Stacey Hay

Worked efficiently alone and also within a team across numerous shifts.

• Developed new pastry recipes for seasonal menus, while also collaborating with my senior chefs and implementing their feedback/ideas.
• Completed large weekly ordering for ingredients needed for the week and also specialty items for upcoming functions
• Communicated/liaised with front of house staff and banquet supervisors regarding service times for functions to ensure smooth operation.
• Weighed, mixed and baked bulk quantities of pastry items such as cakes, gels, parfaits and mousses for a busy buffet service.
• Produced, decorated and plated desserts for large banquets functions
• Implemented efficient production techniques, reducing waste and improving overall pastry quality.
• Maintained a clean and organised kitchen workspace, ensuring compliance with health regulations.
• Consistently met tight deadlines for special orders, function timelines while also making time to accept emergency orders from front of house and office staff within the hotel
• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
• Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
• Provided junior chefs with advice regarding recipes and how to ensure the best outcomes, guiding and correcting when needed.
• Cut buffet sized 100's of portions of desserts for a busy buffet, decorated those slices individually using modern techniques that appealed to the public.
• Decorated birthday cakes for special orders, this include double barrels and two tier cakes.
• Followed instructions from my head pastry chef and relayed those instructions to others.

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• Produced numerous bread and pastry products during my apprenticeship and time as a pastry commis chef within the hotel
• Contributed to successful banquet events by efficiently preparing large volumes of pastries on time and without compromising quality.
• Consistently plated desserts for banquets functions, adhering to strict time constraints.
• Supported development of new recipes through research, experimentation, and taste testing.
• Demonstrated adaptability by adjusting recipes to accommodate special dietary restrictions and last-minute requests from guests.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixers.
• Received dockets and produced desserts for busy ala carte services, ensured there was correct and adequate mise en place for future services
• Confidently worked independently during multiple types of shifts (early morning bakers shifts, and night ala carte shifts)

• Correctly dating and rotating stock - Slicing and packaging 100+ fresh loaves of bread daily
• Managed inventory levels effectively, reducing stock shortages and minimizing wastage.
• Restocked and organized merchandise in front lanes.
• Used POS system to enter orders, process payments and issue receipts.
• Greeted customers entering store and responded promptly to customer needs.