Natalie Sugameli
Milton
Summary
Accomplished Executive Pastry Chef with high-level technical expertise and passion for pastries. Managed team of pastry chefs for large restaurant group and earned recognition for creativity and quality of work. Excellent organizational skills and mastery of pastry styles led to exceptional results.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Executive Pastry Chef
SoDel Concepts
08.2021 - Current
- Oversaw pastry production for 7 high-end restaurants, while personally producing for 4.
- Streamlined production processes, improving efficiency and reducing waste in the pastry kitchen.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs with bi-weekly inventories.
- Developed seasonal dessert offerings that incorporated fresh, locally-sourced ingredients.
- Efficient in using an inventory tracking/food costing software.
Pastry Chef
Browndog Barlor
05.2019 - 07.2021
- Maintain and Inventory baked good items and ice cream
- Order supplies within a budget and being mindful of expenses
- Oversee all bakery and ice cream production
- Responsible for the creativity/ingenuity and testing of all new bakery or ice cream items/flavors
- Establish and adhere to budgets, analyze loss and shortage, maintain records for long term analysis
- Developing and implementing guidelines for training, performance, evaluations, recruitment, retention, mentoring, and promotion
- Keep current on food, dessert, and ice cream trends
Executive Pastry Chef/Kitchen Manager
Waltonwood-Uni
06.2018 - 05.2019
- Supervise kitchen staff
- Developed a rotating menu that changed seasonally.
- Bake and execute all desserts/breads/etc.
- Introduced allergen-friendly options within the dessert menu to accommodate residentsww with dietary restrictions or preferences.
Pastry Cook II
Pebble Beach Co
08.2015 - 04.2018
- Works the pastry line for each restaurant on site
- High-volume production
- Properly plates dishes for restaurant-style desserts
- Works efficiently in a small space with many coworkers
- Cake building/decorating
- Makes/spins large quantities of ice cream bases
Executive Pastry Chef/kitchen manager
Local Kitchen & Bar
02.2015 - 08.2015
- Created all new dessert menu for restaurant
- Oversaw pantry/dessert station
- Kept menu items and labor cost effective
- Baked and execute all desserts/breads
- In charge of scheduling, ordering, hiring and training pantry staff
- Speaks with customers about catering/large orders
Education
Associate - Occupational Studies, Baking and Pastry
The Culinary Institute of America
L’Anse Creuse High School
Skills
- Proper Food Handling
- High-Volume Environments
- Labor and Food Cost Control
- Large-Scale Events Planning
- New Recipe Development
- Monthly Inventory
Certification
ServSafe Manager Certified
Timeline
Executive Pastry Chef
SoDel Concepts
08.2021 - Current
Pastry Chef
Browndog Barlor
05.2019 - 07.2021
Executive Pastry Chef/Kitchen Manager
Waltonwood-Uni
06.2018 - 05.2019
Pastry Cook II
Pebble Beach Co
08.2015 - 04.2018
Executive Pastry Chef/kitchen manager
Local Kitchen & Bar
02.2015 - 08.2015
Associate - Occupational Studies, Baking and Pastry
The Culinary Institute of America
L’Anse Creuse High School
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