• Produce and finish pastries for AM and PM restaurant service, banquet events, room service, room service amenities, and pool menu, ensuring that all product is made to the high standards of a Four Seasons Hotel• Create and produce different weekly menus for Sunday Brunch dessert buffet• Organize and write daily production lists for the team• Keep the kitchen, ingredients, and inventory organized, as well as ordering the adequate amount of inventory needed for production • Ensure that there is minimal product wasted by utilizing leftover ingredients to create new desserts• Prepare and plate-up Kosher events in the Kosher kitchen • Create VIP amenities in addition to creating allergy-accommodating dessert requests

• Produced and decorated desserts for the hotel’s restaurants, room service amenities, and banquets• Brainstormed menu and created desserts for weekly Sunday Brunch Buffet (pre-Covid)• Organized, prepared, and plated desserts for Four Season Los Angeles's Sunday Brunch• Furloughed due to Covid-19 LA County restrictions from March 2020 to April 2021

• Stage at Republique once a week • Prepare and decorate the pastries for the display case; Pastries include viennoiserie, brioches, cakes, cookies, and pies • Produce components of daily pastries such as doughs, batters, pastry creams, fillings, and toppings and pre-shaping doughs

• Assisted Chef Amaury Guichon on Sugarwork, Wedding Cake, Chocolate Sculpture, and Signature Desserts Masterclasses, in addition to assisting on projects created for social media content• Managed the class so that it runs efficiently and assisted Chef Michel Ernots during class; Module topics include Breads, Viennoiserie, Travel Cakes, Tarts, Chocolate Bon Bons, Confectionaries, Ice Cream, and Entremets• Created personal projects based on the modules being taught

• Supervised staff of upwards to 10 cast members per shift and assign daily production to team members and ensure its completion• Monitored and maintained product inventory to ensure inventory levels to support optimal production and to minimize waste• Ensured that all quality of desserts adhere to the high standards of a Disney company• Monitored all sanitation techniques and practices and safety standards as stated by local health departments and in-house health department

• Crafted variety of high-volume desserts comprised of doughs, mixes, and finishing products from scratch; components include but are not limited to creme patisserie, pate-a-choux, fruit curds, sponges, ganaches, breads, macarons, sponges, ice creams, and mousses• Opening team member of the brand new Disney’s Princess Breakfast Adventure: assist in recipe testing and execute production for dessert tier mini pastries • Assisted Executive Chefs in recipe testing for new menu development• Prepared and efficiently plated banquet party desserts for up to 600 guests• Created and designed special VIP amenities adhering to different themes and occasions• Designed and decorated sugar cookies, cakepops, and simple fondant toppers• Designed and executed giant edible lobby displays for special occasions [i.e. Giant Gingerbread structure for the Christmas holidays, 8-foot tall birthday cake for Mickey’s birthday]

• Prepared and decorated desserts in a timely and efficient manner to service all food and beverage outlets of the hotel; this includes a buffet, two quick-service restaurants, one fine-dining restaurant, room service, room service amenities, concierge lounge, and lobby pop-up shops• Maintained a clean and orderly station and adhere to health and safety standards including fully implementing HACCP guidelines

• Founded Milkstache Cookies, a home-bakery that specializes mainly in custom design and round macarons; menu also occasionally offers cookies, simple cakes, caramels, and cake pops • Create and develop all macaron recipes and fillings, which include buttercreams, ganaches, and caramels • Design and pipe all custom design/ custom shape macarons [to see a portfolio of work, please refer to www.instagram.com/milkstachecookies] • Manage day-to-day operations such as providing customer service, scheduling and taking orders, keeping track of inventory, creating marketing and social media content• Maintain and create content for social media accounts; Instagram account amassed 15,000 followers at peak following