Mary Grace Hardy
Brooklyn,NY
Summary
Self-motivated and detail oriented pastry chef, dedicated to quality. Ready to help the team continue to reach the restaurant's goals. Specializes in chocolate work, and is able to work well in high volume, high stress settings.
Overview
7
7
years of professional experience
Work History
Pastry Chef
Cru Oyster Bar
Nantucket, MA
05.2024 - 10.2024
- Developed and executed original dessert menus for a high-volume, seasonal restaurant.
- Oversaw pastry production and trained staff to execute new desserts.
- Ordered and organized ingredients and worked with in the food cost provided by the restaurant.
Sous Chef/Manager
Saga
New York, NY
03.2022 - 01.2024
- 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
New York, NY
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
New York, NY
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
New York, NY
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
NYCSkills
- 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
Education
Plainfield, NJ
Contact
Brooklyn, NY 11221
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
References
References available upon request.
Timeline
Pastry Chef
Cru Oyster Bar
05.2024 - 10.2024
Sous Chef/Manager
Saga
03.2022 - 01.2024
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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