Performed job functions with minimal supervision such as:
Ensuring all food supplies necessary for service are in appropriate supply on a timely basis
Rolling out Lavosh and baking fresh muffins or biscuits for bread service
Plating desserts neatly, swiftly, and as instructed whether busy or slow
Cleaning, wrapping, storing, and recording sales each night
Communicating everything that must be made the following day Bread Baker Responsibilities: February 2014-July 2014
Opening kitchen every morning and beginning Bread prep
Understanding and maintaining all standard recipes
Responsible for production of Sourdough Baguettes, Wheat loaves, Focaccia, Biscuits, Muffins, Cookies, Crackers, Lavosh, Piping Butters etc.
Assisting Chef with additional production when bread responsibilities are complete
Pastry Assistant December 2011 to June 2013Oak － Dallas, TX
Mixed, weighed and proofed ingredients in accordance with Chef's recipes.
Maintained highest standards of bakery product quality.
Consistently kept a clean and safe environment by Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Persistently strove for continual improvement and worked cooperatively as a team member.
Associate of Applied Science : Culinary ArtsLe Cordon Bleu College Culinary Arts － Dallas, TX, USLe Cordon Bleu College Culinary Arts Associate of Applied Science in Culinary Arts- Patisserie & Baking Program July 2010 to April 2012 Dallas, TX