Executive Pastry Chef / Management

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Deborah Craig

PROFILE

Excellent pastry skills, both in restaurants and bakeries, with a focus on desserts. Strong management, communication and organizational skills with an emphasis on prioritizing tasks and multi-tasking. Dedicated to building a highly motivated, proficient team. Outgoing personality, patient teacher, detailed oriented and committed to the long term growth of the company.

EXPERIENCE

Mar 2011 – Jan 2012 BAKESHOP Atlanta, GA

Executive Pastry Chef /Kitchen Manager

Hired and trained and managed pastry staff in production and execution of all bakery and dessert items for retail and wholesale. Products including cakes, pies, tarts, cookies, bars, biscuits, muffins, scones, crèmes and custards.

Assisted bread baker when needed; mixing dough, shaping and baking assorted breads and rolls.

Managed all wholesale operations; including customer relations, invoicing, bakers prep lists, packing, and delivery drivers.

In charge of BOH functions such as cleaning and maintenance, repairs, ordering and receiving, vendor meetings.

(Closed Jan 2012)

July 2010 – Nov 2010 ADI CONCEPTS Atlanta, GA

Executive Pastry Chef – Buckhead Bottle Bar & Fifth Street Café & Bakery

Developed and produced all desserts for two restaurants and retail bakery, including tarts, cobblers, cakes, cream puffs, cookies, tarts, pies, bars, brulees, ice creams and sorbets.

Trained staff in plating composed desserts in restaurants; trained and managed bakers and FOH staff for bakery.

Responsible for ordering and receiving, management and administrative functions.

(Fifth Street closed Nov 2010)

Dec 2007 – July 2010 CULINARY CONCEPTS JEAN-GEORGES Atlanta, GA

Pastry Chef – Spice Market @W Hotel Midtown and Market @ W Hotel Buckhead

Responsible for all composed plated dessert production for both locations owned by internationally known, Michelin rated Chef Jean-Georges Vongerichten.

Maintained company standards of excellence in following recipes developed by Jean-Georges and Executive pastry chef; including all types of cakes, tarts, brulees, cookies, ice cream and sorbets, decorative accompaniments and Asian desserts.

Hired, and trained pastry staff in all procedures, including production of all desserts for hotel restaurants, room service and banquets. Managed department.

Develop and cost out new recipes using COMPEAT system. Meet with and order from vendors, employee scheduling, maintaining inventory and other related management and administrative functions.

April 2006 – Dec 2007

JEAN-GEORGES MANAGEMENT LLC

New York, NY

Pastry Sous Chef - Spice Market Restaurant, NYC

Responsibilities including composed plated dessert production for Asian-themed restaurant owned by Chef Jean-Georges Vongerichten, and assisting in development of new desserts with the Executive Pastry Chef.

Hired and trained pastry staff in production and plating of all desserts; maintaining the company’s standards of excellence. Managed staff.

Develop and cost out new recipes using COMPEAT system; all related administrative and management functions such as inventory ordering and staff scheduling.

Mar 2005 – April 2006

Pastry Sous Chef – V Steakhouse, Columbus Circle, NYC

Production of all composed plated desserts in accordance to the Executive Pastry Chefs specifications for Jean-Georges Vongerichten’s American style steakhouse.

Hired and trained pastry staff in production and plating of all desserts; managed staff.

Plated desserts, ordered products, worked with Chef on new menu development.

Feb 2004 – Mar 2005

Pastry Cook – Mercer Kitchen, NYC

Responsibilities included production of all composed plated desserts for Jean-Georges Vongerichten’s restaurant and room service in the Mercer Hotel.

Assisted pastry chef in training new cooks in production and plating of all desserts.

Plated desserts, assisted in ordering, other duties as assigned.

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June 2003 – Nov 2004 BILLY’S BAKERY New York, NY

Baker

Baker and cake decorator for nationally well-known old fashioned Americana-type bakery, including buttercream layer cakes, pies, tarts, bars, cookies, cheesecakes, custards, cupcakes.

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Oct 2003 – Dec 2003 AUREOLE New York, NY

Pastry Cook

Production of composed plated desserts for Chef Charlie Palmers’ award winning restaurant.

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EDUCATION

New York Restaurant School/AI New York, NY Degree – Baking & Pastry Arts

Securities Training Institute New York, NY License – Series 7 & 63 Securities Broker

Broward Community College Ft. Laud, FL General Studies

Serv-Safe Certification – Renewed 2011

INTERESTS

Avid Equestrian – Dressage

Equine Studies

REFERENCES AVAILABLE UPON REQUEST

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