Amanda Bond
Redford,MI
Summary
Accomplished Pastry Chef/Production Supervisor with a proven track record at The Produce Station, enhancing pastry quality and sales through innovative recipe development and efficient production techniques. Skilled in French baking and allergen awareness, exceptional multitasking abilities and a drive for creativity and innovation. Demonstrated success in training staff and reducing waste, significantly improving operational efficiency. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
15
15
years of professional experience
Work History
Pastry Chef/Production Supervisor
The Produce Station
01.2015 - Current
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
Line Cook
Bush's Restaurant
05.2009 - 08.2015
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Education
Associate of Applied Science - Baking And Pastry Arts
Baker College
Muskegon, MI08.2013
Skills
- Pastry Techniques
- Sanitation Practices
- Training Staff
- Allergen Awareness (Kosher, Vegan, Gluten)
- Food Plating (Cold Food Platter/Onsite Catering)
- Flavor Pairing Seasonal
- French Baking Techniques (Culinary Institute of Michigan)
- Recipe Creation and Conversion
- Catering Expertise (Chef\Server)
- Creativity and Innovation
- Attention to Detail
- Multitasking (Produced for two departments)
Timeline
Pastry Chef/Production Supervisor
The Produce Station
01.2015 - Current
Line Cook
Bush's Restaurant
05.2009 - 08.2015
Associate of Applied Science - Baking And Pastry Arts
Baker College
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