Shanay Baker
Houston
Summary
Experienced culinary professional with expertise in kitchen management, inventory control, and food safety. Skilled in food plating, presentation, and butchery techniques, with a strong background in banquets and catering. Eager to leverage nutritional knowledge and cost management skills in a new role at your establishment bringing dedication and leadership to enhance culinary operations.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Lead Cake and Pastry Decorator
Kroger
02.2024 - Current
- Designed and executed custom cake decorations for various occasions.
- Collaborated with team members to enhance product presentation and quality.
- Trained new staff on decorating techniques and operational procedures.
- Developed creative concepts for seasonal pastry designs to increase sales.
- Monitored inventory levels of decorating supplies and coordinated reorders.
- Established strong relationships with vendors, securing optimal pricing on high-quality ingredients for the bakery''s creations.
SOUS CHEF
Time to Dine Chefs and Caterers
07.2022 - 12.2024
- Oversaw day to day food preparation operations in a high-pressure, high-capacity kitchen environment. Participated in daily inventory, ordering and replenishing product and supplies.
- Fostered a culture of respect and teamwork within the kitchen, leading by example and encouraging open communication.
- Addressed and resolved any issues arising in the kitchen swiftly, preventing disruption to service and maintaining morale.
- Supported head chef with training and mentoring new kitchen team members.
- Assisted in the planning and execution of special events and catering, tailoring menus to client preferences and dietary requirements.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and Georgia sanitation guidelines.
- Assisted in kitchen closing checklist. Pulling inventory, prepping, and setting up for next day. Making sure to stay ahead.
- 01/2020 - 07/2022
Executive Sous Chef
Parc at Piedmont Senior Living
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
- Held monthly town meeting to make sure residents felt heard and my culinary team made the proper adjustments to residents satisfaction if need be.
- Worked closely with the director of nursing to stay updated with residents care to ensure residents receive proper diet needs.
- Monitored food costs closely, implementing cost-saving measures that reduced expenses without affecting menu quality.
- Kept up-to-date on current allergen information of all residents, monitoring orders to accommodate dietary restrictions.
- Estimated food costs and kept operations within budgets.
- Placed and received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
AM SOUS CHEF
Cherokee Country Club
03.2017 - 03.2020
- Executed plating techniques in adherence to restaurant's artistic guidelines, resulting in visually appealing dishes.
- Managed extensive food preparation operations in a high-volume kitchen environment.
- Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
- Managed ingredient replenishing, from counting stock to ordering supplies and restocking into correct inventory placements.
- Assisted executive chef and executive sous chef in developing creative and innovative menus for daily breakfast specials and Brunch Menu every Sunday.
- Supported executive chef and executive sous chef with training and mentoring new kitchen team members.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods. (Holidays, Custom night, and Banquet events)
- Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning for daily lunch special.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Daily butchering and portioning of whole fish and meats.
- Prepared and executed daily specials, ensuring high-quality presentation and flavor consistency.
JUNIOR SOUS CHEF
PF Chang's China Bistro
04.2012 - 01.2018
- Maintained all stations in clean and organized fashion.
- Facilitated a team-oriented environment, encouraging open communication and collaboration among staff.
- Supervised kitchen staff, delegating tasks effectively to maintain smooth kitchen operations.
- Conducted regular kitchen equipment maintenance, ensuring all tools were in optimal working condition.
- Conducted training sessions for new kitchen staff, improving skill levels and performance.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Maintained high standards of food hygiene and safety, adhering to legal and company policies.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Prepared all soups and sauces from scratch. Hand crafted fresh wontons, spring rolls, and dumplings daily. Prepped and stock the line and stations.
- Worked and prepared food for all stations.
Education
Associate's Degree - Culinary Arts
Academy of Culinary Arts
Mays Landing, NJ01-2013
Skills
- Nutritional knowledge
- Food plating and presentation
- Butchery techniques
- Inventory management
- Kitchen management
- Banquets and catering
- Food and labor cost
- Pastry
- Food safety
Certification
Food Handler certified
Timeline
Lead Cake and Pastry Decorator
Kroger
02.2024 - Current
SOUS CHEF
Time to Dine Chefs and Caterers
07.2022 - 12.2024
AM SOUS CHEF
Cherokee Country Club
03.2017 - 03.2020
JUNIOR SOUS CHEF
PF Chang's China Bistro
04.2012 - 01.2018
Executive Sous Chef
Parc at Piedmont Senior Living
Associate's Degree - Culinary Arts
Academy of Culinary Arts