kayvon jordan

* ● Created business analysis proposing production efficiencies while maintaining top quality products * ● Recommended methods to improve R&D and increase product quality while controlling prime costs * ● Mentorship regarding sanitation, permitting, HCAAP procedures, inspection control, opening design, facilities management, etc. * ● Provide production support during high-volume sales periods while conducting new product launch * ● Researched and developed wide range of new products for streamlining production costs, increasing sales, new business concepts, etc. * ● Created efficient purchasing, sourcing system to improve communication with vendors while comfortably achieving market controlled sales commitments and achieving all prime costs goals

* Oversee All Bakery and Pastry Operations Including Cafe, Bakery and Wholesale * Train and Supervise Pastry/Bakery Staff of 20 * Create, Implement and Maintain All Pastry/ Bread Products * Manages All Labor and Cost Control for Bakery/Pastry Department

* Responsible for all dessert preparation between 2 restaurants and banquets * Maintained efficient cost control methods and controlled all ordering/inventory * Produced an array of special items from wedding desserts to high volume banquet plated desserts and fine dining desserts

* Weekend supervisor of production department * Operated ovens and large bakery equipment * Helped in preparation of special order cakes

* Responsible for dessert preparation for Georgian Restaurant (fine dining) * Prepared plated desserts and special amenities for the hotel outlet * Created special order cakes and pastries

* Produced Artisan Breads * Developed special plated desserts * Lead team of pastry employees to complete the daily tasks

* Studied French Pastry under Chef Dominique Michou CMC * Developed deserts for L’Alban Chambon restaurant (fine dining) * Designed and produced plated desserts for large scale banquets

* Coordinated all pastry operations during the Olympics * Produced an array of specialty desserts for banquets and ceremonies. * Created new restaurant desserts for upcoming opening of the new steakhouse * Trained the pastry staff on organizational layout for pastry operations

* Organized and managed swing shifts (30 employees) to complete daily production * Experienced in large-scale bakery production with all hand formed Artisan Breads

* Create and execute production of all dessert items for 5 outlets within the hotel * Design and develop an array of special amenities for the hotel guests * Knowledgeable in managing within a Union Environment * Assist with Pastry and Bakery production for L’Atelier de Joel Robuchon * Served as Acting Executive Pastry Chef for 5 Years

* Oversee All Bakery and Pastry Operations in the Commissary Including Market Pastry/ Bakery Products, Ecommerce, Special Orders, Dessert Production for the Restaurant * Train and Supervise Pastry/Bakery Staff of 60 * Create, Implement and Maintain All Pastry/ Bread Products * Manages All Labor and Cost Control for Commissary Kitchen