I create a daily production list and delegate tasks to the demi pastry chefs as needed. I ensure that all items are completed according to company/recipe standards, and troubleshoot any issues that arise in production or with the final product. I handle all chocolate work which includes garnishes as well as bon bon production and flavor changes. I also participate in the daily production of all menu items, to include ice creams, cakes, mousses, sauces, garnishes, etc.

As Pastry Lead I was responsible for developing all dessert menu items and recipes. This included biscuits, english muffins, jams, cakes, mousses, bread puddings, and all garnishes. I also helped with the preparation of savory menu items as needed. I requested supplies to be ordered as needed and assisted with checking in orders and putting away inventory as it arrived. I managed a small team of pastry cooks, organized production, and established standards of operation as well as pars for my team.

At Evergreen Butcher and Baker I worked with a team of bakers to produce all items for sale. These included laminated doughs, quickbreads, cookies, jams, etc. We fulfilled and set aside phone orders and assisted customers with choosing the best products to fill their needs.

Replenish floor stock. Labeling and facing of products. Assisting customers in finding/ordering products. POS transactions.

As a baker, I was primarily responsible for bread production. This included all aspects of bread production, from maintaining the starter to packaging the finished product for orders to be delivered to members of the restaurant group and a few external companies. In June 2018 I became the assistant baker and took over pastry production. This included pastries for members of the restaurant group as well as 1 large external customer. This required quarterly R&D for menu changes, invoice uploading and coding, weekly P&L review and analysis, weekly inventory and product ordering, and managing a staff of 3-10 cooks. Breads and pastries produced included sourdoughs, burger and hot dog buns, croissants, danishes, puff pastry, cheesecakes, tarts, pies, english muffins, etc.

Production of pastries for the pastry case and desserts. Creating new items for display in the pastry case. R&D for new dessert components. Plating appetizers and desserts for lunch service. Charcuterie board design/assembly.

Large scale production of cake and cheesecake batters and icings. Finishing, portioning, and packaging pastries for storage and delivery. Production and co-packing of products for other small businesses.

As 1 of 3 pastry cooks at Atlas, I was responsible for production of all dessert components and breads. This included ice creams, sourdoughs, cakes, sauces, cookies, sorbets, biscuits, etc. I also plated desserts for dinner service and made specialty cakes upon request.

As Pastry Assistant I was responsible for the production of all dessert components. These included ice creams, donuts, cakes, sauces, breads, and garnishes. I also assisted with developing new recipes, especially new ice cream/gelato/sorbet flavors.

As Pantry Supervisor I am responsible for all operations reqarding the pantry station. These operations include but are not limited to the preparation and plating of desserts, appetizers, salads, and fried foods. I am also responsible for training new pantry employees and ensuring that prep is sufficiently and accurately completed prior to each shift.

As a pantry cook I am responsible for preparing salads, appetizers, and fried foods, as well as plating desserts. This position includes not only the actual cooking of the products, but also the prep work necessary prior to the beginning of the shift (i.e.making salsas, slaw, sauces; dessert and savory, jams, bread service, etc.).

I worked as a cupcake froster/topper/decorator as part of my externship.