Energetic culinary professional focused on creating exceptional recipes and memorable food experiences. Familiar with team training, recipe outlining and customer relationship development. Skilled at overseeing inventory, teams and customer orders. Well-versed in different kitchen environments and produces many different types of desserts. Expertise in developing unique offerings for customers, events and seasonal menus. Ambitious Assistant Pastry Chef proficient in food preparation, plating and delivery. Results-oriented and industrious multitasker with top strengths in communication and organization. Ready to offer 20 years of related experience to new role with room for career growth.
Skills
Decorating proficiency
Food quality evaluations
Plating expertise
Pastries expertise
Dessert preparation
Recipe creation
Restaurant experience
Catering understanding
Professional telephone manner
Kitchen safety
Sanitation and cleanliness
Weights and measures
Experience
Assistant Pastry Chef, 01/2019 - Current Omni Hotels – Washington, DC,
Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
Maintained kitchen order and cleanliness by moving stock between storage and station in addition to sanitizing surfaces.
Followed recipes to create various goods, including cakes, cookies, dessert bars, cupcakes, parfaits, individual desserts, etc.
Rotated and organized stock in refrigerator and freezer to minimize waste.
Baked gluten-free and other allergen free goods with ingredient limitations to meet dietary restrictions.
Monitored and ordered supplies and baking ingredient stock items such as flour and sugar.
Coached new staff on policies, procedures and performance strategies.
Supported the Head Pastry Chef by producing pastry dough and fillings.
Measured, mixed and prepped raw materials according to company specifications and recipes.
Trained kitchen workers on culinary techniques.
Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Customized items for seasonal offerings, special events and personal requests.
Supervised preparation and presentation of desserts for catered events.
Created 560 desserts such as cakes, frozen treats and pastries weekly.
Improved performance of team members resulting in high-quality meals produced daily.
Purchased ingredients from local farms to benefit environment and reduce costs.
Head Server, 06/2017 - Current Silverspot Cinemas – Miami, FL,
Dealt with customer issues for servers, consistently upholding professionalism and calmness to maintain customer satisfaction.
Welcomed guests with personable attitude and brought beverage orders while reviewing menu options.
Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
Trained new servers on menu items and restaurant standards.
Delivered high-quality service and quick beverage service to promote customer satisfaction.
Handled food safely and kept spaces clean to protect customers from foodborne illness and maintain proper sanitation.
Completed opening and closing checklists to facilitate smooth restaurant operations.
Prepared salads, appetizers and garnishes to assist kitchen staff.
Served high volume of tables at once and simultaneously supervised serving staff.
Met with chefs to collaborate on menu changes, staffing needs and ways to improve restaurant.
Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
Managed 12 servers and staff members to effectively foster team-oriented environment.
Maintained knowledge of menu items, garnishes, ingredients and preparation methods to assist guests with menu selection.
Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
Washed buffet, restaurant and banquet items and arranged silverware, dishes, cooking utensils, equipment and displays.
Sous Chef, 09/2016 - 01/2019 Belmont Village – Los Gatos, CA,
Trained kitchen workers on culinary techniques.
Supervised kitchen food preparation in demanding, high-volume environments.
Performed as head chef as needed to maintain team productivity and restaurant quality.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Conducted frequent line checks to keep food at proper temperatures in holding zones.
Liaised closely with kitchen and other departments, including front-of-house personnel.
Improved performance of team members resulting in high-quality meals produced daily.
Purchased ingredients from local farms to benefit environment and reduce costs.
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