PASTRY
Resume:
YAJAIRA RODRIGUEZ
Bronx, N.Y. 10460
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PROFILE
Punctual, reliable, and responsible.
A quick learner with eagerness always to learn more.
Accurate measuring skills and sugar flower work.
Strong knife skills and work with enthusiasm and energy.
Motivated, hardworking and goal-oriented.
Accepts instruction, supervision and responssibility readily.
EDUCATION
New York Restaurant School (AINYC)
New York, NY
CERTIFICATE IN PASTRY ARTS
Comprehensive Pastry Arts program including instruction and bench work in making cakes, cookies, ice cream, plate presentation and menu planning.
CERTIFICATE IN CULINARY ARTS
An intensive program featuring Culinary Arts including basic prep/kitchen skills; fundamentals based on classical and French techniques wuth international and regional American food skill; basic baking and pastry.
NATIONAL RESTAURANT ASSOCIATION CERTIFICATES:
Sanitation
Nutrition
WORK EXPERIENCE
Federicks Restaurant
New York, NY
Pastry
In charge of all pastry production including: tarts, cookies, custards, mousse, fillings, pizza, sauces, petit fours, brownies, bread, tuiles, cheese cakes, french toast and pancakes.
Made and decorate special theme cakes using fondant and buttercreams for birthdays, anniversary and weddings.
Plate desserts during service.
Beacon Restaurant
New York, NY
Pastry Assistant
Hired from externship
Followed accurately any given recipe and achieved the specified desire outcome.
Plate desserts for service.
Made and decorate cakes using molded chocolate.
Made ice cream, sorbets, cookies, biscotti, brownies, muffins, mousse, custards, fillings, buttercreams, merengue, tarts, petit fours, cheese cake, pudding, sauces and souffle.
Set up mise en place efficiently.
Restaurant Associates
New York, NY
Line cook
Made muffins, scones, cakes, cookies, biscotti, buttercream, meringue, pastry cream, custards and fruit sauces.
Sugar and temper chocolate work.
Work stations including deli, grill, a la plancha, action and international stations.
Fabricate and portioned meat, poultry and fish.
Foremost Catering
New Jersey, NJ
Catering attendant
Made petit fours, dipped strawberries and sugar flowers.
Plate desserts for service.
Meat carving.
Made crudites, salads and dressings.
Sodexho, Marriott
New York, NY
Line cook
Made dipped strawberries, bread and rice pudding, parfaits.
Made soup and sauces.
In charge of breakfast service.
Prep for garde manger station.
Fabricated and portioned meat, poultry and fish.
Assisted Chef at all stations.
Player's Club
New York, NY
Externship
Followed accurately, any given recipe.
Fabricated and portioned meat, poultry and fish.
Made stocks and sauces.
March
New York, NY
Externship
Demonstrated a sense of urgency in all tasks related to food preparation.
Prepped and plated for garde manger and pastry stations.
Set up mise en place efficiently.
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