Stephanie Edwards
Atlanta,GA
Overview
10
10
years of professional experience
Work History
Pastry Sous Chef
Fifth Group Restaurants
2024.02 - Current
- Assisting in controlling food costs by monitoring ingredient usage and minimizing waste throughout the restaurants
- Mentoring junior pastry chefs, imparting valuable knowledge and skills to improve overall team performance
- Collaborating with Executive Pastry Chef/Director to develop innovative dessert menus for seasonal menu changes and special events
- Maintaining high-quality standards by conducting regular quality checks on ingredients, storage conditions, and finished products during service
- Increasing positive guest feedback scores related to dessert offerings through consistent delivery of memorable dining experiences
Pastry Cook 1
Omni Hotels & Resorts- At The Grove Park Inn
2022.04 - 2024.02
- Researched new dessert concepts and performed recipe analysis to increase overall sales
- Developed new products based on seasonal ingredients, holidays and dessert trends
- Trained new employees on bakery methods and procedures
- Managed various outlets simultaneously including but not limited to restaurants, in-room dining, amenities, spa and pool
- Managed display cases to verify freshness and attractiveness of products
Pastry Roundsman
Fifth Group Restaurant Group
2017.09 - 2022.04
- Developed and executed new menu items for various concepts across company
- Costed menu items using Excel spreadsheets
- Prepared a wide variety of goods such as cakes, tarts, and sauces by following traditional and modern recipes
- Planned seasonal menus according to ingredient availability for optimal promotion
- Gelato and sorbet production; transferred goods across units in company
Sauté Line Cook
Fifth Group Restaurant Group- South City Kitchen
2016.05 - 2017.09
- Sautéed meats, pastas and vegetables to customer's taste preference
- Set up and maintained sauté station to facilitate kitchen operations
- Maintained sauté station in high volume brunch shifts
- Covered, dated, rotated and properly stored food items to preserve quality and freshness
- Prepped sauces and garnishes to accompany sautéed menu items
Grill Line Cook
Rumi's Kitchen
2015.06 - 2016.05
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Prepared multiple orders simultaneously during high volume with high accuracy rate, maximizing customer satisfaction, and repeat business
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion
- Increased kitchen productivity by keeping tools organized for easy access when needed
Education
Associates Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Atlanta, GA2015
Skills
- Organization
- Inventory maintenance
- Works well under pressure
- Attention to detail
- Time management
- Menu preparation
- Excellent communication
- Self motivation
Timeline
Pastry Sous Chef
Fifth Group Restaurants
2024.02 - Current
Pastry Cook 1
Omni Hotels & Resorts- At The Grove Park Inn
2022.04 - 2024.02
Pastry Roundsman
Fifth Group Restaurant Group
2017.09 - 2022.04
Sauté Line Cook
Fifth Group Restaurant Group- South City Kitchen
2016.05 - 2017.09
Grill Line Cook
Rumi's Kitchen
2015.06 - 2016.05
Associates Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts