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Doris ann (pastrycook 33

Doris Ann Washington is a skilled pastry cook and personal caterer with 16 years of experience in the hospitality culinary industry, known for her ability to prepare large volumes of food efficiently. She has managed kitchen staff, ensured compliance with food safety regulations, and provided exceptional customer service, while also seeking to utilize her culinary skills in a rewarding restaurant environment. Her expertise includes pastry skills, inventory management, and training new staff, along with a strong background in menu development and food handling.

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DORIS ANN WASHINGTON 23012 Tuscany Ave Eastpointe, MI 48021 | H: (586) 252-8842 | C: (586) 350-5653 dottieannie@hotmail.com Summary Line/ Pastry Cook / Personal Caterer, With [16 ] years of experience in hospitality culinary industry. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment .With a passion for cooking & catering. Highlights Strong pastry skills cake, cookies, pies Sous technique-contemporary sauce work Pizza &pasta making, pastry dough Well-tuned palette Food handlers sanitation skill on portion and cost control-high volume production capability Menu developing Head Pastry at Max &Ermas &Weatin planning-supervisory Skills Scheduling-inventory management familiarity Hospitality expertise Exceptional multitasked strong knife skills. Extensive knowledge of fine wines Computer Skills Accomplishments Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 300 diners each night. Regulation Compliance Packed and transported all meals according to strict, federally mandated guidelines to meet time and temperature requirements. Personal Training Brought greater levels of health to 20+ clients weekly through one-on-one customized personal training. Customer Service Collaborated with [teams, banquet & catering department, clients] to ensure the delivery of efficient, high-quality service. Consistently recognized by management for providing superior customer service. Training: Promoted to Team Lead after only three months in position to support and train new staff. DoubleTree Hotel & Max & Erma’s ,Scheduling [Hire & train new associate in the prep & bake department 1][Implemented strong safety procedure in the restaurant 2] Inventory Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware, and utensils. Employee Training Educated new employees on proper facility procedures and policies, following Montana Proper Food and Beverage Handling policies. Instructed and administered facility menu and policy exam to new employees. Experience 1st Line Cook Present (Dee Dee Catering ) & Comerica Park & Ford Field. (Seasonal) Detroit:, Mi Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns,
budget and local labor laws. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Prepared healthy, enjoyable breakfasts and dinners for diners. Set up and performed initial prep work for food items such as cakes/ cookies/ cheesecake/ pies novelties cakes/ sauces and frosting ect. Catering / Pastry Cook ( Presently Opening For (Republic Tavern 2015) 07/2010 to Present Zazios & What' "Crepes" Birmingham & Royal Oak Line & Catering Cook Birmingham, MI Reduced food costs by [] percent by expertly estimating purchasing needs and buying through approved suppliers.Provided courteous and informative customer service in an open kitchen format.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and friendly attitude towards customers and fellow team members.Properly frosted and decorated cakes, cupcakes, pizza doughnut, sweet rolls, pastries and cookies Correctly and safely operated all kitchen equipment in accordance with set guidelines.. Suite/ Catering Cook 06/2013 to Present Levy's & Aramark ( Seasonal / West Bloomfield ) Detroit, MI Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Expert in final plate preparation with authentic presentation.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.Prepared bakery and specialty products such as bagels, breads and pastries.Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeted rounder's, scales and mixers. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Set up and performed initial prep work for food items such as soups, sauces and salads. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Catering / Line/ Pastry Cook 09/ 1990 to 10/2013 Max & Ermas Alban's Bottle Baskets both (Birmingham) Banquet & Line Cook. Birmingham, MI Developed strategies to enhance catering and retail food service revenue and productivity goals. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items such as soups, sauces and salads. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Consistently produced exceptional menu items that regularly garnered diners' praise Followed proper food handling methods and maintained correct temperature of all food products. Correctly operated all bakery equipment, including ovens, proofers, fryers, shelter's, rounder's, scales and mixers.Prepared bakery and specialty products such as bagels, breads and pastries. Continually supervised the training and cross training of all pastry staff for all phases of preparation. Developed strategies to enhance catering and retail food service revenue and productivity goals. Line Cook / Pastry 04// 2003 to 08/2010 Seldom Blues 9Greek Town Areas) PT
