Talented cook with a diverse culinary background encompassing family style meals, restaurant management, and on site catering. Successful history of motivating kitchen personnel to maintain high performance standards and excellence.
As an Event Lead I was expected to deliver an eating experience that reflected the integrity and reputation of the company I was employed by. In doing so I was responsible for managing an event team of up to 40 people at times. This included but was not limited to delegating responsibilities, managing break and leave times, loading/delivering, and training new employees.
As a Prep Cook I prepared food, desserts, and drinks according to recipes and specifications from the executive chef. I also cooled, stored, and labeled according to industry and health code standards. At I was able to have creative input during menu planning.
As the Assistant Pastry Chef I was responsible for completing a daily prep list (ie. cakes, cookies, breads, pastries, and candies etc.) according to chef specifications and recipes while utilizing various baking methods and equipment. I was also in charge of training and assisting two other bakers in their daily prep. Also facilitating meeting regarding performance. After my Exec Pastry Chef left I was then responsible for scheduling, making prep lists, ordering from various vendors, attending weekly BEO meetings, menu planning and wedding cake deliveries.
Attention to detail, budget, cooking, baking, customer satisfaction, delivery, special events, hiring, packaging, policies, pricing, producing, proofing, quality, recruiting, safety, scheduling, and supervising.
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