Alyssa Lieberman
Clinton
Summary
Results-driven Production Manager and Pastry Chef with a strong background in recipe creation and menu development. Successfully coordinated complex production processes and implemented quality control initiatives, leading to significant improvements in product integrity and overall production efficiency.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Pastry Chef, Senior Production Manager
New City Ice Cream LLC
Shirley, MA
07.2016 - Current
- Designed, and executed recipes for over 200 from-scratch ice cream and pastry products.
- Wrote comprehensive food safety and HACCP plan for full scale wholesale production facility to meet local, state, and federal guidelines for a milk processing facility.
- Hired and trained new team members on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
- Organized production schedules for multi-day production processes to fulfill orders spanning over 50 SKUs at a time.
- Trained and mentored junior production managers in advanced techniques, team leadership and facility management.
- Controlled production costs through positive vendor relationships, price negotiations, recipe planning, and continual staff training to maintain a consistent labor and COGS percentage.
- Coordinated initiatives between shop and kitchen managers across four separate business concepts and 10 different brick and mortar locations.
- Oversaw the opening of four new brick and mortar locations and the company's first official manufacturing facility.
- Implemented quality control initiatives to maintain product integrity during constant expansion of brick and mortar locations and wholesale brand reach.
- Led a production team up to 12 people through hands on training, clear and respectful communication, and team driven goal setting.
- Coordinated multi-state product launches for wholesale product.
- Won four separate grants totaling over half a million dollars in production improving equipment and initiatives.
Pastry Chef
Craigie On Main
Cambridge, MA
03.2014 - 05.2016
- Developed innovative pastry recipes enhancing dessert menu offerings.
- Collaborated with culinary team to create seasonal dessert specials aligned with restaurant themes.
- Managed inventory of baking supplies, minimizing waste through effective ordering practices.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Organized and executed off site events in conjunction with the Chef-Owner and Chef de Cuisine.
- Hired and trained pastry team members for prep and line service.
- Collaborated with front-of-house team to enhance overall customer experience, receiving positive feedback on service and quality.
- Supervised pastry team, ensuring adherence to high-quality standards and efficient workflow.
Lead Pastry Cook
Tasting Wine Bar and Bistro
Foxborough, MA
09.2011 - 01.2014
- Collaborated with culinary team to create seasonal dessert menus, attracting new customers and retaining regulars.
- Developed innovative recipes that became popular menu items, boosting sales and repeat business.
- Streamlined pastry production processes for increased efficiency and reduced waste.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Contributed creative solutions towards problem-solving and process improvement, fostering a team-oriented work environment.
Pastry Cook
L'Espalier
Cambridge, MA
02.2011 - 03.2013
- Scaled out and mixed ingredients according to recipes and procedures.
- Maintained clean and organized work environment, ensuring compliance with health and safety standards.
- Adapted quickly to new techniques and equipment, increasing overall productivity within the kitchen team.
- Conducted regular tastings with management to ensure consistency in flavor profiles across all products offered at the bakery.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Education
Bachelor of Science - Baking And Pastry Arts
Johnson & Wales University
Providence, RI05-2012
Certificate of Completion - Classical French Pastry
L'École Nationale Supérieure De Pâtisserie
Yssingeaux, FranceSkills
- Food cost analysis
- Menu development
- Recipe creation
- Ingredient sourcing and knowledge
- Business Financial Literacy
- Team Building and Management
- Problem-solving
- Grant Writing
- Workflow optimization
- Production forecasting
- Continuous improvements
- Data Analysis
Certification
Servsafe Manager Certified
PCQI Certified
Allergen Awareness Certified
Chokesafe Certified
Awards
Best Dubai Chocolate, Boston Magazine's Best of Boston 2025
Star Chefs Rising Star of Boston, Class of 2020
Best Ice Cream in Massachusetts, Masslive 2017
Languages
English
Native or Bilingual
Spanish
Professional Working
Timeline
Executive Pastry Chef, Senior Production Manager
New City Ice Cream LLC
07.2016 - Current
Pastry Chef
Craigie On Main
03.2014 - 05.2016
Lead Pastry Cook
Tasting Wine Bar and Bistro
09.2011 - 01.2014
Pastry Cook
L'Espalier
02.2011 - 03.2013
Bachelor of Science - Baking And Pastry Arts
Johnson & Wales University
Certificate of Completion - Classical French Pastry
L'École Nationale Supérieure De Pâtisserie