Detroit , MI Continually supervised the training and cross training of all pastry staff for all phases of preparation. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Provided courteous and informative customer service in an open kitchen format. Education High School Diploma: Business Northeastern Accounting, Business Math, Psychology, Speech Associate of Arts: Food & Nutrition Wayne County Community College Detroit l classes in Restaurant and Facility Operations Nutrition courses, Biology Science ,Speech Hospitality Management No Degree DORIS ANN WASHINGTON 23012 Tuscany Ave Eastpointe, MI 48021 | H: (586) 252-8842 | C: (586) 350-5653 dottieannie@hotmail.com Summary Line/ Pastry Cook / Personal Caterer, With [16 ] years of experience in hospitality culinary industry. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment .With a passion for cooking & catering. Highlights Strong pastry skills cake, cookies, pies Sous technique-contemporary sauce work Pizza &pasta making, pastry dough Well-tuned palette Food handlers sanitation skill on portion and cost control-high volume production capability Menu developing Head Pastry at Max &Ermas &Weatin planning-supervisory Skills Scheduling-inventory management familiarity Hospitality expertise Exceptional multitasked strong knife skills. Extensive knowledge of fine wines Computer Skills Accomplishments Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 300 diners each night. Regulation Compliance Packed and transported all meals according to strict, federally mandated guidelines
to meet time and temperature requirements. Personal Training Brought greater levels of health to 20+ clients weekly through one-on-one customized personal training. Customer Service Collaborated with [teams, banquet & catering department, clients] to ensure the delivery of efficient, high-quality service. Consistently recognized by management for providing superior customer service. Training: Promoted to Team Lead after only three months in position to support and train new staff. DoubleTree Hotel & Max & Erma’s ,Scheduling [Hire & train new associate in the prep & bake department 1][Implemented strong safety procedure in the restaurant 2] Inventory Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware, and utensils. Employee Training Educated new employees on proper facility procedures and policies, following Montana Proper Food and Beverage Handling policies. Instructed and administered facility menu and policy exam to new employees. Experience 1st Line Cook Present (Dee Dee Catering ) & Comerica Park & Ford Field. (Seasonal) Detroit:, Mi Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Prepared healthy, enjoyable breakfasts and dinners for diners. Set up and performed initial prep work for food items such as cakes/ cookies/ cheesecake/ pies novelties cakes/ sauces and frosting ect. Catering / Pastry Cook ( Presently Opening For (Republic Tavern 2015) 07/2010 to Present Zazios & What' "Crepes" Birmingham & Royal Oak Line & Catering Cook Birmingham, MI Reduced food costs by [] percent by expertly estimating purchasing needs and buying through approved suppliers.Provided courteous and informative customer service in an open kitchen format.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and friendly attitude towards customers and fellow team members.Properly frosted and decorated cakes, cupcakes, pizza doughnut, sweet rolls, pastries and cookies Correctly and safely operated all kitchen equipment in accordance with set guidelines.. Suite/ Catering Cook 06/2013 to Present Levy's & Aramark ( Seasonal / West Bloomfield ) Detroit, MI Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Expert in final plate preparation with authentic presentation.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.Prepared bakery and specialty products such as bagels, breads and pastries.Correctly operated
all bakery equipment, including ovens, proofers, fryers, sheeted rounder's, scales and mixers. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Set up and performed initial prep work for food items such as soups, sauces and salads. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Catering / Line/ Pastry Cook 09/ 1990 to 10/2013 Max & Ermas Alban's Bottle Baskets both (Birmingham) Banquet & Line Cook. Birmingham, MI Developed strategies to enhance catering and retail food service revenue and productivity goals. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items such as soups, sauces and salads. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Consistently produced exceptional menu items that regularly garnered diners' praise Followed proper food handling methods and maintained correct temperature of all food products. Correctly operated all bakery equipment, including ovens, proofers, fryers, shelter's, rounder's, scales and mixers.Prepared bakery and specialty products such as bagels, breads and pastries. Continually supervised the training and cross training of all pastry staff for all phases of preparation. Developed strategies to enhance catering and retail food service revenue and productivity goals. Line Cook / Pastry 04// 2003 to 08/2010 Seldom Blues 9Greek Town Areas) PT Detroit , MI Continually supervised the training and cross training of all pastry staff for all phases of preparation. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Provided courteous and informative customer service in an open kitchen format. Education High School Diploma: Business Northeastern Accounting, Business Math, Psychology, Speech Associate of Arts: Food & Nutrition Wayne County Community College Detroit l classes in Restaurant and Facility Operations Nutrition courses, Biology Science ,Speech Hospitality Management No Degree Bethune Cookman Daytona Beach Shores, FL, US Courses in: Food Preparation, Kitchen Management, Rotisserie and Confectionery, International Cuisine Classes in Restaurant and Facility Operations Nutrition courses Hospitality Management Speech , Psychology ,
