Experienced baker and manager passionate about creating the highest quality, delicious baked goods from scratch, using the best ingredients, and in the positive leadership and coordination of a team.
Daily production baking from scratch, cake decoration, catering
Recipe development and cost assessment, seasonal specials
New staff training and evaluation, daily operations coordination
Overseeing product inventory, purchasing and receiving
Supervision and training of kitchen and in-house staff
Catering direction and production, line cooking, customer service
Inventory and wholesale ordering, vendor accounts payable
Office manager, budget and grants administrator, payroll officer
Hiring and scheduling staff, coordinating events for guest faculty
Primary liason assisting students with Graduate Division
Retail and wholesale production of traditional hearth breads
French pastries, croissants, gateaux, palmiers, napoleans, galettes
Training and scheduling assistant bakers and retail staff
Developed recipes for unique desserts made without refined sugars
Baked all desserts and breads for daily restaurant service
Catering menu planning and execution, specialty wedding cakes
Naturally leavened, organic hearth breads for retail bakery
Rustic desserts, handmade pastries, laminated doughs, cookies
Wedding cake design and construction, consulting with clients
Breakfast pastries, croissants, strudels, knish, sourdough breads
Kosher wedding cakes, customer service and consultation
Sourdough bread, whole wheat bread, and biscuits baked daily
Scratch made pies, cakes and cookies for restaurant service
National Merit Scholar
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