Kemar Myers
Lake Worth,FL
Summary
An energetic and dedicated Pastry Cook with a stellar customer service record and an exceptionally good work attitude. Working alongside a family-owned restaurant for more than 4 years prior during H2B program, i would consider myself versatile and well adept in working in a high-volume fast-paced work environment. I also have the ability to maintain cordial but professional working relationships with other staffs, supervisors, CDPs and sous chefs. In addition to that, i have acquired an exceptional knowledge of both classic and basic baking techniques working in different states each contracts.
Overview
8
8
years of professional experience
Work History
Pastry Line Cook
Seas Island Resort
05.2024 - Current
- Worked with both the production team and "The Georgian Room" Fine-dining Restaurant as a Line Pastry Cook with approximately 60 minimum cover per service to maximum 200 cover.
- Monitor inventory levels of ingredients and supplies, place orders as needed, and oversee inventory rotation and storage to minimize waste and ensure freshness.
- Collaborate with CDPs in developing new pastry recipes and menu items, considering factors such as seasonality, trends, and customer preferences such as Allergies deserts
- Utilized various baking equipment skillfully to produce pastries of varying textures and presentations, impressing guests with visual appeal.
- Consistently met strict deadlines for catering orders while maintaining impeccable attention to detail and presentation standards.
- Maintained well-organized mise en place to keep work consistent.
- Cycled menus to keep menus fresh and interesting for customers.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Assisted in inventory management for the pastry department, ensuring adequate stock levels and minimizing spoilage.
- Provided exceptional customer service by accommodating special dietary requests for allergy-sensitive orders during a la carte dining service.
Assistant Pastry Chef
Mountain Lakes Resort
10.2023 - 05.2024
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Reduced leftovers by monitoring production and properly storing items before and after each Banquet events (100-200 people).
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts for over 100 club members daily.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Assisted head pastry chef with seasonal menu planning.
- Participated in weekly inventory counts and ordering processes, ensuring bakery is stocked with necessary supplies for smooth production and operations.
- Followed production chart and BEO board to ensure orders for events are being produced on time.
Pastry Line Cook
Mountain Lakes Resort
10.2022 - 05.2023
- Prepares wide variety of pastry and bakery buffet items (Breads, Hot or Cold Deserts, Mini Desserts, Sugar Garnishes and Choc Decors and Verrine etc.) for Banqueting events (100 - 200 covers)
- Worked both AM and PM preparing variety of dessert
- Followed recipes given by Pastry Chef and assists in development of new recipes and ideas
- Fulfill Birthday cake Orders
- Ensured all products are fresh labeled and packaged for different banquet locations
- Ensured that all coolers and storage areas are maintained neat, organized, and items rotated according to date
- Assisted in inventory and ordering of Pastry Shop items
Pastry Line Cook
Forest Highlands Gulf Club
05.2022 - 10.2022
- Prepares wide variety of pastry and bakery buffet items (Breads, Hot or Cold Deserts, Mini Desserts, Sugar Garnishes and Choc Decors and Verrine etc.) for Banqueting events (100 - 200 covers)
- Worked both AM and PM preparing variety of dessert
- Followed recipes given by Pastry Chef and assists in development of new recipes and ideas
- Fulfill Birthday Cake Orders
- Ensured all products are fresh labeled and packaged for different banquet locations
- Ensured that all coolers and storage areas are maintained neat, organized, and items rotated according to date
- Assist in inventory and ordering of Pastry Shop items
Bakery (Supervisor)
Palisades Resort
10.2021 - 05.2022
- Make Dough, Roll, Proof, Bake and Packaging of over 3000 finalize product per day
- Maintaining high degree of cleanliness throughout kitchen including reach-in and walk-in boxes after shift is completed.
- Properly labeled and stored food and fresh ingredients in cooler or freezer to optimize freshness.
- Cooked batches of food according to standard recipes.
- Prepared recipe ingredients by washing, peeling, cutting and measuring.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Enhanced bakery operations by effectively supervising and coordinating staff duties.
- Trained new employees in bakery procedures, ensuring consistent performance standards across the team.
- Oversaw bakery department, supervised staff and delegated daily tasks.
Pastry Line Cook
Forest Highlands Gulf Club
05.2021 - 10.2021
- Prepare wide variety of pastry and bakery items (Breads, Hot or Cold Deserts, Mini Deserts, Sugar Garnishes and Choc Decors etc.)
- Worked both AM and PM preparing variety of dessert
- Followed recipes given by Pastry Chef and assists in development of new recipes and ideas
- Fulfill Birthday Cake Orders
- Ensured all products are fresh labeled and packaged for different banquet locations
- Ensured that all coolers and storage areas are maintained neat, organized, and items rotated according to date
- Assist in inventory and ordering of Pastry Shop items
Baker
Euro Snacks Inc
10.2020 - 03.2021
- Make Dough, Roll, Proof, Bake and Packaging of over 3000 finalize products per day
- Maintaining high degree of cleanliness throughout kitchen including reach-in and walk-in boxes after shift is completed.
- Properly labeled and stored food and fresh ingredients in cooler or freezer to optimize freshness.
- Cooked batches of food according to standard recipes.
- Prepared recipe ingredients by washing, peeling, cutting and measuring.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Baker
Euro Snacks Inc
11.2019 - 03.2020
- Make Dough, Roll, Proof, Bake and Packaging of over 3000 finalize products per day
- Maintaining high degree of cleanliness throughout kitchen including reach-in and walk-in boxes after shift is completed.
