Managed and directed a team of three pastry line cooks to include; overseeing that daily responsibilities, health and safety standards are sustained. Effectively coordinated with management and kitchen staff during service to guarantee successful lunch and dinner shifts.Prepared a variety of breads, sauces, garnishes and pastries on a daily basis needed for service. Helped to facilitate kitchen cleanliness and sanitation as well as communicating well with co- workers in English and Spanish. Procured supplies, foods, and equipment for pastry department. Assisted with the initial restaurant opening and pastry department development. Spearheaded research and development to include reviewing and analyzing data on meals served, food consumed, food costs, supplies and labor along with providing reports and recommendations based on results. Sought new methods, products and procedures for improving the food service operation. Was responsible for ordering/ checking in all orders as well as conducting inventory and costing recipes. Established and maintained open, collaborative relationships with the kitchen team. Quickly and courteously resolved all guest problems and complaints.
Managed a team of kitchen support that successfully organized and executed banquet events. Assisted in ordering, menu planning, and calculating charges for special dinners and banquet events. Prepped and executed professional banquets for guest ranging between 15-1,000 customers. Ordered and requisitioned food on a daily basis for banquets and large parties. Interacted with guests and members while leading live food action stations. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Enforced appropriate work-flow and quality controls for food quality and temperature. Persistently strove for continual improvement and worked cooperatively as a team member. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
Processed bakery orders for customers and directed cake delivery. Organized and refilled the bakery case with appropriate inventory based off of current sales. Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items. Managed the Retail Bakery accounts by balancing the register on a nightly basis. Prepared bakery and specialty products such as bagels, breads and pastries.
Facilitated and assisted in meal readiness for breakfast, lunch and dinner along with assisting with every aspect of daily restaurant operations. Prepped hot and cold food for banquets ranging from 30 to 200 people. Actively managed buffet and carving stations. Displayed a positive and friendly attitude towards customers and fellow team members.
Desktop Publishing Software: Photoshop, Illustrator, HTML
Certifications and Awards
Employee of the Month, 2013 The Thomas and Fagianis at the Thomas, Napa, CA
Employee of the Month, 2011 East Bank Club, Chicago, IL
Honor Society, 2005 Porter County Vocational Technical, Chesterton, IL
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