Executive Manager

Wayne McFall

***** ******* ** ****

Mooresburg, TN 37811

Cell: 423-***-****

E-mail: ********@*******.***

Purpose: To utilize my diversity of casino and hotel experience to produce high quality pastries, desserts, breads and sculptures while professionally developing the staff that are under my responsibility.

WORK EXPERIENCE

Owner / Pastry Chef, Appalachian Bakery, Mooresburg TN 5/2010-Present

Experienced in managing a bakery maintaining profits and cost. Knowledge of all ingredients, mixing.Knowledge of bakery equipments and its maintenance. Outstanding ability to maintain good relations and communicate effectively with customers. Ability to handle multiple tasks at a given time, and work for long hours at holidays and weekends as well.

Executive Pastry Chef, Hollywood Casino, Robinsonville, MS

10/2006-5/2010

Entrusted the responsibility to hire, train and professionally develop entire pastry staff. With this staff we served over 1,000 guests in banquets and buffets while maintaining profits and keeping costs at a minimum. I also had the privilege of using my creative skill set to place design works of cake and ice sculptures in the lobby.

Executive Pastry Chef, Sam’s Town Hotel and Gambling Hall, Robinsonville, MS

10/2000-10/2006

Supervised bakers/cooks serving the restaurant, buffets and banquets serving up to 1,500 people. For most seasonal events I displayed sculptures, large intricate cake designs, and chocolate sculptures. Seasonal decorations included walk-through gingerbread home with elaborate sugar artistry.

Horseshoe Casio, Robinsonville, MS - Executive Pastry Chef

Atlanta Hilton & Towers, Atlanta, GA – Executive Pastry Chef

Fairmont, New Orleans, LA – Executive Pastry Chef

Adam’s Mark, St Louis, MO – Executive Pastry Chef

ACCOMPLISHMENTS:

Volunteering with Icing Smiles, create a fun custom celebration cakes and other treats to families impacted by the critical illness of a child.

Cake Sculptures, 10-18 foot tall large pastry displays gingerbread houses, chocolate egg, and holiday displays in main lobby.

Published in local newspapers, magazines news for Desserts, Recipes, Ice Sculptures, Wedding cakes Cutting cost, making different products to increase sale and profit.

Opening of New Hotels, Sheraton Music, Nashville, TN, and Westin Hotel, Indianapolis, IN

Manager of the Quarter twice in two years. Completion of all Management training and company seminars.

Serve Safe Certification 2015

Ice Sculptures, Chocolate sculpting, Large pastry displays

Styrofoam, Tallow sculpting, gum paste sugar art.

Teaching and Developing team members.

Up-to-date managerial and operational skills.

Innovation in display and presentations.

Employee-oriented to create a fun and productive work environment.

Motivated to keep up with new trends and creativity.

Hands-on work approach.

Experienced in all kitchen areas.

Strength –Fine Dining, Buffets, Banquets, Wedding Cakes, Holiday show pieces.

REFERENCE: Available upon request.

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