Natalie Keller

Oversaw the pastry program for Current Fish and Oyster, Under Current, Stanza, all 3 Trio locations, Cafe Niche, Oasis Cafe, Kyoto

Pastry production for the following locations Pago, Finca, Hub and Spoke Diner, East Liberty Tap House, Trestle Tavern, and La Barba Coffee shops

Organization of a multi-outlet and high volume operation Maintaining a strong knowledge of inventory, purchasing, seasonal menus, scheduling, and upcoming events Launched profitable deliv...

Preparation and plating of all desserts in a timely manner for service Large scale production for various private events Knowledge and execution of pizza and small bites station to help o...

Continued improving skills with a year of learning all over Chicago. Sepia, Girl and the Goat, Nelcotte, MK, The French Pastry School, and more

Creating new dessert and cheese menus appropriate for the season and coinciding with the savory menu items. Executing preparation of all desserts and garnishes involved in dessert items in...

Assumed a key role in organizing and planning the set up and break down of events, the restaurant, caring for and maintaining the high quality expectations and traditions Duties included b...

Taking care of our guests in the most professional manner possible, and following the companies traditions of high quality family style service. Use of professionalism to handle large scale ...

Responsible to setting schedule according to deliveries, distance, set-up, and break down of customers menu. Delivering food, beverage, and decor to customers in a safe and timely manner. Se...

Coordinating with kitchen staff to ensure that guests are receiving the proper menu items ordered Being responsible for timing and firing orders to the kitchen Collecting payments and balanc...

Made sure customers were seated in a timely manner, assisting managers/servers during rush hours with various tasks, splitting up tables evenly between servers. Ensuring that the proper food...