I have been baking for over 4 years now. I started independently in 2011 making basic cakes, and expanded my work by learning to design cakes. By the end of 2013 I had established repeated customers for cakes including wedding cakes, anniversary cakes and dinners.My baking has been further expanded by cookies, cupcakes, pies and much more. Plus my cooking experience which started march 2014 and have continued to grow.
started as a part time baker for one company. Now I am currently baking for 3 company's under the same management. Wild Buffalo Steakhouse, Toast Of Summerville and The Wreckfish. In the course of working with Charleston hospitality group I have accumulated the the knowledge of a 2year experienced line cook, and Working a two man line with the profit of 10,000 dollars food alone in a 6hour shift.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. I have created 4 out of 7 of the desserts served and all are hand made by me weekly, and so forth for 2 other company's under the same management. Also work as a line cook alone with my baking. I have also created wing sauces from my personal recipes which sales exceptionally good.Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Followed proper food handling methods and maintained correct temperature of all food products.Enforced appropriate work-flow and quality controls for food quality and temperature.Maintained highest standards of bakery product quality.Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.
hands on one on one teaching of 5th grade math
waitress and cashier.
graduated with a 3.1 gpa
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