Pastry Baker & Front‑of‑House Shift Lead
- Led the daily production of 1,500+ viennoiserie items, with expertise in sourdough croissant and puff pastry lamination, as well as a range of rolling and filling techniques
- Created weekly seasonal pastry specials, zero‑waste recipes; coached 12+ staff on busy shifts
- Maintained barista excellence (espresso dialing, latte art, workflow)