McKenzie Richerson

• Supervised the mixing, proofing and baking processes to produce high-quality goods for overnight and morning production teams
• Trained new bakers on proper techniques, safety protocols, and recipe accuracy.
• Directed staff in daily baking tasks, ensuring quality standards were met

• Created wine experience by advising guests on wine choices and serving with accuracy and flair with a large revolving wine list.
• Demonstrated comprehensive knowledge of international wines, characters and vintage merits along with detailed knowledge of house wines.
• Shared wine knowledge with employees, encouraging team to develop wine knowledge through regular training sessions.

• Development of new menu items and systems within the Michelin Guide standard
• Keeping up with experiential minded creativity
• Trained and evaluated pastry personnel to properly execute production and line functions.

• Planned menu of desserts and pastries to complement high end luxury aspects and amenities of Rosewood Hotels expectations side by side with the standards and quality within the Wolfgang Puck Fine Dining Group
• Recipe development in congruency with The WP groups standards for in room dinning as well as restaurant service evolving with the seasons and the holidays.
• Customized items for seasonal offerings, special events and personal requests.
• Trained and evaluated pastry team to properly execute pastry shop functions and maintain quality, consistency, and continued growth within two luxury brands

• Maintained ongoing system for development, recruitment, recognition and retention of team and BoH structures.
• Promoted employee safety awareness based on understanding of regulatory mandates and organizational best practices
• Oversaw overnight baking production and bread program, checking in and maintaining quality and morning delivery needs for Officina and secondary locations such a Masseria and the Georgetown location
• Created custom cakes for weddings, birthdays and other special occasions
• Managed new menu cycles and oversight of all baking & pastry operations onsite

• Volunteer Coordinator; Produce and Inventory Manager. - Hurricane Maria Relief Response (Puerto Rico)
• Executive Chef - Hurricane Dorian Relief Response (Abaco, Bahamas)
• Inventory/ Warehouse Manager - Earthquake Relief Response (Puerto Rico)
• Logistics and Operations Project Lead

Southern California Chapter COVID-19 Relief Response
- Accelerated expansion projects, and oversight of production and full distribution, guiding contracts into place and assisting in managing timely initiation and execution of each.
- Worked to resolve vendor issued by proactively communicating with market contacts.
- Navigated needs of specific relief responses in disaster scenarios. Developed and implemented COVID-19 safety protocols for production and distribution

• Researched new trends in baking technology and techniques to stay ahead of competition.
• Developed, tested and implemented new recipes for pastries with a focus on quality and customer satisfaction.
• Leading menu planning for the department by providing creative suggestions based on seasonal produce availability.
• Monitored food costs, labor costs, inventory and waste control measures in the pastry kitchen.