387ab9fc-2a3d-4d1b-a29b-846bb3a4bfc8
Professional Summary
Positive, hardworking, hands-on leader with 20+ years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.
Employment history
Executive pastry chef, Zemlak, Kiehn and Purdy. Port Ranee, Wisconsin
May. 2019 – Jun. 2019
- Check the quality of raw or cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Determine how food should be presented and create decorative food displays.
- Record production or operational data on specified forms.
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Exexcutive pastry chef, Morissette and Sons. Winfordton, Nebraska
Jul. 2017 – Jan. 2018
- Check the quality of raw or cooked food products to ensure that standards are met.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
Executive pastry chef, Greenfelder-Wehner. Port Alphonsoland, Hawaii
Aug. 2013 – Feb. 2014
- Check the quality of raw or cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Determine how food should be presented and create decorative food displays.
Asst. pastry chef, Walker-Hirthe. Kingburgh, Texas
Jun. 2012 – Sep. 2012
1.Responsible for entire hotel pastry buffet
2. Duty assignments for the department staff
3. Direct report to my pastry chef
4. Sharing idea and creating new desert and presentation
2. Duty assignments for the department staff
3. Direct report to my pastry chef
4. Sharing idea and creating new desert and presentation
Executive pastry chef, Mitchell-Schimmel. Lake Neil, Alaska
Aug. 2011 – Oct. 2011
1. Responsible for all production
2. Responsible for the monthly inventory
3. Maintain high level of safety and hygiene
4. Handling 15 staff
5. Direct report to the operation manager
2. Responsible for the monthly inventory
3. Maintain high level of safety and hygiene
4. Handling 15 staff
5. Direct report to the operation manager
pastry chef, Pacocha-Frami. Lake Shawannachester, Michigan
Jan. 2011 – Apr. 2011
1. Managing and controlling the pastry departments and handling 4 staff
2. Responsible of the weekly and monthly inventory
3. Responsible for the weekly pastry department order
4. Responsible for the dry and frozen (France order)
5. Sharing ideas for a special events with my regional chef
6. Handling and controlling my department cost
7. Maintain high level of safety and hygiene
2. Responsible of the weekly and monthly inventory
3. Responsible for the weekly pastry department order
4. Responsible for the dry and frozen (France order)
5. Sharing ideas for a special events with my regional chef
6. Handling and controlling my department cost
7. Maintain high level of safety and hygiene
chef departi, Kassulke, Koss and Weissnat. Griceldaport, Texas
Mar. 2007 – Jul. 2007
Education
The South Carolina College, Giabury, Delaware
High School Diploma, food &beverage, May. 2000
Skills
Marketing
Email
word
excel
535fee97-be79-4a7c-9018-2088a9b4db32
Professional Summary
Positive, hardworking, hands-on leader with 20+ years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.
Employment history
Executive pastry chef, Wilderman Group. Port Dorianfort, Kentucky
Nov. 2018 – Dec. 2018
- Check the quality of raw or cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Determine how food should be presented and create decorative food displays.
- Record production or operational data on specified forms.
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Exexcutive pastry chef, Feeney, McDermott and Kessler. North Wendellview, Hawaii
Oct. 2015 – Sep. 2017
- Check the quality of raw or cooked food products to ensure that standards are met.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
Executive pastry chef, Rogahn, Goyette and Rosenbaum. Port Shawnna, Arkansas
Aug. 2013 – Oct. 2013
- Check the quality of raw or cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Determine how food should be presented and create decorative food displays.
Asst. pastry chef, Fisher, Tremblay and Jacobi. East Jeffersonview, Colorado
Jul. 2012 – Aug. 2012
1.Responsible for entire hotel pastry buffet
2. Duty assignments for the department staff
3. Direct report to my pastry chef
4. Sharing idea and creating new desert and presentation
2. Duty assignments for the department staff
3. Direct report to my pastry chef
4. Sharing idea and creating new desert and presentation
Executive pastry chef, Dietrich-Turcotte. Shieldsmouth, Oregon
Jun. 2011 – Sep. 2011
1. Responsible for all production
2. Responsible for the monthly inventory
3. Maintain high level of safety and hygiene
4. Handling 15 staff
5. Direct report to the operation manager
2. Responsible for the monthly inventory
3. Maintain high level of safety and hygiene
4. Handling 15 staff
5. Direct report to the operation manager
pastry chef, Brown-MacGyver. West Agustinfort, Wisconsin
Jul. 2010 – Mar. 2011
1. Managing and controlling the pastry departments and handling 4 staff
2. Responsible of the weekly and monthly inventory
3. Responsible for the weekly pastry department order
4. Responsible for the dry and frozen (France order)
5. Sharing ideas for a special events with my regional chef
6. Handling and controlling my department cost
7. Maintain high level of safety and hygiene
2. Responsible of the weekly and monthly inventory
3. Responsible for the weekly pastry department order
4. Responsible for the dry and frozen (France order)
5. Sharing ideas for a special events with my regional chef
6. Handling and controlling my department cost
7. Maintain high level of safety and hygiene
chef departi, Wilderman, Miller and Conn. North Tanyamouth, West Virginia
Oct. 2006 – Sep. 2007
Education
South New York Academy, East Ronald, Colorado
High School Diploma, food &beverage, Nov. 2000
Skills
Marketing
Email
word
excel
executive pastry chef
- In charge of weekly ordering, inventory, and stocking.
- Created custom products for local and national companies. Maintained steady food costs and labor as well as multiple vendor relationships.
- Created products for national chain of department stores, for national catalogue.
- Oversaw completed packaging and export shipping of wholesale orders.
executive pastry chef
- Oversaw daily operations and mass expansion of kitchen, equipment, and staff.
- In charge of weekly ordering, inventory, and stocking.
- Purchasing volume of over 405,000$ annually.
- Created custom products for local and national companies. Increasing sales by 210%.
- Maintained steady food costs and labor as well as multiple vendor relationships.
- Recruited, trained, and supervised 3 daily shifts (Am, Pm, and Overnight).
- Worked directly to create product and sell to national grocery chain to develop products and satisfy buyers.
executive pastry chef
- Collaborated with professional photographer for pastry photo shoots.
- Developed specialty cakes, including wedding cakes and pastries, candies and ice creams, including plated desserts for fine dining clients.
- Ordered and requisitioned food and other supplies necessary to ensure efficient operation.
- Instructed and mentored four (4) full-time and one (1) part-time pastry cooks in preparing, cooking and baking, garnishing, or presenting of food.
- Analyzed recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Recruited and hired pastry cook staff.