KRISTY CARLUCCI
Apopka,FL
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Talented leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.
Overview
16
16
years of professional experience
Work History
Executive Chef
The Glass Knife
10.2021 - 02.2023
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Reduced excessive labor costs and strategized cross-utilization amongst departments.
- Developed menus, reduced food costs from 45% to 32% and oversaw quality, sanitation, and safety processes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Creation of catering/wedding department, opening new avenues for sales
- Working with clients to create bespoke wedding dessert experience
Executive Pastry Chef
Gideon's Bakehouse
07.2020 - 10.2021
- Grew production team from staff of 14 to over 70 employees within 6 months.
- Grew production practices and strategies to expand company in size, staffing, and profits by four times in less than one year.
- Assigned production goals for teams every day, ensured all goals were met or exceeded.
- Oversee all production, including quality, inventory, pars of all cookies, cakes, cookie bites, and all other products made for company, as well as quality of all baked products at storefront shops.
- International exposure via Walt Disney World and its authorized social media collaborations.
- Responsible for new product recipe development and implementation, including cookies, cakes, hand pies, and coffee beverages.
- Created 3 of most popular rotating flavors: Orange Pecan, Lemon Poppy, Banana Bread Walnut.
- Heading leadership team for training new staff.
- Interviewing, hiring, and scheduling of all production kitchen employees.
- Cost control, analysis, inventory of over $100k in raw product
- Meeting and exceeding high standards of Walt Disney World operations.
Adjunct Professor
Valencia College
08.2015 - 04.2020
- Created lesson plans and course content from scratch to achieve student-centered learning for six different subjects, including but not limited to: powerpoint presentations, live demonstrations, mathematical formulations.
- Graded quizzes, tests, homework, and projects to provide students with timely academic progress information and feedback.
- Encouraged class discussions by building discussions into lessons, actively soliciting input, asking open-ended questions and using techniques to track student participation.
- Built relationships with students, mentoring on personal, professional and academic goals while providing coaching on effective study habits.
Executive Pastry Chef
The Osprey Tavern
08.2014 - 04.2020
- Organize and input daily invoices, track weekly sales and purchases, maintaining and achieving monthly and annual financial goals by seeking cost-reducing strategies
- Create and execute dessert menus for sister restaurants Seito and Reyes
- Menu and recipe development of pastry menu, including various breads and breakfast pastries
- Ordering and inventory of ingredients, analyzing recipe costing
- Plan, organize, and execute special events, such as monthly wine dinners, supper clubs, and off-site festivals
Pastry Chef De Cuisine
Cask & Larder
07.2012 - 10.2013
- Created brunch pastry menu and designed corresponding recipes, production of all recipes.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
Pastry Chef
The Greenbrier Resort
03.2010 - 06.2011
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Created unique daily specials to drive business growth.
- Followed food safety standards when handling ingredients.
Pastry Chef
Chocolatier, Penny Chocolates & Gelato
09.2009 - 03.2010
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Managed in-store, pick-up orders and catering needs.
- Replenished bakery items in display cases.
- Managed display cases to verify freshness and attractiveness of products.
Pastry Cook
John's Island Club
02.2009 - 05.2009
- Assisted in daily pastry production for banquets, catering, and special events
FOH Senior Teaching Assistant
Apple Pie Bakery Café
04.2008 - 02.2009
- Oversaw daily operations of the café, including ordering & inventory of all products, hiring andscheduling of employees
- Taught Café Beverages lectures to CIA Baking & Pastry Students during their Café Operations class
PM Breads Supervisor
Apple Pie Bakery Café At The CIA
08.2007 - 02.2008
- Managed student workers in production of various bakery items
- Worked under Chef Francisco J. Migoya, CMB
- Met project deadlines without sacrificing build quality or workplace safety.
Pastry Cook (Intern)
Gordon Ramsay Company
02.2007 - 07.2007
- 18-week required externship, studied under Michelin Star Chefs Gordon Ramsay & Angela Hartnett
- Assisted in pastry production and dinner service, oversaw lunch service pastry station
- Scaled out and mixed ingredients according to recipes and procedures.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Followed food safety standards when handling ingredients.
Education
AOS - Baking and Pastry
The Culinary Institute of America
Hyde Park, NYTeaching Assistant Diploma - Baking & Pastry
The Culinary Institute of America
Hyde Park, NYAssociate of Applied Science - Health Info Technology
Broome Community College
Binghamton, NYShort Course Diploma - Ice Cream Short Course
Penn State University
State College, PA01.2022
Skills
- Excel Spreadsheets
- PC Proficiency
- Adobe Systems Adobe Photoshop
- Food Preparation and Safety
- Control of Expenses
- Manage Budgets
- Employee Training
- Resource Management
- Order Supplies
- Office Management
- Financial Spreadsheets
- Payroll and scheduling
Additional Information
- Inducted in Orlando Magazine's Dining Awards Hall of Fame 2019
- Serv-safe manager certified
- Recognized in numerous publications, such as: Pastry & Baking North America, James Beard
Foundation, Orlando Sentinel, Orlando Magazine, Orlando Weekly
- Cheerios' "Real Honey" Promotion Ambassador, 2017
- Live Chef Demonstrator for Williams-Sonoma, ACF National Convention, FL Restaurant & Lodging Association
- FSPCA Certified, 2021
Timeline
Executive Chef
The Glass Knife
10.2021 - 02.2023
Executive Pastry Chef
Gideon's Bakehouse
07.2020 - 10.2021
Adjunct Professor
Valencia College
08.2015 - 04.2020
Executive Pastry Chef
The Osprey Tavern
08.2014 - 04.2020
Pastry Chef De Cuisine
Cask & Larder
07.2012 - 10.2013
Pastry Chef
The Greenbrier Resort
03.2010 - 06.2011
Pastry Chef
Chocolatier, Penny Chocolates & Gelato
09.2009 - 03.2010
Pastry Cook
John's Island Club
02.2009 - 05.2009
FOH Senior Teaching Assistant
Apple Pie Bakery Café
04.2008 - 02.2009
PM Breads Supervisor
Apple Pie Bakery Café At The CIA
08.2007 - 02.2008
Pastry Cook (Intern)
Gordon Ramsay Company
02.2007 - 07.2007
AOS - Baking and Pastry
The Culinary Institute of America
Teaching Assistant Diploma - Baking & Pastry
The Culinary Institute of America
Associate of Applied Science - Health Info Technology
Broome Community College
Short Course Diploma - Ice Cream Short Course
Penn State University
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