Patrick Quinn Lawalin McTighe- |-| Davidson, NC
Experience
Pickled Peach | Davidson, NC
Kitchen Manager/Baker | 02/2021 - 06/2022
Developed and implemented strategies to enhance team performance, improve processes and boost results.
Trained employees on cooking techniques, safety standards and performance strategies.
Received, organized and rotated paper goods and food ingredients.
Oversaw meal preparation and monitored food handling to encourage safety.
Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on
proper use.
Utilized various preparation and cooking methods to create menu items in accordance with recipes.
Trained new employees to perform duties.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to
ensure quality.
The Admiral | Asheville, NC
Head Line Cook | 11/2021 - 01/2022
The Admiral is a long respected fine dining restaurant in Asheville, NC. I was in charge of leading the line during service
hours as well as managing the food preparation during the day.
Adhered to portion controls and presentation specifications.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Cooked multiple orders simultaneously during busy periods.
Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and
performance.
Baker Boys | Asheville, NC
CEO | 06/2020 - 12/2021
I created a baking business and sold traditional french pastries and desserts as well as bread to the local community in
Asheville NC.
I was in charge of every aspect of the project. I found all the locations, costed the ingredients, managed my employees,
created/sourced all the recipes and managed all the baking.
El Queruben | Asheville, NC
Lead Line Cook | 04/2019 - 01/2020
This was a Mexican food truck that I worked in when I had spare time. It was a very high volume environment with very
limited space. We would go to several festivals a year and every week we would be at different breweries around the
Asheville area.
Patrick's Custom Confections | Asheville, NC
Owner and Founder | 04/2019 - 01/2020
I created this business as a way to do fine dining desserts and pastries for multiple well know restaurants in the Asheville
area.
I was in charge of managing the pastry menu of 3 different restaurants.
I was working on this project all alone and it was very successful up until the beginning of the pandemic when my clients
could no longer afford the service I provided.
At and one time I was keeping up to 20 plated desserts stocked. Many of which had over 8 components or used difficult
techniques.
The Bull and Beggar | Asheville, NC
Manager/Baker | 07/2013 - 07/2019
This was my first serious fine dining job.
I started work there on the day of the soft opening and worked my way up to lead line cook (team leader) over the course
of 6 years.
During my time at The Bull and Beggar I learned almost everything you could need to know about french cooking. I have
been in charge of everything from whole animal butchery to the most delicate french pastries.
Skills
Communication skills, Problem Resolution, Productivity Improvement, Multitasking and Organization, Staff Training and
Development, Performance Monitoring, Anticipating Problems, Bilingual (English, Spanish)
Education and Training
The Odin Project | Davidson, NC
Full Stack Development | 12/2023
The Odin Project is a self paced online course for learning full stack development
A-B Tech | Asheville, NC
Culinary arts | 05/- - Honor Roll
3.8 GPA
I went to college while working 40 hours a week and was able to maintain a GPA that awarded me to be on the Honor roll.
