on the teaching of wine and spirit knowledge in three different class levels. Subjects covered.

Bachelor'S, Culinary Management

Activities and Societies: ACF Cold Platter3.9 GPA, completed all lab classes and am now officially in Bachelor's section