Resume

Raina Patterson

**** ***** ***** **

Houston, TX 77066

832-***-****

acx407@r.postjobfree.com

Objective: To obtain a position in a dynamic and challenging environment that utilizes my education and training in the culinary industry.

Education: Culinary Institute LeNôtre Houston, TX, Graduation

December 2016 for Baking & Pastry

Training in Culinary Arts; 95% of lab time was spent in the Kitchen; 5% theory

• 160 hours of Cuisine Level One included:

-Mise en place principles, herb identification and principles of cooking

-Introduction of knife skills and standard knife cuts

-Stock production, five mother sauces, and Cooking techniques

-Soups, clarifications, salads and custards

-Grilling, poaching, sautéing, roasting, stewing, Trussing, filleting

-Breaking down and fabricating meats, poultry and seafood

-Tournér (turned) vegetables, gastrique, glazing, confit and reductions

-Introduction to buffet style presentation and action station serving

Training in Baking and Pastry Arts (1540 Total clock hours - 780 hands-on hours); 95% of lab time was spent in the Kitchen; 5% theory

• 310 hours of Level 1 Entry Level Baking & Pastry included:

-Basic Meringues, Creams and Sauces

-Tarts & Custard

-Bread, Puff Pastry, Croissants, Brioche, Danish

-Pound Cakes, Marble cakes, Muffins, Cupcakes

-Pate a Choux

-Chocolate

-Classic Cakes (butter cream etc), Modern Mousse Cake

-Ice cream

• 190 hours of Level 2 Intermediate Baking & Pastry

-Chocolate Candy & Decoration

-Biscuits & Génoises

-Contemporary Mousse Cake

-Croissant, Bread

-Pastry Buffet, Dessert Plate

-Croquembouche, Pastillage Show Piece

180 hours of Level 3 Advanced Professional Baking & Pastry

Chocolate Bonbon & Show Pieces

Pastillage Show Piece, Sugar Show Piece

Wedding Cake

Practicum – Externship 180 hours

Brookdale, Houston, TX June 2016-Present

Cook

Set up and stock stations with all necessary supplies

Cook menu items in cooperation with the rest of the kitchen staff

Ensure that food comes out simultaneously, in high quality and in a timely fashion

Comply with nutrition and sanitation regulations safety standards

Catering By George, Houston,TX September 2015-January 2016

Bakery Assistant

• Produced baked goods such as cookies, cakes, rolls, and bar desserts.

• Made dessert trays and box desserts for parties.

• Decorated and plated various cakes and pastries.

• Regularly clean and sanitize work surfaces and equipment

99 Ranch Market, Houston, TX May 2016

Cake Decorator/Bakery Assistant

• Decorate cakes using the precise measurements and scales as set by bakery supervision

• Takes and fills bakery orders for customers

• Answers customers questions about food ingredients, cake designs, and other aspects of the baked goods

• Makes certain that displays are filled with cakes

• Ensure total customer satisfaction

REFERENCES AVAILABLE UPON REQUEST

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