Lisa Austin4540 Farmington Ave Phone: 708-297-0274Richton Park, IL Eligentpastries@yahoo.com

Seeking Pastry Artist/Hospitality Professional Position

CAREER SUMMARYTalented and highly motivated Pastry Artist and Hospitality Professional with over 20 years of exceptional hands-on training, offers a proven track record of consistently producing superior gourmet pastries and desserts. Excels in fast-pace and demanding environments while offering innovative and progressive techniques. Ease and familiarity working in national establishments such as Aramark Corporation at Eli Lilly Company, Marriott East, Le Meridian, Adam’s Mark and Ritz Charles Catering, as well as in small business settings. Strong leader and team player with excellent time management and interpersonal skills.

PROFESSIONAL EXPERIENCEOrganicl i fe, Wheeling, IL 2011-PresentOrganic l i fe is a unique catering faci l i ty whose target audience consists of Privet, Charter, as well as, state-run education faci l ities. Sister properties and affiliates include: Mixed Greens

Restaurants, Local Golf Clubs and Lincoln Park Zoo. Executive Pastry Chef

• Direction of Pastry team for timely completion of daily production.• Assisting in packaging and assuring a timely delivery of breakfast, lunch and daily snacks to clients.• Writing, testing and development of dietary restricted pastries and desserts; I.E-Vegan, Egg, Dairy,

Wheat and Gluten free.• Responsible for hiring, training, as well as cross training employees for Organiclife and affiliated

properties.

OMNI HOTEL & RESORTS, Champions Gate, FL 2010 – 2011Omni Hotel operates luxury properties which markets to upscale tourists and business travelers in the United States, Canada and Mexico.

Pastry Cook • Artistically designed, decorated and creatively plated specialized gourmet desserts and pastries for high-end clients and prospective customers. • Daily preparation, production and creative decorating of a wide assortment of gourmet cakes, pies,

tarts, cookies and mousse desserts.

THE DESSERT STATION, Kissimmee, FL 2009 – 2010Dessert Station and Coffee Café offering a variety of pastries, cake, pies, cookies and mousse products, etc.

Pastry Chef/Front House Supervisor• Creative menu design and development.• Mixing, baking and decorating an assortment of pastries and gourmet desserts.• Operating responsibilities included supervising staff, opening business, cash management, inventory

control. • Assisted in designing and implementing the overall business marketing strategy.

NORWEGIAN CRUISE LINES (NCL), Miami, FL 2007-2009 Norwegian operates 11 cruise line vessels from 17 ports in North America to destinations in Alaska, Hawaii, South America, the Bahamas and the Caribbean Islands.

Pastry Cook • Production and maintenance of specialty restaurants containing European and Asian themes.• Monitored Par Levels• Ensured plated desserts and buffets were eye appealing consistently produced.• Created intricate decorations made from chocolate, fillo and sugar. Additional Pastry Chef and preparation positions held at firms in Illinois and Indiana include: Georgetown Market, Crawford's Bakery, Roseland Bakery, Cub Foods, Chicago Caterers, Salaam's Restaurant, Catch 35 Restaurant, University of Chicago, and Levy Restaurants.

EDUCATION/TRAINING/CERTIFICATION/SKILLSCooking and Hospitality Institute of Chicago

Gourmet Cooking Certificate (1991)Professional Baking and Pastry Certificate (1991)

ServSafe Certification for Cook county/City of Chicago/State of IllinoisIndiana Business College, Indianapolis, IN (Business Administration)

Mass Production, Attention to detail, Various teaching techniques, Recipe development