Manager Assistant
Resume:
Heidi A. Berman
Spencer, New York 14883
**************@****.***
Professional Summary; 36 years of experience in a hotel and restaurant management position as a pastry chef; which includes supervision and training of externs and pastry cooks, menu planning, designing, catering, maintaining a food cost and production. I am also proficient in cake design and cake sculpture artistry, menu design and costing. With an extensive technical background in pastry techniques, I was professionally trained by both European and American Pastry Chefs. As a managerial professional, creativity and ability to motivate staff to achieve a higher quality and standard for the culinary arts, is part of my requirements.
Experience:
Training and supervision of staff and culinary students on the basic techniques and procedural guidelines for the department.
Requisition supplies, run monthly inventory, perform monthly cost control estimates
Maintain HACCP records and sanitation procedures and routines
Production of daily mise en place for the station and any other upcoming functions
Menu design for Banquets, prix fix menus, A’ la Carte and Brunch menus.
Ordering and purchasing of local product based upon availability, revolving around the Farm to Table concept and working with local purveyors.
Created a realistic hands on externship program for Culinary Institute of America and the Hotel Management program at Cornell University
Assisted in establishing other Allergen free programs within the Sodexo Food Service Corporation and other scholastic food service programs.
Created the Allergen free station at Ithaca College for Sodexo Food Services.
Implemented an Allergen free program and supervised the production of the mise en place that restricts the usage of such products that contain: Wheat, Gluten, Egg, Dairy items, Nuts, Peanuts, Soy products and Shellfish items, while at Sodexo.
Researched and tested recipes with new and different products for the station, included pastry and bakery items.
Display pieces for The March of Dimes in 1987 and the Culinaire de Philanthropique, with Albert Kumin Executive Pastry Chef as team leader in 1990.
Heidi A. Berman 607-***-****
Education:
Culinary Institute of America Hyde Park, New York
A.O.S. degree in Culinary Arts Alumni 1986
Tompkins Cortland Community College Dryden, New York
Project Management Business Program Certificate 2011
Dutchess Community College Poughkeepsie, New York
A.O.S. degree in Business Alumni 2001
Alfred University Alfred, New York
Bachelor of Science Alumni 1993
Affiliations: American Culinary Federation: both the Southern Tier Chapter and the Hudson
Valley/ Westchester Chapter, Westchester, New York
Accomplishments:
“Share Our Strengths”, 1996 Annual Fund raiser for the local and regional Food Banks for the Hudson Valley Region, 1St. place in the restaurant division.
“Tastes of the Nations”, 2002 A regional show case of local Chefs, utilizing local area farmers produce and products in Hudson Valley region, 1st place Catering division.
Participant in the” Empty Bowl Fundraiser” 2005 Annual Fund raiser for the local Food Bank known as “Loaves and Fishes” a Community based food bank located in Ithaca, New York. Executed and produced desserts for over 250 working with local farmer’s contributions.
Participant for the “Starlight and Candle Light”, 2006 Cornell University sponsored fund raiser located on the main campus. Created a pastry menu for approximately 300 attendees and consisting of five items.
Executive Pastry Chef for “Taste of the Finger Lakes”, 2007 A cooperative benefit of the local farmers and vineyards located in the Finger Lakes region. The evening’s menu consisted of a five course tasting menu for over 200 people. Consisted of five pastry items that are paired with the various wines served that evening.
Heidi A. Berman 607-***-****
Professional Experience:
Present; January 2016 to Present Cook for Wells College, Aurora, New York
June 2015 - October 2015 Cook for Serendipity Caters, Ithaca, New York
March 2015- June 2015 Chef de Cuisine and Inn keeper The Varick Inn
Inn at Varick Winery and Vineyard, Romulus New York
August 2010- April 2014 Simple Servings Supervisor for Sodexo Food Service
Ithaca College, Ithaca, New York
May 2011-October 2013 Baker for Panera Bread Company Ithaca, New York
October 2008- August 2009 Baker Pastry Chef for Cornell Catering Ithaca, New York
February 2005- October 2008 Pastry Chef SO8 Baker The Statler Hotel
Cornell University Ithaca, New York
February 2001-January 2005 Pastry Chef and Owner Epicurean Encounters
Private Catering Comp. Wappinger Falls, New York
Feburary1999-October2001 Pastry Chef and Bread Baker
American Yacht Club, Rye New York
September 1997-Feburary 1999 Baker Cake Decorator for Wegmans Food Chain
Opened the Ithaca Store located in Ithaca, New York
May 1996-December 1997 Pastry Chef and Assistant Manager Bella Rose
Restaurant, Opened in June 1996, Cold Spring, New York
January 1996-December 1997 Pastry Chef and Assistant Manager Bird and Bottle Inn
Garrison, New York sister Restaurant to Bella Rose
January 1994-December 1994 Pastry Chef Assistant The Russian Tea Room
Restaurant Closed in December 1995, N.Y. N.Y. City
January 1991-December 1993 Assistant Pastry Chef, The Peninsula Hotel
New York, New York City
August 1986-December 1989 Assistant Pastry Chef, The Hyatt Regency Greenwich,
Greenwich Connecticut, participated in the grand opening
of the hotel and organized the pastry department.
Heidi A. Berman 607-***-****
Reference: John Svensson Catering Manager
Swaney167@ AOL.com
Giovanni Frences Catering Chef for Coltivare Restaurant
Ithaca, New York
Coddington Rd.
Ithaca, New York
Dave Innerest Unit manager for Finger Lakes Fresh
10 Pickney Road
Ithaca, New York
Sales Representative
Bob Rissanio Owner and Manager of the Inn
The Inn at Varrick Winery
Romulus, New York
Andrew Himmelfarb Kosher Chef of the Kosher Kitchen
Supervisor for the Kosher Department
Sodexo Food Service at Ithaca College
Ithaca, New York
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