VICTORIA JONSSON

In charge of the pastry section, this includes:

Croissant making

• dough, lamination, rolling, baking

Make fillings and cream for stuffed croissants

Make all cakes, brownies, cookies etc

Create new recipes and weekly specials

Roll and shape bread

• In charge of the kitchen
• Baking and cooking. Cakes, cookies, bars, bread, buns etc
• Recipe creation, both fixed menu items and specials
• Quality control
• Hiring and teaching the new staff
• Weekly orders, and delivery. Renegotiating prices with suppliers
• Implementing appropriate cleaning schedules
• Scheduling

• Hired to start up the vegan department. Included veganising already existing recipes, and to create new.
• Weekly ordering from different suppliers. Receiving orders. Stock control
• Breakfast chef, making sandwiches, cooking breakfast items such as eggs etc
• Laminating and rolling croissants

Ran my own small baking company, making custom orders for cafes

• All in house baking
• Ice cream making
• Preparing daily salads and soup, and lighter lunch options
• Weekly orders and receiving it

• Set weekly baking schedule, baking all in-house cookies and cakes
• Making coffee, espresso and hand brewed
• Organize kitchen and stock

• Worked as a line cook in a busy lunch restaurant, serving Scandinavian inspired farm to table cuisine
• Baking an assortment of cakes, cookies, cupcakes
• Keeping up with health and safety standards, such as food storing, cleaning, and inventory
• Prepared food carefully in response to customer requests or allergies
• Weekly stock take and ordering