Energetic Assistant Pastry Chef who excels in creating inspired hot and cold baked goods in an ever-changing, fast-paced environment. Exceptional knowledge of all food products, culinary applications, kitchen equipment and baking techniques. Experienced in working in a variety of settings, from large venues that cater to banquets to busy speciality pastry shops.
Menu knowledge High volume production Wide range of cooking techniques Kitchen and appliance maintenance Advanced knife skills Food quality control Supply management Health, safety and sanitation knowledge Staff and kitchen operations management Excellent communication skills
March 2009 to Present Three Rivers Casino Resort Â— London, UK Assistant Pastry Chef
Managed product quality.
Prepared cold and hot items for individual shop and more than 150 banquets and conferences.
Innovated more than 25 new products, 14 of which continue to be top-sellers in pastry shop.
Controlled inventory, including requisitioning and receiving supplies, reviewing stock and maintaining first-in, first-out food use policies.
Trained 14 other chefs and pantry workers on their individual roles.
Collabourated with chef, resort event planners and clients to develop robust banquet pastry menus.
Assigned duties to various staff members, including cooks and kitchen helpers.
January 2007 to March 2009 Hillside Resort Pastry Shop Â— London, UK Assistant Pastry Chef
Monitored quality and quantity of production.
Assisted with clerical tasks relating to staffing, including payroll and schedulling.
Executed recipes, developed conversions and worked with head pastry chef to innovate 12 new high-sellling products.
Provided high level of customer service to achieve a 100 percent rating on corporate customer service measurements.
2007 Culinary Arts Institute, London, England Associate of Arts, Baking and Pastry Arts