Roberto Mendoza

I've been a pastry chef for 16 years at Cache Creek. As a pastry chef, I ensure that every single event or banquet meets or is above the standards that are set; for example, making sure that deserts, breads and amenities are present, on time and appeases the recipient. As a pastry chef, I am responsible for weekly payroll and scheduling, and prioritize tasks among my circle of colleagues and team. I take pride in my job, knowing that the guests are expecting quality, which is what my team and I provide each and every time without fail.

I honed and refined my skills in customer satisfaction, ensuring that every pastry that was made met quality standards as well as executing proper customer service.

I was tasked with decorating cakes, ensuring that cake orders were done according to the customer's expectations. I was in charge of mixing different icings. such as butter creams: italian, french, etc. Alongside cakes, I mixed and baked other pastries like cookies, brownies, and other specialties. During this job, I acquired the time management skills, prioritizing important tasks first and delegating my time properly to ensure all orders were done on time.