Customer Service Administrative Assistant
Resume:
Objective
Administrative assistant position corresponding to my education, career goals and skill set.
Employment History
Line Cook/Pastry - Hen of the Wood Burlington, Burlington, VT September 2017- Present
Integral to the smooth operation of pastry item production
Prioritized as to what needs to be made first/ which projects are going to take the longest to prepare.
Organized of materials and tasks.
Multitasked in plating desserts and preparing dessert items.
Maintained responsive and flexible towards customer dietary requirements and special circumstances customers.
Chef de Partie/Pastry Chef - Eschalot Restaurant Berima, NSW Australia February 2016 – July 2017
Critical member of a high demand prestigious restaurant
Despite minimal staffing availability, effectively prepared multiple course meals
Demonstrated ability to react quickly and keep calm under pressure in a fast-paced/high-stress environment.
Organize ingredients for efficient production and plating of dishes.
Creation of specialized and seasonal desserts. Such as, Cherry blossom semifreddo, Orange blossom pastry cream, whole passionfruit sorbet, passionfruit meringue pieces, and fresh beignets.
Catering Assistant - Lake George Winery Collector, NSW Australia November 2015 – February 2016
Directly responsible for customer service and interaction.
Demonstrated flexibility and appropriate concern for customers’ needs.
Provided quality service in large scale changeable configuration.
Organized rotation of inventory.
Chef de Commis - Qt Canberra, Canberra, ACT Australia June 2015 – September 2015
Assistant manager for the organization and preparation of multiple types events.
Executed necessary prep work for multiple styles and quantities for catered events.
Responded effectively and efficiently to several different types of catering situations while remaining sensitive to customer needs.
Produced consistent product in mass quantities.
Garde Manger - Waterworks Food & Drink Winooski, VT November 2014 – June 2015
Provided consistent and quality products to a large-scale fast-paced restaurant.
Flexible to customer needs and desires.
Organized management of preparation of dishes.
Effective rotation and management of inventory.
Culinary Expert - Williams Sonoma Burlington, VT November 2014 – June 2015
Leading classes in techniques regarding cooking and baking.
Assisting customers with questions and concerns.
Maintain excellent customer service under stressful situations.
Head Pastry Baker - August First Bakery Burlington, VT February 2014 – November 2014
Produced consistent product in a high-volume bakery.
Procured and maintenance of inventory of bakery ingredients, paper products, non-alcoholic beverages, and dairy.
Assessed and prepared for demographic and production needs for use in bakery sales.
Demonstrated time efficiency in producing sales products.
Server & Prep Cook - That’s Life Soup Montpelier, VT June 2013 – June 2014
Provided enthusiastic and flexible customer service.
Maintained proper rotation of paper products and beverages.
Provided profession and helpful service and assistance to customers and colleges.
Maintained professional and quality service to customers during the busiest times of day/week.
Garde Manger & Fry Cook - Jericho Café & Tavern, Jericho, VT November 2012 – February 2014
Demonstrated flexibility during multiple changes to business model.
Developed business model for a charcuterie and bread program.
Managed time effectively during production of pastry products and savory items.
Directed service to ensure timely completion of order process.
Managed inventory levels.
Costed restaurant proprietary recipes.
Student Intern
Avenue B, Pittsburgh, PA December 2011- September 2012
Managed time effectively to produce product before start of service and during service.
Created several dessert items for sale. Such as, Green tea ice cream, ginger poached brulee plum, and black sesame rice pudding in a filo cup.
Demonstrated consistent quality of items produced.
B Gourmet, Sewickley, PA December 2011- September 2012
Demonstrated flexibility in working as a prep cook, baker, hot line cook, and cold line cook.
Maintained quality of food produced in a busy deli.
Management of production needs according to sales levels.
August First, Burlington, VT March 2011- June 2011
Produced consistent product in a high-volume bakery.
Assessed and prepared for demographic and production needs for use in bakery sales.
Demonstrated time efficiency in producing sales products.
Organized time table of bread and pastry production out of only oven.
Education
Community College of Vermont, Winooski, VT
Anatomy & Physiology I Summer 2018
Human Growth and Development Fall 2018
Anatomy & Physiology II Spring 2019
Introduction to Nutrition Spring 2019
New England Culinary Institutes, Montpelier, VT 2010- 2014
BA Hospitality & Restaurant Management
oGraduation date: June 2014
AOS Baking & Pastry
oGraduation date: June 2012
Skills Summary
Proficient in Microsoft Office formats including Excel, Word, Publisher and PowerPoint.
Time Management
Efficiency
Ability to work with several tasks simultaneously.
Proficient computer skills, including MS Office Suite.
Ability to work effectively as a team member.
Ability to work independently.
Adaptability
Critical thinking
Problem-solving skills
Ability to work long hours standing
Prioritization
Experience with Skype
Wedding setup and service for 80-140
Experience as Pastry Chef
Expediting
Ordering
Inventory
Menu Costing
Set up of menu item recipes
Experience as a group leader
Creation of a Staffing plan
Restaurant Marketing Plan
Accomplishments
Basic Life Support Certification
March 2019
Adult and Infant First Aid, CPR and AED Certification
November 2018
Working abroad in Australia
June 2015- August 2017
References
References are available upon request.
Contact this candidate