Pastry Cook/Baker - Common Bond Café and Bakery
(2018-06 - 2019-10)
- Arrival time 3:30am.
- Begin preparing pastries and filling the dessert cases for the day.
- Check bread stock and start dough for next day if necessary.
- Check stock and prepare all mise en place to be successful for the next day.
- Continuously check cases and staff in the front to make sure we are not running low on anything and everything remains stocked and presented well.
Pastry Cook/Baker - Éclair Paris
(2017-11 - 2018-06)
Reason for leaving: sold location to Common Bond. I immediately got hired on at Common Bond.
- Arrive 4am bake off all croissants/ case items in the proof box.
- Cut and shape baguettes.
- Have all Pastry items, Éclair's, tarts ect. ready for the boutique by 7am.
- Spend the rest of my day preparing doughs, creams for the next day.
- Laminate dough and cut out tart or quiche circles on the sheeter.
- Continuously checking stock to make sure we have mise en place to be successful day to day.
Pastry Chef - Artisans
(2016-05 - 2017-11)
- Make and create desserts for service.
- Keep pastry station stocked and sanitized at all times.
- Create and make business desserts for service for weekday afternoon service.
- Work the line and create all dessert plates.
- Work as a team with restaurant staff in order for everyone to be successful.
Pastry Chef/Manager - Drew's Pastry Place
(2015-03 - 2016-05)
Arrival time 4am. Bake off croissants, scones, kolaches, muffins, almond croissants and bagels needed for the day. Make breakfast sandwiches. Over 15 different kinds of cookies. Éclaires, cream puffs, cheesecakes, cakes, Tiramisu, gluten free items, chocolate mousse, Italian rainbow and Ricotta cookies. Free to be creative and create items for the case.
- Handle money. Put cash in the drawer for the day.
- Go through the dessert cases and make a list of everything I will need to make and bake for the day.
- Friday and Saturdays I close at 9pm. My duties are to keep the staff focused on completing their closing tasks so that we can be successful when we arrive the next morning.
- We refill dessert cases, clean and sanitize all dishes, counters, chairs and floors.
- I count and put away money.
- There is a closing checklist that I go through with myself and the staff before I leave for the night.
Baker/Pastry Cook - Flo Paris Westheimer
(2014-02 - 2015-03)
- Arrive at 3:30am begin to prepare for croissants, baguettes and puff pastry.
- Display the cakes in the front of the store for customers.
- Keep track of any cakes I will need to prepare or cut for the next day.
- Prepare what we will need to be successful for the following days ex. macaroons, butter cream, chocolate mousse, Bavarian cream, pastry cream, breads, sponge cake, cupcakes.
- Look what cakes will need to be prepared and start to prep each cake.
- Design and construct new cakes.
- End each day by preparing bread for the next morning.
Baker/Decorator - GiGi's Cupcakes - Sugar Land, TX
(2015-05 - 2015-12)
Bake 200-600 cupcakes depending on the day of the week. Decorate 16 different sets of 24 cupcakes needed for each day with a different menu every day except for 4 flavors that we do every day. Perfect different types of decorating swirls: Gigi's full swirl, pedestal swirl, flat swirl, pedestal French tip, pedestal star tip, rosette. Display all cupcakes in the front by 10am with 4 boxes of 24 mini variety cupcakes, cookies and cheesecakes.
- Arrive at 5am check online orders and pre orders.
- Begin to prepare ingredients, mix, scoop and bake cupcakes needed for each day.
- Clean and sanitize counters and dishes used after baking before beginning to decorate.
- While cupcakes are cooling decorate cheesecakes, mini cupcakes and stuffed cookies needed for the day.
- Decorate the cupcakes needed for that day making sure I have 24 of each different variety.
- Clean and sanitize kitchen and dishes.
- Take care of customers.
- Sell cupcakes and desserts.
