Nallely Ramirez
Lombard,IL
Summary
Focused professional creates memorable and delicious baked goods. Creates custom desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills, and works well under pressure.
Overview
14
14
years of professional experience
Work History
Pastry Chef/ Kitchen Manager
Sweet Reserve Bakery
Lombard, IL
02.2022 - Current
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Cycled menus to keep offerings fresh and interesting for customers.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Managed in-store, pick-up orders and catering needs.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
Pastry Cook
Frontera Grill
445 N Clark St. Chicago, IL 60654
11.2022 - 02.2023
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Reduced leftovers by monitoring production and properly storing items.
- 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.
- Scaled out and mixed ingredients according to recipes and procedures.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Trained new employees on bakery methods and procedures.
Cake Decorator/Pastry Prep Cook
Sugargoat
820 W Randolph St., Chicago,60607
10.2021 - 12.2022
- Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
- Scaled out and mixed ingredients according to recipes and procedures.
- Packaged finished products for sale.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Determined baking times for various items.
- Prepared dough for variety of pastries, cakes and breads.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Prepared frostings and other toppings for cakes and pastries.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Followed food safety standards when handling ingredients.
- Trained new employees on bakery methods and procedures.
- Cut and shaped dough for pies, rolls and other pastries.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Cleaned and maintained kitchen equipment and oven.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
Cupcake Decorator/ Decorating Teacher
Sweet Mandy Bs
1208 W Webster Ave., Chicago, Il, 60614
04.2010 - 10.2021
- Evaluated individual student abilities and created action plans based on current level and desired growth goals to support preparedness for transition to next grade level.
- Prepared materials for lessons, assignments, and assessments, and evaluated, corrected and graded student performance to identify gaps in skills or knowledge and set realistic goals.
- Promoted exploration of building blocks of learning by leading diverse, hands-on activities.
- Kept classroom clean, organized, and safe for students and visitors.
- Helped students develop self-esteem and life skills by fostering healthy conflict-resolution, critical thinking, and communication.
- Attached decorative or functional accessories to products and positioned patterns on equipment, materials and workpieces to complete desired production actions.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Determined baking times for various items.
- Cut and shaped dough for pies, rolls and other pastries.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
- Prepared dough for variety of pastries, cakes and breads.
- Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
- Trained new employees on bakery methods and procedures.
- Prepared frostings and other toppings for cakes and pastries.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Cleaned and maintained kitchen equipment and oven.
Education
Associate of Arts - Pastry
Le Cordon Bleu College of Culinary Arts- Las Vegas
1451 Center Crossing RD, Las Vegas, NV 89144Skills
- Customer Satisfaction
- Fast Food Customer Service
- Food Safety and Sanitation
- Operational Processes
- Strong Organizational Skills
- Inventory Maintenance
- Temperature Monitoring
- Pastry Presentation
- Safe Work Practices
- Food Safety
- Kitchen Equipment Maintenance
- Recipe-Based Cooking
- Supply Cost Control
- Food Rotation
- Bakery Operations
- Glaze, Icing and Topping Application
- Health and Safety Compliance
- Logistics and Supply Chain
- Icing Preparation
- Prepare Orders
- Pastry Filling Equipment
- Oven Operation
- New Recipe Development
- Food Processor Operation
- Cake and Pastry Decoration
- Dough Preparation and Baking
- Time Accounting
- Baking
Timeline
Pastry Cook
Frontera Grill
11.2022 - 02.2023
Pastry Chef/ Kitchen Manager
Sweet Reserve Bakery
02.2022 - Current
Cake Decorator/Pastry Prep Cook
Sugargoat
10.2021 - 12.2022
Cupcake Decorator/ Decorating Teacher
Sweet Mandy Bs
04.2010 - 10.2021
Associate of Arts - Pastry
Le Cordon Bleu College of Culinary Arts- Las Vegas