Catherine Paczkowski Email & Phone Number

Berkeley, California, United States

• Produce caramel, curds, sauces, frostings, crusts, batters and cookie dough from scratch in a large-scale bakery production setting• Perform night bake duties including scooping batter, baking, and organizing baked cupcakes for designated bake shops and special orders• Responsible for cleaning of work station and daily final cleanup of prep areas at end of shift including cleaning and sanitation of equipment, all station surfaces, dish washing and sinks• Assist production team with fondant work for special orders

New York, New York, United States

• Produced biscotti, cakes, and other baked desserts daily• Produced sixteen flavors of gelati and sorbets from scratch, including steeps, bases, and spinning of final product. All bases and steeps were made from fresh ingredients (no pre-made mixes)• Sole service provider during evening dessert shift, handling all dessert plating and maintenance• Responsible for station setup, cleaning, and shut-down, and inventory maintenance

New York, United States

• Served as support staff to onsite and offsite attorneys and clients• Developed office procedures and protocols manual• Managed IT setup, office supply purchases, and communication with outside vendors• Assisted Director of Recruitment with onboarding process of new hires

1 World Trade Center, New York, Ny

• Oversaw daily workflow and processing of major brands, interfacing across internal departments• Acted as liaison between vendors and clients to meet advertisers’ needs and ensure quality production• Created map layouts adhering to both advertising and editorial needs, and generated/distributed reports reflecting all changes throughout the production cycle• Trafficked and preflighted print and digital ads and advised clients of creative concerns and recommended revisions

Grand Diploma In Professional Pastry Arts, Baking And Pastry Arts/Baker/Pastry Chef

• Intensive course of culinary study and 600 hours of hands-on practical training in classic pastry arts techniques • Working knowledge.

Bachelor Of Technology, Communications/Media Design Management, Gpa: 3.99