To secure a position utilizing my baking and cooking skills, where I may demonstrate my abilities to meet production goals, increase quality and reduce your cost.
? Developed new desert menu
? Ability to read, follow and standardize recipes
? Proficiency in production areas of bakeshop, including: yeast breads, pastry making, laminated dough cream
Pies, cookies, quick breads and cake decoration.
? Able to decrease/increase recipes.
? Ability to weight ingredients to control food cost
? Demonstrate safety with knife and kitchen equipment, proficiency in sanitation
Developed new vegan recipes using Tofu, meat substitute
Extensive knowledge of nutrition value and how to use them to maximize nutritious meal. Proficient in prep food vegan and traditional cooking
? Proficiency in Microsoft word, Microsoft excel
? Ability to type rather fast
Supervision in the hospitality industry
Compass (Nova Southeast University) Davie, FL November 2008 to February 2009
Responsible for cooking for High School students
Niki Marina(Westin Diplomat) Hollywood FL April 2007 to September 2008
Responsible for daily baking and cooking in a very fancy environment. Plate deserts and main dishes to order.
Sublime: Fort lauderdale September 2008 to October 2008
Over see the production of preparation of vegan menu for the night crew
Gelato Fino Lauderhill FL May 2006 to June 2006
Responsible for baking a variety of cakes for wholesale distribution
Aramark (Nova Southeast University), Davie, FL November 2004 to May 2006
Responsible for baking and creating dessert menu for students.
In addition consult executive chef for better ways to serve students.
Baked goods included cheese cake, ch
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