MINDY ROBERTSON
Pastry Chef
Cambridge,NS
Summary
Dedicated hospitality professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
5
5
years of professional experience
4
4
years of post-secondary education
Work History
Pastry Chef
JustUs Coffeehouse
Grand Pre, NS
10.2020 - Current
- Developed new products based on seasonal ingredients, holidays, and dessert trends
- Provided production for cafes, wholesale, and catering
- Determined quantity of product to prepare for next day operation by maintaining a detailed production schedule
- Established new menu items of vegan-friendly, gluten-free items
- Packaged and labeled baked goods with accurate descriptions and ingredients.
Baker
Solly's Catering Food Distrubution
Huberdeau, QC
06.2021 - 08.2021
- Provided meals and snacks 3 times a day for 500 campers and staff daily
- Supervised a kitchen staff of 20 people
- Monitored inventory, assisted in menu planning, ensured the kitchen was kept in good condition
- Responsible for all special dietary meals.
Pastry Chef
Fairmont Hotels & Resorts
Jasper, AB
06.2019 - 12.2019
- Baked consistent quality items by accurately mixing, dividing, shaping, proofing
- Prepared all pastry items by standards of quality, quantity control, taste, presentation
- Replenished and rotated food items, following correct food cooling and storage procedures
- Personalized creations for holidays, weddings, graduations, personal events
- Maintained well-organized mise en place to keep work efficient and consistent.
Pastry Chef
The Boathouse Group
Sydney, Australia
12.2017 - 05.2019
- Prepared all pastry items by standards of quality, quantity control, taste, presentation
- Mixed, proofed, shaped, and baked dough for baguettes, sourdoughs, and various breads
- Replenished and rotated food items, following correct food cooling and storage procedures
- Developed new products based on seasonal ingredients, holidays, dessert trends
- Cleaned and maintained kitchen equipment
- Oversaw purchasing, storage, use of kitchen supplies
- Produced up to 500 pastries, cakes, bread, desserts each day
- Managed in-store, pick-up orders, catering needs
- Produced allergy-friendly creations based on customer needs, including gluten,dairy,egg-free variations of classic recipes
- Trained new kitchen staff on procedures and managed performance for up to 10 team members.
Pastry Chef
Daydream Island & Resort Spa
12.2016 - 02.2017
- Baked consistent quality items by accurately mixing, dividing, shaping, proofing
- Prepared all pastry items by standards of quality, quantity control, taste, presentation
- Mixed icing, toppings by reading recipes, scaling, measuring ingredients
- Responded to dietary concerns, food allergies, creating dishes to meet customer needs
- Maintained the line dessert orders for the island's main restaurant keeping top quality and consistency.
Education
Diploma of Hospitality -
William Angliss Institute
Sydney, AU 07.2015 - 07.2017
Red Seal Baker Certificate, Nova Scotia Apprenticeship -
NSCC
Kentville, NS 04.2021 - 04.2021
Patisserie Certificate III & IV -
William Angliss Institute
Sydney, AU 07.2015 - 07.2017
Skills
Trusted employeeundefined
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Baker
Solly's Catering Food Distrubution
06.2021 - 08.2021
Red Seal Baker Certificate, Nova Scotia Apprenticeship -
NSCC
04.2021 - 04.2021
Pastry Chef
JustUs Coffeehouse
10.2020 - Current
Pastry Chef
Fairmont Hotels & Resorts
06.2019 - 12.2019
Pastry Chef
The Boathouse Group
12.2017 - 05.2019
Pastry Chef
Daydream Island & Resort Spa
12.2016 - 02.2017
Diploma of Hospitality -
William Angliss Institute
07.2015 - 07.2017
Patisserie Certificate III & IV -
William Angliss Institute
07.2015 - 07.2017
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