Tayla Burn
Pastry Chef
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About
Running the Pastry section on my own, working on menu development and new dishes, maintaining high quality Mise en place and working in a high pressure environment.
Experience
Pastry Chef - Restaurant Martin Wishart - Edinburgh, Scotland
(2024-05 - 2026-06)
Running the Pastry section on my own, working on menu development and new dishes, maintaining high quality Mise en place and working in a high pressure environment.
Kitchen Manager - Ante - Edinburgh, Scotland
(2023-07 - 2024-05)
- Customer service
- Overseeing Kitchen team
- Working on menu development and new dishes
- Sourdough bread experience
- Laminating pastries
- Hot food preparation and service
- Following strict Occupational Health and Safety standards
Pastry Chef de Partie - Fhior - Edinburgh, Scotland
(2023-03 - 2023-06)
- Mise en place for Pastry section
- Seasonal menu changes
- Maintaining a high quality and consistent product
- Plating of dishes and coming up with ideas
- Bread experience
Cheesemonger/ Manager - George Mewes Cheese - Edinburgh, Scotland
(2020-08 - 2023-01)
- Customer service
- Maintenance of cheese
- Fronting of products within the shop
- Orders
- Following strict Occupational Health and Safety standards
Sous chef - Restaurant Influences - Bordeaux, France
(2019-09 - 2020-07)
- Mise en place for hot side and larder side
- Preparing meat and fish
- Making sauces and stocks
- Preparing garnish
- Plating up dishes for service
- Plating of desserts for service and other various mise en place
- Maintaining a high quality and consistent product
Pastry Chef - Ryne - Melbourne, Australia
(2017-09 - 2019-07)
- Ordering
- Overseeing each section of the kitchen
- Seasonal menu changes
- Maintaining a high quality and consistent product
- Experience on larder and garnish section
Chef de Partie - Stokehouse Restaurant - Melbourne, Australia
(2016-11 - 2017-09)
Maintaining a high-quality product, Overseeing the section, experience on Pastry, larder and garnish section
Pastry Chef - The Lakeside Mill - Melbourne, Australia
(2016-01 - 2016-11)
- Ordering
- Maintaining a high standard throughout the kitchen
- Overseeing Pastry, Larder and meat section
Pastry Chef - Estelle - Melbourne, Australia
(2015-09 - 2016-01)
- Souffles
- Ice-creams and sorbets
- Biscuits
- Cakes and various other mis en plus
Pastry Chef - Papa Goose - Melbourne, Australia
(2014-09 - 2015-07)
- Parfaits
- Sable
- Preparing sourdough bread for service (making- proving-baking)
- Experience on larder
- Preparing ice-creams and sorbets
Commis Pastry Chef - The Atlantic - Melbourne, Australia
(2013-05 - 2014-08)
- Experience making brioche and other baked goods
- Preparation of ice-creams and sorbets
- Various petit four production
- Experience with large numbers of customers and fast paced environment
Apprentice Pastry Chef - Brown's Bakery- Bakers of Distinction - Melbourne, Australia
(2011-11 - 2013-05)
- High production of various baked goods
- Cake mixes
- Macarons
- Biscuits and decorating cakes
- Experience with viennoiserie
Education
Year 12 - Lalor Secondary College (2011)
Certificate 3 - Food Processing (Cake and Pastry) - William Angliss (2014)
Associate Level 1 - Academy of Cheese (2020)
