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
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
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