Travel Consultant Pastry Chef
Resume:
professional summary
experience
Boynton Beach, Florida 33436
W: ********@*******.***
Recipe development
Icings and fondant
Pastries expertise
Sugar artistry
Frosting and decoration
Dessert preparation
Creativity and innovation
Baking science
Decorating skills
Self motivation
Professionalism
Cake personalization
Multitasking Abilities
skills
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melissa
barge
m b
Dynamic Pastry Chef with expertise in recipe development and sugar artistry, honed at Sweet Smarts. Recognized for creating innovative desserts and personalizing cakes, while maintaining high standards of quality and safety. A self-motivated professional, adept at multitasking and enhancing customer satisfaction through exceptional dessert preparation and decoration skills. Sweet Smarts Boynton Beach, Florida
January 2011 - Current
Pastry Chef
• Applied food safety standards consistently to minimize risks of contamination or spoilage.
• Monitored oven temperatures closely to prevent overcooking or burning of baked goods. Evaluated customer feedback on dessert items regularly to make improvements where necessary.
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• Verified appropriate quantity of each product based on established production needs.
• Monitored waste and ingredient use to control supply costs.
• Enforced compliance with company recipes and quality standards. Ordered and maintained inventory of pastry supplies and products and followed applicable storage protocols to reduce waste.
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• Helped to plan and implement seasonal menus, including sourcing ingredients. Adapted traditional recipes to accommodate specific dietary needs like gluten-free or vegan options.
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Conducted regular equipment maintenance checks to ensure optimal performance and safety in kitchen.
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• Continually researched new baking techniques and trends to stay current within industry.
• Managed inventory of ingredients, tools, and supplies needed for pastry production.
• Supervised daily production and distribution of pastries, desserts and baked goods. Utilized time management skills to balance multiple orders at once without compromising quality.
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Ensured consistent quality in all baked goods through proper measuring and mixing techniques.
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Decorated cakes, pastries, and confections using various techniques such as piping or fondant work.
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• Assisted customers with custom cake orders or pastry selections from bakery display case.
• Utilized blenders and mixers to make bread, cakes and pastries.
• Researched recipes to add new products for display.
• Coordinated delivery schedules and routes to serve numerous customers per day.
• Examined and tested ingredients to comply with food safety and quality controls.
• Developed signature recipes and strong marketing plans for a new bakery. Created special cake designs showcasing customers' visions for weddings, birthdays and other events.
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Christy's N.Y. Cheesecake Wellington, Florida
March 2003 - December 2005
Lead Baker
• Met daily demand for fresh breads, cakes and pastries.
• Enforced compliance with food handling and sanitation standards.
• Cleaned and sterilized equipment daily after store closing.
• Prepared ingredients for each upcoming day's production schedule.
• Used approved recipes and established methods to meet bakery specifications.
• Monitored oven temperatures and adjusted settings as needed for optimal baking results.
• Maintained clean workspaces by sanitizing surfaces and equipment regularly.
• Decorated cakes, cookies, and pastries using icing bags, piping tips, and fondant tools.
• Packaged finished products attractively for retail display or customer pick-up.
• Operated baking equipment such as mixers, ovens, and proofers.
• Collaborated with team members to complete large orders efficiently. Assisted customers with product selection by answering questions about ingredients and preparation methods.
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• Handled special requests from customers for custom orders or dietary restrictions.
• Ensured all products met established quality standards before leaving kitchen area.
• Organized baked goods in display cases and maintained clean and tidy appearance.
• Followed recipes accurately to ensure consistent quality in products.
• Prepared various types of dough and batters for breads, pastries, and other baked goods.
• Weighed ingredients using scales to maintain precise measurements.
• Trained new employees on bakery procedures and safety protocols.
• Decorated layers and added finishing touches to complement cake and pastries.
• Registered information of customers for current and future orders.
• Examined and tested ingredients to comply with food safety and quality controls.
• Built positive reputation with consistently high-quality and delicious baked goods. The Bear's Club Jupiter, Florida
January 2002 - February 2003
Assistant Pastry Chef
• Helped to plan and implement seasonal menus, including sourcing ingredients. Promoted positive workplace culture by maintaining open communication with coworkers and supervisors.
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• Collaborated with other chefs to create innovative dessert options for special occasions. Ensured consistent quality in all baked goods through proper measuring and mixing techniques.
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• Verified appropriate quantity of each product based on established production needs.
• Prepared pastries, cakes, and breads according to customer orders and dietary restrictions.
• Maintained cleanliness and organization within pastry kitchen workspace. Decorated cakes, pastries, and confections using various techniques such as piping or fondant work.
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Participated in staff meetings to discuss menu updates, ingredient sourcing, or upcoming events requiring specialty desserts.
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• Supervised daily production and distribution of pastries, desserts and baked goods.
• Applied food safety standards consistently to minimize risks of contamination or spoilage.
• Implemented seasonal menu changes featuring local ingredients and popular flavors. education
language
Enforced proper food handling practices, kitchen equipment safety and sanitation guidelines.
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• Monitored oven temperatures closely to prevent overcooking or burning of baked goods.
• Utilized blenders and mixers to make bread, cakes and pastries.
• Built positive reputation with consistently high-quality and delicious baked goods. Associate in Arts (A.A.) - International Baking and Pastry Technology Florida Culinary Arts Institute, West Palm Beach
December 2003
English - Native
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