George Bodker

Brandon, MS *****

ad2btf@r.postjobfree.com

+1-601-***-****

Work Experience

Executive Pastry Chef

Country Club of Jackson

July 2019 to Present

• Created custom desserts in accordance with weekly menu

• Prepared/plated desserts to be sent out for parties

• Prepared and set up desserts for the buffet twice weekly

• Maintained proper par levels of desserts for the Magnolia Grill

• Created daily prep sheets for the pastry team

Bakery Manager

GB Bakery

July 2018 to July 2019

* Helped open a new concept which consisted of creating menus, creating pricing and packaging, and ordering equipment

* Created recipes and developed training materials for individual stations

* Oversaw all daily bakery production

* Created schedules for BOH bakery employees

* Conducted weekly inventory of both FOH and BOH bakery products Head Chef

McClain Lodge

May 2016 to July 2018

* Handled all payroll and labor costs, and processed intake of new employees

* Prepared weekly custom menus based on guest's request that was priced per guest's budget

* Counted monthly inventory, updated price lists, and monitored food cost

* Supervised weekly events i.e., setup, breakdown, production, prep, receiving, etc.

* Handled all weekly ordering from food vendors

* Kept team up to date on new dishes added to the menu and trained them how to execute the dishes properly

Lead Baker

Whole Foods - Jackson, MS

January 2014 to May 2016

* Prepared all scratch breads including but not limited to beignets, muffuletta, peasant, focaccia, etc.

* Tracked inventory levels for all baked goods for the department

* Communicated all standards and recipes with the assistant baker Pastry Chef

Table One Hundred - Flowood, MS

June 2013 to January 2014

* Responsible for all the restaurant's desserts and banquet desserts

* Created weekly dessert specials

* Kept track of dessert production and baking/pastry inventory Line Cook

Sways Bistro - Ridgeland, MS

April 2012 to June 2013

* Prepared weekly to bi-weekly catering jobs

* Assisted the catering staff by preparing the food, transporting it to the remote location, setting up, and breaking down

* Portioned and prepared meals such as, pastas, steaks, burgers, seafood, sauces, etc.

* Created daily lunch specials

* Counted weekly inventory, controlled sanitation, and checked-in truck orders

* Wrote recipes and factored food cost

* Assisted in training new cooks

Education

Bachelor of Science in Culinary Arts

Culinary Arts Institute at MUW - Columbus, MS

January 2009 to December 2011

Hinds Community College - Pearl, MS

August 2007 to January 2009

Skills

• Banquet Experience

• Profit & Loss

• Inventory Control

• Menu Planning

• Microsoft Office

• Food Service Management

• POS

• Purchasing

• Retail Sales

• Events Management

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