Intermediate baker passionate about creating unique, delicious pastries using my knowledge of baking sciences and flavor combinations. With experience ranging from baking breads and pasties, to candy and chocolate arts. Including specialty cakes. Seeking to use culinary skills and expertise to prepare a special variety of desserts in a professional, rewarding environment.
Graduated honor roll from Spokane Community College Baking and Patissie program, including an in-house third quarter training in Advanced Cakes of which only 5 per program allowed.
Competed and ranked with a Second place award in the Washignton state Sugar Artists Cake Show of 2013.
Provided courteous and informative customer service while quickly and courteously resolving all guest problems and complaints. Ensure smooth kitchen operation by overseeing daily product inventory and receiving. Established and maintained open, collaborative relationships with the fellow kitchen crew.Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Maintained highest standards of bakery product quality. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items while persistently striving for continual improvement.Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
The courses provided me practical and theoretical training in personal hygiene; laws regarding sanitation in the baking industry; use of various types of baking machinery; production training in the baking of artisan breads, rolls, coffee cakes, pies, doughnuts, cookies; and decorating. Also covered are product control, production per man-hour, cost factors, percentages, purchasing, receiving and storing supplies, and the science and care of handling and keeping a perpetual inventory.
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