Christine Miller
Colorado City,TX
Summary
Talented culinary professional experienced in organizing supplies, coordinating kitchen personnel and developing recipes. Well-versed in teaching future chefs and members of the public how to prepare attractive, delicious food in an accurate and efficient way.
Overview
5
5
years of professional experience
Work History
Pastry Chef
The Mining Exchange Hotel
Colorado Springs, CO
06.2014 - 06.2019
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Monitored food quality and safety standards in the kitchen.
- Prepared doughs, fillings and icings according to recipes.
- Assisted in menu planning for all pastry items.
- Ensured that all equipment was properly cleaned, maintained, stored and calibrated regularly.
- Collaborated with other chefs in developing new recipes for pastries and desserts.
- Analyzed customer feedback data to identify areas for improvement in product offerings or processes.
- Managed time efficiently to produce high-quality goods within tight deadlines.
- Planned daily production schedules based on customer orders and sales forecasts.
- Tracked production costs to ensure profitability goals were met.
- Maintained a clean working environment by adhering to health and safety regulations.
- Ensured proper storage of products to prevent spoilage or contamination.
- Provided guidance and mentorship to junior bakery staff members.
- Ordered necessary supplies to maintain adequate inventory levels of baking ingredients.
- Customized items for seasonal offerings, special events and personal requests.
- Supervised preparation and presentation of desserts for catered events.
Chef Instructor
Paragon Culinary School
Colorado Springs, Colorado
2006 - 2007
- Developed and implemented innovative teaching methods to engage students in the culinary arts.
- Created lesson plans, monitored student progress and provided feedback on their performance.
- Organized hands-on cooking classes for students to gain practical experience in food preparation.
- Assessed student performance through written tests, presentations and demonstrations of recipes.
- Provided instruction on basic knife skills, food safety and sanitation practices.
- Instructed students on how to properly use kitchen equipment such as ovens, mixers and blenders.
- Coached students in developing time management skills in order to complete tasks efficiently.
- Evaluated student work samples to identify areas requiring improvement or additional instruction.
- Maintained records of student attendance, course grades and other relevant data related to the program.
- Encouraged collaboration among students by facilitating group activities during class sessions.
- Assisted with curriculum development by providing input regarding new techniques or trends in the culinary industry.
- Organized field trips to local restaurants or special events related to culinary topics being studied.
- Kept kitchen areas clean, organized and sanitized accounting to proper procedures.
- Encouraged students to improve skills and develop professionally.
- Developed and implemented standardized and unique courses for aspiring chefs and laypeople.
Chef Owner/Instructor
Kitchen Essentials
Colorado Springs, CO
2010 - 2011
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Demonstrated advanced knowledge of a wide variety of cooking methods and cuisines.
- Conducted demonstrations to illustrate principles such as flavor combinations, plating techniques, and knife skills.
- Developed and implemented lesson plans for each class session.
- Provided individualized instruction to students based on their needs.
- Created a positive learning environment in the classroom.
- Instructed students on proper use of equipment and safety protocols.
- Demonstrated new skills, techniques, and strategies to help students understand concepts better.
Education
New York Restaurant School
New York, NYSkills
- Butchery skills
- Cooking techniques mastery
- Sauce making
- Garnishing Techniques
- Pastry Skills
- Food safety knowledge
- Demonstration skills
- Dish preparation
- Baking techniques
- Recipe Development
- Food Safety
Timeline
Pastry Chef
The Mining Exchange Hotel
06.2014 - 06.2019
Chef Instructor
Paragon Culinary School
2006 - 2007
Chef Owner/Instructor
Kitchen Essentials
2010 - 2011
New York Restaurant School
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