Manager High School

Location:

Norristown, PA, 19403

Salary:

$50,000

Posted:

March 11, 2012

Contact this candidate

Resume:

Objective: To obtain a Pastry Chef position which utilizes my professional experience and skills, while promoting creativity and personal development.

Education:

****-**** *** ********** ****** @ Walnut Hill College, Philadelphia, PA

Associates of Science in the field of Pastry Arts

1999-2003 Center for Technical Studies, Norristown Area High School, Norristown, PA

Certificate of Completion in the Culinary Arts and Baking Program

High School Diploma, 2003

Career Summary & Professional Experience:

January-2009 to Present

Bakery Market Manager, AMERICAN BREAD CO. LLC/PANERA BREAD, Phila., PA

Manage daily overall bakery operations for nine Panera Bread Cafes in the Philadelphia Market. Provide hiring and scheduling of staff for the Cafes; Implementation of Corporate specifications and procedures, preparation and assistance with corporate audits. Led training and staff development programs as Head of Training Department, implemented new Training procedures as well as procession/career development planning. Generate, maintain and monitor critical labor and productivity cost reports for the district.

April-2007 to January-2009

Executive Pastry Chef, BRANDYWINE PRIME & BRANDYWINE BISTRO ChaddsFord, PA

Managed operations and production of dessert & pastry selections for both sister restaurants, the banquet facility and the “to-go” café. Prepared all brunch dessert items, including: cakes, pies, cookies, breads, ice creams & sorbets, breakfast pastries & Danishes, plated desserts and assorted petit fours for banquets. Provided menu planning and food / labor cost analysis reports for the pastry department.

August-2005 to April-2007

Pastry Chef, SODEXHO, LONGWOOD GARDENS, Kennett Square, PA

Produced all baked goods for the A’la Carte Terrace Restaurant, Full Service Café, and Banquet/Catering Facility. Production and planning of all baked goods and desserts such as wedding, birthday, anniversary cakes, scratch breads, breakfast Danishes and pastries, plated desserts and coordinating catering for dessert buffets.

August-2004 to August-2005

Assistant Pastry Chef/Pastry Intern, THE UNION LEAGUE OF PHILADELPHIA, Phila., PA

Production of dessert items for Catering/Banquet facilities and plated dessert items for the Restaurant. Completion of internship/externship program.

September-2000 to August-2004

FOH/ BOH, THE EAGLEVILLE HOTEL & TAVERN, Eagleville, PA

Positions included: Hostess, Server, Bartender/Bar back, Expeditor, Prep cook/ Line cook.

Professional Certifications:

*Certified Serve Safe Sanitation

*ProMgnt Certification

References:

Todd Burge

Executive Chef