Category: Cooking / Culinary
20 years of New York traditional experience, all aspects of bakery, including managing front end.
I prefer to do finishing, ordered cakes, store layers pastries etc. I have bench and mixing experience as well.
I trained with Nick Malgieri at the old Peter Kump’s culinary school
I have worked for THE BAKERY in Plainview and Albertson, Diane's in Roslyn, Lords in Flatbush and "jobbed" in many area shops, as well as Manhattan, Bronx etc. I am flexible, willing to work part time or per diem, and benefits are not an issue for me.
Please email me at firstname.lastname@example.org or call 917 543 3984
Relevant Education / Credentials
Professional Training Peter Kump’s New York Cooking School
Nicholas Malgieri’s Professional Pastry Chef Course
Graduated - September 1989
2135 Nostrand Avenue
Brooklyn, NY 11210
Busy, high volume 24 hour shop in metropolitan location.
In charge of A.M. bake off of all morning products. Coordinates & runs two six (6) shelf ovens for products of four other mixers and benchhands. Bench duties encompass all danish, bobka production (start to finish), Ruggelach, all sugar dough & 1-2-3- dough items, all muffins, spritz cookies & cut-out cookies. Hi volume finishing of stock layer & birthday cakes.
236-03 Braddock Avenue
Bellerose, NY 11426
March 1991 to January 1993
35 year old family bake shop. Production oriented for low priced/high volume retail line.
Worked finishing bench for birthday/occassion cakes, full line of layers (fudge, whipped cream, buttercream, iced, blackout, etc.). Finished pastries, brownies, doughnuts & cookies.
23 Bryant Avenue
Roslyn, NY 11576
June 1989 to March 1991
A small, upscale, gourmet bakery and catering shop. Presentation oriented. Small scale daily production.
Lead baker charged with new product development & instructions to other staff. Start to finish production of all specialty items: Tiramisu, Dacquoise, Stollen, Mousses & Bavarians, Pate a Choux items. On site dessert chef for catered parties, plating desserts..
Benchwork: Full line of Danishes, Pastries, Coffee Rings, Bobka, Cookies, Pies, Tarts & Ruggelach.
Mixing: Genoise/Chiffon/Sponge cakes. Brownies (standard & gourmet). Devil’s Food; Carrot & Spice Cakes; Pate a Choux; Variety of Cheesecakes; Nut Tortes; All standard bulk doughs & cookie doughs; all muffins.
Finishing: Birthday/Occasion Cakes; full variety of Store Layers, Pastries & Cookies;
Years Experience: 20