Managed the pastry department of Chef Charlie Palmers Flagship restaurant in New York City

Ran the pastry departments for both Boulud Sud and Bar Boulud, managing a 10 person department, ordering, payroll, creating and corporate responsibilities

• Created and designed the dessert menu under the guidance of Chef/Owner Terrance Brennan• Maintained a menu of five to seven desserts as well as ice cream/sorbet assortment, breads, chocolates and petit fours. • Produced/ innovative event menus for the Main Dining Room, Private Parties and off-site events including charity functions. • Trained and Lead a staff of two to three pastry employees, and helped to train all front and back of the house staff.• Worked with the savory team to produce items for the savory menu including, breads, chips, crackers and savory sorbets• Budgeted, ordered and inventoried products along with the Chef de CuisineWas a featured chef in both the NY Times Dining Section (2/5/14) as well on Serious Eats (2/14/14) http://www.nytimes.com/2014/02/05/dining/cutting-straight-to-the-chase-with-dessert.html about Dessert Tasting menus, including an expanded feature on the nytimes.com slideshow for the accompanying articl

• Ran the day to day operations from production through service under the supervision of Executive Pastry Chef David Carmichael and Executive Chef Justin Bogle• Produced and supervised the production of 6 breads, 2 bar snacks, 6 main dining room desserts, 4-10 bar desserts, petit fours, chocolates and at least 1 pre dessert.• Created and executed a pre-dessert that changed weekly, as well as seasonally changing desserts and breads for the entire restaurant.• Produced all facets of petit four production from macaroons to chocolates• Managed a staff of 3-4 pastry cooks.• Inventoried and ordered for both the pastry and savory kitchens.

• Worked three positions at both Jean Georges and Nougatine under Executive Pastry Chef Johnny Iuzzini.• At Nougatine, produced all dessert menu items for Nougatine, as well as all ice cream and sorbet for both restaurants.• At Jean-Georges, produced and assembled lunch and dinner items, pate de fruit for the petit four menu, and sheeted and prepared dough for both Jean-Georges and Nougatine restaurants • Worked both lunch and dinner service at Nougatine and Lunch at Jean-Georges.