Assistant Quality
Resume:
Zahra Fatahifashami
**** ***** **** **., *******, Fl 32819
abgtmi@r.postjobfree.com
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