Bacheley Celestin

• Completed a 11-week culinary apprenticeship under Chef Alexander Harris
• Gained familiarity with standard kitchen equipment, American & international recipes, and standard measurements in American & metric systems
• Fluent in New York City Department of Health regulations on Food Safety and Sanitation
• Trained in classic knife technique with a focus on precision, efficiency and knife safety
• Developed cross-cultural communication skills by working with a peers from diverse nationalities
• Trained in active listening and conflict resolution.

• Prepared biscuits and waffles according to established recipes, following food safety and sanitation guidelines to ensure quality and consistency in a high volume kitchen
• Supported kitchen operations by assisting in workstation setup, equipment cleaning, and ensuring a clean work environment.

• Cleaned, sanitized, and restocked dishes, glassware, utensils, and pots, operating machines to company and manufacturer specifications, and using proper levels of detergent and sanitizer
• Broke down, cleaned, and sanitized dish machine at end of each shift, inspecting for signs of wear, logging findings, and submitting maintenance requests to mitigate risk of equipment failure.

• Managed production of assorted pastries (cookies, biscuits, brownies, etc.), soups, sandwiches and salads
• Executed a daily prep list to maintain necessary par levels of an all-day cafe menu.
• Produced products for off-site catering events in a commissary setting.

GL GROUP

2018-2020

• I have worked in a company that sells security products like warehouse: doing (storage, picking)