Catherine Lazaro
Stafford,Australia
Summary
Experienced Pastry Cook with 4+ years of experience specializing in cake, cookie and pastry creation with background in creating high-quality pastries and desserts. Demonstrated expertise in executing complex recipes and maintaining high standards in both flavor and presentation. Proven ability to work efficiently in fast-paced kitchen environments while utilizing creativity and precision baking skills.
Overview
5
5
years of professional experience
Work History
Pastry Cook (Casual)
MUM’S BAKEHOUSE
07.2021 - Current
- Prepare a variety of pastries, desserts, and other baked goods according to recipes and production specifications.
- Measure and mix ingredients according to recipes using various kitchen utensils and equipment.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Cut and shaped dough for pies, rolls and other pastries.
- Prepared frostings, fillings and other toppings for cakes and pastries.
- Fry doughnuts, crullers, and other pastries in hot oil.
- Bake pies, cakes, breads, pastries, and other baked goods.
- Operate and maintain baking and kitchen equipment.
- Monitored inventory levels, coordinating with suppliers to ensure timely availability of ingredients.
- Ensure quality of finished products by checking them for taste and presentation.
- Maintain a clean and sanitary work area.
- Follow health and safety guidelines while preparing and serving food.
- Trained junior staff on baking techniques and kitchen safety protocols to enhance team productivity.
- Implemented quality control measures, resulting in improved product consistency and reduced waste.
- Provided feedback on ingredient sourcing and equipment maintenance to optimize operational efficiency.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
Junior Chef (Part-time)
MO CHARCOAL ALLEY CHINESE CUISINE
03.2021 - 07.2021
- Follow all food safety regulations (HACCP or equivalent standards).
- Maintain proper sanitation of prep areas, tools, and equipment.
- Support Senior Chefs during service by preparing mise en place.
- Ensure ingredients and equipment are ready and available for the station.
- Properly use cooking techniques and maintain consistency.
- Assist with plating and presentation of dishes to meet restaurant standards.
- Help with stock rotation (FIFO) to minimize waste.
Prep Chef (Part-time)
ISPA KEBABS
07.2020 - 06.2021
- Wash, peel, chop, slice, and portion vegetables, fruits, and other ingredients.
- Measure, weigh, and portion ingredients according to recipes.
- Prepare basic sauces, stocks, marinades, and dressings.
- Pre-cook or par-cook items as required (e.g., blanching vegetables, cooking grains).
- Prepare garnishes and side components for dishes.
- Ensure all ingredients are properly labeled, dated, and stored.
- Maintain clean and organized refrigerators, freezers, and dry-storage areas.
- Follow all food safety regulations (HACCP or equivalent standards).
- Maintain proper sanitation of prep areas, tools, and equipment
Education
Diploma - Hospitality Management
Mastery Institute Australia
Brisbane, Australia01.2022
Certificate IV - Commercial Cookery
Mastery Institute Australia
Brisbane, Australia01.2021
Diploma - Nursing Assistant
Asian College of Science and Technology
Pampanga, Philippines01.2011
Skills
- Pastry preparation
- Dough preparation and baking
- Cake decorating
- Frosting and decoration
- Glazing and icing application
- Allergy awareness
- Inventory rotation
- Customer service
- Food safety and sanitation
Timeline
Pastry Cook (Casual)
MUM’S BAKEHOUSE
07.2021 - Current
Junior Chef (Part-time)
MO CHARCOAL ALLEY CHINESE CUISINE
03.2021 - 07.2021
Prep Chef (Part-time)
ISPA KEBABS
07.2020 - 06.2021
Certificate IV - Commercial Cookery
Mastery Institute Australia
Diploma - Nursing Assistant
Asian College of Science and Technology
Diploma - Hospitality Management
Mastery Institute Australia