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Assistant Food and Beverage Manager and Patissier Resume Example

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ASSISTANT FOOD AND BEVERAGE MANAGER AND PATISSIER
Summary

Capable Chef de Cuisine, Pastry chef, Patissier, and manager offering over 15 years of experience in food service and team management. Maintain cost controls and provide optimal coverage to meet business needs without sacrificing quality. Build relationships with community members and staff.

Skills
  • Food and beverage pairing
  • Food and beverage services
  • Serving food and beverages
  • Food and beverage preparation
  • Bilingual in Spanish and English
Experience
Assistant Food and Beverage Manager and Patissier
Indianapolis, INLandry's inc/Jul 2019 to Current
  • Recognized by management for providing exceptional customer service.
  • Earned reputation for good attendance and hard work.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation
  • Monitored food safety, purchase food and stock
  • Managed financial and business operations, including tips for servers deposits and cost controls
  • Pmix reports, food storage charts, food inventory, prepare the daily desserts, ,pastries and occasional offsite catering.
  • Ordering food and beverages, customer calls and reservations
  • Bank deposits, employee time clocks
Manager and Lead Pastry Chef
Indianapolis, INRed the Steakhouse/May 2017 to May 2018
  • Trained and mentored new employees to maximize team performance and achieve daily performance objectives.
  • Monitored safety and functionality of [Type] equipment and made adjustments to optimize productivity.
  • Assessed employees' strengths and delegated tasks based upon expertise and knowledge, which increased workflows by [Number]%.
  • Oversaw personnel recruitment, performance and scheduling.
  • Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
  • Showed over 8 associates new procedure and product techniques
  • Responsible for all pastry kitchen functions including food purchasing, preparation and maintenance of quality standards, plate presentation, portion, cost control and sanitation
  • Responsible for managing, hiring, training of pastry staff. Estimate food costs, menu development and create new desserts. Baker of all daily restaurant freshly prepared breads, desserts and pastries. Prepare standardized recipe cards and editing. Food planning, sanitation and reports of the kitchen
Head Pastry Chef
Carmel, INPrime 47 Carmel At Clay Terrace/Oct 2016 to May 2017
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Worked closely with executive chef to create dynamic entrees for large banquets and events
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Developed innovative menu
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business and baker of all daily desserts and pastries.
Restaurant Owner and Chef De Cusine
Westfield, INBlack Plum cafe/Jan 2014 to Mar 2016
  • Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
  • Administered finances and led business operations, including running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
  • Hired, trained and motivated staff to fill all restaurant openings.
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Managed and supervised employees
  • Created unique recipes and applied various culinary techniques for authentic cuisine.
  • Made weekly employee schedules, assigned work and regularly checked the quality and productivity of all team members.
  • Trained workers in every position, including food preparation, money handling and cleaning roles.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Prepared dishes per day in fast-paced quick sales environment while maintaining high customer satisfaction rate.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Frosted and decorated cakes, cupcakes, sweet rolls, pastries and cookies.
  • Managed all financial and business operations of the café and menu developement
Education and Training
Associate of Applied Science: Hospitality Administration And ManagementIvy Tech CollegeIndianapolis, iN
Some College (No Degree): TeachingISU Terre Haute, iN
Some College (No Degree): Spanish Teacher EducationUniversity of EvansvilleEvansville, IN
Activities and Honors
  • Chef associations thru Ivy Tech College
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Resume Overview

Companies Worked For:

  • Landry's inc
  • Red the Steakhouse
  • Prime 47 Carmel At Clay Terrace
  • Black Plum cafe

School Attended

  • Ivy Tech College
  • ISU
  • University of Evansville

Job Titles Held:

  • Assistant Food and Beverage Manager and Patissier
  • Manager and Lead Pastry Chef
  • Head Pastry Chef
  • Restaurant Owner and Chef De Cusine

Degrees

  • Associate of Applied Science : Hospitality Administration And Management
    Some College (No Degree) : Teaching
    Some College (No Degree) : Spanish Teacher Education