Currently employed as a part time Cook preparing standardized recipes to meet the clients dietary specifications. Using my experience as a professional baker I was specifically chosen to spearhead the implementation of fresh baked scones and tea biscuits into the hospital's menu. Producing 24 dozen scones/biscuits on a weekly basis to be served fresh every morning to our clients.

Started at the bottom as my apprenticeship position, washing dishes and doing prep work for quality take home meals in the bakeries savoury department. After a few months I was given the opportunity to work the afternoon baking shift where I worked by myself mixing and baking pies, loaves, squares and cakes with accuracy and efficiency. Received a promotion to morning prep baking position 3 months after gaining employment. This shift involved mixing, pressing and cutting pie doughs, scones, cookies, muffins, meringues, macaroons, granolas,choux paste and napoleons. I was a key asset to weekend operations working 22 hours a week while continuing my education at St.Lawrence College's Culinary Management Program. This past May I received another promotion to overnight bakery manager. In this position I work along with the owner with hiring, firing, and maintaining a high morale with the 5 other staff I work along side with. On this shift I have been handed full reign of the bakeries sourdough production utilizing all my personal dough recipes and advising the owner of any bread related ideas and concerns they may have. On this shift I mix all bread doughs, and bake all the croissant, and enriched doughs along with all of the bread our bakery produces on a day-to-day basis.

Began this job at the age of 14. Started as a bakers assistant frying donuts and assisting with panning and rolling an assortment of yeasted and enriched doughs and pastries. Worked my way up to be well respected worker who knew every aspect of day-to-day operations of the bakery. Worked with mixing yeasted and levain bread doughs, bagels, puff, croissant and pie doughs on my own or with a bakers assistant. Recently offered a full-time position to become a share-holder in the bakery with a long-term contract, but decided to explore my options in different bakeries and build my experience before settling down.

Co-op placement during my graduating year of highschool. In a few short months I went from a line cook working under the kitchen manager to working breakfast shift as an individual with minimal guidance. This consisted of short order sandwhiches, assortment of different styles of eggs. As well as helping with lunch prep consisting of 5 different entrees, 3 sides and also home baked desserts. This co-op placement resulted to a part-time summer job where I worked 10 hours a week as well as working 40 hours at Dooher's Bakery.