Dominique Lewis

• Produced croissants from scratch, including base dough preparation, butter block formation, lamination, shaping, proofing, and baking

• Specialized in hand-crafted organic artisan breads, laminated pastries, and cakes with attention to fermentation, dough development, and flavor

• Mixed, fermented, shaped, and baked naturally leavened and yeasted breads to meet daily production goals

• Coordinated cake production with broader bakery workflow to meet deadlines for retail and orders

• Assisted with prep planning and daily production scheduling

• Spearhead the production of high-quality pastries for events, displays, and special occasions, ensuring consistent excellence and adherence to brand standards.
• Partner with the head chef to develop and introduce innovative, seasonal menu offerings, contributing to the evolution of the bakery’s offerings.
• Optimize kitchen operations by organizing ingredients and managing inventory, minimizing waste and ensuring timely production for high-demand periods.
• Lead the decoration of pastries with precision, enhancing presentation for events and maintaining aesthetic consistency with brand identity.

• Baked and decorated cupcakes, meeting strict quality standards for custom orders and limited-time offerings.
• Managed inventory and ensured product quality and consistency.
• Assisted in recipe development and testing, refining new products to improve variety and customer appeal.

• Managed baking schedules and ingredient inventory, ensuring smooth production flow and timely completion of orders.
• Produced a variety of baked goods, including artisan breads, pastries, and cookies, maintaining high-quality standards for wholesale distribution.
• Assisted in recipe development and testing, refining new products to improve variety and customer appeal.

• Led artisan bread production, ensuring quality through precise measurements and temperature control.
• Maintained consistency in product quality by adhering to established food safety and quality standards.
• Managed inventory and supply levels, ensuring that all ingredients and products met production needs and customer demand.

• Prepared components for plated desserts, including gelatos, sorbets, pastry creams, and specialty sauces, ensuring flavor consistency and presentation.
• Baked, assembled, and plated tarts, cakes, pies, and seasonal pastries for daily service and private events, meeting both visual and taste expectations.
• Maintained inventory using FIFO (First In, First Out) practices to ensure product freshness and minimize waste.

• Produced a variety of high-quality pastries, including cookies, muffins, cakes, and scones, ensuring timely fulfillment of wholesale orders and maintaining consistency in packaging and presentation.
• Prepared large-scale dough batches, managed inventory, and ensured smooth kitchen operations by proactively preventing shortages and maintaining stock levels.