Stephanie Ozeer
Vacoas
Summary
Energetically bringing top-notch organization and sanitation practices to the table, I honed my craft as a Pastry Cook Assistant at Westin Turtle Bay. With a keen focus on pastry preparation, I consistently contributed to improving kitchen efficiency and product quality, demonstrating a blend of technical prowess and teamwork. Professional pastry specialist with comprehensive experience in baking and pastry arts. Strong focus on quality, presentation, and flavor, ensuring each creation meets high standards. Collaborates effectively with team members to achieve culinary goals and adapts seamlessly to changing kitchen dynamics. Skilled in baking techniques, ingredient selection, and maintaining cleanliness. Reliable and results-driven, ready to contribute effectively in fast-paced pastry environment.
Overview
11
11
years of professional experience
Work History
Pastry Cook Assistant
Westin Turtle Bay
07.2024 - 02.2025
- Energetically bringing top-notch organization and sanitation practices to the table, I honed my craft as a Pastry Cook Assistant at Westin Turtle Bay
- With a keen focus on pastry preparation, I consistently contributed to improving kitchen efficiency and product quality, demonstrating a blend of technical prowess and teamwork
- Professional pastry specialist with comprehensive experience in baking and pastry arts
- Strong focus on quality, presentation, and flavor, ensuring each creation meets high standards
- Collaborates effectively with team members to achieve culinary goals and adapts seamlessly to changing kitchen dynamics
- Skilled in baking techniques, ingredient selection, and maintaining cleanliness
- Reliable and results-driven, ready to contribute effectively in fast-paced pastry environment
Demi Chef
Zilwa Attitude
10.2023 - 12.2023
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
- Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Assisted with hiring decisions for new kitchen staff members, conducting interviews and evaluating candidates based on skill level and fit within the team dynamic.
- Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
Trainee Demi Chef
Tamassa
05.2023 - 09.2023
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Managed inventory levels and placed orders for ingredients, maintaining sufficient stock levels while minimizing waste.
- Scaled out and mixed ingredients according to recipes and procedures.
- Maintained cleanliness and proper food safety standards, ensuring a safe working environment for all staff members.
- Stayed current on industry trends and emerging techniques, attending workshops and conferences to continuously improve skills as a pastry cook.
- Adapted quickly to new techniques and equipment, increasing overall productivity within the kitchen team.
- Demonstrated attention to detail in crafting intricate pastry designs, resulting in excellent presentation and visual appeal for customers.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Contributed ideas during brainstorming sessions for promotional events or special offers that would attract new clientele or re-engage existing customers.
Mini Bar Attendant
Sands Resort
01.2023 - 04.2023
- Learned new materials, processes, and programs quickly.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
- Attended training courses to build understanding of processes, techniques, and industry.
- Supported departmental tasks to increase understanding of industry processes.
- Promoted positive collaboration among trainees, encouraging teamwork and problem-solving skills.
- Streamlined the onboarding process for new trainees, reducing time to productivity.
- Developed strong working relationships with trainees, fostering a supportive learning environment.
- Facilitated smoother operations by maintaining clean and organized workspace.
Pastry Cook
Dinarobin Beachcomber
01.2016 - 04.2016
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Managed inventory levels and placed orders for ingredients, maintaining sufficient stock levels while minimizing waste.
- Scaled out and mixed ingredients according to recipes and procedures.
- Maintained cleanliness and proper food safety standards, ensuring a safe working environment for all staff members.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
Pastry Cook
JW Marriott
08.2015 - 12.2015
- Managed display cases to verify freshness and attractiveness of products.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Prepared frostings and other toppings for cakes and pastries.
- Operated ovens and bakery equipment to prepare products according to recipes.
Pastry Cook
Sofitel
04.2015 - 07.2015
- Fostered culture of creativity and innovation within pastry team, leading to introduction of signature desserts.
- Ensured high-quality standards in pastry production, significantly reducing waste and optimizing ingredient usage.
- Experimented with local and exotic ingredients to develop unique pastry items, setting establishment apart from competitors.
Pastry Trainee
Heritage Le Telfair
03.2014 - 03.2015
- Increased knowledge of specialized equipment such as commercial mixers, ovens, and proofing cabinets through hands-on training sessions.
- Maintained a clean and organized work environment, adhering to strict food safety guidelines.
- Enhanced dessert presentation by skillfully applying icing and decorations.
- Collaborated with pastry team to successfully execute large catering orders for special events.
Education
Lorette
Quatre BornesCredit NTC 3 -
Ecole Hoteliere
Rose Hill03.2015
Skills
- Organization
- Sanitation practices
- Pastry preparation
- Ingredient measuring
- Menu planning
- Baking techniques
- Recipe execution
- Precision measuring
- Training staff
- Creativity and innovation
- Recipe creation
- Dessert preparation
Languages
English
French
Timeline
Pastry Cook Assistant
Westin Turtle Bay
07.2024 - 02.2025
Demi Chef
Zilwa Attitude
10.2023 - 12.2023
Trainee Demi Chef
Tamassa
05.2023 - 09.2023
Mini Bar Attendant
Sands Resort
01.2023 - 04.2023
Pastry Cook
Dinarobin Beachcomber
01.2016 - 04.2016
Pastry Cook
JW Marriott
08.2015 - 12.2015
Pastry Cook
Sofitel
04.2015 - 07.2015
Pastry Trainee
Heritage Le Telfair
03.2014 - 03.2015
Lorette
Credit NTC 3 -
Ecole Hoteliere
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