Rebecca Penaranda

Pastry Chef

Rebe's Cake

02.1996 - 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.
Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
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.
Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
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.
Enhanced customer satisfaction by creating visually appealing and delicious pastries.
Managed in-store, pick-up orders and catering needs.
Oversaw purchasing, storage, and use of kitchen supplies.
Streamlined inventory management processes to minimize food spoilage while maintaining adequate stock levels.
Maintained well-organized mise en place to keep work consistent.
Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
Spearheaded efforts to incorporate locally sourced ingredients into recipes when possible, supporting local businesses and promoting sustainability practices within the establishment.
Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Planned promotional menu additions based on seasonal pricing and product availability.
Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
Trained kitchen staff to perform various preparation tasks under pressure.
Created unique daily specials to drive business growth.
Assisted in budget management by tracking expenses related to ingredients procurement, kitchen equipment maintenance, and labor costs effectively controlling operational expenditures.
Implemented portion control measures that lowered costs without compromising product quality or customer satisfaction.
Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.
Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Followed food safety standards when handling ingredients.
Trained new employees on bakery methods and procedures.
Operated ovens and bakery equipment to prepare products according to recipes.
Prepared dough for variety of pastries, cakes and breads.
Cleaned and maintained kitchen equipment and oven.
Decorated cakes, cupcakes and other pastries according to customer requests.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Processed customer orders and payment transactions.
Monitored temperatures of ovens, proof boxes and other equipment.
Answered customer questions about products and services, helped locate merchandise, and promoted key items.
Cut and shaped dough for pies, rolls and other pastries.
Prepared frostings and other toppings for cakes and pastries.
Packaged finished products for sale.
Determined baking times for various items.

Summary

Overview

Work History

Pastry Chef

Education

Associate of Arts - Baking And Pastry Arts

High School Diploma -

Skills

Websites

Certification

Languages

Timeline

Pastry Chef

Associate of Arts - Baking And Pastry Arts

High School Diploma -

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