Experience

Norwich Technical High School

• United States
• Primary and Secondary Education
• 1 - 100 Employee

• Culinary Instructor

  • Nov 2016 - Present



Marriott International

• United States
• Hospitality
• 700 & Above Employee

• Lead Pastry Cook

  • Jun 2010 - Oct 2011



RENAISSANCE ORLANDO AT SEA WORLD

• United States
• Restaurants
• 1 - 100 Employee

• Lead Pastry Cook

  • Jun 2010 - Oct 2011

  Plated desserts and entrees for 1000+ people Created and executed desserts for V.I.P clients Produce desserts such as mousses, cakes, cookies and specialty items for functions ranging from 15 - 2000 peopleMade and decorated six wedding cakes and 5 special occasion cakesMade sure to complete tasks within required time frameMake sure co-workers complete their given tasks within a required time frameAssist Co-workers with unfamiliar and new recipes and formulasAssist supervisor with V.I.P breads and dessertsWork action stations for parties of 10- 200 peopleExecuted one chocolate show piece and six pastiallge show pieces



GTECH

• IT Services and IT Consulting
• 1 - 100 Employee

• Intern / Catering assistant

  • Nov 2007 - Sep 2009

  Decorated special order cakes Managed after hours catering functions Made hors d'oeuvres for catering functions for executives and international CEO's, including an event for the President of Colombia and 80 political figuresTrained new employee to work soup, salad, sandwich, and catering stationsAssisted in working deli station while taking on catering and daily prep



CAFÉ CHOKLAD

• United States
• Events Services
• 1 - 100 Employee

• Baker / Line cook

  • Sep 2007 - Feb 2008

  Responsible for baking 50-200 fresh pastries each morning Prepared 50-100 salads and sandwiches daily to order Trained two new employees on soup, salad, and sandwich stations



LAZIZAH BAKERY

• Bakery Assistant / Manager

  • Jul 2007 - Sep 2007

  Assisted in preparations for store openingHelped to manage and run front of the house Made 20-30 sandwiches daily to order Acted as a salesperson and cashier



XOCOLATAL CHOCOLATE CAFÉ

• Hospitality
• 1 - 100 Employee

• Baker

  • Jun 2006 - Aug 2006

  Assembled and decorated 20-30 cakes and cupcakes daily Produced 50-100 handmade chocolate confections one day each week Baked pastries fresh every morning and mise en placed for the following day CULINARY/PASTRY SKILLS:Able to create artistic chocolate and sugar piecesCan create decorative cakes Proficiency in working with fondant, butter cream, chocolate, poured and pulled sugar, as well as making gum paste flowers and pipingAble to produce plated dessertsAdept in preparing pastries and baking various breads such as cakes, tarts, mousses, brioche, baguettes, and laminated doughs