Audra Guidry
Lebanon,TN
Summary
Accomplished Pastry Chef with over 15 years of experience in developing unique pastry recipes and ensuring health and safety compliance. Strong background in inventory management and effective team leadership, fostering skills development and creativity among junior staff.
Overview
15
15
years of professional experience
Work History
Executive Pastry Chef/General Manager
Slow Hand Bakehouse
2023.02 - Current
- Trained and mentored junior pastry staff, improving team efficiency and skill levels.
- Oversaw inventory management, ensuring adequate stock levels of essential baking ingredients and tools.
- Prepared French, Italian and American pastries to meet customer order requirements.
- Cultivated relationships with suppliers to secure premium-quality ingredients at competitive prices.
- Managed in-store, pick-up orders and catering needs.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
Executive Pastry Chef
Pelican & Pig
2019.01 - 2025.12
- Developed innovative pastry recipes, enhancing menu offerings and customer satisfaction.
- Implemented seasonal menu changes based on market trends, boosting customer engagement and sales.
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
- Mentored junior pastry chefs, fostering skills development and creativity within the kitchen.
- Streamlined inventory management processes, reducing waste and improving ingredient utilization.
Executive Pastry Chef
Slow Hand Coffee + Bakeshop
2018.10 - 2025.12
- Coordinated with front-of-house staff to ensure smooth service during peak dining hours or special events.
- Managed display cases to verify freshness and attractiveness of products.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Oversaw daily operations in the pastry department, ensuring timely completion of tasks while maintaining exceptional product quality.
- Designed custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations and generating positive word-of-mouth referrals.
Pastry Chef
Bound'ry
2010.11 - 2013.02
- Designed and executed seasonal pastry menus to enhance guest experience.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Created signature desserts that increased repeat customer visits, making them favorites among clientele.
- Prepared dough for variety of pastries, cakes and breads.
- Decorated cakes, cupcakes and other pastries according to customer requests.
Education
Associate of Science - Pastry/Culinary
The French Culinary Institute
New York, NY2010-05
Skills
- Team management
- Pastry techniques
- Menu development
- Restaurant experience
- Sanitation practices (ServSafe Certified)
- Customer service
- Management
- Health and safety compliance
Timeline
Executive Pastry Chef/General Manager
Slow Hand Bakehouse
2023.02 - Current
Executive Pastry Chef
Pelican & Pig
2019.01 - 2025.12
Executive Pastry Chef
Slow Hand Coffee + Bakeshop
2018.10 - 2025.12
Pastry Chef
Bound'ry
2010.11 - 2013.02
Associate of Science - Pastry/Culinary
The French Culinary Institute