Joanne Ingle
Pastry Chef
Greenville,NC
Summary
Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Pastry Chef Manager
Aramark at Eastern Carolina University
11.2021 - Current
- Design dessert menus for two student cafeteria, and catering department comprised of a variety of desserts and pastries such as brownies, bar cookies, cakes, custards, cookies, Danish, muffins, scones, coffee cakes, cinnamon buns
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Introduce pastry program to bring home-baked products to Retail locations resulting in more revenue
- Produced allergy-friendly gluten, dairy and egg-free variations of classic recipes.
- Work with marketing to develop birthday program for parents to be able to order cakes and cookies for students and have them delivered
- Interview, hire and train bakers and utility workers
- Process disciplinary write ups and execute appropriate action according to company policy
- Inventory and order products for bakery department using Prima and MarketPro Sysco ordering system
- Work within budget constraints while keeping quality of baked goods at its best
- Improve dessert product quality while reducing food costs by creating more scratch-made products
- Plan and execute plated and buffet desserts for 300-person events creatively and efficiently while assisting the kitchen with dinner plating
- Cycled menus to keep offerings fresh and interesting for customers.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Design and assemble birthday, special occasion, and wedding cakes to exceed customer needs
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Complete yearly employee reviews
- Create bi-weekly schedules for employees within the Kronos system
- Proficient in the use of all equipment in the bakeshop such as mixers, ovens, ice cream makers, proof boxes, andsheeters.
Pastry Chef Supervisor II
Millersville University
10.2010 - 10.2021
- Craft dessert menus for student cafeterias, cash operation locations, and catering department comprised of a variety of desserts and pastries such as Danish, muffins, scones, and coffee cakes
- Incorporate a broad range of dessert items such as eclairs, petit fours, sweet tarts, shortbread, quiche, and fudge for specialty nights at all you can eat facility
- Promote sales through quality service, effective wedding cake/dessert displays, and product knowledge
- Present customers with options for specialty orders and explain the differences between products
- Interview, hire, and train bakers
- Inventory and order products for the bakery department
- Improve dessert product quality while reducing food costs
- Execute plated and buffet desserts creatively and efficiently for all banquet events
- Design and assemble birthday, special occasion, and wedding cakes to exceed customer needs
- Complete yearly employee reviews
- Create bi-weekly schedules for employees
- Proficient knowledge of all equipment in the bakeshop such as mixers, ovens, ice cream makers, proof box, and sheeters.
Executive Pastry Chef
Culturas Tapas/El Serrano/Clementinas
05.2008 - 10.2010
- Design and develop dessert menus for all three restaurants
- Assist Executive chef with the development of tapas, soup and salad specials
- Hire and train pastry cooks and line cooks
- Improve dessert product quality while reducing food costs
- Execute plated desserts for all banquet events
- Design and assemble birthday and special occasion cakes.
Catering Pastry Chef
Western Carolina University
05.2007 - 05.2008
- Develop new seasonal menu items and improve the current product line for student cafeteria and catering department
- Order and Inventory items for the bakeshop
- Hire and train pastry cooks
- Improve dessert product quality while reducing food costs
- Execute plated and buffet desserts for all banquet events
- Design and assemble birthday, special occasion and wedding cakes.
Pastry Cook II
Inn on Biltmore Estate
10.2005 - 01.2008
- Plan, prep and provide quality service in all areas of the bakeshop food production for breakfast, lunch and dinner menu items, as well as, specials
- Execute recipes accurately and with minimal to no supervision
- Work closely with Pastry Chef to develop new dessert ideas for afternoon tea, tasting menus, dinner and banquet service
- Participate in the training and developing of externs and pastry cooks
- Use of all equipment in the bakeshop such as mixers, ovens, ice cream makers, proof box, etc
- Assembly and decoration of special occasion and wedding cakes
- Interact with customers daily and ensure quality products were being served to ensure customer satisfaction.
Human Resources Assistant Manager
S.S. White Technologies
02.2004 - 08.2004
- Screening of recruitment responses
- Instruction of employee orientations and job-specific training
- Maintain attendance log book and vacation schedules
- Provide support for in-house employment issues such as harassment, worker's compensation and personal problems
- Close interaction with department managers to determine the hiring and termination of employees
- Coordinate employee morale events
- Enroll all employees in insurance and 401k plans
- Managed the Human Resources department for over 200 employees during the absence of the HR Manager.
Freelance Cake Decorator/Pastry Chef
10.2000 - Current
- Bake, assemble and decorate special occasion and wedding cakes for clients
- Provide pastries and mini desserts for weddings and other events
- Design, create and wrap edible party favors and table centerpieces for baby and bridal showers, weddings, graduations and birthday celebrations.
Education
Pastry Arts Diploma - Baking And Pastry Arts
York Technical Institute
Lancaster, PA02.2006
Certification -
French Culinary Institute
New York, NY2004
Bachelor of Arts -
State University of New York At Buffalo
Buffalo, NY1998
Skills
- Excellent communication skills
- Reliable
- Results-driven
- Team player
- Good working knowledge of computer
- Menu Planning
- Ingredient Knowledge
- Ordering and inventory
- Working within budget
- Dessert Preparation
Certification
ServSafe Certification 2022-2025
Personal Information
- Greenville, NC
- Surrounding area
Timeline
Pastry Chef Manager
Aramark at Eastern Carolina University
11.2021 - Current
Pastry Chef Supervisor II
Millersville University
10.2010 - 10.2021
Executive Pastry Chef
Culturas Tapas/El Serrano/Clementinas
05.2008 - 10.2010
Catering Pastry Chef
Western Carolina University
05.2007 - 05.2008
Pastry Cook II
Inn on Biltmore Estate
10.2005 - 01.2008
Human Resources Assistant Manager
S.S. White Technologies
02.2004 - 08.2004
Freelance Cake Decorator/Pastry Chef
10.2000 - Current
Pastry Arts Diploma - Baking And Pastry Arts
York Technical Institute
Certification -
French Culinary Institute
Bachelor of Arts -
State University of New York At Buffalo
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