RESUMÉ
I aim to hold a position in which my baking and confectionary skills are regularly exercised and put to good use by my employer, while continuing to raise the level of quality I can bring to my work.
WORK EXPERIENCE
November 2021 - Present
WASHINGTON DUKE INN & GOLF CLUB
Pastry Sous Chef
Durham, NC
Manage team in producing high quality baked goods and accompaniments for service, as well as participating in production.
Design plated desserts for service and contribute to menu development.
Maintain inventory and manage production and plating for banquets.
August 2019 - November 2021
WASHINGTON DUKE INN & GOLF CLUB
Assistant Pastry Chef
Durham, NC
Completed daily line set up and created desserts in preparation for service
Worked to plate and present dishes during service while also completing production.
Prepared tea service for between seven and fifty guests every day, including making scones and spreads and addressing individual dietary restrictions.
December 2016 - July 2018
MATTHEW'S CHOCOLATES
Baker
Hillsborough, NC
Baked cookies and cakes to be sold in the shop.
Completed chocolate work, such as filling and backing truffles and creating barks, as well as making confections to be included in the chocolates.
Assisted in packaging baked goods and chocolates for sale.
SKILLS
Cake decorating: buttercream, mirror glazing, royal icing, fondant work, and gum paste
Confection artistry: showpiece work, caramels, gummies, and hard candies
Chocolate artistry: showpiece work, molded and hand rolled truffles, and decor
Pastry and bread work: laminated doughs, short doughs, high fat and sponge cakes, pate a choux, yeast doughs, cookies, and quickbreads
Plated desserts: mousses, cremes, fillings, gels, sauces, and anglaises
EDUCATION
Associates in Applied Science Degree
WAKE TECHNICAL COMMUNITY COLLEGE, RALEIGH, NC
Major: Baking & Pastry Arts (4.00 GPA), December 2019
Bachelor of Fine Arts
EAST CAROLINA UNIVERSITY, GREENVILLE, NC
Major: Illustration (3.52 GPA), May 2016
AWARDS & CERTIFICATIONS
February 2019
Silver medal in chocolate artistry in American Culinary Federation competition.
October 2018
Gold medal in cake decorating in American Culinary Federation competition.
October 2018
Silver medal in sugar artistry in American Culinary Federation competition.
February 2018 - February 2023
ServSafe certified.