Florence Holly
Rio Rancho,NM
Summary
Adept at pastry preparation and recipe creation, I honed my skills at Albuquerque Country Club, elevating pastry quality by implementing innovative techniques. My leadership and team-building abilities ensured smooth kitchen operations, contributing to significant sales increases. I excel in chocolate work and fostering a collaborative environment, consistently exceeding employer expectations.
Professional culinary artist with focus on pastry arts, delivering exquisite creations for upscale dining experiences. Known for collaborative spirit and dedication to achieving exceptional results. Reliable and adaptable, consistently meeting diverse and evolving kitchen demands. Skilled in precise baking, creative design, and maintaining high standards of food safety.
Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills.
Focused professional creates memorable and delicious baked goods. Creates custom desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills.
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
27
27
years of professional experience
Work History
Pastry Chef
Albuquerque Country Club
10.2023 - 11.2024
- 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.
- 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.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
Chef Volunteer
St. Francis Episcopal Church
04.2022 - 10.2023
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
Pastry Chef
Prairie Star Restaurant & Wine Bar
07.2003 - 05.2005
- 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.
- 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.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- 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.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
- Organized and executed pastry workshops for community, enhancing establishment's reputation.
- Implemented seasonal menu rotation, attracting customers with variety of fresh and timely offerings.
- Coordinated with event planners to deliver bespoke catering services for weddings and corporate events, expanding business's market reach.
- Participated in regional culinary competitions, garnering accolades that raised establishment's profile.
- Enhanced guest dining experience by crafting custom dessert menus for special events.
- Maintained strict adherence to health and safety standards, ensuring clean and safe working environment.
- Elevated pastry quality and consistency by training junior staff in advanced baking techniques.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Trained new employees on bakery methods and procedures.
- Followed food safety standards when handling ingredients.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Prepared dough for variety of pastries, cakes and breads.
Pastry Chef
Indigo Crow
05.2002 - 07.2003
- 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.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
- Implemented seasonal menu rotation, attracting customers with variety of fresh and timely offerings.
- Created signature desserts that increased repeat customer visits, making them favorites among clientele.
- Conducted inventory management to minimize waste and optimize stock levels, contributing to cost efficiency.
- Followed food safety standards when handling ingredients.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Prepared dough for variety of pastries, cakes and breads.
- Cleaned and maintained kitchen equipment and oven.
Banquet Chef
Prairie Star Restaurant & Wine Bar
10.2001 - 05.2002
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Improved kitchen efficiency by streamlining the preparation process for large-scale events.
- Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
- Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
- Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
Pastry Chef
Hilton Hotels Corporation
08.1999 - 10.2001
- 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.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Maintained well-organized mise en place to keep work consistent.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
- Maintained strict adherence to health and safety standards, ensuring clean and safe working environment.
- Elevated pastry quality and consistency by training junior staff in advanced baking techniques.
- Conducted inventory management to minimize waste and optimize stock levels, contributing to cost efficiency.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Followed food safety standards when handling ingredients.
- Trained new employees on bakery methods and procedures.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Cut and shaped dough for pies, rolls and other pastries.
Catering Supervisor
Marriott
05.1998 - 08.1999
- Streamlined catering operations by implementing efficient processes for food preparation, service, and cleanup.
- Managed a team of catering staff members, ensuring proper training and adherence to company standards for quality service.
- Ensured timely setup and breakdown of event spaces while adhering to all safety protocols.
- Enhanced client satisfaction by providing exceptional catering services for various events, including corporate meetings and weddings.
- Conducted regular performance evaluations of catering staff members, identifying areas for improvement and opportunities for growth.
- Maintained strict compliance with local health department regulations regarding food safety and sanitation practices.
- Established an environment of respect among staff members by modeling professionalism in every aspect of our work together.
- Implemented creative presentation strategies that showcased the appealing visual aspects of our dishes while maintaining taste quality.
- Mentored junior team members in the art of exceptional service delivery, fostering a culture of excellence within the catering department.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Maintained close working relationships with food and beverage director, head chef, and banquet manager.
- Supervised catering staff at all functions, instructing employees to restock items quickly and to promote exemplary service to guests.
- Analyzed catering orders and liaised with staff to set up equipment, supplies and menus to meet client expectations.
- Maintained extensive calendar of events and attended necessary event meetings and conference calls.
- Monitored food preparation, production, and plating for quality control.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Planned and executed promotions and special events in close collaboration with management.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Education
Associate of Arts - Culinary Arts
Scottsdale Culinary Institute
Scottsdale, AZ06-1996
Skills
- Pastry preparation
- Recipe creation
- Chocolate work
- Allergen awareness
- Dough handling
- Training staff
- Icings and fondant
- Catering expertise
- Precision measuring
- Restaurant background
- Pastries expertise
- Management
- Recipe creation and conversion
- Adaptive and creative
- Minimize ingredient waste
- Holiday baking
- French baking techniques
- Baking and broiling skills
- Problem-solving abilities
- Multitasking
- Reliability
- Team building
- Professionalism
- Inventory Control
- Event Catering
- Pastry production
- Baking techniques
Languages
Spanish
Professional Working
Timeline
Pastry Chef
Albuquerque Country Club
10.2023 - 11.2024
Chef Volunteer
St. Francis Episcopal Church
04.2022 - 10.2023
Pastry Chef
Prairie Star Restaurant & Wine Bar
07.2003 - 05.2005
Pastry Chef
Indigo Crow
05.2002 - 07.2003
Banquet Chef
Prairie Star Restaurant & Wine Bar
10.2001 - 05.2002
Pastry Chef
Hilton Hotels Corporation
08.1999 - 10.2001
Catering Supervisor
Marriott
05.1998 - 08.1999
Associate of Arts - Culinary Arts
Scottsdale Culinary Institute
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