DORIS ANN WASHINGTON 23012 Tuscany Ave Eastpointe, MI 48021 | H: (586) 252-8842 | C: (586) 350-5653 dottieannie@hotmail.com Summary Line/ Pastry Cook / Personal Caterer, With [16 ] years of experience in hospitality culinary industry. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment .With a passion for cooking & catering. Highlights Strong pastry skills cake, cookies, pies Sous technique-contemporary sauce work Pizza &pasta making, pastry dough Well-tuned palette Food handlers sanitation skill on portion and cost control-high volume production capability Menu developing Head Pastry at Max &Ermas &Weatin planning-supervisory Skills Scheduling-inventory management familiarity Hospitality expertise Exceptional multitasked strong knife skills. Extensive knowledge of fine wines Computer Skills Accomplishments Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 300 diners each night. Regulation Compliance Packed and transported all meals according to strict, federally mandated guidelines to meet time and temperature requirements. Personal Training Brought greater levels of health to 20+ clients weekly through one-on-one customized personal training. Customer Service Collaborated with [teams, banquet & catering department, clients] to ensure the delivery of efficient, high-quality service. Consistently recognized by management for providing superior customer service. Training: Promoted to Team Lead after only three months in position to support and train new staff. DoubleTree Hotel & Max & Erma’s ,Scheduling [Hire & train new associate in the prep & bake department 1][Implemented strong safety procedure in the restaurant 2] Inventory Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware, and utensils. Employee Training Educated new employees on proper facility procedures and policies, following Montana Proper Food and Beverage Handling policies. Instructed and administered facility menu and policy exam to new employees. Experience 1st Line Cook Present (Dee Dee Catering ) & Comerica Park & Ford Field. (Seasonal) Detroit:, Mi Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns,
budget and local labor laws. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Prepared healthy, enjoyable breakfasts and dinners for diners. Set up and performed initial prep work for food items such as cakes/ cookies/ cheesecake/ pies novelties cakes/ sauces and frosting ect. Catering / Pastry Cook ( Presently Opening For (Republic Tavern 2015) 07/2010 to Present Zazios & What' "Crepes" Birmingham & Royal Oak Line & Catering Cook Birmingham, MI Reduced food costs by [] percent by expertly estimating purchasing needs and buying through approved suppliers.Provided courteous and informative customer service in an open kitchen format.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and friendly attitude towards customers and fellow team members.Properly frosted and decorated cakes, cupcakes, pizza doughnut, sweet rolls, pastries and cookies Correctly and safely operated all kitchen equipment in accordance with set guidelines.. Suite/ Catering Cook 06/2013 to Present Levy's & Aramark ( Seasonal / West Bloomfield ) Detroit, MI Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Expert in final plate preparation with authentic presentation.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.Prepared bakery and specialty products such as bagels, breads and pastries.Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeted rounder's, scales and mixers. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Set up and performed initial prep work for food items such as soups, sauces and salads. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Catering / Line/ Pastry Cook 09/ 1990 to 10/2013 Max & Ermas Alban's Bottle Baskets both (Birmingham) Banquet & Line Cook. Birmingham, MI Developed strategies to enhance catering and retail food service revenue and productivity goals. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items such as soups, sauces and salads. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Consistently produced exceptional menu items that regularly garnered diners' praise Followed proper food handling methods and maintained correct temperature of all food products. Correctly operated all bakery equipment, including ovens, proofers, fryers, shelter's, rounder's, scales and mixers.Prepared bakery and specialty products such as bagels, breads and pastries. Continually supervised the training and cross training of all pastry staff for all phases of preparation. Developed strategies to enhance catering and retail food service revenue and productivity goals. Line Cook / Pastry 04// 2003 to 08/2010 Seldom Blues 9Greek Town Areas) PT
Detroit , MI Continually supervised the training and cross training of all pastry staff for all phases of preparation. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Provided courteous and informative customer service in an open kitchen format. Education High School Diploma: Business Northeastern Accounting, Business Math, Psychology, Speech Associate of Arts: Food & Nutrition Wayne County Community College Detroit l classes in Restaurant and Facility Operations Nutrition courses, Biology Science ,Speech Hospitality Management No Degree Bethune Cookman Daytona Beach Shores, FL, US Courses in: Food Preparation, Kitchen Management, Rotisserie and Confectionery, International Cuisine Classes in Restaurant and Facility Operations Nutrition courses Hospitality Management Speech , Psychology , DORIS ANN WASHINGTON 23012 Tuscany Ave Eastpointe, MI 48021 | H: (586) 252-8842 | C: (586) 350-5653 dottieannie@hotmail.com Summary Line/ Pastry Cook / Personal Caterer, With [16 ] years of experience in hospitality culinary industry. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment .With a passion for cooking & catering. Highlights Strong pastry skills cake, cookies, pies Sous technique-contemporary sauce work Pizza &pasta making, pastry dough Well-tuned palette Food handlers sanitation skill on portion and cost control-high volume production capability Menu developing Head Pastry at Max &Ermas &Weatin planning-supervisory Skills Scheduling-inventory management familiarity Hospitality expertise Exceptional multitasked strong knife skills. Extensive knowledge of fine wines Computer Skills
