Alyssa J. Sloan
Boerne,TX
Summary
I am a creative, kind, loyal and detail-oriented culinary leader. I've been dedicated to creating memorable and beautiful guest experiences for my entire career, working at well-known and respected private and popular establishments.
Overview
18
18
years of professional experience
Work History
Lead Sous Chef
Camp Balcones Springs & Retreat
05.2023 - 11.2023
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Lead Pastry Chef, Garde Manger, Sous-Chef
Tarry House
01.2014 - Current
- Inspired creation of seasonal menu, utilizing local and organic ingredients
- Large scale party and banquet organization and accomplishment
- Guest-satisfying authentic recipe and flavor experiences
- Specialty entree, salad & dessert creations.
Pastry Chef, Sous-Chef
Monterey Plaza Hotel
01.2011 - 01.2014
- Created & executed large-scale tourism events
- Development of seasonally inspired, locally produced menu ingredients
- Organization of teams to execute culinary vision
- Specialty cake construction and 'dream' delivery- excellent listening aptitude
- Inventory control - sourcing, purchasing with a quality/cost-effective mindset
- Proficiency in training kitchen staff.
Lead Pastry Chef, Garde Manger
Tarry House
01.2007 - 01.2011
- Worked closely with the Executive Chef to produce exceptional events for clients
- Created close personal relationships with private club members for special events.
Pantry Chef, Line Cook
Lambert's Downtown Bar-B-Que
01.2006 - 01.2007
- Opening team member of highly successful, fast-paced Austin prototype
- Exceptional garde manger and dessert craft
- Excelled at creating new techniques to improve productivity.
Education
Associate of Applied Science Degree in Culinary Arts -
Le Cordon Bleu - Texas Culinary Academy
Austin, Texas01.2005
Graduate Diploma -
Boerne High School
Boerne, Texas01.2003
Skills
- Training Abilities
- Stress Management
- Pastry Production
- Sanitation Standards
Timeline
Lead Sous Chef
Camp Balcones Springs & Retreat
05.2023 - 11.2023
Lead Pastry Chef, Garde Manger, Sous-Chef
Tarry House
01.2014 - Current
Pastry Chef, Sous-Chef
Monterey Plaza Hotel
01.2011 - 01.2014
Lead Pastry Chef, Garde Manger
Tarry House
01.2007 - 01.2011
Pantry Chef, Line Cook
Lambert's Downtown Bar-B-Que
01.2006 - 01.2007
Associate of Applied Science Degree in Culinary Arts -
Le Cordon Bleu - Texas Culinary Academy
Graduate Diploma -
Boerne High School
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