Kimberley Vy Email & Phone Number

Victoria, British Columbia, Canada

Calgary, Canada Area

- Daily preparation ensuring portion control and consistency for all deserts for banquets, weddings corporate functions, outlets, Grazers Restaurant and special events- Daily production of yeast goods, special occasion cakes, slab cakes, custards, cookies, modern and traditional pastries, mousses, sauces, savoury baked goods, chocolate and sugar garnishes- Daily recipe modification for dietary needs/varying yields - Menu creation for all areas including, banquets, outlets,VIP, and Grazers Restaurant Food/supply ordering, storage, product movement and inventory- Daily review of Banquet Event Orders/Contracts Manage weekly/daily production schedule and food/labor cost - Ensuring productivity levels are maximized through effective utilization of all colleagues, providing/asking for hands-on assistance when needed- Ensure safety, sanitation and cleanliness of employees, self, equipment and workstation at all times- Provide the tools/knowledge/assistance to colleagues to do their job - Develop colleagues/new hires/apprentice and practicum students to their fullest potential- Demonstrate professional and team player attitude. - Communicating effectively with all colleagues, leaders and clients - Attend scheduled meetings collaborating with Sous Chef, Executive Chef, Sales and Catering Director to meet efficiency goals and objectives- Provide exceptional guest service 100% of the time internally and externally, promoting the vision and core values of The Calgary Zoo

Calgary, Canada Area

- Part-time teaching assistant for continuing education - Facilitating cake decorating and cupcake course content- Providing tools/knowledge/assistance to students to maximize education- Communicating effectively with students and head instructor- Pre/Post class preparation of supplies, equipment and ingredients

Calgary, Canada Area

- Daily preparation ensuring portion control and consistency for dining room, special events, outside catering, lunch and dinner service mise en place- Daily production of yeast goods, special occasion cakes/ slab cakes, custards,cookies, ice creams, sorbets, mousses, sauces, savoury baked goods, plated desserts chocolate and sugar garnishes- Daily recipe modification for dietary needs/varying yields - Menu creation for all areas including, dining room, event banquets, private functions and outside catering - Tracked inventory and product movement - Recipe modification for dietary restrictions/yields - Food/supply ordering, storage, product movement andinventory - Daily review of Banquet Event Orders/Contracts anddining room reservations - Manage weekly/daily production schedule and food/laborcost - Ensuring productivity levels are maximized througheffective utilization of all colleagues, providing/asking forhands-on assistance when needed - Ensure safety, sanitation and cleanliness of employees, self,equipment and workstation at all times - Provide the tools/knowledge/assistance to colleagues to dotheir job - Develop colleagues/new hires/apprentice and practicumstudents to their fullest potential - Demonstrate professional and team player attitude.- Communicating effectively with all colleagues, leaders andclients - Attend scheduled food and beverage meetings tocollaborate with colleagues, Sous Chefs, Executive Chef, Sales and Front of House Managers to meet efficiency, sales objectives and personal goals- Assisting on line, calling/expediting bills, preparing Tapas, cold food and dessert during lunch service in garde manger

Calgary, Canada Area

- Daily food preparation ensuring portion control and consistency for all catering, outlets, Thomsons Restaurant, Stillwater Spa, special events, VIP outside/offsite catering for corporate, celebrity and charity events, action stations and guest/room service amenities- Daily production of yeast goods, special occasion cakes, slab cakes, custards, cookies, modern and traditional pastries, mousses, sauces, savoury baked goods, ice creams, sorbets, chocolates, confections and plated desserts- Preparation of various chocolate showpieces, sugar showpieces, wedding and special occasion cakes- Daily recipe modification for dietary restrictions/varying yields- Menu collaboration for all areas including, banquets, outlets,VIP, and Thomsons Restaurant- Food/supply ordering, storage, product movement and inventory- Daily review of Banquet Event Orders/Contracts -Manage weekly/daily production schedule and food/labor cost- Ensuring productivity levels are maximized througheffective utilization of all colleagues, providing/asking for hands-on assistance when needed - Ensure safety, sanitation and cleanliness of employees, self, equipment and workstation at all times - Provide the tools/knowledge/assistance to colleagues to dotheir job - Develop colleagues/new hires/apprentice and practicumstudents to their fullest potential - Demonstrate professional and team player attitude- Communicating effectively with all colleagues, leaders andclients - Attend scheduled meetings workingwith Executive Pastry Chef, Sous Chef, Executive Chef, Sales and Catering and Food and Beverage Directors to meet efficiency goals and objectives- Provide exceptional guest service internally and externally, promoting the vision and core values of The Hyatt Hotels ensuring 100% guest satisfaction

Lake Louise, Alberta, Canada

Practicum training under Chef Guy Vaugeois

Calgary, Canada Area

Practicum training under Chef James Holehouse.

Jordi Bordas Masterclass, The B Concept According To Jordi Bordas

Trend Setter Pastries By Andres Lara, Modern Pastries

Trend Setting Pastries with Andres Lara

Plated Desserts, Plated Desserts With Nicolas Botismy

Modern Plated desserts with an Asian twist.

Baking And Pastry Arts Diploma, Baking And Pastry Arts/Baker/Pastry Chef, 3.99 Gpa

Activities and Societies: Skills Canada, L'arche Cake Walk, Lindt Chocolate Competition, Presidents Reception