Experienced culinary professional successful at producing high-quality, from-scratch jams, creams, sauces and pastries. Focused on providing customers with delicious, quality desserts. Systematic, resourceful and bringing top skills in communication and work delegation.
im a good cook and pastry whos ready to learn more.
Skills
Dessert preparation
Recipe creation
Restaurant experience
Catering understanding
Grilling and deep frying skills
Food preparation techniques
Cleaning and sanitizing methods
Banquets and catering
Cleaning and sanitation
Meal preparation
Experience
Pastry Chef, 04/2020 to Current Omni Hotels – Charlotte, NC,
Cake and cookie decoration.
Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
Created allergy-free breads, pastries and cakes according to individual customer requirements.
Customized items for seasonal offerings, special events and personal requests.
Maintained current knowledge of pricing, ingredients, product availability and current promotion.
Oversaw pastry production for catering, pick-up orders and in-store customers.
Merchandising Assistant, 10/2019 to 04/2020 Sysco – San Antonio, TX,
Used equipment such as balers, compactors and forklifts in a safe manner.
Transported and positioned floor displays with pallet jacks.
Put together, corrected and updated product assortment sheets.
Unboxed new merchandise and restocked shelves in appealing and organized arrangements to promote items.
Cook, 11/2016 to 07/2019 Extended Stay America – Bridgeton, MO,
Set up and performed initial prep work for food items such as soups, sauces and salads.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Developed strategies to enhance food-presentation aspects of catering and retail environments.
Grilled and deep fried various foods, including meats, potatoes and fish.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
Garnished and arranged dishes into creative presentations.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Cook Trainer, 07/2016 to 11/2016 Pio Pio Latin Cuisine – City, STATE,
Safely operated ovens, fryers and grills to prevent injuries and accidents.
Rotated stock items and ingredients to maintain efficiency and freshness.
Chopped, diced and sliced ingredients for salads, stir-fries and other dishes.
Properly garnished and arranged orders on plates and trays.
Sanitized workstation at end of shift to prevent foodborne illnesses.
Properly utilized various cooking utensils to prepare range of food items.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.
Followed recipes to maintain restaurant standards and satisfy customers.
Grilled and deep fried various foods, including meats, potatoes and fish.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Executed proper techniques when preparing menu item ingredients.
Monitored food product stock and alerted supervisor when items ran low in time to reorder.
Set up work stations prior to opening to minimize prep time.
Cooked food following specific measurements and recipes.
Education and Training
High School Diploma: , Expected in 12/2009 Liceo Adventista - Colombia, GPA:
: Psychology, Expected in UCC - Colombia, GPA:
Associate of Arts: Professional Cook And Pastry Chef, Expected in 12/2012 ISMM - Argentina, GPA:
Activities and Honors
actually im working as my own boos doing cakes you can se my job on IG as: art_andflavor.
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