Gillian Belvini
Burlingame,CA
Summary
Accomplished Pastry Chef with expertise in all BOH and FOH positions and development of new menu items. Hardworking, dedicated and knowledgeable professional with exacting standards for food quality and presentation.
Overview
10
10
years of professional experience
Work History
Pastry Chef/ Sous Chef
Burlingame Country Club
08.2018 - Current
- Pastry Production: Creating dessert menus for dinner service, private and club events; baking and producing all standard cookies and treats expected daily by members; fulfilling cake requests for birthdays, weddings, and other special events.
- Kitchen manager: managing both Pantry and Hot Line including covering positions when needed; expediting both lunch and dinner service; helping with scheduling; assisting Exec Chef with all ordering and receiving, including one-on-ones with venders and reps; responsible for monthly and quarterly inventory.
- Banquets: planning and executing banquets and events including all holiday events and major tournaments; helping with FOH set up and interacting with members; involved in plate-up for all courses with creative input and execution.
- Creating and managing internship program: teaching and building students who are involved in a culinary program ready to graduate; introducing them into the work force and involving them in different aspects of the kitchen to find their interests and strengths.
- Food Safety and COVID training: currently certified ServSafe Manager including all COVID safety training; assisted with COVID accommodating restructuring of daily operations
Pastry Sous Chef
Mayfield Bakery & Cafe
05.2017 - 08.2018
- Pastry Production: daily production of cookies, tarts, desserts, all to be sold at both the bakery storefront as well as plated desserts for cafe; assisted with viennoiserie and overnight baking.
- Bakery Manager: created daily production lists for all pastries and desserts; in charge of scheduling for the team; cover any team members, including pastry chef; managed wholesale accounts for daily deliveries and special orders; daily and weekly ordering
- Inventory and Costing: in charge of bakery monthly inventory; kept up with constant price changes of products and inventory updates; reviewing and costing new products and plated desserts; helping to control food costs
Sous Chef
Mollie Stone's
12.2015 - 08.2016
- Daily production: assisted Exec Chef in daily production of cold line and deli products as well as hot food line and carving station items; fulfilled catering orders
- Traveled to different locations to help when needed in all positions in the kitchen and deli.
- trained in all opening and closing procedures in all position in the kitchen and deli.
Executive Chef
Cafe Underwood
Oakland, CA
09.2013 - 02.2015
- Assisted in Cafe opening and menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Education
Associate of Science - Culinary Arts And Food Management
San Francisco City College
San Francisco, CA05.2012
Bachelor of Arts - Psychology
University of California, Santa Barbara
Santa Barbara, CA12.2006
Skills
- Proper Food Handling
- Customer Experience
- Menu Optimization
- Manage Inventory
- Standardized Recipes
- Plating and Presentation
- Inventory Maintenance
- Culinary Research
Timeline
Pastry Chef/ Sous Chef
Burlingame Country Club
08.2018 - Current
Pastry Sous Chef
Mayfield Bakery & Cafe
05.2017 - 08.2018
Sous Chef
Mollie Stone's
12.2015 - 08.2016
Executive Chef
Cafe Underwood
09.2013 - 02.2015
Associate of Science - Culinary Arts And Food Management
San Francisco City College
Bachelor of Arts - Psychology
University of California, Santa Barbara
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