Tayla Burn

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.

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

Year 12 - Lalor Secondary College (2011)

Certificate 3 - Food Processing (Cake and Pastry) - William Angliss (2014)

Associate Level 1 - Academy of Cheese (2020)