Rebecca Perraton

Monitored product appearance and temperature to determine baking times. Baked pastries bread, pies and pastries for customers. Designed new recipes based on trends and customer requests.

Pastry Chef - Two bridges hotel - Princetown, Devon

(2022-10)

• Monitored product appearance and temperature to determine baking times.
• Baked pastries bread, pies and pastries for customers.
• Designed new recipes based on trends and customer requests.
• Implemented strict hygiene and food safety standards in the pastry section, surpassing regulatory requirements.
• Adapted recipes for special dietary requirements, including gluten-free and vegan options, accommodating all guests.
• Combined ingredients following precise recipes, mixing and blending to prepare for baking.
• Measured, mixed and prepped raw materials to recipe specifications.
• Maintained safe and sanitary area by checking food products' temperature and freshness.
• Coordinated with front-of-house staff to ensure seamless service delivery, contributing to a cohesive and positive dining experience.
• Rolled, cut and shaped dough to form brioche, baguettes and focaccia bread.

GCSEs - Tavistock college