Summary
Overview
Work History
Education
Skills
Affiliations
Timeline
Generic

Natalee Jeffers

Rome,GA

Summary

Dynamic culinary professional with a rich background in fine dining and event establishments, adept in menu supervision and recipe development. Known for exceptional food preparation and customer service skills, I've significantly enhanced dining experiences through innovative dish creation and allergen awareness. Proven ability to adapt and solve problems under pressure, consistently delivering high-quality, allergen-friendly culinary delights. As a seasoned SERVsafe certified culinary professional I understand the importance of communication, cross-training, time management, and respect needed to maintain a healthy and efficient work environment.

Overview

4
4
years of professional experience

Work History

Chef Assistant

Grace Events
11.2022 - Current


  • Followed recipes and instructions to achieve quality and presentation standards.
  • Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
  • Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
  • Collaborated with Executive Chef on menu development, incorporating seasonal ingredients for fresh, innovative dishes.
  • Maintained high-quality food standards by enforcing strict adherence to recipes and presentation guidelines.
  • Ensured timely delivery of meals during events by effectively coordinating with the front-of-house team.
  • Efficiently handled high-volume events, successfully executing large-scale meal preparation without compromising quality or presentation standards.
  • Adapted quickly to last-minute changes in event details, demonstrating flexibility under pressure while maintaining a professional demeanor.
  • Managed special dietary requests, providing exceptional personalized service to attendees with specific needs or preferences.
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Set up and broke down kitchen for service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Participated in food tastings and taste tests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
  • Enhanced banquet service by implementing creative and visually appealing food presentations.

Pastry Chef/Lead Grill Cook

Aventine Rome
06.2020 - Current
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Cycled menus to keep offerings fresh and interesting for customers.
  • Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
  • Implemented efficient production techniques, reducing waste and improving overall pastry quality.
  • Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Personalized creations for holidays, weddings, graduations, and personal events.
  • Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
  • Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Assisted in budget management by tracking expenses related to ingredients procurement, kitchen equipment maintenance, and labor costs effectively controlling operational expenditures.
  • Implemented portion control measures that lowered costs without compromising product quality or customer satisfaction.
  • Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
  • Knowledgeable of budgeting, kitchen expenditures and food control practices to minimize daily overall food waste.
  • Followed proper food handling procedures established by SERVsafe.
  • Utilized creative plating techniques to enhance visual appeal of dishes and entice customer interest in menu offerings.
  • Maintained consistent cooking temperatures, producing perfectly cooked dishes with minimal wait times for guests.
  • Conducted daily sanitizing and cleaning procedures at end of each shift before securing building.
  • Collaborated with other kitchen staff to create innovative dishes that consistently received positive feedback from customers.
  • Completed daily food preparation and expedited service during bustling business hours.
  • Demonstrated versatility by adeptly preparing various types of cuisine according to changing menu requirements.
  • Participated in catering events, showcasing culinary skills while promoting the restaurant brand at off-site functions.
  • Earned praise from management for strong work ethic, consistently arriving early and staying late to ensure all tasks were completed efficiently.
  • Successfully met high-volume demands during peak hours without sacrificing food quality or presentation standards.

Sous Chef

Coosa Country Club
06.2023 - 05.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Modified recipes to accommodate dietary restrictions and allergies.

Head Pastry Chef

Blossom Hill BBQ & Burgers
06.2021 - 06.2023
  • Contributed to menu development, incorporating diverse flavor profiles that catered to varying dietary preferences and restrictions.
  • Implemented inventory management system to minimize food spoilage and reduce costs.
  • Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
  • Optimized ingredient utilization by creatively repurposing surplus items into unique dessert offerings or specials.
  • Maintained safe and sanitary kitchen conditions by enforcing strict adherence to food safety guidelines.
  • Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
  • Streamlined production processes for improved efficiency and reduced waste in the kitchen.
  • Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
  • Increased bakery sales by introducing seasonal and trending dessert options.
  • Managed daily operations of the pastry department, ensuring timely completion of tasks while maintaining high quality standards.
  • Enhanced customer satisfaction by creating innovative and visually appealing pastry designs.
  • Championed sustainability initiatives by sourcing locally-produced ingredients and implementing eco-friendly practices in the kitchen.
  • Maintained well-organized mise en place to keep work consistent.
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Decorated cakes, cupcakes and other pastries according to customer requests.
  • Prepared dough for variety of pastries, cakes and breads.

Pastry Chef

Honeymoon Bakery
08.2020 - 06.2022
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Cycled menus to keep offerings fresh and interesting for customers.
  • Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
  • Implemented efficient production techniques, reducing waste and improving overall pastry quality.
  • Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Streamlined inventory management processes to minimize food spoilage while maintaining adequate stock levels.
  • Maintained well-organized mise en place to keep work consistent.
  • Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
  • Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
  • Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
  • Personalized creations for holidays, weddings, graduations, and personal events.
  • Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
  • Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
  • Elevated the bakery''s reputation through participation in community events and culinary competitions showcasing artisanal pastries expertise.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Prepared dough for variety of pastries, cakes and breads.
  • Cleaned and maintained kitchen equipment and oven.
  • Decorated cakes, cupcakes and other pastries according to customer requests.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Answered customer questions about products and services, helped locate merchandise, and promoted key items.
  • Monitored temperatures of ovens, proof boxes and other equipment.
  • Cut and shaped dough for pies, rolls and other pastries.
  • Packaged finished products for sale.
  • Prepared frostings and other toppings for cakes and pastries.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Managed display cases to verify freshness and attractiveness of products.

Education

High School Diploma -

Pepperell High School
Lindale, GA
05.2017

Skills

  • Food Preparation
  • Menu Supervision
  • Recipe Development
  • Butchery skills
  • Pastry Skills
  • Production Line Management
  • Allergen awareness
  • Customer Service
  • Flexible and Adaptable
  • Problem-Solving
  • ServeSafe Manager

Affiliations

  • One Community United

Timeline

Sous Chef

Coosa Country Club
06.2023 - 05.2024

Chef Assistant

Grace Events
11.2022 - Current

Head Pastry Chef

Blossom Hill BBQ & Burgers
06.2021 - 06.2023

Pastry Chef

Honeymoon Bakery
08.2020 - 06.2022

Pastry Chef/Lead Grill Cook

Aventine Rome
06.2020 - Current

High School Diploma -

Pepperell High School

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Natalee Jeffers