Assistant Quality

Zahra Fatahifashami

**** ***** **** **., *******, Fl 32819

925-***-****

*****.******@*****.***

Overview To obtain a pastry chef position in a restaurant that

appreciates quality product while enhancing my knowledge and

experience.

Skills . Possess excellent knowledge of ovens, electric mixers,

combining ingredients,

shaping dough and blending colors

. Ability to perform tasks that requires sustained repetitive

motion ie. dishing portions, carving, stirring and

chopping

. Familiar with occupational safety and health administration

guidelines on cleanliness and

sanitation

. Ability to operate effectively as part of a team,

communicate clearly, able to ensure smooth and quality

service operations

. Self-starter with excellent problem solving, communication

and organizational skills

. In-depth working knowledge of weights and measures

Dolce Bakery and Cafe, Orlando, Fl. 2010-2011

Experience

Pastry cook

. Handled the tasks of preparing dough and batter

by following written recipes.

. Monitor the production and quality level of

bakery products

. Followed orders from supervisor on the

preparation and baking of pastry and dessert

items

. Coordinated with staff members to keep the

kitchen clean, organized and always ready for

service

. Worked closely with pastry chef

The Sugar Suite, cake store, Orlando, Fl 2011

Assistant Cake Decorator

. Mixed icing and other decorating creations

Decorated cakes, cupcakes, cookies in specified

patterns

Maintained compliance with all sanitary, safety

procedures

Stored, organized, retrieved products from

refrigeration

Chocolatier Store, San Francisco, Ca 2009-2010

. Instructed and monitored developmentally

disabled individuals in the

production of the chocolates

. Handled all aspects of kitchen set up for

startup chocolate

. Created visually stimulated, palette-pleasing

confections, including ganaches, caramels,

truffles, nougatines, and fondants

. Also performed hand dipping, hand en robing and

spraying

Education Notter School, Orlando, Fl 2011

24 Week European Pastry & Baking Diploma

Assistant Pastry Chef

Worked directly with the executive pastry chef

monitoring the baking,

mixing and finishing of cakes, pastries and a full

range of bakery

products on an as-needed basis.

Areas of Study Included:

Sugar Fundamentals and Trends

Boiling and preparation of sugar and Isomalt for blowing,

pulling, and casting

Net, bubble, spun, molded, straw, and piped sugar.

Fundamentals of color, shape and proportion.

Chocolate Essentials and Trends

The secrets and varieties of tempering.

Skills for spreading, cutting out, texturing, coloring,

shaving, piping, and handling of chocolate.

Use of molds and acetate. Building a sound structure.

Successful composition for amenities and

show pieces. Techniques for creating elegant decorations for

plated desserts.

References & Supporting Documents Furnished Upon Request

Contact this candidate