Matthew Reyes

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Work the station assigned to as needed during any given day.
• Scrub kitchen down at the end of the night for closing.
• Prep the station as needed throughout shift.

Make fresh buttercream each week for the cakes. Review production sheets before working on customers’ orders. Fill and crumb coat cakes for the head decorator, decorate cakes and cupcakes for the case, assist with deliveries when needed. Work events when needed.

Make desserts for Sunday brunch each week as well as weekly dessert specials. Also had to bake the desserts that were a part of the house menu. Also baked breads from scratch each week.

• Create the dessert menu for the restaurant. Bake the desserts from scratch each week and then instruct BOH staff in plating and presentation. Communicate with FOH about the desserts as well as potential allergens. Also create the dessert menu for holiday buffets and then execute them on a large scale.