Accomplishments Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 300 diners each night. Regulation Compliance Packed and transported all meals according to strict, federally mandated guidelines to meet time and temperature requirements. Personal Training Brought greater levels of health to 20+ clients weekly through one-on-one customized personal training. Customer Service Collaborated with [teams, banquet & catering department, clients] to ensure the delivery of efficient, high-quality service. Consistently recognized by management for providing superior customer service. Training: Promoted to Team Lead after only three months in position to support and train new staff. DoubleTree Hotel & Max & Erma’s ,Scheduling [Hire & train new associate in the prep & bake department 1][Implemented strong safety procedure in the restaurant 2] Inventory Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware, and utensils. Employee Training Educated new employees on proper facility procedures and policies, following Montana Proper Food and Beverage Handling policies. Instructed and administered facility menu and policy exam to new employees. Experience 1st Line Cook Present (Dee Dee Catering ) & Comerica Park & Ford Field. (Seasonal) Detroit:, Mi Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Prepared healthy, enjoyable breakfasts and dinners for diners. Set up and performed initial prep work for food items such as cakes/ cookies/ cheesecake/ pies novelties cakes/ sauces and frosting ect. Catering / Pastry Cook ( Presently Opening For (Republic Tavern 2015) 07/2010 to Present Zazios & What' "Crepes" Birmingham & Royal Oak Line & Catering Cook Birmingham, MI Reduced food costs by [] percent by expertly estimating purchasing needs and buying through approved suppliers.Provided courteous and informative customer service in an open kitchen format.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and friendly attitude towards customers and fellow team members.Properly frosted and decorated cakes, cupcakes, pizza doughnut, sweet rolls, pastries and cookies Correctly and safely operated all kitchen equipment in accordance with set guidelines.. Suite/ Catering Cook 06/2013 to Present
Levy's & Aramark ( Seasonal / West Bloomfield ) Detroit, MI Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Expert in final plate preparation with authentic presentation.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.Prepared bakery and specialty products such as bagels, breads and pastries.Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeted rounder's, scales and mixers. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Set up and performed initial prep work for food items such as soups, sauces and salads. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Catering / Line/ Pastry Cook 09/ 1990 to 10/2013 Max & Ermas Alban's Bottle Baskets both (Birmingham) Banquet & Line Cook. Birmingham, MI Developed strategies to enhance catering and retail food service revenue and productivity goals. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items such as soups, sauces and salads. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Consistently produced exceptional menu items that regularly garnered diners' praise Followed proper food handling methods and maintained correct temperature of all food products. Correctly operated all bakery equipment, including ovens, proofers, fryers, shelter's, rounder's, scales and mixers.Prepared bakery and specialty products such as bagels, breads and pastries. Continually supervised the training and cross training of all pastry staff for all phases of preparation. Developed strategies to enhance catering and retail food service revenue and productivity goals. Line Cook / Pastry 04// 2003 to 08/2010 Seldom Blues 9Greek Town Areas) PT Detroit , MI Continually supervised the training and cross training of all pastry staff for all phases of preparation. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Provided courteous and informative customer service in an open kitchen format. Education High School Diploma: Business Northeastern Accounting, Business Math, Psychology, Speech Associate of Arts: Food & Nutrition Wayne County Community College Detroit l classes in Restaurant and Facility Operations Nutrition courses, Biology Science ,Speech Hospitality Management No Degree
Bethune Cookman Daytona Beach Shores, FL, US Courses in: Food Preparation, Kitchen Management, Rotisserie and Confectionery, International Cuisine Classes in Restaurant and Facility Operations Nutrition courses Hospitality Management Speech , Psychology , DORIS ANN WASHINGTON 23012 Tuscany Ave Eastpointe, MI 48021 | H: (586) 252-8842 | C: (586) 350-5653 dottieannie@hotmail.com Summary Line/ Pastry Cook / Personal Caterer, With [16 ] years of experience in hospitality culinary industry. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment .With a passion for cooking & catering. Highlights Strong pastry skills cake, cookies, pies Sous technique-contemporary sauce work Pizza &pasta making, pastry dough Well-tuned palette Food handlers sanitation skill on portion and cost control-high volume production capability Menu developing Head Pastry at Max &Ermas &Weatin planning-supervisory Skills Scheduling-inventory management familiarity Hospitality expertise Exceptional multitasked strong knife skills. Extensive knowledge of fine wines Computer Skills Accomplishments Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 300 diners each night. Regulation Compliance Packed and transported all meals according to strict, federally mandated guidelines to meet time and temperature requirements. Personal Training Brought greater levels of health to 20+ clients weekly through one-on-one customized personal training. Customer Service Collaborated with [teams, banquet & catering department, clients] to ensure the delivery of efficient, high-quality service. Consistently recognized by management for providing superior customer service. Training: Promoted to Team Lead after only three months in position to support and train new staff. DoubleTree Hotel & Max & Erma’s ,Scheduling [Hire & train new associate in the prep & bake department 1][Implemented strong safety procedure in the restaurant 2] Inventory Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware, and utensils. Employee Training Educated new employees on proper facility procedures and policies, following Montana Proper Food and Beverage Handling policies. Instructed and administered facility menu and policy exam to new employees.
