Food Safety Customer Service

SARA LAVOIE

***-*** *** *** ***, Montrose BC 1-250-***-**** adc4m1@r.postjobfree.com

Education

PROFESSIONAL BAKING LEVEL 3 2020 VANCOUVER ISLAND UNIVERSITY

·Currently enrolled

PROFESSIONAL BAKING LEVEL 2 2019 VANCOUVER ISLAND UNIVERSITY

·Baking level 2 completed

PROFESSIONAL BAKING LEVEL 1 2018 VANCOUVER ISLAND UNIVERSITY

·Baker Foundation completed

CULLINARY ARTS MANAGEMENT DEPLOMA 2017 VANCOUVER ISLAND UNIVERSITY

·PC 3 completed

CULLINARY ARTS CIRTIFICATE 2016 VANCOUVER ISLAND UNIVERSITY

·PC 1 completed

·PC 2 completed

HIGH SCHOOL 2015 CHURCHBRIDGE PUBLIC SCHOOL SASKATCHEWAN

·Graduated with a four-year scholarship

SERVING IT RIGHT

·Certificate

FOOD SAFE

·Level 1 Certificate

Experience

BAKER HOOPERS BAKERY 2019 ROSSLAND

· Mixing fermenting, scaling, and baking sourdough breads

· Upheld a clean and safe work environment

· Produced puff pastry in large quantities

· Produced and decorated tarts, cakes, and other specialty baked goods

BAKER AND BARISTA GRIND COFFEE HOUSE 2019 ROSSLAND

· Produced large batches of soup

· Mix, scale, ferment and bake focaccia and baguettes

· Produced multiple baked goods such as bars, cookies, cakes

· Prepared sandwiches and coffees for day to day sales

PASTRY CHEF BURNT HONEY DESSERT COMPANY 2019 NANAIMO

· Produce large scale ice cream bases

· Uphold a clean and safe work environment

· Produce multiple baked inclusions for ice creams

· Temper Chocolate for garnishes

CANDIDATE SKILLS CANADA COMPETITION 2018/2019 VANCOUVER

· Crafted and Produced 2 French pastries and mousse cake

· Followed safe sanitary procedures

· Designed and executed 2 Showpiece Sculptures (chocolate and sugar)

· Tempered Chocolate for garnishes and filled chocolates

BREAKFAST COOK MGM RESTURAUNT 2018 -2019 NANAIMO

· Worked as a team on the breakfast line during peak service times

· Assisted owner in writing a Food safety plan for the Menu

· Volunteered to food cost and develop new dessert menu items

· Responsible for daily prep and sanitation

3rd COOK DELTA OKANOGAN GRAND RESORT 2017 SUMMER KELOWNA

· Assisted Pastry Chef Arthur Chen with large scale pastry production

· Operated fire deck oven and Garde Mange station during peak service times for Oak and Cru

· Oversaw and executed daily breakfast buffet for Oak and Cru

· Volunteered to reorganize uniform room to improve function ability

· Designed a special Menu for a Philippine style Chefs table

3rd COOK BRODO KITCHEN AND CATERING 2016 SUMMER PENTICTON

· Assisted with multiple catering events for Chef Paul Cecconi

· Responsible for prepping large quantities of food

· Managed the till station during rush hours

SERVER BOSTEN PIZZA 2014-2015 YORKTON SASKATCHEWAN

· Delivered excellent customer service

· Received multiple “High Five” Certificates from management for having a positive attitude and keeping customer satisfaction high.

SUMMER STUDENT BIG BROTHERS BIG SISTERS 2014 SUMMER YORKTON SASKATCHEWAN

· Organized activities for at risk youth

· Ignited a love for local community involvement

· Assisted Executive Director Irma with planning and executing a fundraising Gala event

· Created a functioning spreadsheet for more convenient volunteer booking

References Upon Request

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