Zoe Vandinter
Alexandria,VA
Summary
Dedicated and creative Pastry Sous Chef with over 8 years of experience in varying types of kitchens including high-volume kitchens and luxury hotels.
Skilled in team management and leading a collaborative kitchen environment, fostering, creativity and excellence among staff.
Expert in a variety of baking techniques, including cakes, delicate pastries and intricate desserts.
Proven track record of developing unique recipes that delight customers and enhance the menu offerings. Committed to maintaining the highest standards of food safety and quality while mentoring junior staff.
Passionate about using seasonal and local ingredients to create visually stunning and delicious desserts, seeking to bring my expertise and leadership to a dynamic culinary team.
Overview
10
10
years of professional experience
Work History
Pastry Sous Chef
Gaylord National Resort & Convention Center
12.2023 - Current
- Improved overall efficiency within the pastry department through continuous evaluation of equipment needs and workflow optimization strategies.
- Supported catering services by preparing large quantities of desserts while adhering to strict quality standards.
- Increased positive guest feedback scores related to dessert offerings through consistent delivery of memorable dining experiences.
- Collaborated with Executive Chef to develop innovative dessert menus for seasonal promotions and special events.
- Maintained high-quality standards by conducting regular quality checks on ingredients, storage conditions, and finished products.
- Streamlined pastry production by implementing efficient processes and techniques, reducing waste and increasing productivity.
- Reduced staff turnover rates by providing ongoing training opportunities for professional development within the pastry team.
- Managed inventory effectively, ensuring proper stock levels of ingredients necessary for daily operations and special events.
- Demonstrated adaptability by adjusting recipes as needed based on available ingredients or client requests without compromising quality or taste.
Task Force Pastry Sous Chef
Congressional Country Club
03.2024 - Current
- Plated every dish with attractive flair to meet strict club standards and maintain stellar business reputation.
- Ensured compliance with health regulations by maintaining a clean, organized, and sanitary workspace at all times.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for daily offerings.
- Streamlined pastry production by implementing efficient processes and techniques, reducing waste and increasing productivity.
- Developed custom dessert options for clients with dietary restrictions or preferences, resulting in increased customer satisfaction.
- Mentored junior pastry chefs, imparting valuable knowledge and skills to improve overall team performance.
- Boosted team morale through effective communication, collaboration, and fostering a positive work environment among colleagues.
Pastry Chef De Partie
Ritz-Carlton
09.2021 - 12.2023
- Created new dessert menu items for the hotel's three restaurants, club lounge, and amenities program based on seasons and events.
- Read, organized, and executed BEOs as well as attended BEO meetings.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Collaborated with other departments to give guests the best Ritz-Carlton experience.
- Motivated staff to perform at peak efficiency and quality.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Ordered food and supplies used to manage daily operations
- Adjusted recipes based on ingredient availability or customer request.
- Plated every dish with attractive flair to meet strict restaurant expectations and maintain Forbes 5 Star standards.
- Coordinated with kitchen staff to guarantee timely delivery of all banquet pastry items.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Won employee 5 Star for the first quarter of 2023
Head Baker
Small Cakes
06.2018 - 09.2021
- Duties included but not limited to:
- Assisted with creating promotions to highlight bakery offerings and drive sales.
- Making decisions in designing and creating a monthly menu of new items and specials
- Filling orders involving cakes, cupcakes, brownies, macaroons and cookies including using everything from fondant to sugar work in order to meet customer expectations
- Developed recipes for new products and improved existing recipes.
- Patiently taught new hires techniques, recipes, and basic cake decorating skills, as well as lead classes for groups of all ages in cupcake and cake decorating as well as cookie and brownie classes
- Maintaining a clean and organized kitchen
- Planning baking amounts to achieve the correct amount of items for the next day, and completing inventory in order to ensure the correct amount of goods, limiting waste
- Proficient in Customer Service
- Planning and executing themed events to market and generate business.
Store Manager/Decorating Manager
Legendary Doughnuts
02.2015 - 06.2018
- Hired as a part time closer who quickly became the store manager and main decorator of a local gourmet doughnut store
- Over saw all aspects of daily operation including production, hiring, training and counseling of employees
- In charge of all opening duties, including decorating all doughnuts and pastries for the day
- Kept everything clean, organized, and stocked
- Completed customer's food orders and espresso drink orders
- Balanced and dropped money
- In charge of ordering all inventory
- Generated repeat business through exceptional customer service.
Seasonal Pastry Cook
The Art Of Crunch
09.2015 - 01.2016
- For an online catering company specializing in artisan biscottis as well as brownies, bars, and cookies
- Filled online orders as they were placed as well as prepped for future orders
- Prepped for large events including weddings, parties and charity events
- Mixed and baked all biscottis, bars, cookies and brownies to meet orders
- Specialized in garnishing desserts including using different tempered chocolates and glazes
- Packaged, sealed, and prepared all items for best presentation.
Education
Degree - Pastry Arts And Business Management
Clover Park Technical College
Lakewood, Wa2015
Skills
- Creating new menus and researching techniques to stay on trend
- Finding, following, and editing recipes for best quality and quantity
- Experience in chocolate, sugar, and fondant work
- Able to execute proper mise en place
- Collaborating with different departments and teams
- Keeping track of supplies, ordering and monthly inventory
- ServSafe certified
- Reading, organizing, and editing banquet contracts/BEOs
- Filling restaurant ticket orders
Timeline
Task Force Pastry Sous Chef
Congressional Country Club
03.2024 - Current
Pastry Sous Chef
Gaylord National Resort & Convention Center
12.2023 - Current
Pastry Chef De Partie
Ritz-Carlton
09.2021 - 12.2023
Head Baker
Small Cakes
06.2018 - 09.2021
Seasonal Pastry Cook
The Art Of Crunch
09.2015 - 01.2016
Store Manager/Decorating Manager
Legendary Doughnuts
02.2015 - 06.2018
Degree - Pastry Arts And Business Management
Clover Park Technical College
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