Summer Wright

Opening pastry chef solely responsible for developing seasonal pastry menus.

During pre-opening phase worked alongside ownership to recognize needs and create efficient systems.

Responsible for training and development of new hires in order to maintain product quality during transitional periods.

Present for daily pre-shift meetings to orientate staff on changing menus and product.

Liaison between restaurant owner and notable guests in the St. Louis hospitality industry in order to build and maintain professional relationships.

Managed cleanliness and upkeep of kitchen facilities and common work spaces.

• Maintained detailed production schedule to manage inventory on station.
• Constant research and development of recipes to further company's reach for new clients and keep repeat clients engaged.
• Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks.
• Upon hire transitioned from convenience products to from scratch production, implemented efficient production techniques, and reduced waste.
• Effectively created and managed multiple menus during peak production including both wedding and holiday seasons.
• Stayed on schedule through constant fluctuating interpersonal dynamics.
• Present for weekly BEO meetings to discuss execution of upcoming events and client needs.
• Maximized efficiency through implementing organizational systems.
• Optimized workspace by creating cleanliness protocols and maintained upkeep of facilities.

• Operated and maintained bakery equipment including ovens, mixers, proofer, and sheeter.
• Prepared pastry items including laminated doughs, cookies, quick breads, bars, cupcakes, layer cakes, pies, and tarts.
• Complied with health and safety codes to protect staff and customers.
• Assisted in inventory management, helping maintain appropriate stock levels for essential ingredients and supplies.

• Responsible for managing high volume dining periods while multitasking and being a resource to service team.
• Acted as a liaison between service and kitchen teams.
• Organized continuing education opportunities through training events and field trips.
• Promoted positive workplace culture through teamwork, open communication, and mutual support.
• Cultivated warm relationships with guests resulting in repeat business.
• Conducted meetings with management to discus operational issues and developed ways to improve services.

• Conceptualized and built market booth at Tower Grove Farmers' Market specializing in handmade European style pastries.
• Managed financial aspects of business, including budgeting, financial reporting, and tax preparation.
• Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
• Primarily responsible for customer facing interactions while promoting myself as the face of the brand.

• Opening pastry chef responsible for designing and executing vegetable forward menus.
• Executed lunch pastry menu including croissants, turnovers, cookies, ice cream sandwiches, and quiches.
• Developed seasonally driven dessert dinner menu including an advanced cheese program.
• Managed processes to insure status as a low waste kitchen.
• Introduced allergen-friendly options within dessert menu to accommodate guests with dietary restrictions or preferences.
• Fostered a healthy work environment with chefs and kitchen staff to ensure seamless execution of daily operations.
• Cultivated relationships with suppliers to secure premium-quality ingredients at competitive prices.