Summary
Overview
Work History
Education
Skills
References
Timeline
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Lexi Orbanski

Instagram - @lexiorbanski

Summary

Knowledgeable about working in a high standard kitchen environment and recipe development. Passionate about utilizing foraged and unconventional ingredients to create desserts. Proven ability to collaborate effectively with diverse teams to achieve exceptional results. Looking to contribute to a like-minded team that values creativity and sustainability.

Overview

6
6
years of professional experience

Work History

Kitchen Helper / Pastry

RAW:almond
Winnipeg, Manitoba
01.2025 - 02.2025
  • Pop-up temporary restaurant RAW:almond event
  • Extra set of hand, assist in a variety of tasks

Pastry Chef

The Inn at Bay Fortune
Fortune , PEI
05.2021 - 11.2024
  • Developed pastry recipes highlighting seasonal ingredients from our farm and forager
  • Motivated team and encouraged good vibes and efficiency in the pastry kitchen.
  • Sourdough bread production baked in wood oven using whole grain PEI flour
  • Managed schedules and processed time off requests
  • Organize daily/weekly prep lists for team
  • Created the pastry binder with in-depth diagrams and recipes for team members to learn efficiently
  • Develop dishes for guests with allergies or intolerances.
  • Hold pastry staff accountable for kitchen systems
  • Started as pastry cook and worked my way up in kitchen

Pastry Chef

Oxalis
Dartmouth, Nova Scotia
11.2022 - 04.2023
  • Employed during off-season from the Inn
  • Crafted innovative pastry dishes for tasting and regular menu
  • Created daily petite four box
  • Work with and collaborated with head chef
  • Managed pastry and garde manger station

Baker

Arborg Bakery
Arborg, MB
06.2020 - 02.2021
  • Production of an assortment of breads, pastries and cakes
  • Operated ovens and other equipment to bake products according to established recipes.
  • Created cake recipes for bakery, and increased sales of cakes.
  • Operated cash register and daily transactions on a computerized point-of-sale system.
  • During this time I also ran my own online cake business where I managed the orders and scheduling.

Pastry Cook

Fairmont Chateau
Lake Louise, Alberta
01.2020 - 04.2020
  • Emplyment time-line cut short due to pandemic
  • Set up and prepped for daily high tea service
  • Coordinated daily preparation of room amenities.
  • prepped various mousses, entremets, garnishes, chocolate work

Pastry Intern

CANOE
Toronto, Ontario
06.2019 - 08.2019
  • Completed co-op program through George Brown College
  • Assisted pastry sous chef in daily tasks
  • Prepped herbs, and produce in accordance to recipe
  • Created various garnishes like meringue and tuile
  • Plated desserts during lunch service

Education

Pastry Arts Management

George Brown College
Toronto, ON
12-2019

Skills

  • Creating desserts that highlight herbs and foraged ingredients
  • Motivating, leading, and training the pastry team
  • Communicating clearly and being an attentive listener
  • Motivated to constantly learn new skills and techniques
  • Daily and weekly menu analysis for prep lists
  • Prioritizing organizational efficiency

References

References available upon request.

Timeline

Kitchen Helper / Pastry

RAW:almond
01.2025 - 02.2025

Pastry Chef

Oxalis
11.2022 - 04.2023

Pastry Chef

The Inn at Bay Fortune
05.2021 - 11.2024

Baker

Arborg Bakery
06.2020 - 02.2021

Pastry Cook

Fairmont Chateau
01.2020 - 04.2020

Pastry Intern

CANOE
06.2019 - 08.2019

Pastry Arts Management

George Brown College

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Lexi Orbanski