Overview

Work History

Skills

Websites

Timeline

SYLVIA SCULL

Tallahassee

Overview

years of professional experience

Work History

Server/Bartender

Liberty Bar And Restaurant

02.2026 - Current

Deliver exceptional customer service in a high pace environment while maintaining customer satisfaction as well as attention to detail.

Bakery Manager

Hawthorn Bistro & Bakery

12.2022 - Current

As head of the bakery, responsibilities ranged from daily production orchestration, wholesale relationship management, recipe development, new hire paperwork and training, labor and cost of goods management, product ordering and inventory, and maintaining a healthy work environment with constructive feedback to ensure efficient and creative production.

Pastry Chef

High Hampton Inn

11.2021 - 03.2022

Worked under James Beard nominated Chef April Franqueza and furthered knowledge on classic french pastry techniques as well as modern techniques typically seen in fine dining kitchens.

Head Pizzaiola

A Dopo Sourdough Pizza

07.2019 - 11.2021

Operated a Stefano Ferrara wood oven daily as well as consistently assisted in the daily alterations of naturally fermented dough. Required to maintain the highest quality for a very specialized product. Trained new hires as well as filmed and edited multiple training videos for consistency. Occasionally hosted and served food and beverages to guests.

Line Cook, Pastry Chef

Kitchen 919

11.2017 - 06.2018

Flourished on saute and was distinguished by the ability to effortlessly float during service to any station in need of an extra push. Assumed the role of Pastry Chef during the last few months of employment and in doing so had free reign over a menu. Thrived with the opportunity to have complete artistic and creative liberty over unique flavor profiles and composition. Knowledge of constructing a seasonal menu utilizing as many local resources as possible was massively broadened as well as refinement of knife skills and palette.

Line Cook

Table 23

06.2016 - 02.2017

Time management and efficiency skills were magnified here as they were imperative to the fast paced nature of this kitchen. Rudimentary culinary knowledge, basic french cuts, comprehension of the mother sauces, and appropriate techniques for the preparation of proteins and seasonal vegetables were acquired. Preparation of a wide variety of shellfish and mollusks were frequent to this modern southern comfort food/creole menu.

Pizzaiola, Kitchen Manager

Joe Mama’s Wood Fired Pizza

10.2015 - 05.2016

Expected to maintain a consistent and high quality product whilst also monitoring food orders and employee training. Proper execution of family recipes and techniques was crucial for the integrity of the Neapolitan style pizza, including but not limited to sourdough pizza dough, pesto, focaccia bread, dough stretching, and operating a wood oven imported from Tuscany.