Skills profile

  • Pastry & Baking - Bake completely from scratch; develop and test new recipes for custom requests; Design, plan, bake, decorate, and deliver wedding cakes; Bake breads, rolls, quick breads; Create and execute other desserts including petit fours and dessert buffets
  • Cooking & Catering - Emphasis on authentic cultural flavors; Create and execute menus and recipes; Create and execute production schedules for kitchen staff; Conduct tastings for clients; Incorporate client feedback and preferences; Manage and lead kitchen and front of house staff during banquets
  • Staff Management - Hire staff for kitchen, front of house, and office, including full-time staff, temporary staff, and interns; Managed timesheets; Mentorship; Other HR necessities
  • Business Operations - Marketing and networking; Inventory ordering and management; Financial operations including forecasting, client invoicing, payables, taxes, and payroll; Manage kitchen rental business and tenants
  • Culinary Instruction and Morale Events - Manage and direct classes with enrollment ranging from 8-60 guests; Teach guests techniques and flavor, both hands-on and demo style

Education and training

  • Private 1-on-1 culinary apprenticeship - Culinary Communion - 11/2004 - 8/2005
  • Continuing education culinary classes - Chiang Mai, Thailand, 3/2002; Bali, Indonesia, 9/2005; Paris, France, 10/2007; Hoi An, Vietnam, 2/2009; Siem Reap, Cambodia, 3/2014

Work history

Mange Catering

Pastry chef, freelance basis

October 2015 - Present

  • Created pastries, cakes, tarts, and other desserts using house and personal recipes
  • Assisted with general catering prep and event services

Claire's Chefs staffing agency

Pastry chef

September 2015 - Present

  • On-call pastry work for a variety of clients and venues, including Mustard Catering, Lords Cricket Ground, St James Palace, Tate Modern
  • Created pastries, cakes, tarts, and other desserts using house and personal recipes

L'Atelier de Chefs

Chef instructor

September 2015 - Present

  • Taught classes on a freelance basis, covering topics including French, Street Food, and Chef's Challenge

St. Luke's Community Center

Chef instructor

September 2015 - Present

  • Taught classes on a freelance basis, covering topics including Baking, Italian, Christmas Dinner, and Healthy Home Cooking for Children

Ottolenghi

Pastry chef

May 2015 - August 2015

  • Created pastries, cakes, tarts, and other desserts
  • Decorated and finished dessert items for custom catering orders
  • Managed and maintained Ottolenghi "signature" dessert window display

A la Mode Pies

Chef consultant

June 2014 - February 2015

  • Created ice cream product line: recipe development, documentation, costing, training
  • Created hand pie menu item: recipe development, documentation, costing, training
  • Business consulting services: including production plans, staffing and management guidance, purchasing and costing systems, and facility layout.

Tallulah's

Pastry chef

June 2014 - November 2014

  • Responsible for all daily pastry and baking production, including various brunch items
  • Optimized and streamlined daily production
  • Recipe documentation, conversions, and standardization
  • Self-managed production schedule and pars
  • Designed and created weekly dessert specials
  • Collaborate with Executive Chef for seasonal dessert menu changes

FareStart

Catering sous chef / Chef instructor

June 2012 - June 2014 (on-call as needed June 2014-February 2015)

  • Provided "on the job" training for hundreds of FareStart students and graduates.
  • Prepared and produced food (including a wide range of pastries, petit fours, and plated desserts) for catered events ranging from 5-850 guests.
  • Managed and directed catering chefs and cooks: provided daily prep lists, communicated priorities, maintained production standards.
  • Inventory management, ordering, and food costing.
  • Documented production recipes.

Starry Nights Catering & Events

Executive Chef and Owner

January 2006 - May 2012

  • Conceived, financed, and launched catering company based in Kirkland, with annual receipts exceeding $450K.
  • Specialized in authentic world cuisine, pastry, wedding cakes, and corporate cooking classes
  • Created and executed recipes
  • Marketed business through traditional and social networking methods
  • Inventory management, ordering, and food costing
  • Financial management of business, including forecasting, payroll, billing, budgeting, kitchen space rental, and taxes
  • Hiring of full-time and temporary staff, interns, management of kitchen rental tenants, and mentorship of younger chefs

NuCulinary

Cooking class instructor

July 2012 - Present

  • Taught classes on a freelance basis, covering topics including Dessert, Mystery Basket, and Asian cuisines

Dish It Up!

Cooking class instructor

October 2007 - March 2012

  • Taught classes on a freelance basis, covering topics including Mexican, Thai, Vietnamese, Greek, Italian, and Party Planning

Community

  • FareStart Guest Chef, 2007-2011
  • FareStart's Guest Chef on the Waterfront vendor, 2007-2011
  • Donation of services and product to local charities including: Woodland Park Zoo, FareStart, NARAL's Chocolate for Choice, Humane Society of Seattle/King County, Bicycle Alliance, Fred Hutchison, and over 20 others
  • Guest instructor at Issaquah's Pine Lake Middle School culinary program, 2008

Professional awards / Accomplishments

  • Sous chef for a private dinner for Anthony Bourdain, featured on The Travel Channel's "Anthony Bourdain: No Reservations" Seattle episode, 1/2007
  • Starry Nights Catering & Events represented as a pastry competitor on 2 episodes of The Food Network's "Cake Challenge!", 2/2011 and 8/2011
  • 1st place (Desserts) at Chocolate for Choice, Seattle's Qwest Event Center, 1/2010
  • The Knot's Voter Pick "Best Of" Award, 2010 and 2011
  • WeddingWire's Bride's Choice Award, 2010 and 2011
 
Home Portfolio Menus Contact About Resume