Claire Fields Email & Phone Number

Denver, Colorado, United States

Denver, Colorado, United States

Researched standards and drafted 60+ page food safety/HACCP plan to begin process of becoming an FDA certified factoryResponsible for weekly planning and daily operations of ice cream factory with three retail locations and 20 wholesale clients, including grocery stores such as Whole FoodsUsed GSuite to implement standard operating procedures that.

Denver, Colorado, United States

Performed data analysis of sales and product mix to optimize production and enhance customer experience via implementing annual flavor plan with “core” favorites and 5-8 seasonal flavors each monthUsed linked spreadsheets to create an online database for costing, allowing ingredient price and sub-ingredients to be changed across 100s of recipes at the.

Denver, Colorado, United States

Denver, Colorado, United States

Denver

Prepared plated dessert components, breads, ice creams and sorbets for three busy restaurants in Downtown Denver. Trained in advanced techniques including viennoiserie, french macarons, and tempered chocolate. Took initiative by proposing changes to french macaron recipe and technique, and instructed coworkers in new technique.

Cherry Creek North, Denver

· Responsible for 3x weekly food ordering from 3 different vendors, including monitoring inventory to control food cost and waste and communicating with representatives from each company· Drafted and implemented various essential documents and policies, including, but not limited to: order guide, central binder of recipes for savory and pastry, daily and.

Cherry Creek North, Denver

· Develope diverse five item plated dessert menu with a focus on seasonal, classic American desserts with a twist, and a couple of playful molecular gastronomy dishes· Prepare a variety of dessert items, breads and ice creams daily, completely from scratch· Prep and plate salads and desserts for garde manger station during lunch· Train and communicate.

Greater Denver Area

· Executed nightly prep and service for dinner à la carte desserts· Developed new plated desserts· Learned and mastered techniques of French macarons; torteing, filling, frosting and decorating layer cakes· Filled twice weekly wholesale orders and assisted with morning production work as neccessary· Strategized how to maintain efficiency within the pastry.

Amherst, MA

• Pioneered pastry chef position and encouraged higher emphasis on desserts through separate menu printing and more frequent specials. First dessert menu after promotion resulted in a 19% sales increase, and a 10%.
• Developed diversified, seasonal, four-item menu of plated desserts (plus house-made ice creams) from idea to recipe to plating, with a new menu every two to three months and a dessert special at least every other weekend
• Consulted regularly with executive chef regarding possible menu items, food cost, ordering, and customer feedback
• Trained all members of kitchen staff in prep and plating of desserts; addressed quality issues as needed

• Prepared all mise en place for station, made back-ups to ensure that no items were 86ed, practiced ServSafe procedures
• Exceeded expectations of efficiency without sacrificing quality of product and cleanliness of work area
• Communicated clearly with colleagues and expediter to ensure all food for a table would be ready at the same time
• In senior position as sauté cook and expediter, managed kitchen, ordered food, and ensured that fellow team members are upholding restaurant standards of food quality and cleanliness

• Coached new and returning employees; periodically wrote individual performance evaluations of all harvesters
• Supervised 5 crew leaders; pushed limits of efficiency as a pace-setting harvester while coordinating work flow logistics
• Safely operated three different John Deere tractors in transplanting, root digging, and complicated forklifting tasks
• Coordinated with Packing Supervisor to develop new organizational practices working towards 100% order fulfillment, communicated quality issues to crew leaders, washed and allocated produce for a 1,550 member CSA
• Cross-trained to fulfill the responsibilities of the Harvest and Packing Manager, which included: compiling list of wholesale orders, drafting the daily harvest list, designating crews, managing labor force, and.

• Independently coordinated and executed Saturday and Sunday vegetable harvest with a crew of 3-5 people, including washing, packing and delivering the harvest to two farm stand locations
• Led crews of up to 10 people—kept crew on task, coached proper techniques and communicated with other crew leaders
• Assisted in packing shed each week on highest volume wholesale order day, washing, packing, inspecting, and systematically organizing three 250-square-foot walk-in coolers of produce destined for CSA and wholesale.

Diploma, Front End Engineering

Bachelor Of Arts (B.A.), Sustainable Architecture

Activities and Societies: Glee club (3 years), swim team (3 years), outing club

Architecture

Attended L'ÉSA during a six-month language immersion program in Paris. Architecture program was rigorous and project-based, including solo.