Duckie Maese

Completed on board training for applied behavior analysis and currently work as a behavior technician with clients. Have completed additional training to better prepare for my field. Self manage to apply and guide clients through behavior management, complete data analysis and write medical session notes. Using creative problem solving to help children find fun and safe learning solutions.

• Laminated croissants from start to finish. Excelled in lamination and shaping of various French styled croissants. Time Managed the shift to accomplish all tasks by the end of the shift.
• Executed full bake shifts including hand mixing and baking scones. Managed proof times and correct proofing to ensure quality and sellable croissants and various baked goods for opening service.
• Variety of prep work for both savory and sweet goods. Mixed doughs, made sauces, prepped vegetables, fruits, and meats.

• Bake a range of vegan, gluten free, sugar free desserts. Create new menu items frequently, develop weekly prep lists and execute them. Also work as a barista and general front of house. Make espresso drinks, take orders, deliver food, maintain the cafe. Experience opening and closing the cafe. Help guests with health and food concerns navigate the menu to cater to their happiness and needs.

• Prepped various pastas and doughs for the restaurant. Self managed large prep lists and multitasked throughout the day to complete restaurant requirements. Learned how to operate professional pasta machines and how to make consistent pasta dough. Made pizza dough from start to finish, mixing, proofing, and rolling dough. Helped the pastry and main prep stations when my coworkers needed help and I had extra time.

• Prepared cake doughnuts by mixing dough and then cutting into identical shapes. Have knowledge of cake dough and proper mixing. Also fried doughnuts and decorated them in a timely manner. Helped with barista station and front of house. Used time management and urgency with teamwork to complete tasks. In addition to these, I also performed prep for the doughnuts and toppings for decoration. Made items such as hollandaise, glazes, crumbles, and measurements for doughs. As a shift lead, I made sure the shift ran smoothly, customers were happy, and that my coworkers were doing their job properly and taking their breaks on time. Communication and teamwork were key to my success.
• Reference Barbara Isaac, General Manager (951) 807-8395
• Melissa Michaels Assistant to the General Manager (714)824-2600

• Performed numerous tasks including making espresso drinks, sandwiches, acai bowls, affogatos, baking pastries, plating desserts, maintaining cleanliness, working the cash register all while keeping happy customer service. The ability to learn a plethora of new skills was greatly appreciated. Multi Tasked in high volume requirements with energy. Ran shop alone multiple days a week.
• Reference Meisja, Manager (253)414-3942

• Maintained an atmosphere of enthusiastic customer awareness with an emphasis on fast, friendly customer service. Offered product samples and answered product questions for wholesale customers. Designed and implemented new bakery menu, emphasizing quality and style of the Cafe.
• Reference Owner Kaitlyn Rose (973) 518-8983

• Worked under the Executive Pastry Chef learning basic and advanced baking techniques and restaurant procedures during 5-hour shifts. Making quality consistent menu items such as cheesecake, ice cream, doughnuts, etc.. Completed a seven-month internship ending with creating and adding a dessert item to the menu.
• Reference Iris Sifuentes, Pastry Chef (661) 803-2855