The Sagamore Resort (Bolton Landing,NY)

Worked under department head to coordinate special occasion desserts. Oversaw brunch bar and brunch pastry production. Oversaw resort restaurant pastry production.Operated commercial machinery (dough sheeter, Hobart mixer, and Wilprep oven). Managed inventory and food shipment weekly. Performed food prep in large quantities for freezer back stock.

Delish Bubble Tea (McKinney,TX)

Worked with owner to create a fool proof large batch macaron formula to minimize use of pastry vendors and maximize use of existing kitchen materials in effort to maximize profit.

Arielle Pastry (Lewisville, TX)

Traditional American style dessert establishment where I performed production for larger corporate orders. Prepped large batch batters and packaged individual pastries. Operated commercial machinery (dough sheeter, Hobart mixer, and Wilprep oven). Coordinated with owner on new seasonal recipes and new production items.

The Culinary Institute of America (Hyde Park,NY)

Associates in Baking and Pastry, Food Science

August 2020 - December 2022

ServSafe Food Manager Certified

The Cheesecake Factory (Chicago,IL) -Current

Plate and decorate 400+ desserts daily. Perform daily produce prep. Decorate and box whole cakes. Restock slices and dry goods. Unload bi-weekly shipment. Produce espresso beverages per menu requirements. Perform nightly deep cleaning tasks and close department.Coordinate with managers over change in stock.

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