Sandra Holland
Bath,ME
Summary
Accomplished entrepreneur and chef with a proven track record at The Union St. Bakery & Cake Shop, showcasing expertise in small business operations and customer relations. Leveraged relationship-building and culinary skills to secure repeat business and referrals, significantly enhancing customer satisfaction and service quality. Demonstrated exceptional staff management and decision-making abilities. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Dedicated culinary professional with a history of working under pressure and adapting to new situations and challenges.
Overview
41
41
years of professional experience
1
1
Certification
Work History
Head Chef
Pine Island Camp for Boys
05.2024 - 08.2024
- Prepared from 65-105 meals 3 meals a day.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
Owner, Operator and Chef
The Union St. Bakery & Cake Shop
01.2015 - 01.2024
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Attended to customer satisfaction by providing exceptional service.
- Consulted with catering customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions. This included training bakers.
- Performed all duties as Head Chef. This included making all salads, soups and catering entrees and appetizers.
Server
Henry Marty Restaurant
04.2009 - 01.2015
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Maintained a clean and orderly dining area for an enjoyable guest experience.
Office Manager
Baystate Financial Services
04.2010 - 05.2013
- Handled sensitive information with discretion, maintaining confidentiality of company documents and personnel records.
- Provided exceptional customer service when addressing client inquiries or concerns via phone calls or email correspondence.
- Oversaw office inventory activities by ordering and requisitions and stocking and shipment receiving.
- Conducted regular inventory assessments of office supplies, ordering necessary items proactively to prevent stock shortages.
- Coordinated office events and meetings, ensuring timely execution and optimal scheduling for all participants.
Owner, Operator and Baker
The Humble Gourmet
10.1997 - 04.2007
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Responsible for all baked goods
- Worked with partner to develop menus and recipes for in house dining and catering.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
Head Chef
Rock Gardens Inn
06.1983 - 09.1992
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
Education
University of Southern Maine
Portland, MEAssociate of Arts - Culinary Arts
Rhode Island School of Design
Providence, RI06.1986
Skills
- Decades of Cooking, Baking, and Recipe Development in commercial settings
- Customer Relations
- Small business operations
- Relationship Building
- Verbal and written communication
- Staff Management
- Attention to Detail
- Decision-Making
- Scheduling
- Customer Service
Affiliations
- Current President of Brunswick Coastal Rotary Club
Certification
Serve Safe Certified
Timeline
Head Chef
Pine Island Camp for Boys
05.2024 - 08.2024
Owner, Operator and Chef
The Union St. Bakery & Cake Shop
01.2015 - 01.2024
Office Manager
Baystate Financial Services
04.2010 - 05.2013
Server
Henry Marty Restaurant
04.2009 - 01.2015
Owner, Operator and Baker
The Humble Gourmet
10.1997 - 04.2007
Head Chef
Rock Gardens Inn
06.1983 - 09.1992
University of Southern Maine
Associate of Arts - Culinary Arts
Rhode Island School of Design
Serve Safe Certified
Similar Profiles
Ryan LambertRyan Lambert
Councilor and Rifle Instructor at Camp Caribou Camp for BoysCouncilor and Rifle Instructor at Camp Caribou Camp for Boys
Nicholas GiordanoNicholas Giordano
Residential Support Staff at Pine Haven Boys CenterResidential Support Staff at Pine Haven Boys Center
BENJAMIN HERMANNBENJAMIN HERMANN
Captain at Pine Island Fire DepartmentCaptain at Pine Island Fire Department