Scerena Thompson
North Parramatta,Australia
Summary
With a career driven ambitious approach high-performing individual with solid background in culinary arts and Pastry Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Professional culinary expert with strong focus on team collaboration and achieving results. Adept in menu development, kitchen management, and food safety standards. Known for innovative cuisine, adaptability, and reliable performance under changing needs. Highly skilled in creating exceptional dining experiences and continuously improving kitchen operations. Knowledgeable with robust background in diverse culinary environments. Proven history of creating innovative dishes that align with modern dining trends and enhance customer satisfaction. Demonstrated expertise in menu planning and kitchen management. Qualified with passion for creating innovative and visually appealing desserts. Proven track record in perfecting pastry techniques and producing high-quality products for top-tier establishments. Demonstrated expertise in flavor profiling and intricate decoration.
Overview
18
18
years of professional experience
Work History
Apprentice Pastry Chef
Continental Patisseries
01.2023 - 07.2024
- Mixing Cakes and doughs
- Weighting Ingredients for cakes and doughs
- Using the dough sheeter
- Using the dough break
- Assembling Slabs
- Making fillings for the slabs
- Pipping tarts
- Decorating Cakes
- Using the kettle
- Glazing cakes / Slabs
- Spray painting mousse desserts/ slabs
- Making mousse
- Leveling slabs
- Mixing, Weighting, various doughs
- Working in the Mini Boutique section
- Re-writing recipes for future pastry chef's
Pastry Hand
Pasticceria Caruso
01.2024 - 06.2024
- Glazing
- Filling Cakes
- Making Garnish
- Cutting Cakes
- Masking Cakes
- Operating Deck Ovens
- Maintained a clean and organized workspace, ensuring compliance with safety regulations and reducing accidents.
Apprentice Pastry Chef
Mad house Bakehouse
01.2022 - 01.2023
- Weighting and mixing cakes
- Weighting and mixing various doughs
- Implementing information into HACCAP forms for each mix
- Managing the ovens
- Using the dough sheeter
- Decorating cupcakes/cakes
- General cleaning
Pastry Hand
Mezzapica
01.2022 - 01.2023
- Mixing cakes
- Weighing mixers
- Decorating cakes
- Managing deck ovens
- Chocolate writing
Sous Chef
York Lane
01.2021 - 01.2022
- Catering and cooking for events
- General Cleaning
- Stock rotation and ordering
- Barista/Bar
- Managing bar and taking customers’ orders
- Menu planning and design making changes due to the course of season
- Making daily sweets
- Opening and closing kitchen
- Bar tender
Café owner
Leading Tailored Café
01.2018 - 01.2021
- Ran and owned café
- Wrote teaching manuals for Cooking Workshops
- Hosted cooking workshops
- Catering for events
- Managed and trained staff members
- Designed menus for café and catering
- Produced specialty cakes and wedding cakes
- Wrote and published book 'The End Is Just The Beginning'
- Received finalist and winner awards for 2020 Local Business Awards
Chef CDP
Sugar Mill Keystones Group
01.2016 - 01.2017
- Opening and closing kitchen
- Dishes and general cleaning
- Cooking
- Mexican Banquets in the down stairs kitchen
- Service in the up stairs kitchen
- Ordering
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Pans section
CDP Chef
Potting Shed
01.2014 - 01.2015
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- · Assisted with pastry making and worked on the desserts section, as well as on the grill, pans, and other kitchen equipment
- Assisted with making doughs for pasta such as ravioli and cooking it
Chef
Vine Double Bay
01.2014 - 12.2014
- Helped with the opening of the restaurant
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cooked and did service
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Apprentice Chef
The Three Olives Restaurant
01.2012 - 01.2014
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Set up food stations by following chef's orders.
- Performed other tasks as assigned by sous chef or chef
- Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
- Operated commercial cooking and baking equipment in support of head chef.
- · Prepared and cooked for various functions, including weddings, christenings, wakes, and kosher events
- Working on the front line of the functions
- Developed strong knife skills through regular practice under the guidance of experienced chefs.
- · Provided excellent customer service, took phone bookings for function rooms, and managed stock controls to ensure sufficient inventory levels
- · Managed kitchen operations and supervised staff during events, ensuring high-quality service and food preparation
- Learned over [Number] different procedures of food preparation
- · Developed expertise in gilling frying, baking and other cooking techniques, while adhering to strict health and safety guidelines
- Also working at the site in Newtown as well concentrating more on the pans and grill
- Built rapport with suppliers, negotiating favourable pricing on key ingredients without sacrificing quality or freshness.
- Ordered stock for both venues
- Rotated through all prep stations to learn different techniques.
- Managed opening and closing shift kitchen tasks.
