Yamilet Mercado

Chicago,IL

Summary

Dynamic Pastry Chef with a proven track record at Chicago Athletic Association, excelling in recipe development and team collaboration. Achieved increased sales through innovative dessert menus while implementing efficient production techniques that enhanced quality and reduced waste. Skilled in inventory management and fostering a positive work environment, ensuring seamless operations during peak periods.

Overview

years of professional experience

Certification

Work History

Pastry Chef

Chicago Athletic Association

08.2017 - Current

Determined quantity of product to prepare for next week operation by maintaining detailed production schedule.
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.
Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
Oversaw purchasing, storage, and use of kitchen supplies.
Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.

Am Baker

Perennial Virant

08.2013 - 08.2017

Produced consistently high-quality baked goods for service.
Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Prepared dough for variety of pastries, cakes and breads.
Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.

Kitchen Lead

Specialty's Cafe and Bakery

01.2008 - 07.2013

Maintained high standards of cleanliness and sanitation by implementing strict kitchen cleaning routines.
Fostered a positive work environment, promoting teamwork and open communication among kitchen staff.
Coordinated with front-of-house staff to ensure seamless communication between the kitchen and dining area.
Monitored inventory levels to prevent stock shortages during peak service hours or special events.

Education

Associate of Applied Science -

Wilbur Wright College

Chicago, IL

01-2015

Skills

Pastry production
Recipe development
Inventory management
Quality control
Team collaboration

Decision-making
Menu design
Problem solving
Food costing