Faith O'Neill
Belfast,Antrim and Newtownabbey
Summary
Highly skilled professional with expertise in recipe adjustment and preparation for diverse dietary requirements, ensuring compliance with HACCP standards. Demonstrates exceptional proficiency in maintaining organised workspaces, adapting to intense work environments, and delivering time-effective results. Adept at multitasking, fostering team leadership and development, and maintaining budget awareness to optimise operational efficiency. Committed to leveraging these competencies to drive excellence in culinary operations while supporting organisational goals. Developed skills in a five-star establishment, consistently achieving high standards under pressure.
Overview
3
3
years of professional experience
4
4
years of post-secondary education
Work history
Head pastry chef
Grand Central Hotel
Belfast, Antrim
04.2024 - Current
- Demonstrated expertise in various baking techniques, enhancing product quality.
- Managed inventory, ensuring availability of necessary ingredients.
- Assured consistent taste by adhering strictly to recipes.
- Implemented high standards of hygiene in the pastry section.
- Enhanced customer satisfaction with detailed attention to dietary requirements.
- Worked under pressure to meet high-volume orders during peak times.
Pastry chef de partie
Grand Central Hotel
Belfast , Antrim and Newtownabbey
06.2023 - 04.2024
- Conducted regular inventory checks to avoid shortage or wastage of supplies.
- Adapted quickly to changing menus and bakery equipment technologies for efficient operations.
- Assisted head chef with menu planning, incorporating seasonal ingredients for fresh offerings.
- Maintained cool composure during high-pressure service times, ensuring smooth operation of the pastry section.
- Expanded menu with gluten-free and vegan-friendly desserts.
Pastry commis chef
Grand Central Hotel
Belfast , Antrim and Newtownabbey
03.2022 - 06.2023
- Followed recipes meticulously, ensuring consistent dish quality.
- Maintained high hygiene standards throughout kitchen operations.
- Collaborated with team members for smooth kitchen operations.
- Trained under experienced chefs increasing professional culinary skills.
- Demonstrated loyalty to the company, started as part of university degree and continued to travel back up during term breaks
Education
Bachelor of Arts - Culinary arts
South east technological university
Waterford , Ireland 09.2019 - 05.2023
Skills
- Recipe adjustment & prepping for dietary requirements
- Budget awareness
- Organised workspace maintenance
- Time-Effective working
- Intense work pace adaptability
- Multitasking efficiency
- Team Leadership & development
- HACCP knowledge
References
References available upon request.
Timeline
Head pastry chef
Grand Central Hotel
04.2024 - Current
Pastry chef de partie
Grand Central Hotel
06.2023 - 04.2024
Pastry commis chef
Grand Central Hotel
03.2022 - 06.2023
Bachelor of Arts - Culinary arts
South east technological university
09.2019 - 05.2023
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