ANDREA BALDWIN
Pittsburgh
Summary
Detailed administrative professional with proven track record of efficiently managing teams of office and administrative workers and ensuring productivity and accuracy of work. Expertise in training and developing team members, problem solving, and providing quality assurance. Outstanding ability to manage multiple tasks and prioritize work efficiently. Adept at working closely with all levels of management to ensure smooth operations.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Culinary Director
Press House Coffee
01.2025 - Current
- Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of staff members.
- Expanded catering services portfolio to accommodate changing market demands, including corporate functions, weddings, and special events.
- Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
- Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
- Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
- Oversaw staff scheduling processes that ensured adequate coverage during peak periods without compromising service standards or employee job satisfaction levels.
- Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
- Established strong relationships with local farmers markets and vendors to source premium quality ingredients at optimal prices.
- Collaborated closely with other department heads to ensure seamless coordination of events, leading to successful outcomes for all involved parties.
- Collaborated with marketing teams on promotional campaigns that highlighted signature dishes or special events, driving increased traffic and revenue for the business.
- Monitored food preparation processes to ensure adherence to standardized recipes and presentation guidelines for a consistent dining experience across all outlets.
Senior Coordinator of Main Kitchen and Pastry Shop
Wynn Las Vegas
12.2023 - 12.2024
- Responded to telephone calls and emails from customers or clients to answer questions or resolve problems.
- Drafted reports summarizing key performance metrics regularly for strategic decision making.
- Adapted project strategies as needed based on changing priorities and emerging information.
- Developed and maintained effective relationships with vendors and suppliers.
- Coordinated with service providers to facilitate on-site maintenance and repair work.
- Facilitated collaborative meetings among different departments while managing time constraints, illustrating effective communication skills.
- Maintained accurate payroll records and submitted data to accounting department for processing.
- Communicated with clients and supervisors regarding project status and changes in scope of work.
- Processed invoices, maintained records, and streamlined administrative processes.
- Identified ways to improve efficiency in operations and implemented process changes.
HR Recruitment Coordinator
Thomas Keller Restaurant Group
05.2023 - 12.2023
- Recruitment for all 15 properties and partnerships
- Onboarded all new hires
- Daily posting and monitoring positions
- Outreach to all applicants within 24 hours
- Scheduled follow up interviews
- Background Checks
- Orientation for all new hires
- Budget and salary reports
- Uphold the TKRG standards
- Career Fairs
- Daily Communication with all hiring managers within TKRG
- Over 115 hires
- Coordinating Meetings
- Answer candidate and new hire calls daily.
Hospitality Recruiter
The Chef Agency
06.2022 - 06.2023
- Regional Partner at The Chef Agency
- We are a leading executive search firm in the Food+Beverage industry
- Our team helps identify talents for all corporate FOH+BOH positions
- Built Client Relationship
- Interviews for management positions
- Calendar and scheduling organization
- Team Collaboration.
Culinary Freelancer
Hestan Smart Cooking
06.2022 - 04.2023
- Recipe content
- Media content
- Website and Recipe editing and development.
Research and Development Chef
The French Laundry
11.2021 - 05.2022
- Oversee the management of the research and development kitchen for the consumer products division, as well as any future culinary projects from the origination of the idea from launch
- Working under the direction of the Chef de Cuisine and in alignment with the overall business direction, supports the development of new products and the enhancement of exciting products
- Work collaboratively with Operation and Sales to develop yearly incentives based on diversifying the product time and in accordance with the business goals
- Create, maintain and publish a product development calendar for each new product
- Remain informed of requirements of Federal and State laws of food production and labeling
- Responsible for the sourcing of ingredients, tools, and other support elements to perform responsibilities completely and accurately
- Work directly with the CDC on various special projects, such as new product development, food show appearances, and demonstration coordination.
