Nicolas Bucci

4 days a week as a pastry chef cooking biscuits, tarts, croissants, danish’s and more.

Mixing, making cheesecake, banana bread, biscuits, brownies, cream pat, almond cream, lamington cream, sugar zero, and monitoring quantities for entire week.

1 day a week as baker cuting, shaping, baking sourdough bread. Feeding mother if team need it.

• Produced consistently high-quality baked goods for customers.
• Operated and maintained bakery equipment, including ovens and mixers.
• Increased production efficiency through effective time management and multitasking during busy periods.