Scaled, mixed, and baked various batters, including frangipan, flourless chocolate cake, madeleines, pound cake, and financier.
Made multiple custards, such as creme anglaise, panna cotta, pot du creme, and pastry cream.
Made and piped pate choux for profiteroles and eclairs.
produced caramel, chocolate, berry, and other sauces for plated desserts
Helped develop desserts for spontane lunch menu.
Plated desserts for pastry line, including piping on celebration plates
Scaled and made biscuits, cakes, and breadpuddings for pastry line.
Help make and test new dessert concepts for the menu.
Made production lists and developed par levels.
mixed proofed, shaped, and baked dough for English muffins
Made berry sauces, cream cheese frosting, and caramel mole for desserts.
Mixed and bakes cakes and brownie batters
mase and portioned bread puddings
Portioned, built, and frosted cakes
Made Italian buttercream, mousses, and fillings for cakes.
Built sandwiches and maintained line
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