Patissier, detail oriented, friendly, good under pressure

M A G G I E B U R N S

A B O U T M E

Former culinary student with 7+ years of service industry experience. Organized, detail oriented, hardworking, and passionate. Highly experienced in working with laminated doughs, sheeting, cutting, shaping, and decorating croissants. Experienced with pastry prep work, and petit fours. Recent experience in plated desserts and fine dining. Familiar working in team oriented environments. Works well under pressure, and is able to remain patient in demanding situations.

E D U C A T I O N

E X P E R I E N C E

S K I L L S

July 2024

2018, Decatur Public High School, MI

2018-2019, Kalamazoo Valley Community

College Undergraduate Studies

2020-2021, Grand Rapids Community

College Communications Associates

Program, MI

2022, Culinary Institute of America (CIA)

San Antonio Baking and Pastry Arts Major

2023 Servsafe Manager Certificate

813 Tierra St SE, Kentwood MI, 49058 616-***-**** **.*********@*****.*** Organized

Detail oriented

Methodical and cleanly

High volume production

capability

Independent and critical

thinking

Creative problem solver

Communication Skills

D Bar, Denver, CO

Pastry Cook

Under the direction of pastry chef’s Keegan Gerhard and Lisa Bailey, and lead by Pastry Chef Kaitlyn Anderson

Fine Plated dessert prepared line style in front of guests, cultivating an intimate front facing experience between pastry cook and customer Desserts to order including, but not limited to souffles, molten cakes, beignets creme brulee

Used PacoJet to prepare house made sorbets, and ice creams, as well as utilizing quenelling technique for many of the dishes

Experience maintaining high quality dining standards, cleanliness, and using high quality ingredients

Created beautiful garnishes like tuille to elevate dishes Opportunity to plate innovative desserts crafted by Chef Kaitlyn Anderson Deepened knowledge of flavor profiles and elevated food pairings Field & Fire Cafe, Grand Rapids, MI

Pastry Team Member

Produced croissants, muffins, scones, cookies, and pastry prep work (sauces, fillings etc.) according to pre-written recipes

Develop consistently high-quality baked goods

Experience working with laminated dough

Experience making gluten-free and vegan pastries highly desirable. Ability to work with little or no supervision

Ability to lift 50lb bags of flour

Knowledgable about commercial bakery ovens, mixers, scales, health codes and safety procedures

Experience using locally sourced and organic ingredients Sheeted, cut/shaped, proofed, baked, and packed croissants as well as other baked goods

The Culinary Institute of America, San Antonio, TX Baking and Pastry Arts

Demonstrated skills in baking and pastry techniques including knowledge and organization (mise en place)

Provided with a broad foundation and understanding of baking and pastry making Proficiency in traditional and contemporary baking and pastry techniques, basic culinary competencies, and service methods

Practiced basic service techniques and use of service equipment Learned to apply scientific knowledge and principles of nutrition, product knowledge, ingredient functionality, sanitation, and food safety in the kitchen Demonstrated strong teamwork and collaboration skills while exemplifying professionalism and leadership

Feb 2023-

June 2023

2021-

2022

June 2023-

May 2023

Hall and Wealthy Street Bakery, Grand Rapids, MI

Pastry Team Member

Produced and mixed dough for breads, croissants, cookies, etc. Dough and bread shaping

Experienced operating a wood fire stove for bread baking Worked with laminated doughs, and dough sheeter

Occasionally created custom cakes and worked closely with clients for weddings, and other events

2020

2021

2018-

2022

The Salty Donut, Austin, TX

Lead Decorator

Decorated artisan style donuts with various glazes and meringues Regularly worked with dough sheeter to roll out dough and prep for fryers Set up multiple product displays for front of house Worked with large production quantity daily

Met the daily demand and fluctuating quantities of product Batch baking sheet cakes for donuts

Regular sanitization of working space, and of kitchen Lake of the Woods & Greenwoods Summer Camp, Decatur MI Prep Cook, Cake Decorator, Dining Hall Manager, Youth Counselor, Cooking Instructor

Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

Prepared meals for 800 people three times a day daily and created specialty cakes for birthdays and special events

Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager

Monelli's Italian Grill & Sports Bar, Grand Rapids MI Front of House Operations

Helped customers make food choices that met their tastes and increased retention rate

Expert in handling difficult to please guests and resolving customer complaints with experience

Proficient in taking orders, relaying to kitchen staff and resolving any confusion that may occur without delaying customers' orders

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