Stacey Relyea
Rockaway,NJ
Summary
Experienced and classically trained pastry chef with a passion for creating delectable desserts and baked goods. Skilled at decorating wedding and specialty cakes. Skilled in recipe development, menu planning and kitchen management, with a keen eye for detail and a commitment to excellence. Strong leadership abilities and a collaborative approach to teamwork.
Overview
33
33
years of professional experience
Work History
Manager / Pastry Chef
Creations By Sabrina
07.2020 - Current
- Responsible for the quality and craftsmanship of all baked goods and pastry products for wholesale, retail and custom orders
- Developed recipes for new products and improved existing recipes
- Implemented innovative strategies to reduce food costs by repurposing surplus ingredients, resulting in significant savings
- Maximized performance by monitoring daily activities and mentoring team members
- Led the strategy and implementation of seasonal, holiday menus and events
- Proficient in the design, pricing and creation of wedding and special occasion cakes; adept at fulfilling clients’ vision while adhering to budget constraints and timelines
- Collaborate with customers to bring their cake visions to life
- Assist customers with retail purchases
Pastry Chef
Creations By Sabrina / Suzi Cakes
09.2012 - 07.2020
- Scaled ingredients according to the recipe, consistently and efficiently
- Personalized creations for holidays, weddings, graduations, and personal events
- Maintain meticulous cleanliness and organization within workspace
Pastry Chef (Part-time)
Branda's Italian Grill
01.2004 - 03.2020
- Prepared weekly specialty pastries and pastry platters
- Created birthday and specialty cakes
Pastry Chef
La Bakerie Boutique
01.1997 - 01.2004
- Responsible for scratch production of all cakes, creams, pastries, icings, fillings, mousses, etc.
- Filled orders in additional to making desserts for the display case
- Took inventory of ingredients and placed orders with suppliers
Assistant Pastry Chef
Newark Airport Marriott Hotel
01.1991 - 01.1996
- Responsible for ordering all production ingredients used in the bakeshop
- Led the scheduling and supervision of three bakers
- Prepared all desserts for Viennese tables, including mini pastries, cakes, pies, mousses and tarts
- Prepared plated desserts for banquets, brunches and two specialty restaurants
Education
Bachelor of Science - Food Service Management
Johnson & Wales University
Providence, RIAssociate of Science - Baking And Pastry Arts
Johnson & Wales University
Providence, RISkills
- Mastery of all baking methods
- Recipe Development
- Staff Development
- Proficient in effective time management
- Meet deadlines
- Multitasker
- Innovative and creative
Timeline
Manager / Pastry Chef
Creations By Sabrina
07.2020 - Current
Pastry Chef
Creations By Sabrina / Suzi Cakes
09.2012 - 07.2020
Pastry Chef (Part-time)
Branda's Italian Grill
01.2004 - 03.2020
Pastry Chef
La Bakerie Boutique
01.1997 - 01.2004
Assistant Pastry Chef
Newark Airport Marriott Hotel
01.1991 - 01.1996
Bachelor of Science - Food Service Management
Johnson & Wales University
Associate of Science - Baking And Pastry Arts
Johnson & Wales University
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