Manager Chef

PROFESSIONAL SUMMARY

PROFESSIONAL ACCOMPLISHMENTS

WORK HISTORY

EDUCATION

CYNTHIA LONG

**** ******** **********, ** *****• H: 404-***-**** • *******@*****.*** Pastry chef, baker and with a passion for creating delicious, visually appealing pastries and confections.In depth knowledgeof baking sciences and proper flavor combinations. Also versed in the savory side of sweet, and the proper selection ofwine,cordial or spirit forpairingDesires a position at a luxury hotel or upscale restaurant. Kennedy Center Washington, DC Pastry chef

Radisson SAS Luxury Hotels Sochi, Russia Pastry Chef Summer House Nantucket, MA Pastry Chef

Stanhope Park Hyatt Hotel New York, NY Pastry Chef Shark Bar Atlanta, General Manager

Demos and Presentations, Chef Du Jour, Food Network; Home Plate with Marvin Woods; Chef\'s Warehouse, Food Network. Baking and Pastry tutorials, Atlanta Technical College, Viking Store, Cooks Warehouse

03/2015 - Current

Beverage Director/Pastry Chef

Asante - Atlanta, GA

Expertly prepared both alcoholic and non-alcoholic beverages using correct techniques, liquid measurements and garnishes.

Maintained updated knowledge of all menu items, specials, liquor brands, beers and non-alcoholic selections. Ordering of wine and spirits, maintaining proper inventory. Creating craft cocktails, developing recipes for bitters and assorted infusions. Developed new products based on seasonal ingredients, holidays and dessert trends. Determined quantity of product to prep for next day\'s operation by maintaining detailed production schedule. 02/2014 - 03/2015

Pastry Chef

White Oak KItchen and Cocktails - Atlanta, GA

Designed and implemented newdessert menu, emphasizing local produce, resulting in 45% increase in sales. Determined quantity of product to prep for next day\'s operation by maintaining detailed production schedule. Developed new products based on seasonal ingredients, holidays and dessert trends. Recruited, trained and supervised [3]pastry staff. 05/2012 - 11/2013

Pastry Chef

Watershed on Peachtree - Atlanta, GA

Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Comprehensive knowledge of food and catering trends Ordered and received bakery products and supplies. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering. 07/2010 - 04/2012

Pastry Chef

Sawiki\'s - Decatur, GA

02/2008 - 06/2010

Executive Chef

Vino Libro - Atlanta, GA

07/2006 - 12/2007

Pastry Chef

Spice Resturant - Atlanta, GA

1997

Bachelor of Science: Hotel Resturant Management

New York Institute of Technology - New York, NY

1984

Associate of Arts: Pastry Arts

Johnson and Wales - Providence, RI

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