Assistant Production Manager
K+M Chocolate, Thomas Keller
04.2019 - 11.2021
- Oversee all products produced and packaged to consumers, restaurants properties, and wholesale accounts
- Monitor and maintain the entire inventory, including chocolate, equipment, packaging, labeling/barcodes
- Manage K+M factory staff, as well as submitting timecards to payroll
- Product, supplies, ingredient ordering
- Maintain documentation and logging for production, cleaning, delivery, etc
- As well as any of the protocols specified in the Food Safety & HACCP plan or as required for FSMA compliance.
Culinary Developer
Hestan Smart Cooking, Phillip Tessier
09.2017 - 04.2019
- Recipe testing and development
- Content creator
- Chef relations
- Marketing and public relations.
Chef de Cuisine
Carpe Diem
04.2016 - 09.2017
- Meat And Seafood Fabrication, Monthly inventory
- Create and design menus with corresponding recipes while overseeing preparation
- Resourcefully solve any issues that arise and seize control of any potential situation
- Manage and train kitchen staff, scheduling, and assess staff performance reviews
- Promoted from Sous Chef to CDC after 5 months.
Lead Chef de Partie
Ad Hoc, Thomas Keller
09.2014 - 03.2016
Chef de Partie
Bouchon, Thomas Keller
11.2013 - 09.2014
Chef de Partie
Alize, Andre Rochat
05.2012 - 11.2013
Sous Chef
Divine Events Catering
02.2012 - 05.2012
Line Cook
Carnevino Mario Batali
12.2011 - 02.2012
Chef de Partie
Estiatorio Milos Costas Spilianades
05.2011 - 12.2011
Second Cook
Fairmont Pittsburgh
05.2010 - 05.2011
Second Cook
Nemacolin Woodlands Resort and Spa
08.2007 - 03.2009
Education
Certificate of Completion - Culinary Arts
IUP Academy of Culinary Arts
01.2012
Bachelors of Science - undefined
Indiana University of Pa
01.2005
Certificate of Completion - undefined
DCT International Hotel & Business Management School European Culinary Arts Center
01.2003
Skills
- Advance Knife Skills
- Fruit Carvings
- Butchering
- Inventory Management
- ServSafe Sanitation
- Nutrition
- Supervisory Management
- Microsoft word/ excel
- Gluten Free
- Microsoft Word
- Microsoft Excel
- Outlook
- Slack and Microsoft Teams
- Social Media Platforms
- Payroll
- Administrative Work
- Training and Development
- Event Coordination
- Policy Implementation
- Budget Management
- Recordkeeping
Certification
- Servsafe
- Health Card
Timeline
Culinary Director
Press House Coffee
01.2025 - Current
Senior Coordinator of Main Kitchen and Pastry Shop
Wynn Las Vegas
12.2023 - 12.2024
HR Recruitment Coordinator
Thomas Keller Restaurant Group
05.2023 - 12.2023
Hospitality Recruiter
The Chef Agency
06.2022 - 06.2023
Culinary Freelancer
Hestan Smart Cooking
06.2022 - 04.2023
Research and Development Chef
The French Laundry
11.2021 - 05.2022
Assistant Production Manager
K+M Chocolate, Thomas Keller
04.2019 - 11.2021
Culinary Developer
Hestan Smart Cooking, Phillip Tessier
09.2017 - 04.2019
Chef de Cuisine
Carpe Diem
04.2016 - 09.2017
Lead Chef de Partie
Ad Hoc, Thomas Keller
09.2014 - 03.2016
Chef de Partie
Bouchon, Thomas Keller
11.2013 - 09.2014
Chef de Partie
Alize, Andre Rochat
05.2012 - 11.2013
Sous Chef
Divine Events Catering
02.2012 - 05.2012
Line Cook
Carnevino Mario Batali
12.2011 - 02.2012
Chef de Partie
Estiatorio Milos Costas Spilianades
05.2011 - 12.2011
Second Cook
Fairmont Pittsburgh
05.2010 - 05.2011
Second Cook
Nemacolin Woodlands Resort and Spa
08.2007 - 03.2009
Bachelors of Science - undefined
Indiana University of Pa
Certificate of Completion - undefined
DCT International Hotel & Business Management School European Culinary Arts Center
Certificate of Completion - Culinary Arts
IUP Academy of Culinary Arts
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