Mary Grace Hardy
Brooklyn,NY
Summary
Self motivated and detail-oriented pastry cook successful at managing multiple priorities with a positive attitude. Dedicated to quality, and team oriented. Ready to help the team continue to reach the restaurant's goals.
Overview
7
7
years of professional experience
Work History
Cook and Server
The Noortwyck
11.2023 - Current
- Works both savory hot line and pastry
- Helps with serving and food running when needed
- Maintains food safety and sanitation standards.
- Assists with recipe development to provide a high quality and seasonal menu
Sous Chef/Manager
Saga
03.2022 - 11.2023
- Managed and trained the service and production staff
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Assisted with menu development and planning.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Coordinated with team members to prepare orders for offsites and special events
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Pastry cook
Jungsik
06.2021 - 02.2022
- Worked with the team to ensure smooth production of quality pastries
- Demonstrated attention to detail in crafting intricate plated desserts, resulting in excellent presentation and visual appeal for guests.
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Mentored junior pastry cooks, sharing knowledge and expertise to foster skill development and professional growth.
Chocolatier
Kreuther's Crafted Chocolates
06.2018 - 06.2021
- Promoted to chef de partie, responsible for training and hiring new team members.
- Made confections by hand and ordered ingredients from suppliers.
- Cultivated positive work setting for all employees by actively listening and communicating with team members focused on common goals.
- Managed daily operations including scheduling staff shifts, overseeing order fulfillment, and maintaining a clean work area.
Externship as a pastry cook
Marea
03.2018 - 06.2018
- Coordinated closely with catering department on large-scale orders or events requiring customized baked goods or desserts for client's specific needs.
- Plate dishes, and mise en place for the following day.
- Adapted quickly to new techniques and equipment, increasing overall productivity within the kitchen team.
Pastry cook
Lure Fish Bar
10.2017 - 06.2018
- Prep and make desserts
- Plate dishes
- Mise en place for brunch, and following night.
Education
High School -
Koinonia Academy
Plainfield, NJBaking And Pastry Certificate -
Institute of Culinary Education
Skills
- Extremely organized and detail oriented even under copious amounts of pressure
- Highly personable with strong communicative skills
- Able to adapt to new environments quickly, and eager to learn
- Skills in managing people and working their strengths to better the team
References
- Anushana Sharma, Sous chef at Saga/Crown Shy 1 (845) 293-9142
- Ellen Newman, former Sous chef at Saga/Crown Shy 1 (203) 253 9997
- Minjee Yoo, Sous Chef at Jungsik, 1 (917) 565 4000
- Rodrigo Campos, former Sous at Gabriel Kreuther, 1 (347) 257 8937
Timeline
Cook and Server
The Noortwyck
11.2023 - Current
Sous Chef/Manager
Saga
03.2022 - 11.2023
Pastry cook
Jungsik
06.2021 - 02.2022
Chocolatier
Kreuther's Crafted Chocolates
06.2018 - 06.2021
Externship as a pastry cook
Marea
03.2018 - 06.2018
Pastry cook
Lure Fish Bar
10.2017 - 06.2018
High School -
Koinonia Academy
Baking And Pastry Certificate -
Institute of Culinary Education
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