Developed, facilitated, and implemented cohesive and collaborative system resources since opening during the COVID-19 pandemic. 3 years in operations; cash positive. Purchasing coordinator for ~$180,000.00 yearly food and beverage budget. Planning, facilitation, management with team of 12-15 direct reports. ~42% yearly turnover average to date. 90%+ guest satisfaction rating.Proactive Management Expertise:-creation and upkeep of core training guides/documents/formulas in all areas for all positionsActivated third-party weekly food delivery service relationship and digital coordination-listing of products built from existing data created for existing online menu-initial weekly scheduled fulfillment and maintenance of inventory-facilitated communication to coordinate team effort for weekly fulfillmentImplemented process for:food waste accountability, donation coordinationnew wholesale account creation, recurring order and relationship upkeep, menu changes communication, and pricing sheets that integrate directly with the production list quantities to eliminate the need for math in many areas - effectively funneling all wholesale and daily production counts through excel spreadsheet formulas down into a 1 page printout reference for each week - greatly simplifying the references for many moving parts while maintaining maximum input flexibility to generate instant calculations from any input adjustmentsImplemented digital calendars coordination via Calendly to streamline meeting and precision communication schedulingNegotiated business loan for necessary equipment to double production efficiency in key area of business impacting 26%+ of total revenue at the time, expanding outputs beyond 100% of projections within three month timeline during a 12-month period of 100% labor turnover, 50% operational labor procedure overhaul, and implemented incremental weekly revision.IT, Purchasing, CRM, HR, Menu Design, Sales, Marketing, and UX Design experience.

Teaching culinary arts students and baking and pastry arts students the basics of baking and pastry, providing hands-on, in-person training in a modern, high-end kitchen lab environment imparting multiple principles including delicate dessert basics, breads production, recipe costing, batch resizing and more: providing feedback and critique geared toward improvement and industry success. Teaching food safety and stressing importance of modern safety standards.

Teaching culinary arts students and baking and pastry arts students the basics of baking and pastry, providing hands-on, in-person training in a kitchen lab environment imparting multiple principles including delicate dessert basics, breads production, batch resizing and more: providing feedback and critique geared toward improvement and industry success. Teaching food safety and stressing importance of modern safety standards.

I:-Oversee creativity, ensure completion of all client demands and maintain department look for optimal organization.-Schedule production of all product to fulfill standing orders and maintain an inventory of fresh goods at all times while managing time effectively.-Have the creative design and edible media expertise and experience to produce a wide variety of cake and sugar-based designs and structures, including confectionery work and showpieces (the vast majority being desserts like wedding cakes).-Understand and appreciate the subtleties of flavor, aesthetic design, customer preferences, and have a thorough understanding and sense for dessert and edible sculpture architecture.-Am responsible for the daily production of all dessert, custom, sculpture and wedding cakes and seasonal menu development.-Am creative with my creations and continually research and test new and different designs and/or recipes to ensure that customers have an exceptional experience.-Do paperwork and manage subordinates.-Produce cheesecakes, pies, and some pastry in addition to everything mentioned above.-Fit this in a 45-hour work week.

Assisting with supplying an ACF accredited culinary and baking lab with product and services.Exhibiting all learned skills and more obtained from culinary and baking/pastry degrees.

Greeted and interacted with customers, prepared and served food, helped cater events.

Worked as broiler cook on the dinner line with 3 other people for around 30 patrons a night average.Started externship in March '09 with the Executive Pastry Chef in the bakeshop.

Answered phone calls, assembled pizzas, maintained nonperishable inventory.

Sold and served refreshments, provided information, and maintained inventory and equipment.