Apprentice Chef
Gastroville Catering
01.2010 - 01.2011
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Set up food stations by following chef's orders.
- Performed other tasks as assigned by sous chef or chef
- Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
- Operated commercial cooking and baking equipment in support of head chef.
- · Prepared and cooked for various functions, including weddings, christenings, wakes, and kosher events
- Working on the front line of the functions
- Developed strong knife skills through regular practice under the guidance of experienced chefs.
- · Provided excellent customer service, took phone bookings for function rooms, and managed stock controls to ensure sufficient inventory levels
- · Managed kitchen operations and supervised staff during events, ensuring high-quality service and food preparation
- Learned over [Number] different procedures of food preparation
- · Developed expertise in gilling frying, baking and other cooking techniques, while adhering to strict health and safety guidelines
- Built rapport with suppliers, negotiating favourable pricing on key ingredients without sacrificing quality or freshness.
- Ordered stock
- Rotated through all prep stations to learn different techniques.
- Managed opening and closing shift kitchen tasks.
- Worked at the markets
- Made sandwiches for the local golf club members, making mould and fillings for pies, and cooking pies at Gastrovill
- Running the kitchen downstairs during the day at Gastroville cooking meals for the punters
Pastry/Culinary Trainer
GDE Training College
01.2008 - 01.2009
- Instructed students in the art of Pastry and Culinary making and design, equipping them with essential skills to successfully reintegrate into the work force
Pastry Person
Royal Danish Bakery
01.2007 - 01.2008
- Making tarts
- Making tarts fillings
- Making cake batters
- Customer service
- Cleaning
- Filling display windows
- Dressing tarts and cakes
- Assisting pastry chef
- Using dough sheeter
- Making pastry dough
- Making bread
Education
No Degree - Food Handlers Safety Supervisors Certificate
Just Careers Training
NSW10-2024
No Degree - Certificate III in Patisserie
Ryde, Campbelltown Campus
06-2024
No Degree - Diploma of Business Management
Gess Education
12-2023
No Degree - Chef
Ultimo Campus
01.2014
No Degree - Certificate IV in Business Marketing/Advertising
Martin Collage
12-2001
No Degree - Certificate IV in Small Business
Martin Collage
12-2000
No Degree - Certificate III in Commerical Practices
Martin Collage
12-1999
Skills
- Cooking
- Pastry
- Catering
- Hygiene and cleaning procedures
- Health and safety regulations
- Inventory management
- Ordering stock
- Stock controls
- Menu design
- Meal planning
- Customer service
- Staff training
- Supervision
- Food preparation
- Food presentation
- Communication skills
- Dough handling
- Organization
- Pastry preparation
- Cake Decorating
- Glazing Techniques
- Baking techniques
- Glazing and Icing application
- Recipe creation
- Teamwork and Collaboration
- Problem-Solving
- Time Management
- Attention to Detail
- Multitasking
- Reliability
- Excellent Communication
- Critical Thinking
- Team Collaboration
- Active Listening
- Food Safety
- Cake and Pastry Decoration
- Oven Operation
- Self Motivation
- Interpersonal Skills
- Professionalism
- Basic Mathematics
- Time management abilities
- Continuous Improvement
- Adaptability
- Precision measurement
- Problem-solving aptitude
References
Available upon Request
Personal Information
Title: Chef/Pastry Chef
Timeline
Pastry Hand
Pasticceria Caruso
01.2024 - 06.2024
Apprentice Pastry Chef
Continental Patisseries
01.2023 - 07.2024
Apprentice Pastry Chef
Mad house Bakehouse
01.2022 - 01.2023
Pastry Hand
Mezzapica
01.2022 - 01.2023
Sous Chef
York Lane
01.2021 - 01.2022
Café owner
Leading Tailored Café
01.2018 - 01.2021
Chef CDP
Sugar Mill Keystones Group
01.2016 - 01.2017
CDP Chef
Potting Shed
01.2014 - 01.2015
Chef
Vine Double Bay
01.2014 - 12.2014
Apprentice Chef
The Three Olives Restaurant
01.2012 - 01.2014
Apprentice Chef
Gastroville Catering
01.2010 - 01.2011
Pastry/Culinary Trainer
GDE Training College
01.2008 - 01.2009
Pastry Person
Royal Danish Bakery
01.2007 - 01.2008
No Degree - Food Handlers Safety Supervisors Certificate
Just Careers Training
No Degree - Certificate III in Patisserie
Ryde, Campbelltown Campus
No Degree - Diploma of Business Management
Gess Education
No Degree - Chef
Ultimo Campus
No Degree - Certificate IV in Business Marketing/Advertising
Martin Collage
No Degree - Certificate IV in Small Business
Martin Collage
No Degree - Certificate III in Commerical Practices
Martin Collage
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