Daniella Vanoni

*** *** ****** ***. 3-646-***-****

New York, NY 10018 acs2q3@r.postjobfree.com

Summary & Goals

My goal is to influence and inspire people in the Baking & Pastry and Hospitality industry the way I have been inspired through Chefs, education, work experience, and observation. Through great customer service experience, some of the most powerful emotional reactions give rise to a leading working environment; allowing one to capitalize on a successful business and establishment.

I would like to obtain and earn my Masters degree in Marketing and continue working and growing as a Pastry Sous Chef and Executive Pastry Chef in the New York City area.

Education

Culinary Institute of America (August 2011- October 2012) Bachelors in Baking & Pastry Management

Buffalo State College, Buffalo, New York (Spring 2010 & Spring 2011) Credits: Fine Arts, Liberal Arts, World Religions, minor biology

Culinary Institute of America, Hyde Park, New York (August 2007- November 2008) Associates Degree in Baking & Pastry

Niagara County Community College, Sanborn, New York (August 2006- December 2006) Classes: Breakfast Pastries & Rolls, Baking Ingredients, Classical Pastries & Cakes

Work Experience

Four Seasons Restaurant Lead Production Pastry Cook/ Jr. Sous Chef

99 East 52nd St. July 2015-current

Produce and execute all daily production for seasonal menu, parties, and special events/ holidays

Train and oversee other pastry cooks on proper techniques, product handling, sanitation, and daily production lists

Construct and decorate all specialty occasion cakes for birthdays, anniversaries, etc.

Assist the Executive Pastry Chef on daily production lists, bakeshop organization, and daily specials

Demonstrate integrity for my personal work ethic, dedication to the craft, and maintain the high standards of the Four Seasons Brand

Take daily inventory for ice creams, sorbets, all menu items, cakes, petit fours, and chocolates & confections

Niagara Falls Culinary Institute Adjunct Pastry Instructor

28 Old Falls Street October 2014-May 2015

Niagara Falls, NY 14303

Prepare for and deliver instruction and perform teaching-related activities

Manage classroom, supplies, and equipment in lab and classroom

Assess student performance and advise students on academic issues

Develop relationships with students, faculty, and industry

Demonstrate responsibility, dedication, respect for diversity, creativity, knowledge, experience, professionalism and motivation

Complete program evaluation and follow-up

Perform any other duties or organizations assigned by the college

Liquiteria Shift Supervisor

145 4th avenue March 2014-September 2014

New York, NY 10003

Ensure proper staffing of the shift, including timeliness, uniform check, overlapping workers

Maintain temperature logs of all products needling to be in the time temperature danger zone

Coach, train, empower the crew on hand to get them to perform to the best of their daily ability

Oversee and maintain a clean environment that meets NYC Health Department of standards

Delegate daily deep cleaning tasks and team building tasks for the crew

Hold daily group huddles to keep every individual in the know of all new products, product knowledge, and sales revenue

Count shift drawers, starting drawer, safe count, send end of night recaps to upper management including any guest issue

789Group, Mighty Balls Co./ The Poffertjes Man Manager/ Recipe Developer

3115 34ave. June 2013-February 2014

Astoria, NY 11102

-schedule and oversee staff for pop-up booths around Manhattan

maintained a daily cashflow worksheet including starting drawer, cost of sales, sales revenue

take daily inventory of small goods, paper goods, sauce & meatballs sold

communicate with supervisor for daily inventory and ordering

maintain quality food service and customer service and built a strong customer/ company relationship

advocated a fun workplace environment for maximum production with the staff on hand

developed sauce and toppings for menu expansion for The Poffertjes Man brand

Sullivan Street Bakery Pastry Sous Chef

533 West 47 Street December 2012-December 2013

New York, NY 10036

-lead and oversee the pastry and prep team for daily production and quality standards

produce and bake all retail pastry items such as; bomboloni, ganache tarts, cookies, crostatas, filled tarts, bread pudding

make and bake all pizzas, pizza Bianca, cannottos for retail

prep and pack commissary orders for their two other locations in other parts of the city

maintain quality control of all products to the high standards of the owner and Executive Pastry Chef

take daily inventory for in house production

ordering for the week in produce, dairy, and dry goods with local purveyors and farmers markets

take charge of pastry production when Executive Pastry Chef was not present

Apple Pie Bakery Café Pastry Cook

1946 Campus Drive September 2011-October 2012

Hyde Park NY 12538

produce base cakes, cupcakes, sable, praline, tart doughs, mousses, chantillys, buttercreams, jams, fillings,

lollipops

work with tempered chocolate machines, cotton candy equipment, deck & conventional ovens, and sheeter

Trattoria Aroma/ Caffe Aroma Executive Pastry Chef

Bryant Street May 2009- July 2011

Buffalo, NY 14222

created restaurant production desserts for 2 dessert menus- changing season to season using finest local

ingredients

managed staff of 2 pastry cooks as well as 15+ servers for plating desserts nightly

fulfilled the two restaurant pastry stations including 115 desserts daily, sauces, garnishes, ordering & inventory with purveyors caffe production included making 50 cookies daily, 2-4 pies, 3-5 cakes, half sheet pans of brownies & dollies

35-60 cupcakes for bakery sale daily

providing specialty cake orders for birthdays, anniversaries, baby showers, etc.

Ron Ben-Israel Cakes CIA Externship

42 Green Street October 2007-February 2008

New York, NY 10019

baked, sliced, filled and coated 4-20" cakes

worked with sugar paste, gum paste, and fondant confections

decorated cakes using various colored powders and paste colors

ribboned and boxed cakes for shipping and travel

Nektar Martini Bar & Restaurant Dining Room Host & Pastry Cook

541 Elmwood Avenue November 2006-2007

Buffalo, NY 14222

part time pastry chef- baked multiple flavored cheesecakes, souffles, semifreddos, mousse desserts

created special confections and décor for holidays and occasions

Thursday-Sunday evening dining room host, taking reservations, seating parties, refilling waters, taking small drink orders, maintaining an overall clean and lively atmosphere

Accomplishments/ Events

NYC Wine and Food Festival (October 2015)

-assistant pastry sous chef

NYC Department of Health Food Handlers Liscense (March 2014)

Bocuse d’Or Competition (January 2012)

-pastry prep cook

Killed By Dessert (January 2012)

-pastry prep cook

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