VANESSA HADDEN
Roscoe,NY
Summary
Accomplished Pastry Chef with expertise in Confections and Pastries and development of new menu items. Hardworking, dedicated and knowledgeable professional with exacting standards for food quality and presentation.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. Skilled Baker with exceptional knowledge of baking times, methods, temperatures and flavors. Well-versed in proper function and maintenance of bakery utensils and equipment. Organized and dependable candidate successful at managing multiple priorities with a positive attitude.
Overview
12
12
years of professional experience
Work History
Executive Pastry Chef
The Chatwal Lodge
04.2022 - 04.2023
- Responsible for all breads, pastries, desserts, ice creams, confections, cakes, dietary restrictions for guests
- Responsible for creating afternoon tea menus, prepare all tea items including, pastries, sandwiches and savory items, confections.
- Preparation and plating, ordering, cleaning department.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Maintained pastry-making equipment in good working order
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Oversaw purchasing of pastry department.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Private Chef
Shandelee Music Festival
Livingston Manor, NY
07.2019 - 08.2019
- Seasonal position for the music festival, two weeks.
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety.
Executive Chef & Pastry Chef
Foster Supply Hospitality, The Arnold House
05.2014 - 06.2019
- Schedule kitchen team, place requisitions, write menus, plan and organize weddings and events, plan and present wedding tastings, create desserts for the tavern, weddings, events, private orders
- Plan prep lists, cleaning projects, training team throughout kitchen stations as well as prepping food items.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
Pastry Chef
Kiawah Island Resort
05.2011 - 11.2011
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Personalized creations for holidays, weddings, graduations, and personal events.
Education
Associate of Arts - Baking And Pastry Arts
SUNY Sullivan
01.2008
Associate of Arts - Culinary Arts And Baking Science
Paul Smiths College
05.2007
Skills
- Skills Summary
- Organization, communication, team work, multi-tasking, leadership, efficient, advanced patisserie arts, bread
- Making, confections, ice creams/frozen desserts
- Large-Scale Events Planning
- Critical Thinking
- Active Listening
- Special Requests
- Recipe Creation
- Inventory Rotation
- Pastry Preparation
- Menu Preparation
- Frosting and Decoration
Accomplishments
Received an Alumni award from SUNY Sullivan in January 2019
- Achieved Women who Make a Difference Award for being the youngest female running a kitchen as SUNY Alum.
Timeline
Executive Pastry Chef
The Chatwal Lodge
04.2022 - 04.2023
Private Chef
Shandelee Music Festival
07.2019 - 08.2019
Executive Chef & Pastry Chef
Foster Supply Hospitality, The Arnold House
05.2014 - 06.2019
Pastry Chef
Kiawah Island Resort
05.2011 - 11.2011
Associate of Arts - Baking And Pastry Arts
SUNY Sullivan
Associate of Arts - Culinary Arts And Baking Science
Paul Smiths College