Natalie Holloway
Pastry Chef
Kraaifontein
Summary
Experienced Baker with passion for creating delicious desserts, pastries and breads. Detail-oriented and well-versed in proper function and maintenance of bakery utensils and equipment. Creative and passionate about art and digital art and design.
Overview
12
12
years of professional experience
7
7
years of post-secondary education
Work History
Home Baker
Cup Cake Cult Bakery
01.2014 - 03.2020
- Complied with health and safety codes to protect staff and customers.
- Resolved customer concerns with positive approach and constructive strategies.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Operated and maintained bakery equipment, including ovens and mixers.
- Coordinated food deliveries to guarantee timely arrival of supplies.
- Managed customer service operations, including taking orders and resolving complaints.
- Maintained accurate inventory of baking supplies and ingredients.
- Produced consistently high-quality baked goods for customers.
- Developed recipes for new products and improved existing recipes.
- Analyzed customer preferences to design and create tailored products.
- Answered customer questions about products and services, helped locate merchandise, and promoted key items.
- Cleaned and maintained kitchen equipment and oven.
- Packaged finished products for sale.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Determined baking times for various items.
- Followed food safety standards when handling ingredients.
- Prepared dough for variety of pastries, cakes and breads.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Cut and shaped dough for pies, rolls and other pastries.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Prepared frostings and other toppings for cakes and pastries.
Commis Pastry Chef
One&Only Hotel
05.2010 - 08.2011
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Maintained well-organized mise en place to keep work consistent.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Cleaned and maintained kitchen equipment and oven.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Prepared dough for variety of pastries, cakes and breads.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Followed food safety standards when handling ingredients.
- Managed display cases to verify freshness and attractiveness of products.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Replenished bakery items in display cases.
- Cut and shaped dough for pies, rolls and other pastries.
- Prepared frostings and other toppings for cakes and pastries.
Commis Chef
The Greek Fisherman
06.2008 - 08.2009
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prepped daily menu items to quickly deliver upon request.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Modernized work processes to reduce guest wait times and boost daily output.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
Education
General Culinary Arts
South African Chefs Academy
Observatory, Cape Town 01.2007 - 12.2007
High School Diploma -
Wynberg Girls' High School
Wynberg, Cape Town 01.2001 - 12.2006
Skills
Cake Decorating
Recipe Development
Menu Planning
Pastry Preparation
Customer Service
Kitchen Equipment Operation
Food Safety
Kitchen Safety
World Cuisine Knowledge
Team Player
Traditional Baked Goods
French Baking Techniques
Adaptive and Creative
Active Listener
2D Design
Visual Art Creation
Adobe Photoshop
Digital Illustration
Timeline
Home Baker
Cup Cake Cult Bakery
01.2014 - 03.2020
Commis Pastry Chef
One&Only Hotel
05.2010 - 08.2011
Commis Chef
The Greek Fisherman
06.2008 - 08.2009
General Culinary Arts
South African Chefs Academy
01.2007 - 12.2007
High School Diploma -
Wynberg Girls' High School
01.2001 - 12.2006