DAVID ERICSON
Floriole
Chicago,IL
7
years of professional experience
Work History
Baker
1 Year 3 Months- Mixing, shaping, and baking a variety of breads
- Producing an assortment of pastry items including cakes, scones, pies, galettes, etc.
- Laminating and shaping a range of viennoiserie items
- Preparing savory menu items such as soups, ragu, pot pie
Baker
2 Years 6 Months- Mixing a variety of bread and pastry doughs throughout the day, while effectively maintaining a time schedule
- Loading and scoring different styles of bread, ensuring quality and consistency in their bake
- Portioning, preshaping, and final shaping breads of different sorts, judging and managing bulk fermentation and final proofing of the bread
- Creating and developing specialty breads
Expeditor
1 Year 4 Months- Maintained kitchen productivity, guaranteeing timely preparation and serving of dishes in alignment with customer specifications.
- Assisted preparation of food plates, overseeing quality and appearance.
- Delivered exceptional guest experiences through attentive service and quick response to issues.
Line Cook
5 Months- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Education
Bachelor of Arts - Music
Skills
Creative problem solving
Attention to detail
Time management
Timeline
Baker
Floriole
07.2025 - CurrentRead More
Baker
Publican Quality Bread
01.2023 - 07.2025Read More
Expeditor
Kale My Name
09.2021 - 01.2023Read More
Line Cook
Chicago House Of 'Za
02.2020 - 07.2020Read More
Northern Illinois University
Bachelor of Arts from Music
Read More