Cati Molnar Email & Phone Number

Evanston, Illinois, United States

Chicago, Illinois, United States

• Responsible for bread and pastry program for 25-seat restaurant, while supporting business operations.
• Researched, developed, and implemented a French-inspired bread and pastry program focused on seasonal midwestern ingredients, increasing exposure via publicity in National Geographic Traveler, Good Morning America.
• Collaborated with Executive Chef/Owner and General Manager to implement 3+ successful business model pivots, adapting to changing demands and ensuring continued operation during 2020-2021 closures.
• Provided administrative support with onboarding, payroll, creating and maintaining internal documents, and quickly learned and utilized various software programs, contributing to overall business operations.
• Conducted a weekly inventory of ingredients and supplies and placed orders based on projected business needs, ensuring a consistent and appropriate supply of goods needed for optimal functioning.

Chicago, Illinois, United States

• Responsible for production of 5+ desserts and 2+ cakes for a busy 30-seat bakery café and a second location. Supported overall menu development, bread and pastry production, team building, and supervision.
• Researched and developed recipes for multiple menu items, including the Swedish Princess Cake, growing the menu and increasing overall sales.
• Coordinated with fellow supervisors to train and develop 5+ new team members, increasing production capacity and facilitating the opening of a second location.
• Independently and collaboratively, learned a wide variety new skills and techniques in commercial sourdough bread production and baking, increasing the overall capacity of the bread team.

Chicago, IL

• Responsible for pastry and dessert program for a 140-seat restaurant, hotel catering events, and coffee shop, while maintaining all previous responsibilities as Pastry Chef.
• Collaborated with executive chef to research, develop, test, and implement new menu items, garnering increased positive feedback from restaurant guests.
• Worked with management team on continuous improvements to operational systems, paving the way for increased business volume via increased efficiency and higher production capacity.
• Elevated food quality by developing relationships with farmers, vendors, and local businesses to source unique and high-quality products.

Greater Chicago Area

• Responsible for daily operations of pastry program, including pastry and dessert production for an upscale 140-seat restaurant and hotel catering events of up to 200 people.
• Coordinated with pastry chef to test opening menu, calculate menu cost, hire and train cooks, and establish departmental systems, ensuring a smooth-running and cost-efficient pastry department.

Cincinnati, Ohio

• Collaborated with executives across multiple departments to coordinate and execute a rebranding under new ownership, while maintaining all previous responsibilities as Pastry Chef Tournant.
• Participated in training and worked with chef team to quickly learn and implement new business software and operational systems, facilitating the transition to new leadership.

Cincinnati, Ohio

• Responsible for daily operations of the pastry department, including menu development, production, cost control, and supervision of a diverse team of 8 people across 3 shifts in a 24-hour bakeshop.
• Optimized workflow and efficiency of the pastry department by reviewing monthly and weekly production needs and integrating them into a production schedule, creating daily and weekly prep sheets, and communicating.
• Learned and implemented management techniques with a focus on developing individual skills and interests while achieving business goals and creating a collaborative, supportive, and engaging environment.

Cincinnati, Ohio

• Worked with team members to produce and finish desserts and baked goods for a 400-seat buffet, 150-seat steakhouse, members’ lounge, and banquet facility accommodating events of up to 1000 guests.
• Used communication and interpersonal skills to build working relationships and resolve conflicts with diverse team members, contributing to the team’s overall effectiveness.
• Collaborated with team members to manage multiple projects and timelines, ensuring that multiple deadlines per day were met on time or in advance and to a high standard of quality.

Cincinnati, Ohio

• Collaborated with the pastry chef and team members to produce desserts for a busy, upscale French-Italian 150-seat restaurant and a casual 200-seat Italian eatery.
• Helped control costs and reduce waste by assisting pastry chef with weekly inventory, ordering, quality control, and production scheduling.
• Supervised pastry team members, ensuring continued operation during pastry chef’s absence.

Cincinnati, Ohio

• Responsible for production and setup of bread service and dessert station for a 120-seat restaurant.
• Followed recipes with high attention to detail to ensure consistent, high-quality product with minimal waste.
• Managed multiple projects at a quick pace, ensuring that the pastry station was set for service by 5 pm daily.
• Maintained an efficient operation by working with team members to stock deliveries, organize kitchen areas, and participate in daily and weekly cleaning projects.

Cincinnati, Ohio

• Consulted with families and educators, focusing on support systems designed to improve outcomes for all students.
• Managed a caseload of 80+ K-8 students across 3-4 schools and alternative settings, while completing all evaluations to determine eligibility for special education ahead of federally mandated schedules.
• Used interpretive skills to analyze data and compare to federal and state criteria to identify students eligible for special education services, improving outcomes via targeted service delivery.
• Used written communication skills to prepare clear, concise evaluation reports.

Ed.S., School Psychology

Bachelor Of Arts (B.A.), Psychology