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CIA trained pastry chef looking for full time position in the hospitality, manufacturing or business field.  Preferable to stay in Vermont.  Looking to stay in the a food related field.  Prefer quality control and/or management position.

Work experience

Pastry Chef

Hen of the Wood

·Responsible for production and development of the seasonal, local dessert menu for 40-seat fine dining setting

May 2008Present


Onion City Bakers

·Marketing and development of fine pastries and wedding cakes for the Vermont Market

·Featured and sold baked goods at local farmers market

Dec 2010Present

Executive Chef


·        Oversee, motivate staff forretail, kitchen and catering outlets with 3 retail locations: includes prepared  foods offering offsite catering and delivery<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

·        Developed and executed systems for both FOH and BOH to streamline production<o:p></o:p>

·        Responsible for decreasing food and labor costs, ordering, hiring, scheduling, production sheets for all day to day operations<o:p></o:p>

·        Developed, tested and executed new seasonal menus for catering and retail menus <o:p></o:p>

Sep 2009Dec 2010

Executive Pastry Chef

The Essex Spa and Resort

·        Developed new static menus that matches the style of restaurants based on controlling food costs through product utilization and maintenance of the student curriculum<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

·        Focused on internal and external customer service<o:p></o:p>

·        Managed staff of 7 bakers producing high quality plated and buffet desserts, retail case, wedding cakes, plated desserts for various banquet functions, fine dining and casual restaurants<o:p></o:p>

·        Responsible for operations including: maintaining food and labor costs, daily scheduling, ordering, problem solving and organizing tasks<o:p></o:p>

Oct 2008Sep 2009

Chef Instructor-Baking and Pastry

New England Culinary Institute

Chef Instructor

·Responsible for educational training and evaluation of 6-10 culinary students on a daily basis

·Maintained and modeled food quality and sanitation standards by implementing a new cleaning schedule

·Presentation and preparation of lesson plans

·Developed new static menus that matches the style of restaurants based on controlling food costs through product utilization and maintenance of the student curriculum

·Strived to work as a team with other instructors and the front-of-the-house staff at the Inn

·Dedicated to customer service by honoring special requests by the Inn, guests and co-workers

Aug 2004Jan 2009

Vice President/Head Pastry Chef

Vermont Mystic Pie Company

·Designed and implemented product development of products brought nationwide in both Natural Foods and Conventional marketplace

·Managed and developed the process and systems for making pies and increasing effiencies from 200 per day to 3000 per day

·Increase sales from start up capacity to $500,000 in sales and launching nationwide to retail markets through the management of distribution and broker network

·Developed communication skills and flexibility through customer service calls, performing demos to customer base

·Oversaw shipping and receiving and inventory management of all products

·Maintained attention to detail and self motivation in an unpredictable fast paced startup business


Jun 1999Dec 2000


Culinary Institute of America