Personal Assistant Executive, personal Chef
Resume:
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ERIN BONE
Private/Pastry Chef
PROFESSIONAL SUMMARY
Private and Pastry Chef with over 25 years of experience in culinary arts and management, specializing in menu development and nutrition. Demonstrates innovative recipe creation and exceptional leadership, leveraging expertise in QuickBooks for efficient operations. Passionate about enhancing client satisfaction through personalized dining experiences and committed to driving culinary excellence.
EMPLOYMENT HISTORY
PRIVATE CHEF Dec 2022 - Jul 2025
Self-employed Alamo, CA
PERSONAL CHEF / PERSONAL ASSISTANT Jan 2017 - Aug 2022 Self-employed Alamo, CA
EXECUTIVE ASSISTANT Jul 2014 - Aug 2018
Younhee Paik Oakland, CA
SALES ASSOCIATE/LEAD Dec 2014 - Jun 2015
Sports Basement Walnut Creek, CA
Prepare healthy meals for 12 clients daily, ensuring dietary needs are met. Craft sourdough and yeast breads from scratch, enhancing meal quality. Design four-course menus for dinner events, showcasing culinary skills. Crafted diverse menus tailored to clients' dietary needs, enhancing satisfaction and fostering repeat business through personalized experiences.
Provided nutritional guidance, leveraging my Dietetics expertise to empower clients in making healthier lifestyle choices. Developed unique recipes that incorporated local ingredients, resulting in notable improvements in meal freshness and flavor profiles.
Worked closely with clients to plan and execute themed dinner parties, ensuring seamless event execution and memorable dining experiences.
Maintained precise inventory management for ingredients, minimizing waste and ensuring consistent meal quality while optimizing costs.
Provided personalized nutrition guidance and prepared healthy meals, enhancing family well-being and promoting healthier lifestyle choices.
Streamlined household organization and maintenance processes, resulting in improved efficiency and a more comfortable living environment.
Coordinated with various contractors for timely repairs, ensuring all tasks were completed to satisfaction and maintaining property value.
Assisted with administrative tasks for employer’s business, fostering smooth operations and enabling focus on core activities. Implemented a comprehensive care routine for pets and landscaping, leading to a thriving garden and enhanced outdoor aesthetics.
Managed household and studio upkeep, ensuring seamless operations and pristine conditions. Coordinated repair services, optimizing contractor schedules for efficient maintenance. Executed comprehensive cleaning tasks, maintaining high standards of cleanliness. Conducted thorough internet research and streamlined ordering processes. Build my resume
Sports Basement Walnut Creek, CA
PASTRY/GM CONSULTANT Oct 2014 - Jun 2015
Crafts Creamery Danville, CA
Assessed customer needs for optimal shoe fit, boosting satisfaction and retention. Organized merchandise to enhance visibility, driving increased department sales. Educated staff on nutrition products, improving team knowledge and customer service. Analyzed sales data, implementing strategies that led to measurable sales growth. GENERAL MANAGER Mar 2014 - Oct 2015
Smitten Ice Cream Lafayette, CA
GENERAL MANAGER Jan 2012 - Mar 2016
Crunchy Foods Oakland, CA
• Increased total sales by over 40% YTD by developing relationships with new vendors
• Monitor cost of goods sold to determine our retail pricing and achieve gross margin goals
• Manage bakery staff of 6 with strong leadership and team management skills
• Implement policies to control inventory levels
• Responsible for all ordering, invoicing, accounts receivable, and accounts payable through QuickBooks
• Ensures all operations are in compliance of all food safety laws and workplace safety policies
• Coordinate all freight and shipping both domestically and internationally MANAGEMENT - BUYER Jun 2002 - Aug 2011
BlueMile Indianapolis, IN
• Increased accessory and supplement sales by over $100,000 while maintaining a turn of 4.8 and ROI of 4.1 in 2010
• Escalated sales of accessories and supplements by 34% through strategic buying and marketing over a two-year time frame
• Track, revise, and order all future and “at once” footwear, apparel, accessories, and supplements
• Balance product between five stores in two states to maintain proper inventory levels
• Receive and coordinate stocking of incoming merchandise and supplements
• Manage merchandising plan and facilitate in-store execution
• Teach proper supplement and hydration principles to marathon training groups
• Communicate with and train staff on product updates and effective sales techniques
• Develop and maintain relationships with sales representatives PASTRY CHEF Jun 1998 - May 2002
Peter’s Restaurant Indianapolis, IN
Designed innovative recipes for seasonal menu items, resulting in increased customer interest and repeat visits. Evaluated ingredient sourcing options, establishing strong vendor relationships that ensured quality and cost-effectiveness. Worked closely with staff to train on new menu items, enhancing team engagement and improving service efficiency. Maintained comprehensive inventory logs, ensuring accurate stock levels and reducing waste through careful management. Streamlined dessert production processes, enhancing output efficiency and elevating customer satisfaction through consistent quality.
Fostered a team-oriented environment by mentoring new hires, leading to improved employee retention and satisfaction. Developed an efficient production tracking system, ensuring daily targets were met and contributing to enhanced output. Maintained accurate inventory records and optimized ordering processes, achieving cost savings while meeting production needs.
Analyzed staffing needs and created weekly schedules, effectively balancing labor costs with service quality demands. Implemented streamlined order processing procedures, significantly reducing customer wait times and enhancing satisfaction.
Crafted exquisite desserts that elevated guest experiences, contributing to a 30% increase in repeat customers during peak seasons.
Introduced unique flavor pairings and modern techniques, enhancing menu appeal and driving substantial improvements in customer satisfaction ratings.
Mentored junior chefs through hands-on training sessions, fostering skill development and creating a cohesive team environment for seamless kitchen operations.
Conducted thorough ingredient cost analysis to optimize pricing strategies, ensuring profitability while maintaining high- quality dessert offerings.
Maintained precision in recipe execution and presentation, resulting in consistently high-quality desserts that met restaurant standards.
Streamlined dessert production processes, significantly reducing prep time and enhancing overall kitchen efficiency. EDUCATION
BACHELOR OF SCIENCE DIETETICS WITH GRADUATE WORK
Ball State University Muncie, IN
SKILLS
Cooking (Expert), Baking (Expert), Nutrition, Management, Team Leadership, Inventory Control, QuickBooks, Customer Service, Menu Development, Recipe Creation.
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