Sara M Jones

*** ****** *** *** *, Collingswood, New Jersey 08108 United States

856-***-**** acc9ll@r.postjobfree.com

OBJECTIVE

To obtain a pastry position in a restaurant or hotel kitchen.

PROFESSIONAL EXPERIENCE

Baked and Sconed Voorhees, NJ

Baker June 2013 - January 2014

I was responsible for the daily production of the bakery. I make cupcakes, muffins, cookies, cheesecakes, pies,

cakes, icings and scones.

I assisted the owner in adding new items to the menu when needed.

I would at times serve customers in the front when it is busy.

Barbuzzo Philadelphia, PA

Pastry Chef June 2012 - October 2012

Oversaw dessert production for two restaurants

Made handmade artistian chocolates

Fulfilled chocolate orders and kept the case stocked in the adjoining store

Ordered ingredients for recipes, as well as for special chocolate orders

Maintained a clean and organized area

Was in charge of scheduling and managing two other pastry cooks

Communicated with the Executive Chef if there was a problem and asked questions when I had an issue.

Bobby Flay Steak Atlantic City, NJ

Pastry cook July 2006 - June 2012

While working at the Borgata, my job duties were to do production for the restaurant. I made ice creams,

brownies, cakes, meringue, doughs, fillings, and biscuits. I also worked on the pastry service line plating the

desserts at night. I also plated desserts for parties as well as decorated birthday cakes.

Canyon Ranch Resort & Spa Tucson, AZ

Pastry cook October 2004 - April 2006

While I was there I did morning production, which included making muffins, pancake batters, french toast

batter,and muesli. I also made cookies, quick breads, lunch and dinner desserts, ice cream and sorbet bases, and

would deliver desserts to other restaurants on the resort grounds. Canyon Ranch is a health resort, so I was able

to learn how to make healthy desserts without sacrificing taste.

La Mansion del Rio San Antonio, TX

Baker April 2002 - April 2004

Was in charge of making all bread doughs

Baked all of the pastries for morning banquets

Attended BEO meetings

Produced desserts for Sunday brunch and also set dessert table

Plated desserts for lunch and dinner banquets

EDUCATION

Ashford University Clinton, IA

B.A, Service Management, Hospitality Enterprise GPA: 3.96 April 2013 - Present

Ashford University Clinton, IA

Summa cume laude, A.A., Organizational Management GPA: 3.94 February 2011 - March 2013

The Culinary Institute of America Hyde Park, NY

A.O.S, Baking and Pastry GPA: 3.1 February 2000 - March 2002

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