Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. Skilled Baker with exceptional knowledge of baking times, methods, temperatures, and flavors. Well-versed in proper function and maintenance of bakery utensils and equipment. Focused professional creates memorable and delicious baked goods. Creates custom desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals.
Work History
Pastry Chef
Savanna Grill Restaurant(Two Rivers Mall)
Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
Elevated the bakery''s reputation through participation in community events and culinary competitions showcasing artisanal pastries expertise.
Pastry Chef
Boma Inn Hotel
Managed in-store, pick-up orders and catering needs.
Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
Spearheaded efforts to incorporate locally sourced ingredients into recipes when possible, supporting local businesses and promoting sustainability practices within the establishment.
Implemented portion control measures that lowered costs without compromising product quality or customer satisfaction.
Oversaw purchasing, storage, and use of kitchen supplies.
Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Cycled menus to keep offerings fresh and interesting for customers.
Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
Trained kitchen staff to perform various preparation tasks under pressure.