Temperance M. Puffer
Bolton Landing,NY
Summary
To obtain a position based on my education, team spirited attitude and results oriented background.
Highly self-motivated and enthusiastic pastry chef looking to become an integral part of a successful pastry operation. More than 10 years of restaurant and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Experience maximizing kitchen productivity and staff performance.
Professional pastry chef with strong foundation in pastry arts and culinary management. Expertise in creating innovative desserts, menu development, and kitchen leadership. Known for fostering team collaboration, adapting to changing needs, and consistently delivering high-standard results. Skilled in baking techniques, flavor pairing, and maintaining quality control under pressure.
Overview
16
16
years of professional experience
Work History
Executive Pastry Chef
The Sagamore Hotel and Resort
01.2023 - Current
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Mentored junior pastry chefs, sharing expertise and fostering professional growth within the team.
- Worked closely with event planners or clients to design dessert tables or buffet stations that aligned with event themes and exceeded expectations.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for a high-end restaurant.
- Established a strong rapport with fellow chefs and kitchen staff, fostering teamwork and open communication to ensure seamless execution of daily operations.
- Maintained a safe and sanitary work environment by adhering to local health department regulations and implementing best practices for food handling within the pastry department.
- Designed custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations and generating positive word-of-mouth referrals.
Pastry Chef
Bread and Water
01.2020 - 01.2023
- Responsible for creating bakery items
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Managed in-store, pick-up orders and catering needs.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
Pastry Chef
Simplicity Catering
01.2014 - 01.2020
- Responsible for all ordering and pastry production for a multimillion dollar per year operation
- Communicate responsibilities between AM and PM staff
- Create and execute menus for seasonal and monthly specials
- Constantly heading up research and development for new products, cost saving measures and ease of production
- Directly communicates with Sales team, Human Resources and hourly staff to ensure consistency within the business model
Pastry Chef
Dolce International
01.2012 - 01.2014
- Responsible for the Pastry Department
- Ordering and keeping food cost down
- Responsible for large group events
Pastry Cook
Duane Park Patisserie
09.2012 - 01.2013
- Prepping specialty cakes
- Preparing desserts for catered events
- Making tarts, cupcakes, cakes, whoopie pies and other small desserts for retail
Pastry Cook
The Ritz Carlton
08.2011 - 08.2012
- Assist and provide leadership to pastry cooks in all aspects of daily production
- Trained pastry cooks and interns to efficiently prep and run pastry line
- Responsibilities include but not limited to; club production, restaurant prep and plating, wedding tastings, wedding cakes, Banquet prep, product ordering and scheduling
- Prioritize, organize, delegate work and follow through with assigned tasks
- Help test and implement dessert menu for Manzanita Restaurant
Pastry Sous Chef at Jasmine Porch
The Sanctuary at Kiawah Island
02.2010 - 08.2011
- Assist and provide leadership to pastry cooks in all aspects of daily production
- Trained pastry cooks to efficiently prep and run the pastry line
- Responsible for all products made for Jasmine Porch by the pastry cooks
- Prioritize, organize, delegate work and follow through with assigned tasks
- Responsible for creating the dessert menu based on seasonality
- Monthly development of a tasting dessert
- Created a la carte dessert menus for Holiday Brunch, Low Country Feast, Seaside Buffet
- Responsibilities also included room service and VIP amenities, club level desserts
- Assisted in banquet production and plated desserts for parties
- Ordering and scheduling
- Food cost control
PM Savory Kitchen Supervisor
Apple Pie Bakery Café
09.2009 - 02.2010
- Help train and direct multiple employees
- Plan menu, assure quality control, and minimize waste
- Perform various inventories and cost control procedures
- Assist with 800+ covers Daily
Education
Associates in Occupational Studies - Baking and Pastry
The Culinary Institute of America
01.2009
Bachelors Degree - Sociology
California State University, San Bernardino
06.2006
Liberal Arts Degree AA - undefined
Mohawk Valley Community College
08.2001
Skills
- Team management
- Ingredient knowledge
- Wedding Cakes
- Menu development
- Recipe creation
- Food allergy awareness
- Precision measuring
- Pastry preparation
- Training staff
- Food plating
Awards
Group Leader for Group 15 Baking and Pastry, Baking and Pastry Club, Serv-Safe Certified June 2007, Serv-Safe Certified June 2011, Nominated for 5 star of the quarter 2012
Timeline
Executive Pastry Chef
The Sagamore Hotel and Resort
01.2023 - Current
Pastry Chef
Bread and Water
01.2020 - 01.2023
Pastry Chef
Simplicity Catering
01.2014 - 01.2020
Pastry Cook
Duane Park Patisserie
09.2012 - 01.2013
Pastry Chef
Dolce International
01.2012 - 01.2014
Pastry Cook
The Ritz Carlton
08.2011 - 08.2012
Pastry Sous Chef at Jasmine Porch
The Sanctuary at Kiawah Island
02.2010 - 08.2011
PM Savory Kitchen Supervisor
Apple Pie Bakery Café
09.2009 - 02.2010
Bachelors Degree - Sociology
California State University, San Bernardino
Liberal Arts Degree AA - undefined
Mohawk Valley Community College
Associates in Occupational Studies - Baking and Pastry
The Culinary Institute of America
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