Claire Porter

• Responsible for making all pastry case items as well as cake baking
• Trains new staff on proper production techniques
• Ensures consistent quality by conducting regular ingredient inspections
• Helps brainstorm new ideas and develop/tweak recipes to improve selection.

• Mixed dough, shaped, boiled, and baked bagels and pastries
• Maintained sourdough starter

Started as an apprentice and was hired on full-time. Responsible for:

• Feeding sourdough starters and sponges on schedule
• Mixing various doughs to correct development
• Shaping baguettes, boules, and pan loaves
• Laminating croissant dough and shaping various pastries
• Knowledge of appropriate proof times as temperature, humidity, dough hydration, etc change

• Mixing dough, shaping, and baking bread in 6 deck oven
• Milled various grains in on-site New American stone mill
• Responsible for maintaining logs of production, orders and recipe details
• Knowledge of ancient grains and their properties.

• Baking and decorating scones, muffins, cookies, cakes, and other baked goods and specialty items.

• Prepared and cooked all food for market service
• Assisted chef with cooking for catering events and pre fixe dinners

• Prep work, including knife skills
• Baked bread daily
• Assisted with mise en place for service, Garde Manger during service

• Set-up kitchen line and organize/stock station and mise en place for morning and evening service
• High volume restaurant, worked sauté station, but also experienced on grill
• Prepared ingredients for cooking, including portioning, chopping, and storing food
• Operated gas stovetop, grills, fryers, and oven
• Served food in appropriate portions in a timely manner

• Prepared and cooked food for soups, salads, sauces, dough, and entrees
• Stored all food items in appropriate storage area, and rotated food
• Operated brick oven
• Helped develop Pre-Fixe menus
• Interacted with patrons and provided for special requests.