Amanda L. King

amandaking2386@gmail.com 1212 4th St SE, Apt 622 Washington, DC 20003

Cell: (703) 268-9731

EXECUTIVE SUMMARY

Over six years of restaurant, pastry, and managerial experience, both back of house and front of house. Studied underneath Master Pastry Chef Frank Vollkommer and interned at Del Posto (NYC) and Domenica (New Orleans). Involved with the opening of two local restaurants within the last two years and received a by name positive review from Tom Sietsma during recent Pastry Chef position.

PROFESSIONAL EXPERIENCE

Exec Pastry Chef | Farmers Restaurant Group Aug 2015 – Jan 2017

Oversaw 4 restaurants Pastry Departments: Tysons, MOCO, Farmers Fishers Bakers, DC

Researched and Developed all dessert recipes for newest restaurant Farmers and Distillers

Opened Farmers and Distillers Dec 2016

Managed and scheduled pastry staff for two locations: Tysons and Distillers

Created Founding Farmers Tysons Confections Program leading to $60,000 a year sales revenue

Created Infrastructures for Pastry Departments company wide

Pastry Chef | Chez Billy Sud Sep 2014 - Mar 2015

Developed an entire pastry department program for a newly opened restaurant Developed and produced the seasonal dessert and brunch pastry menu

Responsible for department inventory and ordering

Managed and scheduled pastry staff

Received a by name positive review from Tom Sietsma, excerpt and link available below Pastry Cook | Osteria Morini DC Nov 2013 - Sep 2014

Responsible for plating desserts on a nightly basis for up to 400 people

Responsible for morning focaccia and set up of lunch service

Experience in producing desserts and pastries for brunch, lunch, and dinner service Inventories daily/weekly for the Pastry Department

Assistant Pastry Chef | Equniox Restaurant May 2013 - Nov 2013

Preps desserts for nightly service

Responsible for dessert preparation of in house, catering, and off site events

Prepares baked good for Vegan Café, The Muse on a weekly basis

Assists Executive Pastry Chef with menu planning Baker/Pastry Chef | The Chocolate Mill Café Dec 2012 - May 2013

Work with Certified Master Pastry Chef Frank Vollkommer

Prepares baked breakfast pastries for 2 store locations

Assembles traditional French pastries

Learned lamination process of croissants from sponge to bake

Extern | Domenica Oct 2012 - Jan 2013

John Besh Restaurant Group

Daily preparation of food prior to lunch and dinner services

Knowledge of how to work the line for lunch and dinner services

Proper knowledge of menu components and plating design

Pastry Line Extern | Del Posto June 2012 - Sep 2012

Batali & Bastianich Hospitality Group

Preparation of food prior to lunch and dinner services

Preparation of plated desserts for service

Knowledge of VIP customers and procedures for VIP Customers

Customer Service Representative | Great Harvest Bread Company Oct 2011 - June 2012

Provides superior customer service to customers

Helps ensure that quality of bread/sweet products is maintained throughout the day Private Dining Manager/Floor Manager | Union Street Public House Sep 2009 - Nov 2010

Manage events from start to finish

Develop proposals for potential clients and then follow through with pending bookings Create and implement procedures to ensure efficiency and consistency in the restaurant

Produce monthly sales report for in-house catering and restaurant

Assistant Parties and Events Manager | Wildfire Restaurant Sep 2008 - June 2009

Assisted clients with planning their special events at restaurant

Organized and supervised events from start to finish

EDUCATION

SUNY Potsdam, Potsdam, New York Bachelor’s Degree: Communications (2008)

Communication Honor Society Lambda Pi Eta

Concentration in Mass Media

Minor in Journalism

REVIEWS

Tom Sietsma’s First Bite Review | Chez Billy Sud: http://www.washingtonpost.com/lifestyle/food/first-bite-chez-billy-sud-now-welcome-in-georgetown/2014/10/27/c306154c-5648-11e4-ba4b-f6333e2c0453_story.html Tom Sietsma’s Full Review | Chez Billy Sud: http://www.washingtonpost.com/lifestyle/magazine/at-chez-billy-sud-the-confit-is-crisp-and-the-bread-is-as-warm-as-the-room/2014/12/18/2de4ff84-8215-11e4-8882-03cf08410beb_story.html Pastry Excerpt from Full Review | Chez Billy Sud:

“Chez Billy Sud pours as much thought into dessert as it does in the two courses before it; a round of applause, please, for Amanda King, a hire from Osteria Morini on the Capitol Riverfront and the Hiltons’ first pastry chef. Giving rise to her airy cream puffs, three to a plate, are ice creams that change with the season. Winter celebrates salted caramel, marshmallow and coffee, all wonderful. Plump spiced apples and lush brandy caramel mean no crumbs left behind on the apple tart. The star of the lot is a play on cafe au lait, a cup layered with coffee mousse, milk ice cream and creamy mocha cremeux. Drink up! (So to speak).”