FARAJI DAWKINS
Nassau,Nassau
Summary
The culinary world is a fast-paced and exciting environment, one in which I thrive. My goal is to obtain a position in a successful company that will enhance my skills, knowledge, and experience so that I will be able to contribute to the organization's growth and development.
Overview
16
16
years of professional experience
Work History
Executive Pastry Sous Chef
Bakers Bay Golf and Ocean Club
01.2022 - Current
- Developed and implemented strategic plans to enhance operational efficiency across departments.
- Led cross-functional teams to drive initiatives aligning with organizational goals and objectives.
- Analyzed market trends to inform decision-making and improve competitive positioning.
- Mentored junior staff, fostering professional growth and enhancing team performance.
Pastry Chef
Sunset Bar
03.2021 - Current
- - Dessert creation
Pastry Chef
Sapodilla
10.2019 - Current
- - Creating menus and new desserts
- - Bread production
- - Ice cream and sorbet teaching
- - Staff training
Pastry Sous Chef
Bakers Bay Golf and Ocean Club
05.2021 - 01.2022
- Supervised pastry kitchen operations, ensuring adherence to quality standards and efficient workflow.
- Developed innovative pastry recipes, enhancing menu offerings and guest satisfaction.
- Trained and mentored junior pastry chefs, fostering skill development and teamwork.
- Implemented inventory management practices, optimizing ingredient usage and reducing waste.
Chef de Partie
Albany Marina & Resort
10.2018 - 08.2019
- - Produced bread and other baked goods
Baker
Maialino
11.2017 - 08.2018
- - Mixed and baked ingredients according to recipes to produce breads, pastries, and other baked goods
Externship
Bachour Bakery
03.2017 - 06.2017
- - Assisted in bread production
- - Assisted in dessert production – Tarts, Petit Gateau, Verrines
Externship
Salty Doughnut
04.2016 - 08.2016
- - Executed production of all doughnut items in addition to decoration
Pastry Assistant
Albany Marina & Resort
07.2013 - 10.2015
- - Customized recipes and procedures to improve productivity
- - Designed plated desserts and specials to keep guests intrigued
Pastry Assistant
Graycliff Chocolate Factory
04.2012 - 06.2013
- - Assured quality products for the company
- - Created a multitude of desserts
Baker
Ernie's Delight
07.2009 - 08.2012
- - Mixed and baked ingredients according to recipes to produce breads, pastries, and other baked goods
- - Designed new recipes for cakes and other baked goods
- - Decorated cakes and other pastries
- - Ordered supplies and equipment to increase the restaurants' productivity and quality
Pastry Chef
Graycliff Chocolate Factory
06.2010 - 04.2012
- - Ordered and received supplies and equipment
- - Maintained inventory and production records
- - Customized recipes for desserts and plated dishes
Education
A.S. - Patisserie and Baking
Le Cordon Bleu
Miramar, FL01.2017
Skills
- Interpersonal skills
- Operations management
- Executive support
- Customer-oriented
AWARDS
SERVSAFE FOOD SERVICE MANAGER - August 2015, JASMINE CLARKE YOUNG CULINARY PASTRY AWARD - February 2013
Timeline
Executive Pastry Sous Chef
Bakers Bay Golf and Ocean Club
01.2022 - Current
Pastry Sous Chef
Bakers Bay Golf and Ocean Club
05.2021 - 01.2022
Pastry Chef
Sunset Bar
03.2021 - Current
Pastry Chef
Sapodilla
10.2019 - Current
Chef de Partie
Albany Marina & Resort
10.2018 - 08.2019
Baker
Maialino
11.2017 - 08.2018
Externship
Bachour Bakery
03.2017 - 06.2017
Externship
Salty Doughnut
04.2016 - 08.2016
Pastry Assistant
Albany Marina & Resort
07.2013 - 10.2015
Pastry Assistant
Graycliff Chocolate Factory
04.2012 - 06.2013
Pastry Chef
Graycliff Chocolate Factory
06.2010 - 04.2012
Baker
Ernie's Delight
07.2009 - 08.2012
A.S. - Patisserie and Baking
Le Cordon Bleu