Patty Pace Email & Phone Number

Texas, United States

Dallas, Texas, United States

Dallas/Fort Worth Area

I make custom goodies to fit your special needs for any holiday, birthday party or just because you love sweets. Each order is crafted just for you.• Owned and managed a storefront and was the exclusive baker for to two burger restaurants and a steakhouse. Developed and executed the dessert menu for Chop House Steak & Seafood.• Maintained a solid knowledge of all food products and skillfully applied culinary techniques to each menu item.• Controlled food, labor and operation costs, and managed purchasing, receiving and inventory of all kitchen items. • Developed customer relations, solicited new business and retained new referrals. Trained staff on production knowledge and attention to detail with decorations and taste quality.

Dallas, Texas, United States

Dallas, Texas, United States

Eno's has three locations and I was in charge selling, organizing and monitoring all staff to ensure everything is running smoothly.

Dallas, Texas

Dallas, Texas

Richardson

• Handled all word processing documents and couriers.• Entered data for reports, production items, shipping, and inventory. Maintained computerized inventory of all parts, supplies, and products. • Helped plan and organize company functions. Answered the telephone and represented the company in a professional and businesslike manner. • Converted the correspondence system from manual filing system to computer-based, creating a user-friendly and systematic information management system and reducing data-retrieval time.

Dallas/Fort Worth Area

Addison

• Interacted with 250+ customers daily through dining room floor presentations and private parties.• Organized catering services in compliance with event guidelines, sanitation policies and contractual compulsions. • Interacted with clients to plan menu, inventory and costing. • Maintained supply levels of food ingredients for catering services. • Supervised procurement and delivery of food ingredients as needed for catering menu items.

Dallas/Fort Worth Area

I was apart of the opening management team where I took part in menu design and development. Trained and managed a crew of three.• Prepared assorted baked items everyday including selective desserts and pop-overs.• Maintained and performed within labor budgets and food pricing. • Coordinated menus and executed the details for private dining events.• Assisted in the standardization of recipes and quality control of the products.

Central 214, Dallas

Working in many different areas of Central 214 given me the opportunity to round out my experience while completing my education. With each position, I was able to get a better understanding of the employee’s perspective to apply this to becoming a manager. I was cross trained from the front of the house to the back of the house, and till the the pastry assistant opened up. Being a trained employee put me in a high demand position to fill- in across the restaurant where I was needed for each event.• AM Production: baked and assembled dessert items such as creme brulee, cheesecakes, soufflé cakes, sponge cakes, tarts, custards, cookies, and truffles. Produced complementing garnishes (chocolate work, sugar work, meringues) and sauces. High-volume service of individually crafted, multi-component, intricately plated desserts. Researched current trends for pastries and desserts to help develop new menu items with each season. Assisted in production and plating for banquets.

Addison

Answered the phones in the morning for our Addison and Houston office through a switch board program linked through the Internet and allowed me to be in more than one place at a time. The second half of the day, I assisted in accounting, processing invoices, and entering all bills. All project filing, setup, and organization of all the job numbers to be processed for billing filtered through my desk. I enjoyed being responsible for making all reservations for flights, car rentals, and hotels for both offices as they traveled between cities to meet clients. I maintained and ordered all office and break room supplies, along with coordinating all overnight and couriers.• Coordinated the facility selection, contracting, pricing, transportation, accommodations, food and beverage selections and audio/visual service arrangements.• Negotiated and managed contracts with sub-contractors and vendors.• Other responsibilities included: Solving problems and handling complaints from tenants or the public, making or arranging last-minute adjustments in room or equipment setup at the request of the lessee, and opening and securing facilities before and after events.

Bachelor Of Arts Degree, Hospitality Management

Associates Of Arts