Sheslie Dorizan

- Baked pan loaves (plain and seeded sourdough

- Stretched and baked Breakfast and Lunch Foccacia's

- Divided and baked Stirato (Plain and Sesame)

- Doing hot box for foccacia

- Clean / Scrape couches

- Replenished workstation

- Helped the Pastry Cook (egg washed croissants, filled with pastry cream, fruits, etc.)

- Responsible for preparing viennoiserie daily

- Trained in folding, laminating and shaping dough for croissants, pain au chocolat, pain au raisin, chocolat twist, oranais and muffin croissants

- Managed production of assorted pastries (cookies, tarts, etc.)

- Worked under pressure to produce high quality products to meet employers and customer demand

. Culilnary Apprrentice

- Complete a 11-week culinary apprenticeship under Chef Alexander Harris

- Gained familiarity with standard kitchen equipment, American and International recipes, and standard measurements in American and metric systems

- Fluent in New York City Department of Health regulations on Food Safety and Sanitation

- Trained in classic knife technique with a focus on precision, efficiency and knife safety

- Developed cross-cultural communication skills by working with a peers from diverse nationalities

- Trained in active listening and conflict resolution.

. Pastry Assistant / Prep Cook

- Managed production of assorted pastries (cookies, biscuits, brownies, etc.), bagels, soups, sandwiches and salads

- Executed a daily prep list to maintain necessary par levels of an all-day cafe menu

- Produced products for off-site catering in a commissary setting.