Chiara Adorno

Responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for The Grove restaurant, special events and the box office. Participate in development and responsible for the execution of the newly created handmade pasta department. Work in all kitchen departments and stations as necessary for an evolving business. Assign work tasks and oversea line cook and prep cook staff. Execute culinary production at all cooking stations. Head up quality control for food production. Stock and maintain food production according to health codes. Enforce clean and sanitary work habits to those at their stations. Help with proper plate presentation and setup for all dishes. Opening and closing of kitchen following appropriate checklists and assisting others when needed.

Responsibilities include:

Creative:
Full Autonomy on Menu creation; Development of unique recipes for menu; Execution of menu; Staying current on developing trends; Enhance culinary experience for customers to highest standards with focus on freshness, quality, uniqueness and appeal

Organization and Execution:
Enforcement - high standards and quality control;
Organizational control of kitchen and storage;
Monitor inventory to avoid overstocking/waste etc.
Oversee and guide staff on menu execution
Order inventory stock

Maintain kitchen to adhere to health code regs
Handle, store, organize food inventory in ways consistent with health code regs

Prepare afternoon tea desserts, afternoon tea sandwich spreads, additional menu items

Responsible for the creation and preparation of all pastries and desserts at this multiple James Beard award - winning chef, Charles Phan’s premier location at The Ferry Building. Closed down due to Covid-19. Will re- open however the time frame is unknown. I do not have any plans for return as it was a very new job for me.

Responsible for the creation and preparation of all pastries, desserts, ice creams, sorbets, etc. in this
Michelin rated restaurant. Focused on strong communication, remaining composed and productive under pressure, while meeting challenges with problem-solving solutions.

As the primary pastry department person running the dinner service, responsible for baking and preparing dish components in advance and plating composed desserts to-order for the restaurant, bar, and parties in this fast-paced, busy environment. Met challenges with problem-solving solutions.

TenderFork Market/Silver Gate Bread.
As my bread business grew I became adept at creating a wide variety of artisan breads for both retail and wholesale clients and customers. Exclusively fermented and naturally leavened, I developed a unique brand that sold in Rainbow Grocery, SF, Monterey Market, Berkeley and Oxbow Public Market, Napa as well as farmers’ markets. In my operation my skills set include: developing formulas, maximizing efficiency, speed and accuracy, developing detailed expertise in bread-making equipment and methods, prioritizing work- load, through conditions requiring high-stamina, and working for long periods requiring continual physical labor. Additionally I generated all sales and marketing, ran the business side, maintaining invoicing, packaging, and QuickBooks. Unfortunately, we closed the business after due to extenuating circumstances, not business related.

Responsible for safely optimizing, operating and maintaining wells and all surface equipment for a route of 30 well-pads in the Bakken Oil Patch. Take ownership for daily operations and maintenance of assigned route, and take responsibility overall for safety goals as well as production targets of my assigned route. On call and respond to callout alarms on a 24/7 basis during 8 -day hitch. Contribute to achieving safety, production, and financial goals set by the company. Work in the field and drive company vehicle in extreme and challenging weather conditions.

My master’s degree culminated in the production and filming of a dark comedy I wrote, directed and produced with a budget of $70,000. Filmed over 2 weeks on location in Los Angeles, Malibu and the high desert of California with a crew of approximately 20, our cast included a dog monitored by the Humane Society; fight scenes with stunt coordinator; a home trailer fire utilizing pyrotechnic experts with fire inspector monitoring. Equipment and service grants awarded by Kodak Film, Panavision Cameras and FotoKem Film Processing. Permission granted for use of two source songs from known musical artists. Shot on 35mm, 30 minutes in length.