Cassandra Tanis

Results-driven and detail-oriented culinary professional with over 8 years of expertise in pastry arts, high-volume banquet management, and kitchen operations. Demonstrated career progression from Pastry Cook to Junior Sous Chef at premier hospitality properties. Recognized for expertise in menu development, inventory control, and team leadership, consistently delivering exceptional guest experiences while upholding rigorous health and safety compliance standards.

Junior Sous Chef | Pastry Specialist | Pastry Cook - HILTON - Orlando, FL

(2020-01)

• Supervised: trained, and mentored a team of pastry cooks to maximize productivity, enforce quality standards, and streamline daily production workflows.
• Collaborated: with the Executive Pastry Chef to design innovative dessert menus for diverse banquet functions, seasonal events, and VIP clientele.
• Directed: the production and presentation of plated desserts, custom amenities, and large-scale buffet displays for high-volume conferences and private gatherings.
• Managed: ingredient inventory, executed ordering and receiving protocols, and enforced strict food cost controls and stock rotation (FIFO) to minimize waste.
• Maintained: a sanitary and organized pastry kitchen that consistently exceeded local health department regulations and corporate sanitation guidelines.

Pastry Cook - LAKE NONA GOLF & COUNTRY CLUB - Orlando, FL

(2018-06 - 2019-12)

• Executed: the preparation of high-quality pastries, artisanal breads, and signature desserts adhering to standardized club recipes and luxury presentation guidelines.
• Partnered: with the Executive Chef to engineer seasonal dessert menus and custom culinary creations tailored to exclusive member preferences.
• Inspected: all finished baked goods for optimal taste, texture, and visual alignment with luxury dining standards.
• Operated: and maintained commercial kitchen equipment, including proofers, heavy-duty mixers, and deck ovens.

Baker & Pastry Cook - MAI BISTRO - Orlando, FL

(2017-10 - 2018-06)

• Executed: the daily scaling, proofing, and baking of traditional Vietnamese baguettes to ensure authentic texture and consistent quality.
• Optimized: production and baking schedules to guarantee a continuous supply of fresh-baked goods throughout peak operating hours.

Froster & Baker - SPRINKLES - Lake Buena Vista, FL

(2016-06 - 2017-10)

• Produced: brand-standard cupcakes and pastries within precise, fast-paced corporate recipe guidelines.
• Applied: uniform frosting and decoration techniques to uphold strict aesthetic and quality benchmarks.

Cashier - PUBLIX - Orlando, FL

(2014-06 - 2017-04)

• Delivered: friendly and efficient customer service while managing accurate cash and electronic transaction processing.
• Supported: front-end retail operations to maintain store efficiency and customer satisfaction.

Associate - Patisserie and Baking - Le Cordon Bleu College of Culinary Arts (2017-02)

High School Diploma - Heritage High School (2015-05)