Responsible to assist the Executive and Sous Chef with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas. This includes the preparation and execution of all assigned plate and food items, as well as station menu items.
Summary
I am an aspiring pastry guru. FIU Hospitality Management graduate, and Le Cordon Bleu Pastry Arts student. I experience all things in life through food. I am slowly eating and cooking my way to world peace.
Credits
9/13 – 4/14
Culinary Assistant (Pastry cook) – W Hotel
W Hotel Details
9/13 – 4/14
3/09 – 2/12
Culinary Assistant (Bakery ) – Whole Foods Market
Whole Foods Market Details
3/09 – 2/12
Opening and closing responsibilities, supervised cash handling, training new employees, baking, and cake and cupcake decorations.
Recos
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Education
Class of '14
Le Cordon Bleu
Pastry Arts
Class of '11
Florida International University
Hospitality Management
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