In charge of daily production, scheduling, ordering, inventory, training, recipe development

Baker in Hearts and Flour Bakery. Responsible for daily production of doughs and batters for current products offered. Recipe development for for all outlets including online store.

Part of hotel opening team. Responsible for daily delegation of tasks to a team of six pastry cooks for a 1,200 room hotel where banquets ranged from 25 people to 1,000. Responsible for inventory of product production as well as product ordering. Recipe development for all outlets including cafe, restaurant, banquets and special amenity packages.

Worked as a pastry cook doing daily production for all outlets, plating on the line as well as plating banquetsScratch baking, ice creams and sorbets, jams, croissants, macaronsPromoted to supervisor before 1 year anniversaryDelegation of daily tasks to pastry cooks, ordering, assisted in menu development, macaron production

Worked as a pastry cook plating banquets, daily production for all outlets, worked as early morning baker preparing all pastries for the outlets and daily banquets

Supervised 1 to 2 levels of 20 to 40 suites during events with each level having 20 or more serversWorked with Micros system on a managerial level completing involved and complicated functionsOrganized and supervised weekly tasks before eventsWorked with catering for events doing set up, serving or supervising, break downResponsible for and supervised twelve dessert carts as well as conducting inventory of items

High-volume pastry production for restaurant’s menu, parties and eventsWorked on the line plating desserts for customers as well as plating parties of 25 to 500 peopleServed at action stations independently doing pastries and other stations when needed for events

Aided chef instructors with culinary classes upwards of 15 – 30 students at a time.Assisted front of the house in dining room acting as hostess, back waiter and serverProvided service within the school where needed; often more than the required 20 hours a weekComprehensive knowledge of Open Table