Shrease Sykes
East Chicago,IN
Summary
Passionate and detail-oriented Pastry Chef with a Diploma in Professional Pastry Art from Auguste Escoffier Culinary Arts School. Skilled in creating a variety of pastries and cakes, with an emphasis on quality and flavor. Looking to bring creative ideas, excellent time management, and customer-focused baking techniques to a dynamic bakery team.
Overview
1
1
Certification
Work History
Cake Decorator
Strack & Van TIl, Hammond Indiana
Hammond, IN
09.2024 - Current
- Assists customers
- Stocks and rotates product
- Inspect bakery products for freshness
- Faces merchandise in the department
- Operates air brush sprayer
- Decorates cakes using various cake decorating tools
Head Pastry Chef
The Matriarch Pastry Palace "Home Bakery"
East Chicago, IN
08.2024 - Current
- Designing and baking a variety of desserts and pastries.
- Leading a team of pastry chefs and assistants.
- Managing the kitchen's organization, cleanliness, and inventory.
- Creating custom desserts for special events, like weddings.
- Ensuring all food safety and quality standards are met.
Education
Associate of Arts - Associates in Pastry & Bakery
Auguste Escoffier School of Culinary Arts
Boulder, CO02-2025
Diploma - Baking And Pastry Arts
Auguste Escoffier School of Culinary Arts
Boulder, CO07-2024
High School Diploma -
Thornwood High School
South Holland, IL06-2000
Skills
- Creative Dessert Design: Develop visually stunning, flavorful desserts and custom cakes
- Leadership & Team Management: Lead, train, and supervise a pastry team to ensure smooth kitchen operations
- Time Management: Efficiently prioritize tasks to meet deadlines, especially during high-volume periods
- Attention to Detail: Ensure precision in measurements, techniques, and presentation for consistent results
- Advanced Pastry Techniques: Expert in doughs, batters, chocolate work, sugar sculpting, and cake decoration
- Food Safety & Hygiene: Maintain strict adherence to food safety regulations and hygiene standards
- Menu Development: Design seasonal and event-based menus that cater to trends and customer preferences
- Problem-Solving: Address kitchen challenges and production issues with quick, effective solutions
- Inventory & Cost Management: Oversee ingredient inventory, control costs, and minimize waste
- Client Communication: Collaborate with clients to create custom desserts for weddings and events
Certification
- Food Handler Certificate of Completion
- ServSafe Certification (if applicable)
Timeline
Cake Decorator
Strack & Van TIl, Hammond Indiana
09.2024 - Current
Head Pastry Chef
The Matriarch Pastry Palace "Home Bakery"
08.2024 - Current
Associate of Arts - Associates in Pastry & Bakery
Auguste Escoffier School of Culinary Arts
Diploma - Baking And Pastry Arts
Auguste Escoffier School of Culinary Arts
High School Diploma -
Thornwood High School
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