Michaela Macauley

- Designed specialty cakes for weddings, birthdays, and graduations.

- Consistently met customer expectations through clear communication regarding design specifications

- Utilize a range of tools and techniques, including fondant and buttercream, to achieve intricate and visually appealing designs

- Pioneered innovative restaurant menus, including items such as lemon tiramisu and Parisian flan

- Curated monthly "pastry of the month" specials featuring seasonal ingredients to attract customers

- Provided comprehensive training for staff, ensuring proficiency in baking techniques and kitchen operations

- Directed recruitment/hiring processes, managing staff schedules for optimal productivity

- Produced and decorated daily pastries, including croissants, brioche, and cookies

- Diversified product offerings to include pizza dough, burger buns, and flatbread dough

- Crafted custom cakes with precise designs and flavor profiles

- Conducted regular inventory assessments and collaborated with suppliers to secure high-quality ingredients

- Prepared croissant dough, including laminating, filling, and shaping

- Produced French macarons daily with various fillings

- Maintained cleanliness and sanitation standards in the kitchen

- Collaborated with the pastry team on menu innovations and streamlined operations

- Rolled, cut, and shaped dough for bread, rolls, pie crusts, and other baked goods from scratch

- Managed dessert orders using a ticket machine, working efficiently under pressure

- Prepared dough from scratch, including measuring ingredients, fermenting, and proofing

- Utilized food-grade lye to make pretzels