Angela Burnett
Lincoln
Summary
Detail-oriented culinary professional with over 14 years in pastry preparation and menu development. Known for exceptional quality control and team collaboration, consistently delivering beautiful desserts while optimizing kitchen workflows for efficiency.
Overview
18
18
years of professional experience
Work History
Assistant Pastry Chef
Restaurant Associates at Harvard Business School
Boston
11.2010 - 08.2025
- Prepared various pastries and desserts for high-profile events at Harvard Business School.
- Assisted in menu development, incorporating seasonal ingredients and customer preferences.
- Skilled in preparing cake batters and a wide range of pastry and dessert products, including quick breads, pastries, muffins, mousses, Bavarians, custards, sauces, ganaches, bars, curds, and creams.
- Maintained cleanliness and organization of the pastry kitchen and workstations.
- Collaborated with chefs to refine recipes and improve presentation techniques.
- Trained new staff on pastry techniques and kitchen safety protocols.
- Monitored inventory levels of ingredients, ensuring timely restocking as needed.
- Executed daily baking tasks while adhering to strict quality standards and timelines.
- Implemented efficient workflows to enhance productivity in the pastry department.
- Assisted with plating and serving desserts.
- Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Rotated and organized stock in refrigerator and freezer to minimize waste.
- Followed recipes to create cake, cookies and products.
- Baked gluten-free and other goods with ingredient limitations to meet dietary restrictions.
- Coached new staff on policies, procedures and performance strategies.
- Answered customer product-related questions by providing ingredients and preparation information.
- Supported professionals by producing pastry dough and fillings.
- Operated ovens, mixers, grinders, slicers, blenders and other related bakery equipment safely.
- Modified recipes as needed to accommodate dietary restrictions or allergies.
- Managed multiple tasks simultaneously while maintaining accuracy in all duties assigned by Head Pastry Chef.
- Supervised bakers during their shifts ensuring they followed all safety protocols while preparing pastries.
- Planned production schedules for pastry items based on customer orders.
- Assisted head pastry chef in creating attractive displays for pastry items at special events.
- Maintained records of daily production including quantity, quality and type of product produced.
- Checked temperature control systems regularly ensuring they were within acceptable limits.
- Trained kitchen workers on culinary techniques.
- Developed special menu items to improve business offerings.
- Improved performance of team members resulting in high-quality meals produced daily.
- Supervised preparation and presentation of desserts for catered events.
- Customized items for seasonal offerings, special events and personal requests.
- Oversaw pastry production for catering, pick-up orders and in-store customers.
- Conducted recipe testing and modification to improve taste and texture of baked goods.
- Researched and incorporated global pastry trends into the menu, attracting a diverse clientele.
- Maintained strict adherence to food safety and sanitation standards, passing all inspections.
- Implemented a system for tracking and minimizing food waste in the pastry department.
- Offered exceptional customer service, handling special dessert requests and dietary restrictions.
- Oversaw baking and pastry production for large events, serving up to 300 guests.
- Reviewed expiration dates on items and removed expired products from stock to maintain quality.
Executive Sous Chef
Eurest Dinning Services
Andover
01.2008 - 10.2010
- Coordinated special events and catered functions with customized menus.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Planned and prepared food product orders to maintain appropriate stock levels.
Education
Associate of Applied Science - Associate of Arts in Patisserie And Baking
Le Cordon Bleu College of Culinary Arts
Boston, MA03-2011
Bachelor of Science - Biochemistry
Santiago De Cali -University
Cali-Colombia 11-1984
Skills
- Pastry preparation
- Menu development
- Kitchen safety
- Dessert plating
- Baking production
- Team collaboration
- Quality control
Languages
Spanish
Native/ Bilingual
English
Professional
Timeline
Assistant Pastry Chef
Restaurant Associates at Harvard Business School
11.2010 - 08.2025
Executive Sous Chef
Eurest Dinning Services
01.2008 - 10.2010
Associate of Applied Science - Associate of Arts in Patisserie And Baking
Le Cordon Bleu College of Culinary Arts
Bachelor of Science - Biochemistry
Santiago De Cali -University