Pastry Chef/Baker
Resume:
ERWIN C. MEMBREBE
**********@*****.***
OBJECTIVE:
To obtain a position as a pastry chef baker/chef de partie in a facility where I can perfect my acquired skills and learn new things to help reach the top of my profession.
QUALIFICATION SUMMARY:
Six years of experience in bread and pastry manufacturing techniques.
Extensive knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacturing and distribution of goods.
Highly trained in high volume desserts and pastry production and specialty in desserts including macaroons, wedding cake, cupcakes etc.
Excellent communication and interpersonal skills.
PERSONAL INFORMATION:
Address: 227 Palangoy Binangonan, Rizal Philippines
Age: 39
Civil Status: Married
Citizenship: Filipino
Birthday: February 17, 1978
EDUCATION:
University of the East Manila, Philippines (Bachelor of Science in Business Administration major in Management)
Binangonan Catholic High School 1991-1995
WORK EXPERIENCE:
1. Primavera Catering Company Riyadh,KSA
Pastry Chef
Nov.13,2016- Oct.30,2017
2. CRYSTAL CATERING COMPANY Riyadh,KSA
Pastry Chef September 2014 – July 2016
Perform administrative duties such as preparing budgets and purchasing related baking supplies
Managing junior kitchen staff
Responsible for making the kitchen and work area clean and organized
Mixing and cooking pie fillings and pouring filling into pie shells
Cutting, peeling and preparing fruit for pie filling.
Other duties include checking production schedule to determine variety and quantity of goods
To bake spreading or sprinkling toppings on loaves or other specialties and placing dough in oven using long handled paddle, covering filling with top crust, placing pies in oven and adjusting drafts or thermostatic controls to regulate oven temperature.
Dumping ingredients into mixing machine bowl or steam kettle to mix or cook ingredients according to specific instructions.
Decorating cakes
Applying glace, icing or other topping to baked goods using spatula or brush.
Rolling, cutting and shaping dough to form sweet rolls, pie crusts, tarts, cookies and related products prior to baking.
3. CANELLE PATISSERIE Riyadh,KSA
Bread and Pastry Baker: September 20112014
Weighing and measuring ingredients using measuring cups and spoon
Mixing ingredient to form dough or batter by hand or by using electric mixer
Rolling and shaping dough, using rolling pin and cutting dough in uniform portion with knife divider and cookie cutter
Molding dough into desired shapes, placing dough in greased floured pans and trimming overlapping edges with knife
Mixing and cooking pie fillings and pouring filling into pie shells
4. ARABESQUE RESTAURANT AND CAFÉ Riyadh,KSA
Head Waiter: May 2007 – 2011
REFERENCE:
Mohamed Serhan +966**-*******
John Ifurung +966**-*******
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