Rachael Johnson
Summary
Well-rounded food service professional offering experience contributing to team success with background in cooking and management responsibilities. Passionate about maximizing kitchen productivity and offering outstanding customer service.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Kitchen Manager/Pastry Chef/Head of R&D
Collective Hospitality
Rome
01.2024 - Current
- Managed daily kitchen operations and staff scheduling for efficient workflow.
- Supervised food preparation and cooking techniques to ensure quality standards.
- Coordinated inventory management and ordered supplies to maintain stock levels.
- Trained and mentored kitchen staff on safety protocols and best practices.
- Ensured compliance with health regulations and maintained cleanliness standards.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Received, organized and rotated paper goods and food ingredients.
Pastry Chef
The Spires at Berry College
Rome
12.2021 - 01.2024
- Maintained cleanliness and organization in the pastry kitchen area.
- Assisted in menu planning by developing seasonal dessert options.
- Managed inventory of baking supplies and ordered as needed.
- Organized daily tasks for the entire team of bakers ensuring efficient workflow.
- Customized items for seasonal offerings, special events and personal requests.
- Supervised preparation and presentation of desserts for catered events.
- Provided guidance and mentorship to junior bakery staff members.
- Ordered necessary supplies to maintain adequate inventory levels of baking ingredients.
- Conducted recipe testing and modification to improve taste and texture of baked goods.
- Implemented a system for tracking and minimizing food waste in the pastry department.
- Maintained strict adherence to food safety and sanitation standards, passing all inspections.
Head Chef
Primrose of Braselton
Braselton
06.2018 - 11.2021
- Ensured compliance with health and safety regulations in food handling.
- Managed kitchen operations to ensure efficient food preparation and service.
- Developed seasonal menus focusing on fresh ingredients and unique flavors.
- Oversaw inventory management to minimize waste and optimize resources.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized special events such as banquets or catering services when required.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
Pastry Chef
Honeymoon Bakery
Rome
06.2019 - 12.2020
- Prepared a variety of pastries using high-quality ingredients and seasonal produce.
- Managed inventory of baking supplies to ensure freshness and availability of ingredients.
- Trained and supervised junior kitchen staff in pastry techniques and safety protocols.
- Assisted in menu planning for all pastry items.
- Planned daily production schedules based on customer orders and sales forecasts.
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Managed time efficiently to produce high-quality goods within tight deadlines.
- Ensured that all equipment was properly cleaned, maintained, stored and calibrated regularly.
- Organized daily tasks for the entire team of bakers ensuring efficient workflow.
- Customized items for seasonal offerings, special events and personal requests.
- Oversaw pastry production for catering, pick-up orders and in-store customers.
- Ordered necessary supplies to maintain adequate inventory levels of baking ingredients.
- Coached new staff on policies, procedures and performance strategies.
Education
Gordon Central High School
Calhoun, GASkills
- Menu development
- Food safety compliance
- Inventory management
- Staff training
Languages
Spanish
Elementary
Certification
- Servsafe Manager Certificiation
Timeline
Kitchen Manager/Pastry Chef/Head of R&D
Collective Hospitality
01.2024 - Current
Pastry Chef
The Spires at Berry College
12.2021 - 01.2024
Pastry Chef
Honeymoon Bakery
06.2019 - 12.2020
Head Chef
Primrose of Braselton
06.2018 - 11.2021
Gordon Central High School