Experience 1st Line Cook Present (Dee Dee Catering ) & Comerica Park & Ford Field. (Seasonal) Detroit:, Mi Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Prepared healthy, enjoyable breakfasts and dinners for diners. Set up and performed initial prep work for food items such as cakes/ cookies/ cheesecake/ pies novelties cakes/ sauces and frosting ect. Catering / Pastry Cook ( Presently Opening For (Republic Tavern 2015) 07/2010 to Present Zazios & What' "Crepes" Birmingham & Royal Oak Line & Catering Cook Birmingham, MI Reduced food costs by [] percent by expertly estimating purchasing needs and buying through approved suppliers.Provided courteous and informative customer service in an open kitchen format.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and friendly attitude towards customers and fellow team members.Properly frosted and decorated cakes, cupcakes, pizza doughnut, sweet rolls, pastries and cookies Correctly and safely operated all kitchen equipment in accordance with set guidelines.. Suite/ Catering Cook 06/2013 to Present Levy's & Aramark ( Seasonal / West Bloomfield ) Detroit, MI Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Expert in final plate preparation with authentic presentation.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.Prepared bakery and specialty products such as bagels, breads and pastries.Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeted rounder's, scales and mixers. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Set up and performed initial prep work for food items such as soups, sauces and salads. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Catering / Line/ Pastry Cook 09/ 1990 to 10/2013 Max & Ermas Alban's Bottle Baskets both (Birmingham) Banquet & Line Cook. Birmingham, MI Developed strategies to enhance catering and retail food service revenue and productivity goals. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items such as soups, sauces and salads. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Consistently produced exceptional menu items that regularly garnered diners' praise Followed proper food handling methods and maintained correct temperature of all food products. Correctly operated all bakery equipment, including ovens, proofers, fryers, shelter's, rounder's, scales and mixers.Prepared bakery and specialty products such as bagels, breads and pastries. Continually supervised the training and cross training of all pastry staff for
all phases of preparation. Developed strategies to enhance catering and retail food service revenue and productivity goals. Line Cook / Pastry 04// 2003 to 08/2010 Seldom Blues 9Greek Town Areas) PT Detroit , MI Continually supervised the training and cross training of all pastry staff for all phases of preparation. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Provided courteous and informative customer service in an open kitchen format. Education High School Diploma: Business Northeastern Accounting, Business Math, Psychology, Speech Associate of Arts: Food & Nutrition Wayne County Community College Detroit l classes in Restaurant and Facility Operations Nutrition courses, Biology Science ,Speech Hospitality Management No Degree Bethune Cookman Daytona Beach Shores, FL, US Courses in: Food Preparation, Kitchen Management, Rotisserie and Confectionery, International Cuisine Classes in Restaurant and Facility Operations Nutrition courses Hospitality Management Speech , Psychology , DORIS ANN WASHINGTON 23012 Tuscany Ave Eastpointe, MI 48021 | H: (586) 252-8842 | C: (586) 350-5653 dottieannie@hotmail.com Summary Line/ Pastry Cook / Personal Caterer, With [16 ] years of experience in hospitality culinary industry. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment .With a passion for cooking & catering. Highlights Strong pastry skills cake, cookies, pies Sous technique-contemporary sauce work Pizza &pasta making, pastry dough Well-tuned palette Food handlers sanitation skill on portion and cost control-high volume production capability Menu developing Head Pastry at Max &Ermas &Weatin
planning-supervisory Skills Scheduling-inventory management familiarity Hospitality expertise Exceptional multitasked strong knife skills. Extensive knowledge of fine wines Computer Skills Accomplishments Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 300 diners each night. Regulation Compliance Packed and transported all meals according to strict, federally mandated guidelines to meet time and temperature requirements. Personal Training Brought greater levels of health to 20+ clients weekly through one-on-one customized personal training. Customer Service Collaborated with [teams, banquet & catering department, clients] to ensure the delivery of efficient, high-quality service. Consistently recognized by management for providing superior customer service. Training: Promoted to Team Lead after only three months in position to support and train new staff. DoubleTree Hotel & Max & Erma’s ,Scheduling [Hire & train new associate in the prep & bake department 1][Implemented strong safety procedure in the restaurant 2] Inventory Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware, and utensils. Employee Training Educated new employees on proper facility procedures and policies, following Montana Proper Food and Beverage Handling policies. Instructed and administered facility menu and policy exam to new employees. Experience 1st Line Cook Present (Dee Dee Catering ) & Comerica Park & Ford Field. (Seasonal) Detroit:, Mi Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Prepared healthy, enjoyable breakfasts and dinners for diners. Set up and performed initial prep work for food items such as cakes/ cookies/ cheesecake/ pies novelties cakes/ sauces and frosting ect. Catering / Pastry Cook ( Presently Opening For (Republic Tavern 2015) 07/2010 to Present Zazios & What' "Crepes" Birmingham & Royal Oak Line & Catering Cook Birmingham, MI Reduced food costs by [] percent by expertly estimating purchasing needs and buying through approved suppliers.Provided courteous and informative customer service in an open kitchen format.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and
