Grant Dermody

• Producing hundreds if not thousands of pounds of scratch sourdough and yeast breads start to finish daily (Mixing, bulk fermenting, folding, shaping, proofing, baking in deck and rack ovens simultaneously.)
• Responsible for decorating layer cakes, cupcakes, pastries, cream pies, tarts, parfaits, etc
• Making buttercream daily and whipped cream as needed on the spot
• Participating in inventory and ordering as needed to help manager
• Completed shift lead training
• Produced muffins, pound cakes, cookies, and latticed pies from scratch

In charge of all recipe development and production of baked goods

Served food to guests during lunch hours

Worked with line cooks for remainder of shift when bakery production was complete

• Baked multiple products using mixes and fresh ingredients
• Kept sales floor full throughout shift

• Responsible for baking and packaging cookies and French bread
• Kept sales floor filled to par throughout shift
• Responsible for cleaning and shutting down bakery for the night
• Responsible for taking cake orders from customers and completing them by desired time
• Responsible for keeping display case full of decorated cakes and cupcakes