Juana Martinez
Grand Prairie,TX
Summary
Bilingual, driven culinary professional with extensive experience in team leadership, operations management, and operations, seeking to transition into a corporate role where I can apply my expertise in project management, process optimization, and client relations. Eager to contribute to a dynamic business environment by leveraging my ability to solve complex problems, manage cross-functional teams, and streamline operations.
Overview
9
9
years of professional experience
Work History
Pastry Chef
Georgie
09.2023 - Current
- 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.
- Cut and shaped dough for breads,croissants and other pastries.
Pastry Chef
IL Bracco
10.2021 - 09.2023
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Mixed bread doughs by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Lead Pastry Chef
Legends @ AT&T Stadium
03.2019 - 12.2021
- Attention to detail when placing product orders for inventory ensuring freshness and quality of food items.
- Cultivated relationships with local suppliers, securing high-quality ingredients at competitive prices for our pastry creations.
Pastry Supervisor
Bent Tree Country Club
05.2015 - 03.2019
- Reduced operational costs through effective resource management and waste reduction initiatives.
- Increased repeat business from loyal customers through exceptional customer service and consistent delivery of high-quality pastries.
- Streamlined production processes for increased efficiency and consistency in pastry creations.
- Expanded the variety of available offerings by introducing seasonal or themed dessert options based on market demands.
- Coordinated catering orders for large-scale events, ensuring timely delivery of fresh pastries that exceeded client expectations.
- Enhanced customer satisfaction by crafting high-quality pastries and maintaining presentation standards.
- Mentored junior pastry staff, providing guidance on technique and fostering a collaborative team environment.
- Implemented strict food safety protocols, maintaining a clean and sanitary working space to uphold health standards.
- Elevated the overall guest dining experience by consistently delivering top-notch quality products while adhering to tight deadlines.
Education
Associate of Applied Science - Culinary
Le Cordon Bleu College of Culinary Arts
Dallas, TX04.2012
Skills
- Pastry preparation
- Ingredient Knowledge
- Dessert Preparation
- Restaurant Experience
- Sanitation Practices
- Dough handling
- Icings and fondant
- Flavor Pairing
- Ingredient Sourcing
- Presentation management
- Reliable and Responsible
- Food Safety
- Dough Preparation and Baking
- Cake and Pastry Decoration
- Attention to Detail
- Management
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Pastry Chef
Georgie
09.2023 - Current
Pastry Chef
IL Bracco
10.2021 - 09.2023
Lead Pastry Chef
Legends @ AT&T Stadium
03.2019 - 12.2021
Pastry Supervisor
Bent Tree Country Club
05.2015 - 03.2019
Associate of Applied Science - Culinary
Le Cordon Bleu College of Culinary Arts
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