friendly attitude towards customers and fellow team members.Properly frosted and decorated cakes, cupcakes, pizza doughnut, sweet rolls, pastries and cookies Correctly and safely operated all kitchen equipment in accordance with set guidelines.. Suite/ Catering Cook 06/2013 to Present Levy's & Aramark ( Seasonal / West Bloomfield ) Detroit, MI Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Expert in final plate preparation with authentic presentation.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.Prepared bakery and specialty products such as bagels, breads and pastries.Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeted rounder's, scales and mixers. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Set up and performed initial prep work for food items such as soups, sauces and salads. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Catering / Line/ Pastry Cook 09/ 1990 to 10/2013 Max & Ermas Alban's Bottle Baskets both (Birmingham) Banquet & Line Cook. Birmingham, MI Developed strategies to enhance catering and retail food service revenue and productivity goals. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items such as soups, sauces and salads. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Consistently produced exceptional menu items that regularly garnered diners' praise Followed proper food handling methods and maintained correct temperature of all food products. Correctly operated all bakery equipment, including ovens, proofers, fryers, shelter's, rounder's, scales and mixers.Prepared bakery and specialty products such as bagels, breads and pastries. Continually supervised the training and cross training of all pastry staff for all phases of preparation. Developed strategies to enhance catering and retail food service revenue and productivity goals. Line Cook / Pastry 04// 2003 to 08/2010 Seldom Blues 9Greek Town Areas) PT Detroit , MI Continually supervised the training and cross training of all pastry staff for all phases of preparation. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Provided courteous and informative customer service in an open kitchen format. Education High School Diploma: Business Northeastern Accounting, Business Math, Psychology, Speech Associate of Arts: Food & Nutrition
Wayne County Community College Detroit l classes in Restaurant and Facility Operations Nutrition courses, Biology Science ,Speech Hospitality Management No Degree Bethune Cookman Daytona Beach Shores, FL, US Courses in: Food Preparation, Kitchen Management, Rotisserie and Confectionery, International Cuisine Classes in Restaurant and Facility Operations Nutrition courses Hospitality Management Speech , Psychology , Bethune Cookman Daytona Beach Shores, FL, US Courses in: Food Preparation, Kitchen Management, Rotisserie and Confectionery, International Cuisine Classes in Restaurant and Facility Operations Nutrition courses Hospitality Management Speech , Psychology , DORIS ANN WASHINGTON 23012 Tuscany Ave Eastpointe, MI 48021 | H: (586) 252-8842 | C: (586) 350-5653 dottieannie@hotmail.com Summary Line/ Pastry Cook / Personal Caterer, With [16 ] years of experience in hospitality culinary industry. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment .With a passion for cooking & catering. Highlights Strong pastry skills cake, cookies, pies Sous technique-contemporary sauce work Pizza &pasta making, pastry dough Well-tuned palette Food handlers sanitation skill on portion and cost control-high volume production capability Menu developing Head Pastry at Max &Ermas &Weatin planning-supervisory Skills Scheduling-inventory management familiarity Hospitality expertise Exceptional multitasked strong knife skills. Extensive knowledge of fine wines Computer Skills Accomplishments Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 300 diners each night. Regulation Compliance Packed and transported all meals according to strict, federally mandated guidelines to meet time and temperature requirements. Personal Training Brought greater levels of health to 20+ clients weekly through one-on-one customized personal training. Customer Service Collaborated with [teams, banquet & catering department, clients] to ensure the delivery of efficient, high-quality service. Consistently recognized by
management for providing superior customer service. Training: Promoted to Team Lead after only three months in position to support and train new staff. DoubleTree Hotel & Max & Erma’s ,Scheduling [Hire & train new associate in the prep & bake department 1][Implemented strong safety procedure in the restaurant 2] Inventory Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware, and utensils. Employee Training Educated new employees on proper facility procedures and policies, following Montana Proper Food and Beverage Handling policies. Instructed and administered facility menu and policy exam to new employees. Experience 1st Line Cook Present (Dee Dee Catering ) & Comerica Park & Ford Field. (Seasonal) Detroit:, Mi Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Prepared healthy, enjoyable breakfasts and dinners for diners. Set up and performed initial prep work for food items such as cakes/ cookies/ cheesecake/ pies novelties cakes/ sauces and frosting ect. Catering / Pastry Cook ( Presently Opening For (Republic Tavern 2015) 07/2010 to Present Zazios & What' "Crepes" Birmingham & Royal Oak Line & Catering Cook Birmingham, MI Reduced food costs by [] percent by expertly estimating purchasing needs and buying through approved suppliers.Provided courteous and informative customer service in an open kitchen format.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and friendly attitude towards customers and fellow team members.Properly frosted and decorated cakes, cupcakes, pizza doughnut, sweet rolls, pastries and cookies Correctly and safely operated all kitchen equipment in accordance with set guidelines.. Suite/ Catering Cook 06/2013 to Present Levy's & Aramark ( Seasonal / West Bloomfield ) Detroit, MI Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Expert in final plate preparation with authentic presentation.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.Prepared bakery and specialty products such as bagels, breads and pastries.Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeted rounder's, scales and mixers. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Set up and performed initial prep work for food items such as soups, sauces and salads. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Catering / Line/ Pastry Cook
