Gabrielle Bynoe

• Decorated cakes, pastries, and confections using various techniques such as piping or fondant work.
• Participated in staff meetings to discuss menu updates, ingredient sourcing, or upcoming events requiring specialty desserts.
• Ordered and maintained inventory of pastry supplies and products and followed applicable storage protocols to reduce waste.
• Created visually appealing displays for bakery products in-store or at offsite catering events.
• Promoted positive workplace culture by maintaining open communication with coworkers and supervisors.

• Collaborated with other kitchen staff members to ensure efficient workflow during busy periods.
• Adapted quickly to last-minute changes in menu items or ingredient availability without compromising dish quality.
• Covered kitchen needs at station, filled in for absent team members and brought cooks up to speed.
• Chopped vegetables, created sauces and prepared garnishes for common recipes.

During my time at Dis Ole House i learnt many aspects of the restaurant environment with has allowed for me to be able to work positions in both back and front of house . Such opportunies taught me time management and customer service procedures and standards and learning programs such as touch bistro and lightspeed and the procdures for using card machines and other pos systems.