Peter Adams Email & Phone Number

Back Bay, Boston, Ma

Lead operation of Back Bay location along with FOH manager and savory chef. Interview, hire, review, discipline staff and train new hires. Support the bakers in their work and correct any issues on products. Maintain and supervise a clean and organized pastry kitchen and pastry counter/retail display. Oversee overall product quality. Communicate with executive chef and owner on quality and ideas to improve the bakery. Lead weekly tastings. Train staff on product and procedures. Responsible for daily production list for bakers. Execute internal and external ordering and updating of par sheets. Support and encourage monthly specials from team. Organization of guest order slips and managing bakers and product to fill orders in a timely fashion. Manage and complete staff reviews with wage approval. Develop working schedule for team

Boston, Ma

Assume complete charge of pastry shop in absence of, and in support of, pastry chef. Supervise and maintain cooking standards and techniques of line level employees. Works all stations and expedites all event food orders for large banquets. Provide leadership and guidance for staff and enforce proper procedures. Prepare orders and BEO’s for daily and upcoming functions and oversee all food preparation and production. Ensure proper usage and rotation of all food items, check freshness and quality of food/ presentation, and maintain proper inventory levels. Maintain safety and Health Department standards. Handle employee complaints and resolve problems. Participate in menu design, testing, and implementation. Work on special projects/teams: beekeeping, health initiatives for employees, green team, and banquet presentations. Led project team to help in house restaurant become certified green restaurant.

Manchester, Vermont

Created, designed, and executed unique desserts nightly highlighting local ingredients for fine dining in a small luxury inn, located in a resort town in Vermont. Worked daily with executive chef to select ingredients, created new menu items according to season, and ordered from local vendors. Worked directly with clients to concoct custom desserts or cakes for their specialoccasion. In addition to pastry, furnished garde manger menu items for nightly dinner service. Communicated and educated server staff daily on select dessert items and mignardise beingoffered. Ongoing research and testing of new recipes, ideas, and concepts.

Responsible for the daily operation of the pastry department for banquet functions, restaurant functions, storeroom requisitions, daily production sheets, consistency of plate presentations, aswell as product specification and standardized recipes. Maintained a high standard of creativity in planning of dessert presentations for banquet and well as restaurant use. Developed and maintained product specifications with Executive Chef and Director of Purchasing for all products used by the pastry department. Developed and maintained standardized recipes for pastry department of five star hotel. Created innovative wine-paired desserts and showpieces for restaurants and banquets. Scheduled properly according to forecasted banquet, outlet, hotel occupancy, and cost to meet forecasted budget.Maintained daily production sheets to ensure proper delegation of pastry department preparation. Monitored organization, sanitation, and proper rotation and utilization of food products on a daily basis. Set team and individual performance goals. Provided strong leadership, active supervision, and timely coaching and counseling.

Plated high end desserts for all restaurants in the hotel as well as banquet functions. Executedproduction of doughs, cakes, tarts, and French pastries for restaurants and banquets. Workedwith daily schedule of hotel events, ensuring timely order of dessert presentation at functions.Helped to establish daily par levels of finished items and ingredients. Coordinated with variousdepartments within hotel to ensure that banquets, room service, and the restaurant were fullycatered, supplied, and serviced. Assisted pastry chef with selection and creation of new dessertitems for menu, depending on seasonality and executive chef preference. Assisted with pairingdesserts with wine for wine-themed dinners. Acted as assistant pastry chef in absence of pastrychef, helping with ordering supplies and leadership of pastry shop.Mar. 2002 ­ Sept. 2002 Unemployed, laid off from Museum

Baked large volumes of sponge cakes, fudge brownies, meringues, and petit fours. Assembled dessert displays for large catered affairs, using creative colors and textures. Executed large-scale, assembly-line production of plated banquet events, supervising quality of finished plates and timeliness of completion. Filled restaurant production needs for plated desserts. Establisheddaily production lists, using time management skills to finish desserts in accordance with banquet or restaurant serving times. Handled requisitions for ingredients and kitchen supplies.

Created and baked a variety of daily bread specials. Baked large quantities of morning pastries,cookies, and bars. Decorated high volumes of cakes for corporate catering orders. Preparedpastry cream, ganache, mousse, etc. for daily use. Produced mini pastries and savory puff pastrymenu items using fresh ingredients. Maintained a daily production to ensure smooth flow ofevents for outgoing catering orders and last minute requests.