Kathryn Gordon
Vero Beach,Florida
Summary
At Oak Harbor Clubhouse, I excelled as a Pastry Cook, enhancing customer satisfaction by introducing innovative baking techniques and consistently exceeding expectations in taste and presentation. Leveraging skills in pastry preparation and creativity, alongside exceptional teamwork and problem-solving abilities, I significantly reduced waste, ensuring high-quality standards and optimizing ingredient usage. I prep and prepare food according to nutritional and dietary guidelines. I meet timed deadlines daily. I excel in exceptional customer service skills. I help facilitate the needs of elderly clientele. I receive, count, and disperse inventory on a daily basis.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Pastry Cook
Oak Harbor Clubhouse
07.2002 - Current
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Managed inventory levels and placed orders for ingredients, maintaining sufficient stock levels while minimizing waste.
- Scaled out and mixed ingredients according to recipes and procedures.
- Maintained cleanliness and proper food safety standards, ensuring a safe working environment for all staff members.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Adapted quickly to new techniques and equipment, increasing overall productivity within the kitchen team.
- Created new dessert items for seasonal and special events.
- Coordinated closely with catering department on large-scale orders or events requiring customized baked goods or desserts for clients'' specific needs.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Prepared frostings and other toppings for cakes and pastries.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Determined baking times for various items.
- Cleaned and maintained kitchen equipment and oven.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Cut and shaped dough for pies, rolls and other pastries.
- Followed food safety standards when handling ingredients.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Managed in-store, pick-up orders and catering needs.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Maintained well-organized mise en place to keep work consistent.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Coordinated with front of house staff to ensure timely delivery of desserts, enhancing overall customer experience.
- Improved team efficiency with introduction of innovative baking techniques and equipment.
- Enhanced customer satisfaction, consistently producing pastries that exceeded expectations in taste and presentation.
- Provided exceptional customer service by accommodating special requests for custom cakes and pastries, increasing customer loyalty.
- Implemented pastry rotation system, ensuring variety of fresh offerings daily and minimizing product staleness.
- Developed and executed dessert menus for high-end catering events, enhancing client satisfaction and repeat business.
- Maintained clean and organized work environment, ensuring compliance with health and safety standards.
- Collaborated with head chef to integrate dessert and main course flavors, creating cohesive dining experience.
- Ensured high-quality standards in pastry production, significantly reducing waste and optimizing ingredient usage.
- Elevated dining experience by crafting unique and visually appealing pastries for seasonal menus.
- Adapted quickly to last-minute menu changes, demonstrating flexibility and problem-solving skills.
- Used Type and Type knives to slice, chop and dice ingredients into uniform sizes.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Reduced leftovers Number% by monitoring production and properly storing items.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Maintained an open line of communication with customers, addressing concerns or requests promptly while providing exceptional customer service.
- Received consistent praise from both management and clientele for exceptional quality of workmanship.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Contributed ideas during brainstorming sessions for promotional events or special offers that would attract new clientele or re-engage existing customers.
Education
GED -
Indian River State College
Vero Beach, FLSkills
- Food safety and sanitation
- Organization
- Pastry preparation
- Sanitation Practices
- Allergy awareness
- Glazing and Icing application
- Food Safety
- Menu Planning
- Icings and fondant
- Bakery Operations
- Precision measuring
- Creativity and Innovation
- Food Plating
- Restaurant Experience
- Plating
- Dessert Preparation
- Inventory Rotation
- Customer Service
- Ingredient Preparation
- Cake Decorating
- Commercial Food Production
- Temperature Monitoring
- Delivery Coordination
- Order Taking
- Pastry Filling Equipment
- Food Processor Operation
- Teamwork and Collaboration
- Problem-Solving
- Time Management
- Reliable and Responsible
- Attention to Detail
- Problem-solving abilities
- Multitasking Abilities
- Reliability
- Excellent Communication
- Clear Communication
- Team Cooperation
- Organizational Skills
- Team Collaboration
- Active Listening
- Effective Communication
- Adaptability and Flexibility
- Decision-Making
- Kitchen Safety
- Opening and closing duties
- Dough Preparation and Baking
- Active Learning
- Cake and Pastry Decoration
- Oven Operation
- Equipment Cleaning
- Adaptive and creative
- Team building
- Task Prioritization
- Self Motivation
- Stock Rotation
- Interpersonal Skills
- Food presentation
- Goal Setting
- Professionalism
- Interpersonal Communication
- Basic Mathematics
- Quality Control
- Inventory Control
- Time management abilities
- Continuous Improvement
- Adaptability
Certification
Food Safety Certification
Additional Information
I commenced my career at Oak Harbor Clubhouse in 2002, initially serving as a housekeeper. Following a couple years of service, I transitioned to the culinary department. I began as a Pantry Cook for one year, then advanced to lunch cook, holding this position for approximately two years. Subsequently, I expressed interest in and secured a pastry position that became available.
Timeline
Pastry Cook
Oak Harbor Clubhouse
07.2002 - Current
GED -
Indian River State College