Knowledgeable Baker, expert in cakes, cookies and pastry. Team player with management and training experience.
Measured, mixed and prepped raw materials according to company specifications and recipes.Created attractive dessert trays for catering events.Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
PASTRY & BAKING EXPERIENCE Classic Baked Good: Cookies, Brownies, Biscotti, and Quick Breads Yeast & Lean Dough Production: Baguettes, Sourdough, Multi-Grain, Danish, Croissants and Puff Pastry Standard Cakes, Pies & Custards: Cheesecake, Crème Anglaise, Crème Brulee, L'Opera Torte, Fruit Tarts Chocolate & Confections: Tempering, Truffles, Fudge, Sauces, Fruit reduction, Toffee & Brittle Cake Techniques: Rolled Fondant, Ganache, Layer and Stacking, Buttercream, Flower design, Cake Finishing Dessert Plating. Pastry School Certificate
adequate customer service, entry-level baking skill and 9 year in the culinarty arts, caribbean cuisine, American cuisine, and adapt to learning new things
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