09/ 1990 to 10/2013 Max & Ermas Alban's Bottle Baskets both (Birmingham) Banquet & Line Cook. Birmingham, MI Developed strategies to enhance catering and retail food service revenue and productivity goals. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items such as soups, sauces and salads. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Consistently produced exceptional menu items that regularly garnered diners' praise Followed proper food handling methods and maintained correct temperature of all food products. Correctly operated all bakery equipment, including ovens, proofers, fryers, shelter's, rounder's, scales and mixers.Prepared bakery and specialty products such as bagels, breads and pastries. Continually supervised the training and cross training of all pastry staff for all phases of preparation. Developed strategies to enhance catering and retail food service revenue and productivity goals. Line Cook / Pastry 04// 2003 to 08/2010 Seldom Blues 9Greek Town Areas) PT Detroit , MI Continually supervised the training and cross training of all pastry staff for all phases of preparation. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Provided courteous and informative customer service in an open kitchen format. Education High School Diploma: Business Northeastern Accounting, Business Math, Psychology, Speech Associate of Arts: Food & Nutrition Wayne County Community College Detroit l classes in Restaurant and Facility Operations Nutrition courses, Biology Science ,Speech Hospitality Management No Degree Bethune Cookman Daytona Beach Shores, FL, US Courses in: Food Preparation, Kitchen Management, Rotisserie and Confectionery, International Cuisine Classes in Restaurant and Facility Operations Nutrition courses Hospitality Management Speech , Psychology , DORIS ANN WASHINGTON 23012 Tuscany Ave Eastpointe, MI 48021 | H: (586) 252-8842 | C: (586) 350-5653 dottieannie@hotmail.com
Summary Line/ Pastry Cook / Personal Caterer, With [16 ] years of experience in hospitality culinary industry. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment .With a passion for cooking & catering. Highlights Strong pastry skills cake, cookies, pies Sous technique-contemporary sauce work Pizza &pasta making, pastry dough Well-tuned palette Food handlers sanitation skill on portion and cost control-high volume production capability Menu developing Head Pastry at Max &Ermas &Weatin planning-supervisory Skills Scheduling-inventory management familiarity Hospitality expertise Exceptional multitasked strong knife skills. Extensive knowledge of fine wines Computer Skills Accomplishments Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 300 diners each night. Regulation Compliance Packed and transported all meals according to strict, federally mandated guidelines to meet time and temperature requirements. Personal Training Brought greater levels of health to 20+ clients weekly through one-on-one customized personal training. Customer Service Collaborated with [teams, banquet & catering department, clients] to ensure the delivery of efficient, high-quality service. Consistently recognized by management for providing superior customer service. Training: Promoted to Team Lead after only three months in position to support and train new staff. DoubleTree Hotel & Max & Erma’s ,Scheduling [Hire & train new associate in the prep & bake department 1][Implemented strong safety procedure in the restaurant 2] Inventory Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware, and utensils. Employee Training Educated new employees on proper facility procedures and policies, following Montana Proper Food and Beverage Handling policies. Instructed and administered facility menu and policy exam to new employees. Experience 1st Line Cook Present (Dee Dee Catering ) & Comerica Park & Ford Field. (Seasonal) Detroit:, Mi Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Prepared healthy, enjoyable breakfasts and dinners for diners. Set up and performed initial prep work for food items such as cakes/ cookies/ cheesecake/ pies novelties cakes/ sauces and frosting ect.
Catering / Pastry Cook ( Presently Opening For (Republic Tavern 2015) 07/2010 to Present Zazios & What' "Crepes" Birmingham & Royal Oak Line & Catering Cook Birmingham, MI Reduced food costs by [] percent by expertly estimating purchasing needs and buying through approved suppliers.Provided courteous and informative customer service in an open kitchen format.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and friendly attitude towards customers and fellow team members.Properly frosted and decorated cakes, cupcakes, pizza doughnut, sweet rolls, pastries and cookies Correctly and safely operated all kitchen equipment in accordance with set guidelines.. Suite/ Catering Cook 06/2013 to Present Levy's & Aramark ( Seasonal / West Bloomfield ) Detroit, MI Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Expert in final plate preparation with authentic presentation.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.Prepared bakery and specialty products such as bagels, breads and pastries.Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeted rounder's, scales and mixers. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Set up and performed initial prep work for food items such as soups, sauces and salads. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Catering / Line/ Pastry Cook 09/ 1990 to 10/2013 Max & Ermas Alban's Bottle Baskets both (Birmingham) Banquet & Line Cook. Birmingham, MI Developed strategies to enhance catering and retail food service revenue and productivity goals. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items such as soups, sauces and salads. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Consistently produced exceptional menu items that regularly garnered diners' praise Followed proper food handling methods and maintained correct temperature of all food products. Correctly operated all bakery equipment, including ovens, proofers, fryers, shelter's, rounder's, scales and mixers.Prepared bakery and specialty products such as bagels, breads and pastries. Continually supervised the training and cross training of all pastry staff for all phases of preparation. Developed strategies to enhance catering and retail food service revenue and productivity goals. Line Cook / Pastry 04// 2003 to 08/2010 Seldom Blues 9Greek Town Areas) PT Detroit , MI Continually supervised the training and cross training of all pastry staff for all phases of preparation. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Provided courteous and informative customer service in an open kitchen format.
