Summary

Overview

Work History

Education

Skills

Timeline

Laura Bloomfield

Scottsdale

Summary

I've worked in several jobs in the Food Services industry including one as a dietary aide at a retirement home that's not listed here and I have a culinary arts degree and also a certificate in Food Services / restaurant management and I've been in the industry for more than 10 years

Overview

years of professional experience

Work History

Assistant Pastry Chef

Hilton Garden Inn Hotel

06.2018 - 03.2020

Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
Scaled out and mixed ingredients according to recipes and procedures.
Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
Oversaw purchasing, storage, and use of kitchen supplies.

Culinary Arts Kitchen Chef

American Culinary Federation Harrisburg Chapter

08.2015 - 08.2019

Supervised kitchen operations, ensuring high standards of food quality and safety.
Trained and mentored junior kitchen staff in culinary techniques and safety protocols.
Streamlined food preparation processes, reducing waste and improving efficiency in service delivery.
Managed inventory levels, ordering supplies to maintain optimal stock for meal preparation.
Collaborated with front-of-house staff to ensure seamless service during peak hours.
Conducted regular kitchen inspections, maintaining compliance with health regulations and hygiene standards.
Led team meetings to discuss menu changes, seasonal ingredients, and staff performance improvements.
Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Demonstrated strong leadership skills by effectively managing a diverse team of chefs and kitchen support staff.
Ensured consistent quality across all dishes by implementing standardized recipes and closely monitoring preparation methods.
Managed ordering and receiving process, guaranteeing sufficient stock levels while minimizing spoilage risks.
Mentored junior staff members, providing guidance on proper cooking techniques and fostering professional growth.
Collaborated with front-of-house staff to ensure seamless communication and top-notch service.
Maintained a clean and sanitary work environment, adhering to strict health code standards at all times.
Led regular kitchen meetings to foster open communication among team members, resulting in enhanced teamwork dynamics.
Adapted menu offerings based on seasonal availability of ingredients, focusing on sustainability initiatives within the culinary industry.

Shift Manager

SSP America

05.2012 - 05.2013

Trained and mentored new employees to maximize team performance.
Kept employees operating productively and working on task to meet business and customer needs.
Supervised employees and oversaw quality compliance with company standards for food and services.
Worked closely with team members to schedule breaks and shifts to meet state regulations.

Prep Cook

HMS Host International - HMS Host

01.2010 - 03.2012

Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Education

Associates - Baking And Pastry Arts/Hospitality Management

Le Cordon Bleu College Of Culinary Arts

Scottsdale, AZ

05.2017

Restaurant Management, Restaurant And Food Services Management

West Virginia Northern Community College

Wheeling, WV

06.2008

Culinary Arts

Anne Arundel Community College

Arnold, MD

05.2006