Allison Sillitoe
Beach Haven
Summary
Passionate and highly skilled pastry chef with over 10 years of experience in designing and creating pastries and baked goods. Known for an innovative approach to traditional recipes and commitment to using only the freshest, highest quality ingredients. Adept at managing kitchen operations, training staff, and consistently delivering exceptional results. Seeking to bring my creativity and expertise to a dynamic culinary team.
Overview
12
12
years of professional experience
Work History
Executive Pastry Chef
PB BOULANGERIE & BISTRO
Wellfleet
06.2024 - 11.2025
- Developed and created innovative pastry items and desserts, enhancing menu variety and attracting new clientele.
- Led a team of 15 pastry chefs and kitchen staff, fostering a collaborative and productive work environment.
- Oversaw hiring and training of pastry staff, ensuring compliance with quality standards and company policies.
- Managed all aspects of scheduling to ensure optimal kitchen operation and staff coverage.
- Managed kitchen expenses and budgets, implementing cost-saving measures that maintained quality standards.
- Conducted inventory management and ordering of supplies to maintain adequate stock levels while controlling costs.
- Collaborated with other departments to ensure cohesive service and high customer satisfaction.
- Maintained cleanliness and organization of the pastry kitchen, ensuring compliance with health and safety regulations.
Pastry Chef
TIDE TABLE RESTAURANT GROUP
Beach Haven
03.2019 - 05.2024
- Developed dessert menu for Parkers Garage & Oyster Saloon and Bird & Betty's using advanced baking techniques, ensuring sanitation standards and organizing production processes, leading to customer praise for dessert quality
- Crafted a variety of pastries, breads, and desserts for restaurant menu.
- Collaborated with kitchen staff to ensure timely dessert service during peak hours.
- Maintained cleanliness and organization of pastry station and storage areas.
Chef de Partie
MAJOR FOOD GROUP
New York
10.2017 - 03.2019
- Coordinated production and line service for The Grill, The Pool, and The Lobster Club, delivering high-quality dishes and seamless operations
- Developed all bread services for three restaurants, applying advanced baking techniques to elevate dining experiences
- Produced chocolate bonbons using innovative pastry techniques, enhancing dessert variety and guest satisfaction
Chef de Partie
PER SE
New York
03.2017 - 10.2017
- Managed lunch and dinner service, maintaining high standards of quality and presentation by applying sanitation principles and attention to detail.
- Prepared high-quality dishes in busy kitchen environment.
- Collaborated with team to ensure efficient service during peak hours.
- Maintained cleanliness and organization of kitchen workstations.
Executive Pastry Chef
CONGRESS HALL HOTEL
Cape May
12.2015 - 12.2016
- Managed pastry production for The Blue Pig Tavern, The Boiler Room, Tommy's Folly, The Star Inn Coffee Shop, and large banquet events, maintaining sanitation standards and delivering exceptional quality.
- Developed and executed innovative pastry recipes for seasonal menus.
- Supervised pastry team to ensure quality and consistency in production.
- Managed inventory and ordered ingredients for pastry kitchen operations.
Pastry Cook
GARCES RESTAURANT GROUP
Philadelphia
09.2014 - 12.2015
- Crafted diverse pastries and specialty cakes for Amada and Village Whiskey at Kimmel Center for Performing Arts, utilizing advanced baking techniques to deliver exceptional quality and elevate customer satisfaction
- Prepared a variety of pastries following established recipes and quality standards.
- Operated kitchen equipment safely to maintain a clean and efficient workspace.
- Collaborated with kitchen staff to ensure timely service during peak hours.
Pastry Cook
GARCES RESTAURANT GROUP
Atlantic City
08.2013 - 08.2014
- Produced diverse pastries and provided effective line service at Amada, Village Whiskey, and Distrito Cantina, maintaining high-quality presentation and strict sanitation standards
- Crafted a variety of artisan pastries and desserts for high-volume service.
- Maintained cleanliness and organization of the pastry station throughout shifts.
- Collaborated with culinary team to develop seasonal dessert menus and specials.
Education
Associate of Arts - Baking And Pastry Arts
Atlantic Cape Community College
Mays Landing, NJ05-2013
High School Diploma -
Pinelands Regional High School
Little Egg Harbor, Nj06-2011
Skills
- Pastry and baking
- Recipe development
- Creative menu development
- Sanitation principles
- Baking nutrition
- Team training
- Time management
- Leadership skills
- Client engagement
- Attention to detail
Awards
- Cupcake Wars, 2nd Place
- Assistant for Cake That!, 03/01/13, Season 7- Episode 12
Introduction
Passionate and highly skilled pastry chef with over 10 years experience in designing and creating pastries and baked goods. Known for my innovative approach to traditional recipes and commitment to using only the freshest, highest quality ingredients. Adept at managing kitchen operations, training staff, and consistently delivering exceptional results. Seeking to bring my creativity and expertise to a dynamic culinary team.
Timeline
Executive Pastry Chef
PB BOULANGERIE & BISTRO
06.2024 - 11.2025
Pastry Chef
TIDE TABLE RESTAURANT GROUP
03.2019 - 05.2024
Chef de Partie
MAJOR FOOD GROUP
10.2017 - 03.2019
Chef de Partie
PER SE
03.2017 - 10.2017
Executive Pastry Chef
CONGRESS HALL HOTEL
12.2015 - 12.2016
Pastry Cook
GARCES RESTAURANT GROUP
09.2014 - 12.2015
Pastry Cook
GARCES RESTAURANT GROUP
08.2013 - 08.2014
Associate of Arts - Baking And Pastry Arts
Atlantic Cape Community College
High School Diploma -
Pinelands Regional High School