Megan Harclerode

Pastry Sous Chef

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Work Experience
  • Pastry Sous Chef

    Metropolitian Club
    Dec. 2014 to Present (2 years)

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    Role & Tasks:

    Provide the best experience possible for all guests. Responsible for daily bread production, all sorbet and ice cream production, ala carte dessert offerings, banquet dessert production and any specialty requests from guests. Self-starter that works independently with little supervision.

  • Executive Pastry Chef

    Morimoto WaikikiHonolulu, HI, US
    Dec. 2012 to Aug. 2014 (1 year and 8 months)

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    Role & Tasks:

    Responsible for ordering, inventory, scheduling, and supervision of the pastry department staff, ingredients, and tools. In charge of all production of the from-scratch kitchen and responsible for ensuring proper quality of everything leaving the pastry department. Creation of bi-monthly desserts for the omakase menu, holiday specials, and re-vamping the menu yearly.

  • Kitchen Manager

    Honolulu Gourmet Food
    Dec. 2009 to Dec. 2012 (3 years)

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    Role & Tasks:

    Responsible for all production of products, ordering all ingredients, inventory, scheduling staff, and development of new menu items for this small local business in Hawaii. Helped to open new locations around the island and coordinated the production and delivery of large orders placed by Costco for our products.

Education
  • Culinary Arts
    Culinary Institute of the Pacific
    Sep. 2009 to Dec. 2012

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    AS Culinary Arts Degree • GPA: 4.0

    Summary

    Highest performing student in program including two years spent on the schools culinary competition team. Competed as a team and individually earning a total of one bronze medal, four silver medals, and one gold medal (ACF medals)

    Awards
    Competed as a team and individually earning a total of one bronze medal, four silver medals, and one gold medal (ACF medals)
  • Pastry Arts
    Culinary Institute of the Pacific
    Sep. 2009 to Dec. 2012

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    AS Pastry Arts Degree • GPA: 4.0

    Summary

    Highly motivated 4.0 student

    Awards
    Highest GPA in the program and throughout the school. Was chosen to be the valedictorian speaker at graduation.
Skills

Bread making

Pastry Plating

Cake Making

Pastry Production

Chocolate Making

Servsafe Certified

Show Piece Work

Time Management

Ice Cream/Sorbet

Vegan Baking

Menu / Recipe Development

Viennoisserie

Pastry Menu Development

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