Cassie Catenaccio

Assistant Manager

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Work Experience
  • Assistant Manager
    CulinArt Group
    Mar. 2017 to Present (2 years)

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    Role & Tasks:

    Assist in managing and directing all aspects of the daily operations for 2 locations with in a corporate dining café. Handle the selection of, development, and performance management of employees. Ensure efficient and profitable business decisions in regards to the optimal utilization of staff and resources. In addition, oversee inventory and cash flow all while making sure guests are satisfied with their overall dining experience

  • Pastry Consultant
    Village Bistro
    Nov. 2016 to Mar. 2017 (4 months)

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    Role & Tasks:

    Develop a la cart dessert menu and all sellable pastry items for the front case. Create specialty items and menus for holidays, birthdays, parties, and that alike. Provide guidance and assistance to the Executive Chef and staff in proper training and execution of the dessert menu.
    Maintain pastry items inventory, cost control. Develop relationships with guests and oblige to their requests.

  • Baking and Pastry Arts Instructor
    Star Career AcademyNewark, NJ, US
    Jan. 2012 to Nov. 2016 (4 years and 10 months)

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    Role & Tasks:

    Enrich students with and education in Professional Pastry and Baking; consisting of kitchen safety, ServSafe, Knife Skills, Bakers Math, Frozen & Plated Desserts, Cake Decorating, Breads, Ice Creams, Sorbets, Pies, Tarts, Petit Fours, and more. Resume writing and "Dress for Success" program to be successful for externship. Maintain a clean, effective, professional work environment. Ensure classroom management and enforcement of school regulations and student code of conduct. Provide accurate records of students attendance, and report them in a timely manner.

    May Educator of the month
  • Executive Pastry Chef
    Napa Valley Grille
    Jul. 2008 to Nov. 2011 (3 years and 4 months)

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    Role & Tasks:

    Manage, coach, and counsel 5 employees in the absence of the Executive Chef. Responsible for creating and implementing seasonal desserts for the A La Carte menu. Design and bake cakes for special events upon request. Ensured quality and consistency of all pastry items throughout the restaurant. Sustained all ingredients for the pastry department, as well as food cost and labor management.

  • Assistant Pastry Chef
    May. 2006 to Jun. 2008 (2 years and 1 month)

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    Role & Tasks:

    Responsible for producing pastries for breakfast and lunch , daily. Dessert production for hotel buffets, plated desserts for banquet functions, up to 1,000 guests. Baking and decorating cakes for special events upon request.

  • Pastry Arts
    French CulinaryNew York, NY, US
    Apr. 2005 to Oct. 2005

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    Grand Diploma Degree


    Intensive 6 month full time pastry program. Course consisted of Breads, Cakes, Chocolate & Sugar work, Plated Desserts, Petit Fours, Ice Creams, Sorbets


Advanced Knife Handling


Dough Making / Portioning




Servesafe Certified

Food Cost Optimization

Food Safety Knowledge


General knife handling


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Kitchen management

Menu development

Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Pastry Program Management


Petit Fours/Mignardises

Chocolate Making

Servsafe Certified

Cost Optimization

Staff Education / Motivation

Time Management

Ice Cream/Sorbet

Menu / Recipe Development


Pastry Commissary

Pastry Menu Development

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