Robin Swartzman
Lake Forest,United States
Summary
Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. 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. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
52
52
years of professional experience
2
2
years of post-secondary education
Work History
Pastry Chef
Presbyterian Homes
Lake Forest, IL
03.2000 - Current
- Personalized creations for holidays, weddings, graduations, and personal events.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Cycled menus to keep offerings fresh and interesting for customers.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Determined baking times for various items.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Cut and shaped dough for pies, rolls and other pastries.
- Prepared frostings and other toppings for cakes and pastries.
Bakery Owner
Robin's Incredible Edibles
Northbrook, IL
01.1988 - 03.2020
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Maintained well-organized mise en place to keep work consistent.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Cycled menus to keep offerings fresh and interesting for customers.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Cleaned and maintained kitchen equipment and oven.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Determined baking times for various items.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Followed food safety standards when handling ingredients.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Cut and shaped dough for pies, rolls and other pastries.
- Prepared dough for variety of pastries, cakes and breads.
- Prepared frostings and other toppings for cakes and pastries.
Owner
Myron & Phil's
Northbrook, IL
01.1980 - 12.1988
- Managed day-to-day business operations.
- Trained and motivated employees to perform daily business functions.
- Consulted with customers to assess needs and propose optimal solutions.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Evaluated suppliers to maintain cost controls and improve operations.
Pastry Chef
Sweet Tables
Riverwoods , IL
01.1980 - 11.1988
- Oversaw purchasing, storage, and use of kitchen supplies.
- Maintained well-organized mise en place to keep work consistent.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Pastry Chef
Myron & Phil's Restaurant
Lincolnwood, IL
01.1971 - 12.1980
- Maintained well-organized mise en place to keep work consistent.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Managed in-store, pick-up orders and catering needs.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Prepared dough for variety of pastries, cakes and breads.
- Prepared frostings and other toppings for cakes and pastries.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Education
Secondary Art Education Bachelor’s Degree - Art Education
Northeastern Teachers College
Chicago, IL 09.1969 - 06.1971
Fine Arts
Universary of Iowa
Des Moines, IA 09.1967 - 05.1968
Fine Arts -
University of Miami
Miami, FLSkills
Desserts knowledge
Restaurant background
Pastry preparation
Recipe development
Catering expertise
Management
World cuisine knowledge
Adaptive and creative
Whole-grain baking
Icings and fondant
Recipe creation and conversion
Cake decorating
Holiday baking
Gluten-free baking
Commercial production
Problem-Solving
Timeline
Pastry Chef
Presbyterian Homes
03.2000 - Current
Bakery Owner
Robin's Incredible Edibles
01.1988 - 03.2020
Owner
Myron & Phil's
01.1980 - 12.1988
Pastry Chef
Sweet Tables
01.1980 - 11.1988
Pastry Chef
Myron & Phil's Restaurant
01.1971 - 12.1980
Fine Arts -
University of Miami
Secondary Art Education Bachelor’s Degree - Art Education
Northeastern Teachers College
09.1969 - 06.1971
Fine Arts
Universary of Iowa
09.1967 - 05.1968