Simone Scherer

I am currently part of a Musical called the "Gelofte."

My job entails acting like a 'Voortrekker lady' and singing harmonies on stage every Wednesday- Sunday night. On Saturdays we have two performances, one in the afternoon and one at night. My characters name that I portrait is 'Susan.' The play was planned to end the 29 May, but got extended to the 19 June.

• Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
• Produced up to 100 breads each day depending on the number of guests.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Maintained well-organized mise en place to keep work consistent.
• Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
• Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
• Established and maintained positive vendor relationships.
• Replenished and rotated food items, following correct food cooling and storage procedures.
• Cleaned and maintained kitchen equipment and oven.
• Stock-take once a month.

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Interacted with guests to obtain feedback on product quality and service levels.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepare staff lunches.
• Baked fresh Pastries, croissants, brotchens.
• Prepare fruit platters and cold platters.
• Mise en place omelet fillings, sausages and bacon.
• Receive daily delivered produce.
• Placed orders to restock items before supplies ran out.

• Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
• Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
• Cleaned and maintained kitchen equipment and oven.
• Complied with health and safety codes to protect staff and customers.
• Packaged and labeled baked goods with accurate descriptions and ingredients.

I started my own Pancake business in 2016 to raise funds for a tennis tour. My business plan was taking orders from companies that were all relatively in the same area throughout the week. I woke up at 4:00 AM on Thursdays and Fridays to start baking. They were freshly baked, rolled and packaged by myself. My parents sponsored the Capital funds and helped tremendously where they could. They would deliver the orders when I went to school. In a short 2 months I paid back the Capital fund and raised enough money needed for the tour. The business continued after I returned and ended when I left for University.

• Greeted customers entering store and responded promptly to customer needs.
• Collected and authorized payments of guests.
• Helped customers complete purchases, locate items and join the loyalty program.
• Answered questions about store policies and addressed customer concerns.
• Worked flexible schedule and extra shifts to meet business needs.
• Stocked, tagged and displayed merchandise as required.
• Prepared baked goods every morning (croissants, pretzels, muffins, etc)
• Clean coffee machine daily.
• Restocked and organized merchandise.