Deanna Barta
Summary
Passionate pastry specialist adept at creating innovative desserts while ensuring high-quality standards and efficient production flow. Skilled in recipe adaptation, inventory oversight, and engaging customer interactions. Committed to delivering unique culinary experiences through creativity and attention to detail.
Overview
6
6
years of professional experience
Work History
Co-Head Pastry
Kingston Bread + Bar
Kingston, New York
04.2022 - Current
- Led pastry team in creating seasonal dessert menus that showcased innovation and creativity.
- Developed and tested new recipes, enhancing dessert quality and visual appeal.
- Oversaw daily production schedules to fulfill customer demand for baked goods.
- Conducted regular tastings to maintain consistency across product batches.
- Managed inventory of baking ingredients to maintain consistent production flow and availability.
- Ensured compliance with food safety standards and sanitation protocols in kitchen.
- Operated large commercial equipment, including sheeters, proofers, mixers, and ovens.
Prep Cook/Cook
Bard College
Annandale on Hudson, NY
10.2021 - 06.2022
- Prepared ingredients for daily meal service, ensuring timely availability and quality for student dining facilities.
- Executed food safety and sanitation protocols to ensure compliance.
- Maintained cleanliness and organization of kitchen workstations and storage areas, contributing to a safe and efficient cooking environment.
- Engaged customers at pop stations, including omelet bar and action station, delivering friendly service that enhanced dining experience.
Pastry Chef Intern
Kiawah Island Resort/The Ocean Room
Kiawah Island, SC
01.2021 - 05.2021
- Prepared all dessert elements and expertly plated final dishes for service.
- Assisted in product creation for fine dining desserts, ensuring high presentation standards.
- Mixed icing and toppings, ensuring precise scaling and measurement for consistent flavor and texture.
- Operated mixer to achieve ideal consistency in dessert components, enhancing overall quality of final dishes.
- Organized mise en place to streamline workflow and maintain efficiency during service preparation.
Pastry Chef Intern
The Cranberry At Tilley Hall - Closed Due To COVID
Hyde Park, NY
01.2020 - 03.2020
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
- Updated menus regularly to introduce seasonal items and align with dessert trends, keeping offerings appealing.
- Organized mise en place efficiently to streamline workflow and ensure consistent quality in pastry production.
- Provided exceptional customer service to bakery patrons, enhancing their overall experience.
- Determined quantity of product to prepare for next-day operation by maintaining detailed production schedule.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Cleaned kitchen equipment daily to ensure optimal performance.
Education
Associates - Baking and Pastry
The Culinary Institute of America
Hyde Park, New York01-2021
High School Diploma -
John A Coleman High School
Hurley, New York06-2019
Skills
- Pastry production
- Pastry dough techniques
- Pastry decoration
- Decorating techniques
- Fondant techniques
- French baking techniques
- New recipe development
- Recipe development
- Recipe adaptation
- Ingredient sourcing
- Inventory management
- Attention to detail
Timeline
Co-Head Pastry
Kingston Bread + Bar
04.2022 - Current
Prep Cook/Cook
Bard College
10.2021 - 06.2022
Pastry Chef Intern
Kiawah Island Resort/The Ocean Room
01.2021 - 05.2021
Pastry Chef Intern
The Cranberry At Tilley Hall - Closed Due To COVID
01.2020 - 03.2020
Associates - Baking and Pastry
The Culinary Institute of America
High School Diploma -
John A Coleman High School