Hired as first Pastry Chef and increased outlet sales by 60% within 3 months. Create seasonal and everyday pastries to serve 1,400 student athletes, guests, and staff.Evaluate recipes, portion control, weekly sales, and customer feedback by active sampling.Simplified POS system, and set standards for daily procedures.Train staff on proper food preparation, sanitation, and quality assurance guidelines.Attend weekly Food & Beverage management meetings to discuss upcoming catering events, concerns and needs of each department.Implemented plans to relocate outlet during construction while maintaining increased sales.

Elevated pastry program by developing higher quality desserts and increased sales by 15%

Cross-trained as Production Baker, Opening & Closing Supervisor, and Assistant Bakery Manager.Supported Pastry Chef in developing new product and improving existing recipes that are unique for clientele yet are cost effective for company. Developed sale items and highlighted specialties for bakery/coffee bar monthly Ad while keeping in mind the profit margin and cost. Attended annual food and beverage shows with Vice President, and Inventory Specialist to support current vendors and acquire new product knowledge and/or trends.

Customer Service in Organic Farm to Table Eatery for 300+ employees.

Performed all store operations for bakery in Owner's absence 2003-2004.Mixed icings, batters, and cookie dough by reading recipes, scaling and measuring ingredients, and operating mixer.

Produced +LY sales six consecutive months to exceed goal 2008.

Participated in opening first concept store for the company.

Second in Region for best inventory January 2006.Outstanding performance for 2nd Qt. 2004 obtaining +20% Sales.