Summary
Overview
Work History
Education
Skills
Additional Information
Languages
Timeline
GeneralManager

Eliana Castano

Pastry
Kissimmee,FL

Summary

Creative Pastry cook skillful in ordering and requisitioning supplies, ingredients and plating and preparing desserts for special events. In-depth knowledge of food and service techniques, pastry preparation and sanitary handling. Commended for maintaining all safety and sanitation guidelines. Knowledge of baking times, methods, temperatures and flavors.

Focused in creating memorable and delicious baked goods and desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills.

Overview

5
5
years of professional experience

Work History

Pastry Cook 1

Four Seasons Hotel
12.2021 - 12.2023
  • Prepared and decorated pastries, cakes, cookies, tarts, and desserts with different icings and toppings, to create custom and innovated products.
  • Created new dessert items for seasonal and special events.
  • Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries for high-end guests and banquets
  • Collaborated with fellow pastry cooks to develop innovative recipes, resulting in increased sales and positive customer feedback.
  • Maintained cleanliness and proper food safety standards, ensuring safe working environment for all staff members.
  • Streamlined production processes to increase efficiency, allowing to produce more pastries within same time frame.
  • Mentored junior pastry cooks, sharing knowledge and expertise to foster skill development and professional growth.
  • Managed inventory levels and placed orders for ingredients, maintaining sufficient stock levels while minimizing waste.
  • Supported positive work environment through effective communication and teamwork among staff members.
  • Demonstrated attention to detail in crafting intricate pastry designs, resulting in excellent presentation and visual appeal for banquets and guests.
  • Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
  • Adapted quickly to new techniques and equipment, increasing overall productivity.
  • Conducted regular tastings with management to ensure consistency in flavor profiles across all products offered and five restaurants.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Decorated cakes, cupcakes and other pastries according to customer requests.
  • Trained new employees on bakery methods and procedures.
  • Determined quantity of product to prepare for next day and weekly operation by maintaining detailed production schedule.

Cook 2

Four Seasons Hotel
03.2020 - 12.2021
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared cookies, tarts, cakes, gelatos, desserts in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Prepared high end pastries and small desserts
  • Train new cooks to follow recipes and standards

Kitchen Line Cook

Four Seasons Hotel
04.2019 - 10.2020
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Collaborated with fellow line cooks to coordinate cooking times and plate presentations for more than 250 covers for seamless service.
  • Ensured customer satisfaction by accommodating dietary restrictions and special requests whenever possible.
  • Improved food quality by consistently following standardized recipes and maintaining accurate portion control.
  • Enhanced kitchen efficiency by promptly preparing ingredients for multiple dishes simultaneously.
  • Contributed to restaurant success by maintaining positive attitude and strong work ethic under pressure.
  • Increased ticket turnover rate by quickly adapting to changing priorities and multitasking effectively.
  • Supported staff training initiatives by sharing knowledge of kitchen procedures with new hires and interns.
  • Elevated guest dining experience with artful plating techniques that showcased visual appeal of each dish.

Cook 3

Four Seasons Hotel
07.2018 - 02.2019
  • Prepared cookies, tarts, cakes, gelatos, sorbets and desserts in compliance with recipes and portioning control guidelines.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination

Education

Associate of Science - Baking And Pastry Arts

Valencia College
Orlando, FL
03.2019

Skills

  • Food Safety and Sanitation
  • Production Management
  • Cake Decorating, Icings, glazes, sauces and Fondant
  • Attention to detail and Time management
  • Multitasking and Organization
  • Baking techniques and Dessert presentation
  • Active Learning Adaptive and Creative
  • Reliable and Responsible

Additional Information

Works with microsoft word, excell, power point, teams, and supplies ordering programs

Skilled in painting with acrylics, and oil, applied also in cakes and tars


Languages

Spanish
Native or Bilingual
English
Full Professional

Timeline

Pastry Cook 1

Four Seasons Hotel
12.2021 - 12.2023

Cook 2

Four Seasons Hotel
03.2020 - 12.2021

Kitchen Line Cook

Four Seasons Hotel
04.2019 - 10.2020

Cook 3

Four Seasons Hotel
07.2018 - 02.2019

Associate of Science - Baking And Pastry Arts

Valencia College

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