Cody Bayer
Saint Louis
Summary
Highly motivated and experienced chef in search of a company with high standards and great reputation. I have worked for Butler’s Pantry in the past and still regard it as one of the highlights of my culinary career.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
SAGE Dining Services
05.2023 - Current
- To oversee and assist in food production in strict accordance with company recipes, as well as food service daily.
- Assists with product inventory and ordering.
- Create menus based upon the client’s specific dietary needs.
- Plan menus, scheduling, ordering, and production for all catering events.
Plant Technician
Procter and Gamble
08.2022 - Current
- Work with a team to keep automated machines running, keeping in line with the high quality standards of product expected from the public
- Hourly quality assurance checks entered electronically
- Packing, product, and material, respectively
- Continuous housekeeping and organizing to aid in a clutter and dust free work environment
- Performing maintenance and troubleshooting on automated machines to keep them running at their highest functionality
Chef
Stacked STL
03.2017 - 08.2022
- Ensure compliance with applicable health codes and regulations
- Maintain standards for food appearance, quality, rotation, and storage
- Menu planning with focus on local, seasonal ingredients and dishes to accommodate guests with varying dietary needs
- Ordering product based on need and availability, utilizing the FIFO method to maintain the highest quality food
- Scheduling of employees and coordination of all offsite catering events
Executive Chef
Ivory Orange
01.2018 - 01.2022
- Working closely with clients to curate custom menus to appeal to their tastes and dietary restrictions
- 100% of food production and presentation for events on and off site
- Coordinate a timeline with event planner, adjusting as needed on the fly to deliver the highest quality experience
Event Chef
Butler’s Pantry
04.2014 - 03.2017
- Receive and check-in all food items, dish ware, and cutlery prior to event prep
- Leading a pre-shift meeting to delegate roles, explain timeline, review menu, and make any needed adjustments
- Oversee plating of hors d'oeuvres, salads, entrees, and desserts to confirm consistency throughout
- Buffet set up, replenishing, and tear down with a focus on the least amount of disruption to guests
Education
Culinary Arts
Le Cordon Bleu
Saint Peters, MO01.2013
Skills
- Food Preparation
- Knife Safety and Efficiency
- Clear Communication
- High-volume Foodservice
- Time Management
- Leadership
Certification
- ServSafe Food Safety
- CPR and AED
Timeline
Sous Chef
SAGE Dining Services
05.2023 - Current
Plant Technician
Procter and Gamble
08.2022 - Current
Executive Chef
Ivory Orange
01.2018 - 01.2022
Chef
Stacked STL
03.2017 - 08.2022
Event Chef
Butler’s Pantry
04.2014 - 03.2017
Culinary Arts
Le Cordon Bleu
- ServSafe Food Safety
- CPR and AED
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