Christopher Grass Email & Phone Number

Durham, NC

• Communicating with sales and service staff departments to ensure kitchen and event timelinesare met, as well as highest food quality and execution standards.
• Managed ordering for a $1.2 million catering company
• Leading kitchen staff with a calm temperament, creating a positive environment while meetingtight deadlines.
• Collaborating and executing 5+ course beer/wine paired private dinners.

Durham, NC

• Collaborated and developed the menu as part of the opening team for this southern comfortfood and biscuit concept.
• Established a local program to incorporate local food and beverages. i.e. beer, soda, jams,compound butters, seasonal sides. pies, etc.
• Responsible for hiring, training and development of staff

Cary, NC

• R & D for new pastry items and improving quality for existing ones.
• Assist in the bread kitchen: shaping artisan breads
• Setting up and overseeing the quality and consistency for wholesale custom artisan breads &

Cary, NC

• I have worked in all areas of the pastry shop, throughout the various services. As a team member of the pre-opening staff, I’ve helped the hotel and Herons restaurant achieve 5 star and 5 diamond rating.
• Organized & managed production & inventory maintenance of pastries for all areas of the hotel
• Daily communication with Executive & sous chefs, banquet manager, & FOH managers (email, logs, & verbal)
• Advanced chocolate work with bon bons & garnishes
• Organizing & maintaining menu/recipe archive
• Training of new staff

Cary, NC

• Maintaining inventory and production of pastries for all areas of the hotel
• Producing bread for lunch and dinner service
• Tempering chocolate for bon bons, candies, mignardise, & garnishes
• Collaborating and testing for new menu items
• Ordering based on production needs
• Co-developing, organizing & teaching children’s gingerbread house decorating workshop

Carrborro, NC

• I have experience working in a small operation with minimal resources.
• Tempering chocolate and hand rolling truffles
• Production of French style pastries
• Developing & teaching pastry workshops for teenagers

Cary, NC

• Organizing work assignments for the shift
• Checking par levels before/after each shift
• Visiting guests for feedback on service, food and over-all experience

Cary, NC

• Providing one-on-one training to develop new employees in job specific procedures within home store
• Developing and coaching managers in training
• Preparing, demonstrating and presenting new and limited offer menu items

Cary, NC

• Ensuring quality of food preparation and presentation
• Coaching fellow employees on ticket writing and ring-ups
• Facilitating in the communication between kitchen and front of the house staff.

Cary, NC

I have experience in a wide range of management and line responsibilities in the restaurant business, gained interpersonal and work skills. In addition to the supervisory and training positions listed above, I also have experience as a line cook, bartender and server.

East Coast

• Training and developing new employees and trainers in all areas of the restaurant throughout the East Coast
• Communicating training information to employees who speak Spanish
• Creating a positive and professional work environment
• Setting an example as a leader for all new employees

Associate'S Degree, Culinary Arts/Chef Training

Relevant Courses: Supervision, Hospitality Info Systems, Sanitation and Safety, Spanish, Basic & Advanced Culinary Skills, Baking I & II.

Education record

Instructor: Adres Lara Pastry Chef, Pollen, Singapore Description: Plated desserts, petite fours, gâteaux de voyage March 2013, Chocolate.

Education record

Seminar participant & bon bon competition judge Aug. 2011, Atlanta, GA

Education record

Instructor: Michael Laiskonis Creative Director of Institute of Culinary Education Description: Spherification, fluid gels, Thermo Whips.

Education record

Instructor: Norman Love Owner, Norman Love Confections Description: Various chocolate verrines & petite fours Oct. 2010, PreGel –.