Overview
Work History
Education
Skills
Timeline
Generic

Stephanie Edwards

Atlanta,GA

Overview

10
10
years of professional experience

Work History

Pastry Sous Chef

Fifth Group Restaurants
02.2024 - 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
04.2022 - 02.2024
  • 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
09.2017 - 04.2022
  • 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
05.2016 - 09.2017
  • 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
06.2015 - 05.2016
  • 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, GA
2015

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
02.2024 - Current

Pastry Cook 1

Omni Hotels & Resorts- At The Grove Park Inn
04.2022 - 02.2024

Pastry Roundsman

Fifth Group Restaurant Group
09.2017 - 04.2022

Sauté Line Cook

Fifth Group Restaurant Group- South City Kitchen
05.2016 - 09.2017

Grill Line Cook

Rumi's Kitchen
06.2015 - 05.2016

Associates Degree - Culinary Arts

Le Cordon Bleu College of Culinary Arts

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Stephanie Edwards