Experience

Castellucci Hospitality Group

• United States
• Hospitality
• 1 - 100 Employee

• Cook and Pastry Assistant

  • Jan 2015 - Present

  Primary responsibility as a line cook with training and experience on sauté, grill and garde manger/desserts. As pastry assistant I am responsible for day to day pastry and bread production when the pastry chef is off, as well as assisting with menu development and tasting menu dessert specials.

• Sous Chef

  • Jan 2015 - Present

  Pastry at Double Zero



home.made from scratch

• pastry chef

  • Dec 2013 - Present

  Placed in charge of day-to-day pastry operations for a busy lunch and catering restaurant after less than two months of employment with home.made; duties include preparing fresh breads and desserts daily for lunch service and special items for numerous catering orders, ensuring product quality, making departmental orders and stocking product, directing assistants in the pastry department, and participating as an integral member of the fine-dining supper club team. With my co-worker, I develop plated desserts and intermezzo courses for monthly supper clubs and private dinners, and design and execute specialty cakes and wedding cakes. On my own initiative I developed very successful in-house croissant and macaron programs. I am trusted with a large degree of autonomy in creating the pastry menu we will offer at lunch and for catering orders. Featured in the article “Fashion for Dessert” in the August issue of The Ampersand Show less



Public

• United States
• Advertising Services
• 1 - 100 Employee

• Food and Beverage Intern

  • Oct 2014 - Oct 2014

  Stage with pastry chef Brian Yurko. I performed pastry prep work, observed and assisted the pastry team during dinner service. Stage with pastry chef Brian Yurko. I performed pastry prep work, observed and assisted the pastry team during dinner service.



The Squire Tarbox Inn

• Intern

  • May 2013 - Nov 2013

  Learning the hospitality business and entrepreneurship by working in all aspects of a small, family-run inn. Duties included expanding and designing our organic vegetable, herb and flower beds; food preparation; designing and executing a pastry program; client and guest interactions; farm animal care; housekeeping; providing operations insights. Learning the hospitality business and entrepreneurship by working in all aspects of a small, family-run inn. Duties included expanding and designing our organic vegetable, herb and flower beds; food preparation; designing and executing a pastry program; client and guest interactions; farm animal care; housekeeping; providing operations insights.



Restaurant at the Squire Tarbox Inn

• Waitress

  • May 2013 - Nov 2013

  Primarily providing excellent table service for a fine dining restaurant. Additional duties of setting up the dining room, taking reservations, seating customers, bartending and bussing as necessary. Primarily providing excellent table service for a fine dining restaurant. Additional duties of setting up the dining room, taking reservations, seating customers, bartending and bussing as necessary.