Lynn Kupin
Newton,NJ
Summary
Food Service Professional with extensive experience in leading culinary teams, ensuring high-quality food preparation, and maintaining kitchen efficiency. Strong focus on team collaboration, adaptable to changing needs, and dedicated to achieving operational excellence. Skilled in inventory management, staff training, and maintaining health and safety standards. Reliable, results-driven, and prepared to make significant impact in any culinary environment.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Panera Bread
05.2017 - Current
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Motivated staff to perform at peak efficiency and quality.
- Experienced in deescalating customer complaint
- Adept in recognizing employees strengths and weaknesses as related to delegation of tasks
- Proficient in identifying business bottlenecks and deploying staff to mitigate negative outcomes
- Effectively supervised and coordinated multiple teams in several departments simultaneously
- Responsible for maintaining and adjusting par levels of critical inventory
- Designated main purchaser of various inventories for several departments
- Increased sales by building authentic business relationships, delivering above and beyond service
- Responsible for training newly promoted department leads in my market
- Spearheaded permanent shift of responsibilities from neighboring location’s department to my location without increasing staffing needs
Bread Baker
Strossner's Bakery Cafe and Deli
02.2016 - 08.2016
- Incorporated artisanal techniques such as hand-shaping loaves, resulting in unique product offerings that set the bakery apart from competitors.
- Received positive feedback from customers by providing exceptional service when assisting with product selection or answering questions about ingredients and preparation techniques.
- Cleaned and maintained kitchen equipment and oven.
- Adhered to strict quality control measures, inspecting finished products for consistency in taste, texture, and appearance.
- Mixed, proofed, shaped and baked dough for baguettes, bagels, and other breads.
- Enhanced bread quality by implementing precise dough mixing and fermentation techniques.
- Achieved optimal oven temperatures for various types of breads, ensuring even browning and perfect crust development every time.
- Produced consistently high-quality baked goods for customers.
Assistant Bakery Manager
Publix
12.2013 - 02.2016
- Responsible for overseeing the daily bakery operations for in a supermarket bakery environment
- Daily operations including but not limited to: scheduling, ordering and receiving, inventory, payroll, profit and loss, overseeing and participating in daily production
- Focused production on “scratch” bread baking and cake decorating
- Received “In House” Food Safety and Management Training Advancement Programs
- Merchandising the sales floor, including special promos and sales
Lead Pastry Cook
Sweet Sisters
01.2009 - 02.2013
- Assisted Owner/Executive Pastry Chef in all aspects of the position in a “High End, Custom Design” Cake Shoppe, specializing in tiered buttercream and piped chocolate deco finished cakes
- Responsible for production of all cakes, fillings, icings, and pastries
- Managed and trained other employees and new hires in general production and improvement of pastry skills and techniques
- Assisted in inventory and ordering on a daily basis
- Conducted Customer Consultations on designing cakes and pastry menus for special occasions such as birthdays, showers, etc
- Customer Relations: Answering phones, email, taking orders and creating invoices
- Assisted in specialty cake production including cutting, building, masking, icing, and basic decorating
- Assisted in artwork for cakes including: chocolate and gum paste work, as well as dusting of sugar flowers
- Delivery and set up of cakes and pastries
Pastry Cook
Bobby Flay Steaks
09.2007 - 03.2008
- Company Overview: a high-volume, celebrity chef, casino restaurant
- Responsible for providing quality desserts and pastries from production to plate up in a high-volume restaurant
- American with Latin influence “Scratch” Bakery
- Scaled out and mixed ingredients according to recipes and procedures.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
Pastry Sous Chef
The Lyons Group (Sonsie, The Trinity & Game On)
07.2006 - 09.2007
- Company Overview: 3 restaurants located in the Pier at Caesars, Atlantic City
- Contributed to the opening of pastry department for 3 brand new, high volume restaurants
- I had the opportunity to assist in menu development, recipe testing, and overseeing productions for all 3 outlets
- Restaurants included: Sonsie, a European Bistro and Café, providing plated ‘modern’ desserts, as well as individual cakes and pastries in Café; Trinity: an Irish Pub & Carvary offering traditional Irish fare; and Game On: An “Elite” American Sports Bar
- Standardized recipes for consistency and quality control
- Managed purchasing, inventory, and waste control
- Training of new hires in bakeshop and restaurant dessert stations
- “Made from Scratch” Bakery including all desserts, pastries, cakes, doughs, ice creams, sorbets, etc
- Collaborated with Executive Chef to develop innovative dessert menus for seasonal promotions and special events.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
Pastry Cook
The Borgata Hotel, Casino & Spa
05.2004 - 07.2006
- Company Overview: provided gourmet, handmade desserts for over 13 high volume casino restaurants, as well as an "All you can eat" buffet, and special High Roller events
- I was able to rotate through different bakeshop teams that allowed me to gain experience making desserts, cakes, gelato, chocolate and sugar work for main production and other outlets
- Prepared “Scratch” desserts with wide range of influence and ingredients including American, French, Italian, Latin and Asian
- Prepared desserts for celebrity chef restaurants such as Susanna Foo, Luke Paladino & Aaron Sanchez
- Scaled out and mixed ingredients according to recipes and procedures.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Ensured high-quality standards in pastry production, significantly reducing waste and optimizing ingredient usage.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Cut and shaped dough for pies, rolls and other pastries.
Education
Culinary and Pastry Arts Degree -
Academy of Culinary Arts
Mays Landing, New Jersey05-2004
Culinary Arts Certificate -
Morris County School of Technology
Denville, New Jersey06-2001
Skills
- Skilled in Customer Relations
- Strong Detail Focus
- Proactive Self-Starter
- Composed Under Pressure
- Skilled in High-Volume Food Preparation
- Prioritization and Coordination
- Food Safety Management
- Inventory Coordination
- Team Leadership
- Employee Skill Enhancement
- Process Optimization
- ServSafe certification
- Food Portion Management
- Standards Compliance
- Efficient Workflow Coordination
- Culinary Operations Management
- Catering Logistics Management
- Meal Preparation Oversight
Accomplishments
- Awarded Department Manager of the Year in 2018 for 26% increase to YOY Gross Sales
- Spearheaded permanent shift of responsibilities from neighboring location’s department to my location without increasing staffing needs
- Taught cake decorating classes while working at Sweet Sisters
- Conducted Dessert Demonstration for Atlantic City, NJ Food & Wine Show
- Participated in the Atlantic City, NJ Restaurant Gala and Wedding Expo 2006-2008
- Atlantic City Food & Wine Show 2007
Certification
ServSafe Food Safety & Sanitation Certified, 2020
Timeline
Kitchen Manager
Panera Bread
05.2017 - Current
Bread Baker
Strossner's Bakery Cafe and Deli
02.2016 - 08.2016
Assistant Bakery Manager
Publix
12.2013 - 02.2016
Lead Pastry Cook
Sweet Sisters
01.2009 - 02.2013
Pastry Cook
Bobby Flay Steaks
09.2007 - 03.2008
Pastry Sous Chef
The Lyons Group (Sonsie, The Trinity & Game On)
07.2006 - 09.2007
Pastry Cook
The Borgata Hotel, Casino & Spa
05.2004 - 07.2006
Culinary and Pastry Arts Degree -
Academy of Culinary Arts
Culinary Arts Certificate -
Morris County School of Technology
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