Created, produced, and designed first ever pastry menu as well as teaching kitchen crew how to execute plated desserts.
Implemented new menu every month and sticking to gluten and dairy free diets.
Kept a well organized inventory, as well as maintaining food cost and effiecint order cost.
Started out in high production pastry kitchen assisting executive pastry chef with set up and producing pastries for banquets as big as 3000.
Followed recipes closely using scales, mixers, ovens, and other baking machinery.
Spent one year at Lakeside resturants plating desserts in a timely and detailed manner on high volume nights with covers into the 500.
Assisted pastry chef with keeping organized production list as well as a clean and organized kitchen.
Sugar and chocolate work experience.
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