Education High School Diploma: Business Northeastern Accounting, Business Math, Psychology, Speech Associate of Arts: Food & Nutrition Wayne County Community College Detroit l classes in Restaurant and Facility Operations Nutrition courses, Biology Science ,Speech Hospitality Management No Degree Bethune Cookman Daytona Beach Shores, FL, US Courses in: Food Preparation, Kitchen Management, Rotisserie and Confectionery, International Cuisine Classes in Restaurant and Facility Operations Nutrition courses Hospitality Management Speech , Psychology , DORIS ANN WASHINGTON 23012 Tuscany Ave Eastpointe, MI 48021 | H: (586) 252-8842 | C: (586) 350-5653 dottieannie@hotmail.com Summary Line/ Pastry Cook / Personal Caterer, With [16 ] years of experience in hospitality culinary industry. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment .With a passion for cooking & catering. Highlights Strong pastry skills cake, cookies, pies Sous technique-contemporary sauce work Pizza &pasta making, pastry dough Well-tuned palette Food handlers sanitation skill on portion and cost control-high volume production capability Menu developing Head Pastry at Max &Ermas &Weatin planning-supervisory Skills Scheduling-inventory management familiarity Hospitality expertise Exceptional multitasked strong knife skills. Extensive knowledge of fine wines Computer Skills Accomplishments Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 300 diners each night. Regulation Compliance Packed and transported all meals according to strict, federally mandated guidelines to meet time and temperature requirements. Personal Training
Brought greater levels of health to 20+ clients weekly through one-on-one customized personal training. Customer Service Collaborated with [teams, banquet & catering department, clients] to ensure the delivery of efficient, high-quality service. Consistently recognized by management for providing superior customer service. Training: Promoted to Team Lead after only three months in position to support and train new staff. DoubleTree Hotel & Max & Erma’s ,Scheduling [Hire & train new associate in the prep & bake department 1][Implemented strong safety procedure in the restaurant 2] Inventory Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware, and utensils. Employee Training Educated new employees on proper facility procedures and policies, following Montana Proper Food and Beverage Handling policies. Instructed and administered facility menu and policy exam to new employees. Experience 1st Line Cook Present (Dee Dee Catering ) & Comerica Park & Ford Field. (Seasonal) Detroit:, Mi Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Implemented and supported company initiatives and programs. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Prepared healthy, enjoyable breakfasts and dinners for diners. Set up and performed initial prep work for food items such as cakes/ cookies/ cheesecake/ pies novelties cakes/ sauces and frosting ect. Catering / Pastry Cook ( Presently Opening For (Republic Tavern 2015) 07/2010 to Present Zazios & What' "Crepes" Birmingham & Royal Oak Line & Catering Cook Birmingham, MI Reduced food costs by [] percent by expertly estimating purchasing needs and buying through approved suppliers.Provided courteous and informative customer service in an open kitchen format.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Set up and performed initial prep work for food items such as soups, sauces and salads.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and friendly attitude towards customers and fellow team members.Properly frosted and decorated cakes, cupcakes, pizza doughnut, sweet rolls, pastries and cookies Correctly and safely operated all kitchen equipment in accordance with set guidelines.. Suite/ Catering Cook 06/2013 to Present Levy's & Aramark ( Seasonal / West Bloomfield ) Detroit, MI Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Expert in final plate preparation with authentic presentation.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.Prepared bakery and specialty products such as bagels, breads and pastries.Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeted rounder's, scales and mixers. Prepared
for each shift by placing a clean cutting board and utensil bath at workstation. Set up and performed initial prep work for food items such as soups, sauces and salads. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Catering / Line/ Pastry Cook 09/ 1990 to 10/2013 Max & Ermas Alban's Bottle Baskets both (Birmingham) Banquet & Line Cook. Birmingham, MI Developed strategies to enhance catering and retail food service revenue and productivity goals. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items such as soups, sauces and salads. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Consistently produced exceptional menu items that regularly garnered diners' praise Followed proper food handling methods and maintained correct temperature of all food products. Correctly operated all bakery equipment, including ovens, proofers, fryers, shelter's, rounder's, scales and mixers.Prepared bakery and specialty products such as bagels, breads and pastries. Continually supervised the training and cross training of all pastry staff for all phases of preparation. Developed strategies to enhance catering and retail food service revenue and productivity goals. Line Cook / Pastry 04// 2003 to 08/2010 Seldom Blues 9Greek Town Areas) PT Detroit , MI Continually supervised the training and cross training of all pastry staff for all phases of preparation. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Set up and performed initial prep work for food items such as soups, sauces and salads. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Provided courteous and informative customer service in an open kitchen format. Education High School Diploma: Business Northeastern Accounting, Business Math, Psychology, Speech Associate of Arts: Food & Nutrition Wayne County Community College Detroit l classes in Restaurant and Facility Operations Nutrition courses, Biology Science ,Speech Hospitality Management No Degree Bethune Cookman Daytona Beach Shores, FL, US Courses in: Food Preparation, Kitchen Management, Rotisserie and Confectionery, International Cuisine Classes in Restaurant and Facility Operations Nutrition courses Hospitality Management Speech , Psychology ,