Cecelia Bye
New York
Summary
Experienced hospitality "Jack of all Trades" have moved from dishwasher to busser, server, bartender, cook, caterer to manager, sous chef, head chef, kitchen manager and everything in between. There is always more to learn and I am eager, skilled, reliable, extremely hard working (almost to a fault) and pretty cool.
Overview
11
11
years of professional experience
1
1
Certification
Work History
General Manager
Bar Suzette
New York City
01.2023 - 08.2024
- Managed a team of 15 with day to day operations
- Placed all orders and conducted inventory
- Scheduling
- Food and drink menu collaboration
- Crepe and Comptoir skilled cooking
- Payroll
Production Chef/Catering Supervisor
Splashlight Studios
New York City
03.2022 - 08.2024
- Large scale breakfast and lunch production for studios
- Event organizer
- Chef for private high volume events
- Menu creation and execution
Restaurant Floor Manager
The Wren
10.2021 - 07.2022
- Oversaw daily operation, scheduling, hiring and standards of service.
Kitchen Department Manager/Head Chef
Rosemont Market & Bakery
02.2019 - 09.2021
- Managed a team of 15-20 people
- Oversaw production for 7 locations
- Created and developed recipes
- Streamlined production in new facility
- Responsible for all hiring, training and scheduling
- Back end duties included price outs, ordering, receiving, inventory maintenance and cost analysis
- Proficient with Catapult
Sous Chef, Line Cook, Events Cook, Server
Evo Kitchen And Bar
02.2016 - 08.2021
- Started as Garde Manger chef to Saute to Sous chef
- Expedited
- Catered private events with the Chef such as private dinners for 10-20 people, benefits ranging from 50-450 people and weddings ranging from 50- 300 people
- Server and host for busy dinner services and seasonal tasting menus
Kitchen Manager/ Head Chef
LB Kitchen
05.2017 - 02.2019
- Managed day to day operations of busy breakfast and lunch restaurant
- Developed recipes, trained staff, prepped and cooked on the line
Deli Worker
Rosemont Market & Bakery
03.2016 - 05.2017
- Carefully prepared orders by slicing, weighing and packaging cheeses and meats and accurately calculated prices.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Created new to go menu items
- Open and closing responsibilities
Bartender
Almond Restaurant
05.2015 - 12.2015
- High volume 150 seat dining room, 30 seat bar.
- Seasonal/local food and drink menu.
- Responsible for open and close duties including: cashing in/out all staff members and handling reporting paperwork.
Manager/Bartender
Forgetmenot
06.2014 - 05.2015
- Schedule and manage a staff of 15 people including bartenders, kitchen, and wait staff.
- Responsible for open and close duties including: cashing in/out all staff members and handling reporting paperwork.
- Develop creative cocktail and food menu.
- Manage and maintain all alcohol, food and supplies.
- Manage and liaise all event bookings.
Director of Operations/Chef/Bartender
Antler Beer & Wine Dispensary
05.2013 - 08.2014
- Create and manage a beer and wine program to be carried by the bar to maintain brand development and culture.
- Develop a food menu to reflect the environment and LES neighborhood.
- Interview, hire and manage a staff from 8-10 people.
- Oversee all finances, ordering and maintenance.
- Manage and liaise all event bookings Nourish.
Education
Certified Health Coach - Nutrition
Institute For Integrative Nutrition
New York, NY06.2015
High School Diploma -
Taos High School
Taos, NM01.2008
Skills
- Back of House Management
- Front of House Management
- Work Planning and Prioritizing
- Catering Services
- Collaboration and Teamwork
- Time Management
- Team Leadership
- Reliable and Responsible
- Event Coordination
- Staffing and Sales Reporting
- Relationship Building
- Batch Cooking
- Menu Planning
- Cost Control
- Waste Reduction
- Food presentation
- Food handling
- Customer Service
- Knife Skills
- Cooking methods
- Food Preparation
Certification
New York City Food Handlers
References
Ben Alter- Production Manager, Splashlight studios
646-3849850
Erin Lynch- Director of Operations, Rosemont Market and Bakery
207-239-5575
John Naylor- Owner, Rosemont Market and Bakery
207-939-5053
Matt Ginn- Executive Chef, Evo Kitchen and Bar
207-517-0453
Abby Sierros- Owner, Forgtmenot
917-428-7335
Timeline
General Manager
Bar Suzette
01.2023 - 08.2024
Production Chef/Catering Supervisor
Splashlight Studios
03.2022 - 08.2024
Restaurant Floor Manager
The Wren
10.2021 - 07.2022
Kitchen Department Manager/Head Chef
Rosemont Market & Bakery
02.2019 - 09.2021
Kitchen Manager/ Head Chef
LB Kitchen
05.2017 - 02.2019
Deli Worker
Rosemont Market & Bakery
03.2016 - 05.2017
Sous Chef, Line Cook, Events Cook, Server
Evo Kitchen And Bar
02.2016 - 08.2021
Bartender
Almond Restaurant
05.2015 - 12.2015
Manager/Bartender
Forgetmenot
06.2014 - 05.2015
Director of Operations/Chef/Bartender
Antler Beer & Wine Dispensary
05.2013 - 08.2014
Certified Health Coach - Nutrition
Institute For Integrative Nutrition
High School Diploma -
Taos High School
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