Pastry Chef
Resume:
Christina Francine Rose
Waxhaw, N.C. 28173
**************@*****.***
Objective
To obtain a management position utilizing my baking and pastry arts education and over twenty years of related work experience to produce the highest quality product.
Work History
Harris Teeter, Charlotte, NC 10/20 - Present
Cheese Consultant. Responsible for the ordering, inventory, and merchandising of the gourmet cheese kiosk section within one of Harris Teeter’s high volume flagship stores. Continue to maintain standards to achieve excellent scan audits scores for each quarter. Handling of invoices and logging data into scan audit book to achieve efficiency within the department. All gourmet prepackaged and fresh cut cheeses are sold in the gourmet cheese kiosk section. Fresh cut cheese selection to include at least sixty cheese varieties. Average monthly inventory for the gourmet cheese section is $55,000. Average yearly sales is $440,000 with average waste of 9%.
Whole Foods, Charlotte, NC 3/20-9/20
Baker. Responsible for the production of all baked goods within the Uptown Charlotte location.
Assist with the continuation of high quality standards which include proper baking procedures,
orderly and clean presentation on the sales floor, providing excellent service to loyal customers and Amazon shoppers, while maintaining an organized bakeshop. Assist with maintaining the organization of coolers, processing trucks, and adhering to all sanitation requirements.
Harris Teeter, Charlotte, NC 10/15-3/20
Floral Designer/Baker/Cheese Consultant/Assistant Fresh Foods Manager Trainee. Assist with maintaining quality standards in the floral department to include ordering, customer service, presentation of consumer flower bunches, bouquets, foliage, and arrangements along with controlling waste. Assisted with ordering, inventory, and training of the staff. Worked in several areas of the deli and bakery to assist where needed. Ensured excellent customer service standards in two of Harris Teeter's super flagship stores.
Sur La Table, Charlotte, NC 4/16-5/17
Pastry Instructor. Responsible for the staging and instructional teachings of hands-on baking classes. All classes are taught with professional guidance and practical information to achieve the desired outcome for the baked goods specific to each class. Responsible for maintaining a specific time frame for each class while ensuring it to be educational, productive, and entertaining.
Ballantyne Country Club, Charlotte, NC 3/11-8/15
Pastry Chef. Responsible for a la carte dessert production and breakfast pastries in addition to preparing some of the special occasion cakes and dessert items for select Club events and private parties. Participated in the development of cooking classes for the Members and their children.
Compass Group at Johnson & Wales University, Charlotte, NC 8/09-10/10
Pastry Supervisor. Responsible for the supervision, instructional teachings, and grading for five to six Johnson & Wales baking and pastry extern students and teacher’s assistant per semester in the production of desserts, breads, and pastries for the Johnson & Wales student dining facility. All items were prepared from scratch. Worked on improving the quality of the baking and pastry externship program offered to the students while maintaining desired food cost.
Ballantyne Country Club, Charlotte, NC 3/99-8/07
Pastry Chef. Responsible for daily production of breads, a la carte desserts, special occasion cakes, and banquet desserts. Developed breads and pastries for daily menu production. Assisted with inventory control, maintenance of food cost, and sanitary guidelines. Developed educational pastry classes for the Members to learn techniques used for entertaining in the home.
Dean & Deluca, Charlotte, NC 10/97-3/99
Assistant Pastry Chef. Responsible for daily production of fine desserts and pastries while maintaining consistent high quality and sanitation guidelines in one of Charlotte’s premiere gourmet food markets. Assisted with inventory control and food cost monitoring. Trained and supervised pastry shop staff.
Charlotte City Club, Charlotte, NC 9/96-1-97
Pastry Chef. Responsible for daily production of a la carte desserts, special occasion cakes,
and banquet desserts. Developed new concepts for both a la carte and banquet desserts.
Culinary Institute of America, Hyde Park, NY 1/93-1/94
Baking Fellow. Managed Saturday production of bread for the Culinary’s public restaurants
and all special events. Assisted instructors in classroom productions and instructional pastry
and bread demonstrations. Chef Assistant to Culinary Institute Pastry Chef Instructor Examinations. Chef Assistant to both noted author and chef Marcel Desaulniers and C.M.P.C. Markus Farbinger for various demonstrations. Chef Assistant to Joseph Decker during his examination for Certified Master Pastry Chef.
Education
Culinary Institute of America, Hyde Park, NY
Bachelor of Professional Studies
Baking and Pastry Arts Management Dean’s List 8/96
Associate in Occupational Studies
Baking and Pastry Arts Dean’s List 4/92
Achievements
Farmers’ Market Vendor selling all natural gourmet baked goods that were unique to a farmers’ market setting while maintaining guidelines regulated by the Department of Agriculture.
Certificate of Completion in New Ventures Entrepreneurship Program offered at Central Piedmont Community College.
Contact this candidate