Stephanie Edwards
Hendersonville,NC
Summary
Well-qualified culinary professional adept at creating various pastries that delight diners. Excellent multitasking and communication skills.
Overview
8
8
years of professional experience
Work History
Pastry Chef
Omni Hotels & Resorts At Grove Park Inn
04.2022 - Current
- Train and mentor team of apprentice bakers to maintain product quality and hotel reputation
- Supervise and enhance work of ten-person team producing more than 500 plates per day
- Manage display cases to verify freshness and attractiveness of products
- Train new hires in food handling and safety protocols to boost knowledge and performance
- Create new recipes, outline steps, and train staff on correct preparation
- Coordinate with various outlet staff to guarantee timely delivery of all pastries, cakes and desserts
Pastry Roundsman
Fifth Group Restaurant Group
10.2017 - 04.2022
- Developed and executed new menu items for various concepts across the company
- Costed menu items using Excel spreadsheets
- Prepared a wide variety of goods such as cakes, tarts, and sauces using both traditional and modern recipes
- Planned seasonal menus according to ingredient availability for optimal promotion
- Gelato and sorbet production; transferred goods across units within company
- Outlined and wrote various recipes for daily production within company
Saute Line Cook
Fifth Group Restaurant Group- South City Kitchen
05.2016 - 10.2017
- Sauteed meats, pastas, and vegetables to customers' taste preference
- Set up and maintained saute station to facilitate kitchen operations
- High volume brunch shift experience
- Covered, dated, rotated, and properly stored food items to preserve quality and freshness
- Prepped sauces and garnishes to accompany sauteed menu items
- Performed thorough quality checks of food plating and presentation
Grill Line Cook
Rumi's Kitchen
07.2015 - 05.2016
- Experience with tandoor oven cooking
- Transitioned between lunch and dinner services
- Created identical dishes numerous times daily with consistent care and attention to detail
- Maintained well-stocked stations with product for maximum productivity
- Prepared multiple orders simultaneously during high volume periods with accuracy
- Plated and presented all dishes to match established restaurant standards
Baker
Cupcakelicious
06.2015 - 04.2016
- Produced consistently high-quality baked goods for customers
- Operated and maintained bakery equipment, including ovens and mixers
- Complied with health and safety codes to protect staff and customers
- Collaborated with team members to complete tasks and maintain smooth running of bakery
- Created appealing displays to showcase products in bakery
- Decorated cakes, cupcakes and other pastries according to customer requests
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - Atlanta
Tucker, GA07.2015
Skills
- Recipe development
- Presentation management
- Time management
- Attention to detail
- Organization
- Restaurant background
Timeline
Pastry Chef
Omni Hotels & Resorts At Grove Park Inn
04.2022 - Current
Pastry Roundsman
Fifth Group Restaurant Group
10.2017 - 04.2022
Saute Line Cook
Fifth Group Restaurant Group- South City Kitchen
05.2016 - 10.2017
Grill Line Cook
Rumi's Kitchen
07.2015 - 05.2016
Baker
Cupcakelicious
06.2015 - 04.2016
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - Atlanta
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