Experience

Oakmont Bakery Inc.

• Food and Beverage Manufacturing
• 1 - 100 Employee

• pastry

  • Jun 2010 - Present



Rivers Casino Pittsburgh

• United States
• Hospitality
• 500 - 600 Employee

• acting pastry chef/Assistant pastry chef

  • Jul 2009 - Sep 2010

  Grand opening staff of the brand new, first casino in Pittsburgh .I control and oversee all bakery staff and production. I produce and supply large assortments of baked goods and desserts to six different outlets within the fast paced entertainment establishment. Proficient with food computer programs, schedule and payroll Grand opening staff of the brand new, first casino in Pittsburgh .I control and oversee all bakery staff and production. I produce and supply large assortments of baked goods and desserts to six different outlets within the fast paced entertainment establishment. Proficient with food computer programs, schedule and payroll



Oakmont Bakery Inc.

• Food and Beverage Manufacturing
• 1 - 100 Employee

• cake decorator

  • Jun 2006 - Jul 2009

  I mass produce decorated special occasion and dessert cakes, including wedding and display cakes. I have helped introduce new recipes and techniques to the bakery's existing fondant and gumpaste cakes. I mass produce decorated special occasion and dessert cakes, including wedding and display cakes. I have helped introduce new recipes and techniques to the bakery's existing fondant and gumpaste cakes.



Christopher's Gourmet Bakery

• Pastry Chef

  • Jan 2004 - Jun 2007

  2006 Many hands on responsibilities and include overseeing entire pastry, cake and cutout cookie production and presentation. Cake decorator promoted to wedding designer. Met with potential clients to help them plan and choose their dream cakes. When promoted to chef, I controlled inventory and the scheduling and delegating of 17 employees. 2006 Many hands on responsibilities and include overseeing entire pastry, cake and cutout cookie production and presentation. Cake decorator promoted to wedding designer. Met with potential clients to help them plan and choose their dream cakes. When promoted to chef, I controlled inventory and the scheduling and delegating of 17 employees.