- Properly labeled and stored food and fresh ingredients in cooler or freezer to optimize freshness.
- Cooked batches of food according to standard recipes.
- Prepared recipe ingredients by washing, peeling, cutting and measuring.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Pastry Line Cook
Basin Harbor Club
05.2019 - 10.2019
- Prepares wide variety of pastry and bakery items for banqueting events ranging from 100 to even 400 guests (Breads, Hot or Cold Deserts, Mini Desserts, Sugar Garnishes and Choc Decors etc.)
- Worked both AM and PM preparing variety of dessert
- Followed recipes given by Pastry Chef and assists in development of new recipes and ideas
- Fulfill Birthday cake orders
- Ensured all products are fresh labeled and packaged for different banquet locations
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Created new dessert items for seasonal and special events.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Ensured that all coolers and storage areas are maintained neat, organized, and items rotated according to date
- Assisted in inventory and ordering of Pastry Shop items
Outlet Supervisor
Palisades Resort
10.2018 - 05.2019
- Planned and directed high-volume food preparation in fast-paced environment, surviving minimum of 120 covers per night.
- Monitored recipe portioning to control food costs.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Ordered new ingredients and supplies to meet expected needs.
- Oversaw cleanliness of each station in kitchen.
- Led team by example in preparing items accurately and according to high-quality standards.
- Successfully completed kitchen product inventory 3 times per week.
- Maintained health and food safety standards at all stages, from storage through delivery.
- Tracked food production levels, meal counts and supply costs.
- Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
- Reviewed and approved employee schedules and timesheets to maintain 40 hour week.
- Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.
Pastry Line Cook
Basin Harbor Club
05.2018 - 10.2018
- Prepares wide variety of pastry and bakery items (Breads, Hot or Cold Deserts, Mini Deserts, Sugar Garnishes and Choc Decors etc.)
- Worked both AM and PM preparing variety of dessert
- Followed recipes given by Pastry Chef and assists in development of new recipes and ideas
- Fulfill Birthday cake Orders
- Ensured all products are fresh labeled and packaged for different banquet locations
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Created new dessert items for seasonal and special events.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Ensured that all coolers and storage areas are maintained neat, organized, and items rotated according to date
- Assisted in inventory and ordering of Pastry Shop items
Line Cook (Euro Snack Inc)
Northstar Resort
10.2017 - 05.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Transitioned between breakfast and lunch service.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
Line Cook (Macho Nacho Restaurant)
Six Flags New England
04.2017 - 10.2017
- Line Cook for Mexican restaurant “Macho Nacho”
- Responsibility: Grill and Fry
- Greeted guests and took all food orders quickly
- Cooked and served all meals per guest specifications while maintaining standard quality
- Clean, prep and restock to ensure restaurant is ready for next day
- Responsible for weekly Inventory taking (WIT) and FIFO organizing of delivered bulk products every morning
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained smooth and timely operations in preparation and delivery of meals.
Education
High School Diploma -
Bridgeport High School
Kingston JA05.2008
BBA - Finance And Banking
University of Technology
Kingston JA11.2015
Associate of Arts - Baking And Pastry Arts
Culinary Institute of Jamaica
Jamaica03.2017
Skills
- 2018 Basin Harbor Club, Participated in monthly catering services with 400 guests, while receiving 94% in positive feedback from guests regarding Pastry quality
- 2018 Basin Harbor Club, Receiving 100 feedback from Chef Ducrot (Master Chef) in relations to handling Amenity requests in timely manner
- 2022 Forest Highlands Creators Award, Continuous creation of Unique Wine Dinner Deserts
- 2024 Sea Island 150 Coins Program award serving 150 Guess with Outstanding Speed and Quality
Core Qualifications and Skills
- Strong hands-on experience from working in a family own restaurant for many years before starting H2B pastry program since 2016
- Able to handle from basic to complex line service food preparation, cooking, plate-ups and desserts
- Excellent grasp of safe food handling procedures
- Strong Ability to do plate-ups and desserts
- Good ability to season, garnish and arrange food creatively and attractively for plating
- High level of professionalism and the ability to adhere to the precise instructions of the head chef
- Comfortable working with a team in a fast-paced kitchen environment
- Exceptional oral and written communication abilities
- Outstanding customer service skills
Timeline
Pastry Line Cook
Seas Island Resort
05.2024 - Current
Assistant Pastry Chef
Mountain Lakes Resort
10.2023 - 05.2024
Pastry Line Cook
Mountain Lakes Resort
10.2022 - 05.2023
Pastry Line Cook
Forest Highlands Gulf Club
05.2022 - 10.2022
Bakery (Supervisor)
Palisades Resort
10.2021 - 05.2022
Pastry Line Cook
Forest Highlands Gulf Club
05.2021 - 10.2021
Baker
Euro Snacks Inc
10.2020 - 03.2021
Baker
Euro Snacks Inc
11.2019 - 03.2020
Pastry Line Cook
Basin Harbor Club
05.2019 - 10.2019
Outlet Supervisor
Palisades Resort
10.2018 - 05.2019
Pastry Line Cook
Basin Harbor Club
05.2018 - 10.2018
Line Cook (Euro Snack Inc)
Northstar Resort
10.2017 - 05.2018
Line Cook (Macho Nacho Restaurant)
Six Flags New England
04.2017 - 10.2017
High School Diploma -
Bridgeport High School
BBA - Finance And Banking
University of Technology
Associate of Arts - Baking And Pastry Arts
Culinary Institute of Jamaica
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