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Role & Tasks:· Crafted menu and partnered with investors to launch and run this successful neighborhood café and high-end market. Responsible for all back of house activities.
· Hired, trained, and managed kitchen staff of twelve, creating a safe workplace where culinary excellence was the norm.
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Role & Tasks:· Second in command to the head pastry chef, in charge of all in-house production of sweet and savory breads as well as desserts, including cakes, pies, cookies, ice creams, and custards.
· Helped open the restaurant in 2013 and continued to contribute to recipe development as well as oversee pastry department inventory.
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Role & Tasks:· Cooked meals for holidays and events, focusing on classic dishes, New American cuisine, and seasonal ingredients.
· Orchestrated cocktail and dinner parties of up to 125 people, including menu planning and execution, décor consulting, staffing, rentals, and bar.
Off-site Event Management
On-site Special Events
Ordering / Purchasing
Ordering / Receiving
Culinary Menu / Recipe Development
Over 300 covers a night
Dough Making / Portioning
Dressings
Enforcement Of Safety / Sanitation Standards
Equipment Maintenance
Portioning
Expediting
Purveyor/Local Farmer Relationships
Receiving/Organizing
Sauce Development
Scheduling
Food Budgeting
Servesafe Certified
Food Cost Optimization
Food Handlers Certificate
Food Safety Knowledge
Food Styling
Staff education / motivation
Frying
General knife handling
Ticket Management
Gluten Free
Up to 100 covers a night
Up to 200 covers a night
Inventory
Up to 300 covers a night
Up to 50 covers a night
Kitchen management
Vegan / Vegetarian Cooking
Vegetable Breakdown
Vegetable cookery
Meat Cookery
Menu development
Bread making
Pastry Plating
Cake Making
Pastry Production
Pastry Program Management
Catering
Servsafe Certified
Cost Optimization
Staff Education / Motivation
Gluten-Free
Time Management
Ice Cream/Sorbet
Vegan Baking
Menu / Recipe Development
Pastry Menu Development
Budgeting
Business Management
Purchasing / ordering
Conflict Resolution
Recruiting / hiring
Customer Service
Food Safety Knowledge
Staff Education / Motivation
Vendor Management
Menu development
Conflict Resolution
Customer service
POS Systems
Event Management / Organization
Experience in a Fine Dining Establishment
Staff Management of 20
Experience in a High Volume Environment
Floral Arrangement
Staff education / motivation
Staffing / scheduling
Food Preparation Knowledge
Food Safety Knowledge
Work Experience
Education
Skills
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