Joel Zaborowski
T
Summary
To obtain employment in the field of Pastry Arts, that will utilize my training and expertise.
Overview
38
38
years of professional experience
Work History
Baker
Publix Bakery
03.2023 - Current
- Produced consistently high-quality baked goods for customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Complied with health and safety codes to protect staff and customers.
- Collaborated with team members to complete tasks and maintain smooth running of bakery.
Pastry Chef
Sarasota Bay Club
03.2022 - 03.2023
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Personalized creations for holidays, weddings, graduations, and personal events.
Pastry Chef
Aston Gardens at Pelican Point
06.2009 - 03.2022
- Bake all breakfast danish, cinnamon sticky buns, muffins, coffee cake, pastries; cookies in high volume including my own recipes; all birthday and anniversary cakes; holiday and special functions; lunch and dinner desserts.
Assistant Pastry Chef
Michael's on East
04.2008 - 06.2009
- Responsible for restaurant and catering pastries, specialty cakes and desserts.
CNC Operator
Sterling Manufacturing
10.2001 - 07.2006
- Cut Corian to manufacturer's specifications
- Received Stock, operated fork truck, delivered finished product to builder of homes.
Assistant Pastry Chef
Laurel Oak Country Club
07.2006 - 04.2007
- Completed preparation/production of pastries, specialty cakes for restaurant and special functions
- Ordering and receiving stock.
Pastry Cook One/Trainer
Ritz Carlton
07.1999 - 10.2001
- One of the team members that opened the Ritz Carlton
- Responsible for quality pastries, cakes, amenities, desserts and wedding cakes for retail sales, club restaurants, banquets, and "pop ups." Specializing in the unique and accommodating.
Pastry Chef/Kitchen Manager
Ophelia's on the Bay
03.1998 - 01.1999
- Solely responsible for preparation/production of all pastries and cakes for restaurant and special functions; ordering and receiving
- First Place Award for my original dessert in 1999 Taste of Sarasota, recognition in magazines and newspapers.
Pastry Chef
The Field Club
07.1992 - 03.1994
- A prestigious club facilitating 600 members
- Emphasis on plate presentation in a large variety of high quality French pastries and all desserts.
Pastry Chef
Freedom Plaza
10.1991 - 05.1992
- Sole preparation and production of all breads, pastries, desserts for a 500 room military retirement facility including seven dining rooms, French Cafe, retail sales, private parties and catering.
Pastry Cook One
LBK Club
03.1991 - 10.1991
- Baked all breads, rolls, cakes, muffins, and breakfast pastries for three restaurants and banquets
- Trained new employees.
Pastry Chef
LaParisieene French Bakery
11.1990 - 03.1991
- Baked all pastries and cakes for retail and wholesale outlets which supplied many of Sarasota's more elite cafes, clubs, restaurants and hotels.
Head Baker
Peabody Hotel
01.1986 - 12.1988
- Responsible for coordinating work schedules and production of all breads, rolls, and breakfast pastries for six restaurants and all banquet facilities.
Education
Associates Degree - Pastry Arts
Johnson & Wales University
Providence, RISkills
- Cake Decorating
- Kitchen Equipment Operation
- Kitchen Safety
- Recipe Development
Timeline
Baker
Publix Bakery
03.2023 - Current
Pastry Chef
Sarasota Bay Club
03.2022 - 03.2023
Pastry Chef
Aston Gardens at Pelican Point
06.2009 - 03.2022
Assistant Pastry Chef
Michael's on East
04.2008 - 06.2009
Assistant Pastry Chef
Laurel Oak Country Club
07.2006 - 04.2007
CNC Operator
Sterling Manufacturing
10.2001 - 07.2006
Pastry Cook One/Trainer
Ritz Carlton
07.1999 - 10.2001
Pastry Chef/Kitchen Manager
Ophelia's on the Bay
03.1998 - 01.1999
Pastry Chef
The Field Club
07.1992 - 03.1994
Pastry Chef
Freedom Plaza
10.1991 - 05.1992
Pastry Cook One
LBK Club
03.1991 - 10.1991
Pastry Chef
LaParisieene French Bakery
11.1990 - 03.1991
Head Baker
Peabody Hotel
01.1986 - 12.1988
Associates Degree - Pastry Arts
Johnson & Wales University
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