Summary
Overview
Work History
Education
Skills
Affiliations
Certification
Languages
References
Timeline
Generic

Amanda Schmude

Weyauwega

Summary

Dynamic culinary professional with extensive experience at Willow Pond Bed & Breakfast, excelling in recipe development and creative presentation. Proven ability to enhance menu offerings while ensuring food safety and quality. Recognized for innovative dish creation and effective multitasking, driving customer satisfaction and operational efficiency in fast-paced environments.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Chef

Willow Pond Bed & Breakfast
Weyauwega
04.2025 - Current
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Checked quality of food products to meet high standards.
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Developed creative ideas for special events or promotions involving food preparation or presentation.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.

Food Service Director

Camp Bighorn
Plains
08.2022 - 11.2024
  • Assisted in menu planning and recipe development according to customer preferences.
  • Developed and implemented food service policies and procedures.
  • Conducted regular inspections of kitchen equipment to maintain a safe work environment.
  • Implemented best practices for food preparation techniques, storage methods, and portion control.
  • Recommended strategies for reducing operational costs without compromising quality standards.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Directed daily operations of food service department, ensuring compliance with health and safety standards.
  • Developed and implemented menus that met nutritional guidelines and customer preferences.
  • Led sustainability initiatives to reduce waste and promote environmentally friendly practices.
  • Oversaw procurement of food and supplies, ensuring quality and cost-effectiveness.
  • Executed hands-on preventive maintenance and repairs to keep equipment functional.
  • Monitored food preparation methods, portion sizes, and presentation to ensure consistency.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.

Pastry Chef

UWSP Dining and Summer Conferences
Stevens Point
06.2021 - 07.2022
  • Developed unique recipes for pastries and desserts, using seasonal ingredients.
  • Planned daily production schedules based on customer orders and sales forecasts.
  • Prepared doughs, fillings and icings according to recipes.
  • Maintained a clean working environment by adhering to health and safety regulations.
  • Provided guidance and mentorship to junior bakery staff members.
  • Stocked shelves with freshly-baked goods throughout the day as needed.
  • Ensured that all equipment was properly cleaned, maintained, stored and calibrated regularly.
  • Collaborated with other chefs in developing new recipes for pastries and desserts.
  • Decorated cakes with intricate designs and patterns.
  • Managed time efficiently to produce high-quality goods within tight deadlines.

Pantry Cook

Pjs Restaurant @Sentry world
Stevens Point
05.2016 - 05.2021
  • Assisted head chef in creating daily specials based on available ingredients.
  • Adhered to company policies regarding food safety regulations at all times.
  • Sanitized cooking utensils after each shift to maintain a safe kitchen environment.
  • Ensured that all dishes were prepared in accordance with established standards for quality and presentation.
  • Trained new pantry cooks on proper techniques for preparing ingredients for dishes.
  • Assisted in setting up catering events by arranging trays of appetizers or hors d'oeuvres.
  • Prepared salad prep station with necessary ingredients, verifying freshness and maintained appropriate ingredient levels throughout shift.
  • Assembled salads, sandwiches, desserts and other cold menu offerings for delivery to guests.
  • Garnished and presented menu offerings with pleasing appearance following company guidelines.

Education

High School Diploma -

Woods View Private
Clintonville, WI
05-1998

Skills

  • Recipe development
  • Food safety
  • Menu planning
  • Creative presentation
  • Waste reduction
  • Cooking techniques
  • Culinary creativity
  • Dish preparation
  • Attention to detail
  • Multitasking and organization
  • Recipes and menu planning

Affiliations

  • Missions work in Europe. Creative interior design. Gardener. Artist on canvas.

Certification

  • Serve safe

Languages

French
Limited

References

References available upon request.

Timeline

Chef

Willow Pond Bed & Breakfast
04.2025 - Current

Food Service Director

Camp Bighorn
08.2022 - 11.2024

Pastry Chef

UWSP Dining and Summer Conferences
06.2021 - 07.2022

Pantry Cook

Pjs Restaurant @Sentry world
05.2016 - 05.2021

High School Diploma -

Woods View Private

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