My History,
In Detail

Executive Pastry Chef with over 10 years of experience in scratch baking, high-volume catering operations, and team leadership. Skilled in building efficient production systems, developing scalable recipes, and creating memorable desserts for weddings, corporate events, and large-scale hospitality environments.

  • EXECUTIVE PASTRY CHEF | 2018 - Present

    • Lead scratch bakery production for high-volume catering operations, producing desserts for weddings, corporate events, and large-scale social functions.

    • Oversee daily production planning, workflow organization, and execution for a lean bakery team, adapting quickly to shifting priorities and last-minute event changes.

    • Train and mentor team members while maintaining quality standards across a diverse range of scratch-made desserts.

    • Oversee quality control and event readiness across multiple weekly events, ensuring accuracy, consistency, and preparation for upcoming production days.

    • Develop and implement systems for order tracking, production scheduling, and event readiness to improve consistency and operational efficiency.

    • Manage inventory and production planning within limited storage space, optimizing prep processes to reduce waste and maintain efficiency.

    • Develop and document scalable recipes and production methods, including cost considerations and standardized procedures for catered events.

    • Collaborate with sales teams to create seasonal and custom menus aligned with client needs, event logistics, and production capabilities.

    BAKERY ASSISTANT | 2014 - 2018

    • Supported scratch dessert production for multiple restaurant locations while assisting with early expansion into catering services.

    • Progressed from weekend cake finishing into a full-time production role, contributing to daily preparation of cakes, cookies, and plated desserts.

    • Assisted in developing seasonal and rotational desserts for restaurant display cases.

    • Adapted production methods as the company transitioned from restaurant-focused operations to a growing high-volume catering model.

    • Cross-trained in additional kitchen stations to support broader culinary operations as needed.

    AWARDS & RECOGNITION

    • Employee Of The Year

  • BAKER | 2013 - 2014

    • Helped manage daily baking production to support store operations, including proofing, baking, and maintaining product availability throughout service.

    • Selected to provide temporary support at multiple Raleigh-area locations based on operational needs and staffing demands.

    • Assisted with community marketing events and promotional outreach, supporting brand visibility through customer-facing food service.

  • INTERN & BAKERY ASSISTANT | 2013

    • Completed a pastry internship focused on small-batch production, gaining early hands-on experience in recipe scaling, measurement precision, and commercial baking process.

    • Assisted with daily bakery production and preparation while developing foundational skills in cake assembly, mixing, and baking.

    • Supported small business operations through community marketing efforts and gained introductory exposure to storefront planning and independent bakery operations.

  • THE ART INSTITUTE OF RALEIGH-DURHAM | 2010 - 2013

    Bachelor of Arts in Culinary Management

    • First Place, Best Teen Chef scholarship competition (local division); advanced to national competition in Houston, TX

    • Competed in two American Culinary Federation (ACF) cake competitions; awarded Bronze Medal in one competition

    • Member, Eta Sigma Delta International Hospitality Management Honor Society; served on chapter student leadership team

    • Invited as a guest speaker for student internship panel and selected as a judge for a subsequent Best Teen Chef competition

    • ServSafe Food Protection Manager Certification

    • Completed Wilton Cake Decorating Courses, Levels 1-4

  • CULINARY LEADERSHIP

    • Scratch Baking Production & Production Planning

    • Team Leadership & Staff Training

    • Menu Development

    • Recipe Testing, Documentation, & Standardization

    • Recipe Costing

    OPERATIONS

    • High-Volume Catering Operations

    • Workflow Optimization

    • Inventory Management

    • Event Production Coordination

    • Quality Control & Production Readiness

    ADMINISTRATIVE & TECHNICAL

    • Process Improvement Systems

    • Spreadsheet-Based Inventory & Operational Tracking

    • Digital Scheduling & Production Management System

    • Microsoft Office Suite (Excel, Word, Outlook)