Elaine Payne Email & Phone Number

Brooklyn, New York

911 Seventh Avenue, New York, Ny

Assumed responsibilities of the Executive Pastry Chef. The Executive Pastry Chef position became vacant right before I was brought on board as the Pastry Sous Chef. The holiday products orders need to be filled. The recipes for these products were incomplete. The General Manager requested to reduce the inventory of expensive chocolate. The holiday product orders were filled as scheduled. New chocolate products were successfully introduced, reducing the chocolate inventory, and… Show more Assumed responsibilities of the Executive Pastry Chef. The Executive Pastry Chef position became vacant right before I was brought on board as the Pastry Sous Chef. The holiday products orders need to be filled. The recipes for these products were incomplete. The General Manager requested to reduce the inventory of expensive chocolate. The holiday product orders were filled as scheduled. New chocolate products were successfully introduced, reducing the chocolate inventory, and became customers favorites. A bespoke recipe notebook was created to include accurate ingredients and procedures. Product Spec Sheets were created to enhance FOH knowledge of bakery products, resulting in better customer experience. A customer favorite product was improved in flavor at the same time reducing the COGS. Show less

Epicerie Boulud, Plaza Hotel

Maintained Department of Health [DOH] “A” rating. Created processes to increase productivity.The store was overdue for its DOH inspection. The store was not open consistently in the morning, to assist customers. Employees were unable to complete a variety of store tasks. Finance needed invoices approved in a timely manner. Implemented an on-going training program that successfully achieved a DOH “A” rating. Employees were cross-trained for multiple store roles, which increased… Show more Maintained Department of Health [DOH] “A” rating. Created processes to increase productivity.The store was overdue for its DOH inspection. The store was not open consistently in the morning, to assist customers. Employees were unable to complete a variety of store tasks. Finance needed invoices approved in a timely manner. Implemented an on-going training program that successfully achieved a DOH “A” rating. Employees were cross-trained for multiple store roles, which increased the efficiency of service. Streamlined the opening procedure that ensured the store was ready for business. The problem of invoices was eliminated, with the new invoice procedure. Show less

New York, Ny

Achieved the goal to keep operating expenses at a minimum without sacrificing customer service.Store concept required skilled labor. Limited shop capacity during the busy season created customer wait times or a decline in accepting reservations. Developed an employee training program that attained consistent 4.5-star Yelp reviews. Successfully managed and trained staff on a reservation system that significantly increased shop reservations and improved overall customer… Show more Achieved the goal to keep operating expenses at a minimum without sacrificing customer service.Store concept required skilled labor. Limited shop capacity during the busy season created customer wait times or a decline in accepting reservations. Developed an employee training program that attained consistent 4.5-star Yelp reviews. Successfully managed and trained staff on a reservation system that significantly increased shop reservations and improved overall customer satisfaction. Created a labor-saving schedule resulting in tremendous cost savings to the company’s bottom line. Show less

Coronado, California

Greater New York City Area

Greater New York City Area

Assisted in the opening of flagship location of French-American boutique bistro and patisserie. Provided breakfast/brunch and lunch service in busy restaurant and retail environment. Responsible for opening, stocking and preparing the pastry station for service. Receive, inspect and provide quality control for products from the commissary. Lead and train subordinate members of the pastry team. Assist Executive Chef with a variety of duties such as scheduling, personnel staffing and… Show more Assisted in the opening of flagship location of French-American boutique bistro and patisserie. Provided breakfast/brunch and lunch service in busy restaurant and retail environment. Responsible for opening, stocking and preparing the pastry station for service. Receive, inspect and provide quality control for products from the commissary. Lead and train subordinate members of the pastry team. Assist Executive Chef with a variety of duties such as scheduling, personnel staffing and procedures. Assist Director of Pastry Operations with demos, News TV segments, web films and off-site event. Show less

Greater New York City Area

Assist Executive Chef Christophe in high volume production of chocolate: bars, decorated molds, bark, cocoa mixes, pan coating, enrobing and packaging. Including whole sale and special orders i.e. Stanley Cup. Trained incoming temps and interns. Responsible for meeting daily target goals for molded chocolate products. In charge of the cold room tempering machines. Assist Chef Jacques MOF with high profile guests during their customized "chocolate experience."

Paris Area, France

Responsibility included production of French pastry classics i.e: pate a choux, eclairs, macarons, tarts, pastry and almond cream, genoise, lemon curd, tuiles, carremiel, cannele, flan, mousses, financiers, entremets, mille feuilles.

New York, New York

Responsibilities included production of pastry and savory items. Plated savory and dessert dishes for lunch and dinner service.

Carlsbad, California

A $7M consulting services company providing customized interactive print and web based training communications programs for Fortune 500 companies. Guided project management with accounts working with clients and creative staff to ensure customized curriculum programs were produced on time and within budget. Managed business through cost analysis and RFP’s. Prepared marketing proposals and developed marketing collateral.

San Diego, California

Controlled $125K budget for non-profit animal sanctuary. Generated $5.8M annually through sales, special events and promotions targeting youth and membership based associations. Directed product development, research, advertising and promotions.

San Diego, California

Monitored the effectiveness of marketing and sales promotion programs. Provided sales support for all areas of sales including for the Director of Sales. Also, coordinated special events and catered functions at both venues.

Bachelor Of Arts (B.A.)

Graduated With Honors

Pastry Diploma