Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Catherine Pedersen

Poughkeepsie,NY

Summary

Experienced culinary professional successful at producing high-quality, from-scratch jams, creams, sauces and pastries. Focused on providing customers with delicious, quality desserts. Systematic, resourceful and bringing top skills in communication and work delegation.

Overview

8
8
years of professional experience

Work History

Executive Pastry Chef

Main Course Catering
New Paltz, NY
08.2020 - Current
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Provided guidance and support to junior pastry chefs during busy periods or when faced with complex tasks.
  • Coordinated supplies, placed orders and managed stock on hand for bakery.
  • Developed and implemented innovative recipes for a variety of pastries, cakes, breads, and other desserts.
  • Developed special menu items to improve business offerings.
  • Oversaw pastry production for catering, pick-up orders and in-store customers.
  • Implemented techniques for pastry production to exercise portion control and maintain food costs.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
  • Mentored baking staff in proper techniques and bakery procedures.

Head Baker

Newburgh Flour Shop
Newburgh, NY
08.2018 - 08.2020
  • Trained and managed a team of bakers to ensure quality control and efficiency of production.
  • Created brand-new recipes and specialty offerings to build bakery reputation.
  • Controlled costs in inventory and labor to keep operations within budget.
  • Resolved customer complaints in an efficient manner.
  • Supervised the daily operations of the bakery, including production, staffing, scheduling and inventory management.
  • Ensured all safety standards were met in accordance with health regulations.
  • Collaborated with other departments within the organization to ensure timely delivery of baked goods.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Mentored baking staff in proper techniques and bakery procedures.
  • Met with customers to discuss needed bakery items and take orders.

Pastry Sous Chef

Le Bernardin
New York, NY
01.2016 - 08.2018
  • Assisted executive chef in creating menus that reflect seasonal produce as well as changing customer tastes.
  • Coached new staff on policies, procedures and performance strategies.
  • Provided direction to pastry cooks in the day-to-day operations of the pastry kitchen.
  • Stayed up-to-date on industry trends related to ingredients, techniques and flavors used in pastries.
  • Supervised a team of pastry chefs, providing guidance and training on daily tasks and responsibilities.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Maintained high standards of food preparation and service in accordance with established recipes, quality and presentation standards.
  • Communicated effectively with front-of-house personnel regarding any special requests or changes to orders placed by customers.

Education

Bachelor of Arts - Baking And Pastry Arts Management

The Culinary Institute of America
Hyde Park
01-2014

Skills

  • Recipe Development
  • Restaurant Experience
  • Pastries Expertise
  • Inventory Rotation

References

References available upon request.

Timeline

Executive Pastry Chef

Main Course Catering
08.2020 - Current

Head Baker

Newburgh Flour Shop
08.2018 - 08.2020

Pastry Sous Chef

Le Bernardin
01.2016 - 08.2018

Bachelor of Arts - Baking And Pastry Arts Management

The Culinary Institute of America

Similar Profiles

CREATE PROFILE
Catherine Pedersen