Nicole Guevara

Oversaw pastry decoration processes to elevate product presentation in supermarket. Collaborated with team members to maintain high quality and aesthetic standards. Mentored new staff on effective decoration techniques and best practices. Enhanced customer satisfaction through attentive service.

Oversaw menu development at Timbr by curating dessert selections and their components. Led the refinement of recipes for cheesecakes, crumbles, and specialty items including pot de crème, crème brûlée, galaxy desserts, and strawberry shortcake fritters. Directed decoration efforts for nearly all desserts while managing line duties and garde manger responsibilities as required.

Assisted in preparation of pastries, ensuring adherence to quality standards and recipes.

Completed a four-month internship, transitioning to a full-time role for three years at St. Regis. Managed inventory and restocked ingredients. Maintained a clean and sanitary work environment.

Mastered macaroon production, completing two full trays in under 40 minutes. Developed expertise in preparing and decorating Verrines.Plated 170 cakes in under an hour. Decorating pastries for events serving 200+ guests. Set up and decorated banquet events.

Prepared ingredients and operated various baking and kitchen equipment. Created desserts for the hotel’s restaurants.

Made/Served as ice cream maker.

Achieved high-quality icing designs for various applications and elevated gourmet treat offerings for horses. Delivered detailed designs through expert piping techniques. Completed design tray assembly for customers in under 30 minutes. Optimized order packaging to consistently meet deadlines. Successfully prepared two full trays of cookies in under 30 minutes, demonstrating efficiency and skill.