Bakery Assistant
Culinary Institute of Lenôtre
06.2024 - 07.2024
- I have worked three weeks at Culinary Institute of Lenôtre preparing recipes and building multiple chef club recipes.
- Inventoried 5 Baking labs for supplies and helped with the ordering process for the college.
- I have 2 years of experience making cakes, breads, puff pastries and quick breads.
- My hard skills are leadership, detail orientated orders, multitask, my knife skills, following a recipe and adding too to make it your own.
- I have placed second place for cake decorating in my school.
- My professional career goals is to become a pastry chef and make tasty food for people to enjoy.
- Prep and production, baking, restock, inventory, cleaning and organizing the kitchen.
- Sets up display cases so they are presentable 15 minutes before opening for the day.
- Continues to produce throughout the day at pars and intervals set by the Pastry Chef.
- Maintain high standards of quality and appearance of all food prepared and served.
- Executes daily production lists and maintains inventory that reflects the pars set by the Pastry Chef.
- Work cleanly and maintain a tidy work station.
- Identifies efficiencies/inefficiencies in production.
- Adhere to policies, standards, and systems set by the company and management team.
- Take a daily inventory of back stock, new production, served product, and waste
