Cassandra Deegan
Vancouver,BC
Summary
Innovative and collaborative Pastry Chef with ten years of experience developing recipes, managing inventory, and training associates. Four years dedicated to working at a Michelin-star restaurant in Dublin, Ireland, where I began as a commis and worked my way to sous chef. After moving to Canada, I continue to develop my skills by working in high-end establishments and developing new food concepts and unique menu offerings. Having worked in kitchens for the last ten years I feel like my experience and work ethic would be a good fit for the position. In my new position in sales I am a hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
11
11
years of professional experience
Work History
Territory Manager
Bakemark
Richmond, BC
01.2024 - Current
- Conducted market research to determine customer needs and preferences within the region.
- Established relationships with key customers, vendors, and distributors in the area.
- Resolved customer complaints promptly and professionally.
- Planned travel schedule for visiting stores within assigned territory on a regular basis.
- Implemented processes that ensured timely delivery of products ordered by customers.
- Maintained direct personal contact with all assigned accounts and fostered relations with new ones.
- Stayed current on competitor sales, prices and products.
Pastry Chef
Vancouver
03.2022 - Current
- Preparing over 150 pastries and croissants daily by piping, decorating, and securely packaging them for safe transportation to various locations
- Remaining consistent with appearance and flavor profile
- Develop and prototype new recipes for menu offerings regularly, holding training sessions with staff to develop skills and techniques
- Coach new staff on policies, procedures and performance strategies
- Laminating puff pastry, rolling croissants and other pastries, monitoring products during baking and adjusting temperatures as needed
- Assist in the purchasing, organizing and overseeing the use of kitchen materials and equipment
- Maintaining a high-level overview of budgets.
Pastry Sous Chef
BETA5 Chocolates
Vancouver
10.2019 - 03.2022
- Prepared a fresh selection of pastries daily, utilizing a variety of techniques
- Responsible for inventory management and quality reassurance of goods received
- Created work plans and resource allocations to the pastry kitchen as necessary
- Created new recipes to refine product development
- Introduced strategies for risk mitigation and implemented a process of prospective risk management and contingency planning
- Trained all new hires on policies and procedures
- Encouraged input and collaboration from the team.
Pastry Chef
Wildebeest
Vancouver
07.2018 - 10.2019
- Collaborated with the Executive Chef to create a cohesive dessert menu that complimented the main dishes
- Regularly worked the pastry section during dinner service, maintaining a calm demeanor during fast-paced and demanding services
- Responsible for all ordering and inventory management for the pastry section
- Collaborated with the social media marketing team to promote new dessert menu offerings and descriptions
- Created unique desserts for private functions, based on dietary requests from clients.
Pastry Sous
Chapter One
Dublin, Ireland
08.2013 - 02.2018
- Implemented a variety of techniques daily to prepare bread, pastries, ice cream and hand-crafted chocolates
- Created unique menu offerings and developed pre-existing recipes to enhance flavor profile and presentation
- Trained and developed the pastry team, delegating tasks to the commis chef regularly
- Planned workforce use, space requirements, and equipment layouts to optimize workflows, leading to a 10% increase in productivity
- Responsible for inventory management and quality of goods received.
Education
Higher Certificate in Culinary Arts, Culinary skills, Culinary operations, Culinary science, Food safety, Nutrition, Restaurant service and communications -
Galway - Mayo Institute of Technology
01.2013
Skills
- Baking Techniques
- Leadership & Team Development
- Inventory Management
- Time Management
- Recipe Development
- Adaptive & Creative
- Health & Safety Guidelines
- Highly Organized
- Strong Organizer
- Proactive Self-starter
- Meeting & Event Organizer
- Program Leadership
- Client Experience Advocate
- Strong initiative, positive attitude, ability to use discretion and to work well with others
- Ability to anticipate needs, work independently, and be decisive when necessary with minimal supervision
- Willingness to work in a role that requires high degree of flexibility in terms of rapidly changing priorities and reasonably broad scope of deliverables (ie pure administration to project management-type work)
- Excellent planning/organizing, business writing and presentation skills
- Strong knowledge of Google Slide and MS Powerpoint - Ability to edit and prepare presentations to convey key messages
- Knowledge of Adobe PDF, SAP, teamHub / SuccessFactors
- Order Management
- Customer Relationship Development
Personal Information
Title: Pastry Chef
Timeline
Territory Manager
Bakemark
01.2024 - Current
Pastry Chef
03.2022 - Current
Pastry Sous Chef
BETA5 Chocolates
10.2019 - 03.2022
Pastry Chef
Wildebeest
07.2018 - 10.2019
Pastry Sous
Chapter One
08.2013 - 02.2018
Higher Certificate in Culinary Arts, Culinary skills, Culinary operations, Culinary science, Food safety, Nutrition, Restaurant service and communications -
Galway - Mayo Institute of Technology