KATE FARRELL
MIAMI BEACH,FL
Summary
Experienced chef with strong leadership skills and a wealth of expertise in the restaurant industry. Thrives under pressure and excels in busy dinner services while maintaining a neat and organized station. Motivates team members to deliver exceptional results. Passionate about creating, writing, and cost menu items that prioritize seasonally- and culturally-appropriate ingredients. Extensive knowledge of ingredients and techniques used throughout Asia, with a background rooted in Asian-fusion fine dining. Not limited to this cuisine.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Pastry Chef
Catch Miami
Miami, Florida
05.2024 - 12.2024
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production and dinner services ranging from 200-400 people.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Trained and mentored team of 8 people.
Executive Pastry Chef
Klaw
Miami, FL
01.2021 - 05.2024
- Manage and lead pastry team, serving 300-400 guests nightly
- Expedited brunch shift for entire kitchen
- Manage kitchen duties: Check receiving; place orders; create, update, and execute pastry menu
- Assist in daily prep
- Expedite entire brunch service
- Create cakes for parties.
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Managed pastry team of 5 people, including scheduling and payroll duties.
Head Pastry Chef
MILA Miami
01.2020 - 01.2021
- Wrote and executed the entire dessert menu (1,000+ covers/night)
- Conducted and monitored inventory
- Placed orders for department
- Hired and scheduled department team members
- Assisted in production and execution of dessert throughout dinner and brunch services.
- Contributed to menu development, incorporating diverse flavor profiles that catered to varying dietary preferences and restrictions.
- Maintained safe and sanitary kitchen conditions by enforcing strict adherence to food safety guidelines.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Enhanced customer satisfaction by creating innovative and visually appealing pastry designs.
Pastry Chef de Partie
Nobu Miami
01.2017 - 01.2020
- Assisted in preparation and execution of dessert menu
- Created specials for weekly omakase menu
- Assisted in monitoring of inventory and ordering.
- Contributed to a positive work environment by maintaining a professional attitude under pressure.
- Assisted in inventory management, ensuring adequate stock of ingredients for daily operations.
Head Pastry Chef
Sushi Samba
01.2016 - 01.2017
- Created and executed pastry menu
- Placed orders and monitored inventory
- Made cakes for special events.
Pastry Cook
DOA
01.2015 - 01.2016
- Assisted in prep and execution of dessert menu
- Set up entire pastry department as a member of the opening team.
Head Pastry Chef
The Hotel on Rivington
01.2011 - 01.2014
- Curated the entire dessert menu
- Was in charge of hotel amenities and restaurant pastry menu
- Assisted in preparation and plating of desserts
- Monitored inventory/placed orders
- Costed all desserts.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
Pastry Sous Chef
Desmonds
01.2010 - 01.2011
- Assisted the Head Pastry Chef in all operations of the pastry department.
Education
Culinary Degree - Culinary
Natural Gourmet Institute
New York, NYNutrition
Hunter College
New York, NYSkills
- Team Leadership
- Organization
- Time Management
- Cakes
- Plated Desserts
- Entremets
- Macarons
- Ice Creams
- Sorbets
- Sauces
- Minimizing Waste
- Maximizing Use of Ingredients
- Attention to Detail
- Ability to Work Under Pressure
- Self-Motivation
- Sanitation Practices
- Food Cost Analysis
- Baking Expertise
- Pastry Techniques
- Nutritional knowledge
- Recipe creation
- Flavor Pairing
- Training staff
- Inventory
- Scheduling
- Payroll
Certification
ServSafe
Timeline
Executive Pastry Chef
Catch Miami
05.2024 - 12.2024
Executive Pastry Chef
Klaw
01.2021 - 05.2024
Head Pastry Chef
MILA Miami
01.2020 - 01.2021
Pastry Chef de Partie
Nobu Miami
01.2017 - 01.2020
Head Pastry Chef
Sushi Samba
01.2016 - 01.2017
Pastry Cook
DOA
01.2015 - 01.2016
Head Pastry Chef
The Hotel on Rivington
01.2011 - 01.2014
Pastry Sous Chef
Desmonds
01.2010 - 01.2011
Culinary Degree - Culinary
Natural Gourmet Institute
Nutrition
Hunter College