Forbes 4 star luxury hotel serving fine dining restaurant, 400+ person banquets, and in room dining.Prepare mise en place for all outlets including plated desserts, cakes, petit gateaux and breads.Proactively managed a dessert prep sheet to forecast and maintain inventory, guaranteeing complete stock for PM service and accommodating large partiesDirected and executed banquet event plate ups of 400 desserts. Conceptualized, recipe-tested, and successfully implemented new plated desserts onto the menu.

Italian casual fine dining restaurant with average of 300 covers per night.Monthly rotation of dessert menu with 6 plated desserts.Completed production of all plated dessert components including gelato, cakes, compressed fruit, and mousse.Assisted in recipe development for plated desserts, brunch items and gelato.

Operated pastry station during dinner service with a menu of 4 plated desserts. Prepared food items in compliance with recipes, portioning and waste control guidelines, while maintaining an organized and sanitized work station.Trained new hires on the pastry line.

High-volume bakery serving 1,000+ customers per week.Rotated between stations: entremets, breads, viennoiserie, bake, and donuts.Led a team of 3 peers to create, recipe cost, and produce a bakery menu of 6 items.

Custom cake bakery serving 80+ customers per week.Hired as intern, promoted to baker.Recipe Development assisting for gluten free and standard production items.Production of cupcakes, cakes, brownies, iced sugar cookies, and petit fours.