Brett Bassen

• Prepared and plated desserts for various dining outlets, ensuring presentation met hotel standards.
• Assisted in developing seasonal dessert menus, incorporating guest feedback and local ingredients.
• Operated baking equipment safely and efficiently, maintaining high hygiene standards throughout the kitchen.
• Collaborated with culinary team to streamline dessert production processes, enhancing overall kitchen efficiency.
• Monitored inventory levels of pastry supplies, coordinating orders to minimize waste and ensure availability.
• Conducted quality control checks on pastries to maintain consistency and exceed guest expectations in taste and presentation.
• Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
• Scaled out and mixed ingredients according to recipes and procedures.
• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Created new dessert items for seasonal and special events.
• Coordinated closely with catering department on large-scale orders or events requiring customized baked goods or desserts for clients'' specific needs.

Collaborated with team members to achieve daily goals and objectives.

Assisted in the preparation of production orders, ensuring accuracy and efficiency.

Identified opportunities for improvement and implemented changes to increase productivity levels.

Trained new employees on proper use of machinery, safety protocols, and quality control procedures.

Loaded raw materials onto conveyor belts as part of the assembly line process.

Inspected finished products for defects before packing them for shipment.

Operated automated machines used in the assembly line according to established procedures.

Examined final products for conformance with quality and design standards.

Weighed ingredients and monitored temperatures during baking processes.

Mixed batters, doughs and filings according to specific recipes, ensuring accuracy in measurements.

Conducted regular inventory checks to monitor stock levels of baking supplies.

Monitored expiration dates on ingredients and finished products.

Packaged finished products for sale in retail outlets or for delivery services.

Assisted in the preparation of dough for cakes, pies and other baked goods.

Baked cookies, muffins, breads, tarts, pies, cupcakes and other desserts.

Operated ovens, proofers, fryers, sheeters, rounders, scales and mixers for bakery

Prepared pastry creams, fillings, icing, chocolate mousse and other components used in decorating and filling baked goods.

Organized raw ingredients and supplies in storage areas, moving, and sorting large bags of flour and sugar, containers of cooking oil and other ingredients