Christine Van Buren
Silver Springs,Florida
Summary
Accomplished Executive Pastry Chef with a proven track record at Sahalee Lodge, enhancing dining experiences with creative desserts and exceptional presentation management. Expert in food costing and kitchen safety, I led teams to reduce waste and improve pastry quality, significantly increasing sales. Known for reliable teamwork and innovative recipe development, I excel in fast-paced environments, consistently delivering top-tier culinary creations.
Overview
17
17
years of professional experience
Work History
Pastry Chef
Squire Creek Country Club
10.2006 - 03.2010
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- 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.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
Head Cake Decorator
Fred Meyer Stores
05.2004 - 09.2006
- Handled phone calls regarding inquiries, cancelled orders, and ordering conflicts.
- Reduced waste by optimizing inventory management, minimizing overstocking of perishable items and ensuring proper rotation practices.
- Kept work area safe and sanitized by washing utensils, tools, and countertops.
- Managed material inventory and ordered new materials when needed.
- Worked with customers to define cake vision based on color, theme, size and price.
- Provided exceptional customer service through detailed consultations, leading to increased repeat business and referrals.
Executive Pastry Chef
Sahalee Country Club
04.2003 - 07.2004
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Assisted in budget planning for the pastry department by forecasting ingredient needs and monitoring expenses closely throughout each fiscal quarter.
- Worked closely with event planners or clients to design dessert tables or buffet stations that aligned with event themes and exceeded expectations.
- Oversaw daily operations in the pastry department, ensuring timely completion of tasks while maintaining exceptional product quality.
Executive Pastry Chef
Channel House
06.2001 - 07.2002
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Developed creative plated desserts that complemented entrée dishes designed by the executive chef, enhancing overall dining experiences for guests.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Maintained a safe and sanitary work environment by adhering to local health department regulations and implementing best practices for food handling within the pastry department.
- Oversaw purchasing, storage, and use of kitchen supplies.
Pastry Chef
Flying Dutchman
01.1993 - 05.2001
- 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.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Packaged finished products for sale.
- Prepared frostings and other toppings for cakes and pastries.
- Cut and shaped dough for pies, rolls and other pastries.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Processed customer orders and payment transactions.
- Followed food safety standards when handling ingredients.
Education
Professional Baking Course - Baking, Cake Decorating,
Lake Washington Voc. Tech. Inst
Kirkland, WA01-1985
Completed Pre-Med - Nursing
Eastern Washington University
Cheney, WA01-1984
Associate of Science - Nursing
Pierce College Fort Steilacoom
Lakewood, WA06-1982
Skills
- Food costing
- Presentation management
- Frosting and decoration
- Kitchen safety
- Reliable and responsible
- Equipment cleaning
- Food safety
- Teamwork and collaboration
- Cake and pastry decoration
1st Place Salishan Lodge Chocolate Contest 2002
2nd and 3rd place in 2000 and 2001
Timeline
Pastry Chef
Squire Creek Country Club
10.2006 - 03.2010
Head Cake Decorator
Fred Meyer Stores
05.2004 - 09.2006
Executive Pastry Chef
Sahalee Country Club
04.2003 - 07.2004
Executive Pastry Chef
Channel House
06.2001 - 07.2002
Pastry Chef
Flying Dutchman
01.1993 - 05.2001
Professional Baking Course - Baking, Cake Decorating,
Lake Washington Voc. Tech. Inst
Completed Pre-Med - Nursing
Eastern Washington University
Associate of Science - Nursing
Pierce College Fort Steilacoom
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