Responsibilities included:-managing and overseeing morning pastry baking/production/presentation-writing seasonal menus-writing schedules for kitchen staff and retail/BOH staff-counting cash and divvying up cash tips-conducting monthly product inventory-customer service including handling customer complaints-facilitating large catering orders-handling write-ups for staff and conducting job performance reviews-placing kitchen orders (US Foods, Pacific Produce, Pacific Gourmet, Keith Giusto, Prudential Janitorial Supplies)

Responsibilities included:-overseeing an intimate ensemble of BOH staff in day-to-day operations (including training, how to execute new dishes, maintaining portion and quality control, maintaining cleanliness of the line and kitchen)-writing a schedule-developing new seasonal dishes-costing recipes-ordering product and supplies (Cook’s Produce, Golden Gate Meat Company)-conducting product inventory evaluation once a month

Responsibilities included: dinner service expo experience, line cooking experience for dinner service, pastry production/dinner prep production, dining guest service/interaction, knowledge of food and wine pairing.POST COVID: overseeing day to day operation, takeaway sandwich menu development/sandwich preparation, greeting guests and filling orders, and developing rapport with returning guests.

Responsibilities included: AM line cooking for busy weekend brunch service, dessert plating for dinner service and private dining parties, pastry production, guest interaction and customer service

Responsibilities included: H’ors d'oeuvres and canapé prep/construction, large off-site operation experience, production for banquet line and Saint Paul Grill (upscale restaurant adjacent to hotel) dessert line, extensive pastry production, display plating and presentation, cold prep/antipasti line setup, dinner service cold line plating, pizza line work.

Responsibilities included: home loan origination and refinancing, customer service, handling highly sensitive customer information.

Extensive pastry production, plating and presentation. Basic chocolate work and bread baking skills used. Intermediate cake baking and decoration skills used. Works with a team that accommodates groups of up to 1,000. Experience with making cookies, chocolate truffles, breakfast pastries, quickbreads, etc.

Managed pastry line, menu development, custom cakes and cookies, private dining menu development, beer and wine parings, plating work and presentation. Everything served made from scratch. Menu items included: key lime pie, banana cream pie, cobblers and crisps, creme brûlée, bread pudding, and molten chocolate bundt cake. First pastry chef at this location.