Chef Assistant

JENNIFER W. LEE

***W **th Street, Apt **H, New York NY 10000

917-***-**** **************@*****.***

EMPLOYMENT

Gastronome Catering, New York, NY

Executive Pastry Chef and Manager 4/18-present

• Create, develop and test new dessert, savory and cocktail recipes for tastings

• Produce small to large quantities depending on the event size

• Recipe development from beginning to end, creating, testing, tweaking if necessary, documenting

• Office management including recipe entries, making sure recipes are up to date and accurate

• Working onsite at events and managing a team on site and expediting the food

• Training and managing new employees

Callahan Catering, New York, NY

Test Kitchen (R&D) Pastry Chef/Savory Chef 9/17-1/18

• Create, develop and test new dessert, savory and cocktail recipes for tastings

• Produce small to large quantities depending on the event size

• Recipe development from beginning to end, creating, testing, tweaking if necessary, testing, documenting

• Office management including recipe entries, making sure recipes are up to date and accurate

• Working onsite at events and managing a team on site and expediting the food

• Training and managing new employees

Corner Café and Bakery, New York, NY

Test Kitchen (R&D) Pastry Chef/Baker 6/14-7/17

• Develop and test new dessert recipes for all areas of the business

• Create and produce unique desserts/pastries for bakery and café/restaurant

• Create custom desserts for catering and retail business

• Manage and execute catering orders from start to finish on a daily basis

• Responsible for quality control

Great Performances Catering and Creative Edge Parties, New York, NY

Chef Assistant 3/13-6/14

• Pastry production in catering kitchen of desserts necessary for the venue/event

• Assist chefs in finishing dishes both sweet and savory

• Quick and efficient plating small intimate parties to large parties

ABC Kitchen, New York, NY

Pastry Department – Pastry Sous Chef 4/10-3/12

• Assisted the Pastry Chef in coming up with new ideas for creating new desserts and menu development

• Trained, managed, and supervised new pastry cooks

• Continued operating a clean, safe kitchen and improving restaurant operations

• Responsible for inventory, ordering, cost control and scheduling

• Produced all components of the plated desserts for service

• Prepared in-house made ice creams, sorbets, frozen yogurts, and sherbets daily

Bouley, New York, NY

Pastry Department – Baker 6/09-4/10

• Created new pastries for Bouley Bakery

• Produced desserts for Bouley Restaurant, Bouley Bakery and Market, and Upstairs Restaurant.

• Produced all components of the plated desserts for service

• Prepared in-house made ice creams, sorbets, frozen yogurts, and sherbets daily

Citizen Cake Restaurant and Bar, San Francisco, CA

Pastry Department – Pastry Chef 2/08-3/09

• Trained, managed, and supervised new employees

• Responsible for inventory, ordering, cost control, and scheduling

• Assisted in planning and execution of daily dessert menu

• Produced all components of the plated desserts for service

• Prepared in-house made ice creams, sorbets, frozen yogurts, and sherbets daily

• Mixed, sheeted, and baked off bread and crackers for service

• Handled large orders with-in specified time frames

SUMMARY OF SKILLS

• Management skills include cost control, training, scheduling, and supervising

• Customer skills include support, sales, technical, service, and time management

• Detail and results-oriented, multi-tasker, analytical, hardworking, adaptable, willingness to learn, and professional

• Experience working in a high pressure environment and with large volumes of food preparation

• Computer literate in Microsoft Word, PowerPoint, Excel, and Outlook, email and web browsing programs

• Coordinate and organize social and corporate events including menu preparation, pamphlets, mailing lists, name tags, and work shops

EDUCATION

California Culinary Academy, San Francisco, CA

Baking & Pastry Arts Certificate, September 2007

Trained in the following areas: ServSafe, Cakes, Doughs, Cost Control, Human Resource Management, Nutrition, Plated Desserts, Confectionary and Show Work.

State University of New York, Albany, Albany, NY

Bachelors of Science in Information Systems and Business Administration, May 2001

CERTIFICATE

National Restaurant Association Safety and Sanitation Certificate; San Francisco School of Bartending Certificate

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