Alyse Hill

- Spearheaded the production of artisan bread, employing starters and set-ups.
- Collaborated in the preparation and development of rotating menu items.
- Played a key role in the production of entremets, cakes, pastries, and verrines for the buffet.
- Successfully produced over 20,000 pieces of molded and enrobed chocolates each season.
- Expertly managed the preparation and service of banquet desserts for up to 800 covers during holiday functions.
- Proactively monitored and anticipated upcoming banquets, ensuring the timely submission of daily storeroom orders.
- Coordinated banquet mise en place and service with the front of the house.

- Demonstrated unwavering commitment to cleanliness and organization in both the pastry kitchen and on the pastry line, ensuring a pristine and efficient workspace during evening service.
- Effectively supported the Pastry Chef in preparing all items required for the evening's service, consistently meeting the restaurant's high standards of excellence.
- Took full responsibility for the meticulous closure of the pastry line and pastry kitchen at the end of each night, including proper storage and preservation of equipment and perishables, as well as ensuring the secure storage of ice cream.
- Proactively communicated with servers to address any allergies or dietary restrictions, ensuring a safe and enjoyable dining experience for all guests at every table.

- Assumed responsibility for the comprehensive production and organization of the pastry line.
- Expertly prepared a diverse range of pastry and dessert items for banquets and restaurants.
- Crafted truffles, bonbons, macarons, and madeleines for tea service.
- Skillfully decorated cakes for special orders.

- Executed complete setup, ensuring cleanliness and organization in the pastry department.
- Ensured daily compliance with established product quality specifications and standards.
- Proficiently prepared menu items, including sauces, creams, baked goods, and mousses.
- Creatively designed dessert specials every weekend.
- Managed ice cream and sorbet production and contributed to flavor development.
- Provided valuable assistance to the Garde Manger during service.

- Conducted daily setup and breakdown of the pastry station, restocking as needed during service.
- Efficiently maintained par levels and product rotation, including produce and dairy.
- Proficiently prepared garnishes, such as sugar, chocolate, fruit, and cookies, for service.
- Skillfully crafted sauces, creams, baked goods, and mousses.
- Conducted inventory checks and managed orders as needed.
- Actively participated in menu planning and the creation of dessert specials.

- Expertly prepared a wide variety of delectable baked goods, including cookies, cakes, and quick bread, ensuring precise mixing and baking techniques.
- Meticulously crafted sandwiches and salads, showcasing a keen eye for presentation and flavor.
- Masterfully rolled and shaped bread dough to create artisanal bread with exceptional texture and taste.
- Skillfully plated an array of delectable desserts, such as tiramisu, cheesecake, and tarts, accentuating each dish's aesthetics and flavor profile with precision.