Candida Katherine Narcis
London
Summary
Dedicated Pastry Chef and Cake Decorator with over 7 years of experience in high-volume bakery production and exceptional cake artistry. Proficient in managing daily operations, overseeing order fulfillment, and ensuring compliance with food safety standards. Recognized for leadership skills that foster a collaborative team environment while consistently delivering quality products. Aiming to leverage expertise within a dynamic team to further advance skills in the pastry industry.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Floozie Cookies
London
10.2023 - Current
- Produce a variety of cookies daily (90–180 kg) while ensuring quality control and precision
- Collaborate with the team to manage production processes including mixing, portioning, rolling, and packaging
Kitchen Supervisor
Jack and Beyond
London
04.2022 - 07.2023
- Oversaw and coordinated daily kitchen operations, providing leadership to the team
- Devised and optimized staff schedules, managed vacation planning to ensure smooth workload distribution during peak periods
- Uphold rigorous quality control standards throughout the production process
- Managed inventory and controlled costs through efficient purchasing of ingredients and supplies, focusing on minimizing waste
- Offered hands-on support in daily production tasks, displaying versatility in working across various kitchen sections, including baking, layering, and decorating, as needed
- Trained, observed, and monitored the performance of the production team
- Oversaw stock control and rotation of materials and ingredients
- Developed new products and designs
- Created and maintained cost cards for all products to track expenses
- Established seamless communication with the front-of-house team to ensure smooth coordination between the kitchen and service areas
- Conducted interviews and organized trial shifts for new kitchen staff, ensuring the selection of qualified and dedicated team members
Cake Decorator
Jack and Beyond
London
10.2021 - 04.2022
- Produced a diverse range of baked goods, including layered cakes, cheesecakes, brownies, pavlovas, tarts, pies, scones, and biscuits, with great attention to detail in preparing the fillings, frostings, and edible cake decorations
- Created custom-designed cakes tailored to customer preferences for a wide range of special occasions, skillfully utilizing both buttercream and fondant
- Meticulously handcrafted intricate cake decorations and toppers using sugar paste
- Met increased demand by producing a substantial quantity of mince pies during the busy holiday season
- Designed a variety of biscuit motifs tailored to the changing seasons
- Fulfilled corporate clientele requests by producing a substantial volume of personalized cookies and cupcakes
- Created and presented a delectable selection of offerings for sweet afternoon tea and cream tea services
- Designed and created model cakes for shop displays, consistently refreshing them in accordance with current trends
Lead Cake Decorator
Francesca Italian Bakery & Delicatessen
Toronto
05.2018 - 12.2020
- Prepared a diverse array of sponge cakes and fillings for a wide range of cake offerings
- Filled, masked, and decorated specialty cake orders, including tiered cakes, using whipped cream, buttercream, and fondant as per customer specifications
- Piped decorative borders, filigree, flowers, and messages on cakes
- Worked with marzipan, pastillage, rolled fondant, and royal icing
- Created various effects using different piping tips, such as fine lace pieces, brush embroidery, cocoa painting, stenciling, quilting, flood work, and bas-relief
Pastry Chef (Head of Cookie Production)
Francesca Italian Bakery & Delicatessen
Toronto
02.2018 - 12.2020
- Prioritized, planned, and coordinated production to ensure products were always in stock
- Scaled and produced cookies (approx
- 35 kinds) in high volumes while maintaining quality
- Decorated designer cookies using royal icing
- Sheeted out dough for cannoli production
- Produced and decorated tarts, eclairs, choux pastry, cupcakes, and macarons in high volumes
- Contributed ideas and suggestions for the improvement and development of new and existing products, focusing on design, flavor, and texture
- Trained and mentored interns and new employees, with a strong focus on optimizing productivity, efficiency, and performance
Pastry Cook
Francesca Italian Bakery & Delicatessen
Toronto
11.2017 - 01.2018
- Restocked the pastry counter daily and managed shelf-life
- Assisted pastry chefs in the production of pastries and cakes for holidays, weddings, graduations, and personal events
- Received, inspected, and logged all products for accuracy of shipment, temperature, and quality
- Weighed, labeled products, and maintained standards of cleanliness, food handling, and safety
Service Co-Ordinator
Melanie Lyne
Toronto
11.2016 - 01.2017
Intern
Park Hyatt Chennai
Chennai
12.2014 - 03.2015
- The Dining Room, Restaurant (158 covers)
- Commissary Kitchen
Education
Cake Decorating Certificate -
Le Cordon Bleu
London, United Kingdom06.2019
Baking Pre-Employment Certificate -
George Brown College
Toronto, ON, Canada08.2017
Bachelor of Science - Hospitality And Hotel Administration
SRM University
Kattankulathur, TN, India05.2016
Skills
- High-volume production
- Time management
- Order organization
- Inventory management
- Team leadership
- Training
- Performance monitoring
- Adherence to SOPs
- Food safety standards
Certification
- Level 3 Food Safety
- Level 3 Health & Safety
- Workplace Mental Health
References
References available upon request.
Timeline
Floozie Cookies
10.2023 - Current
Kitchen Supervisor
Jack and Beyond
04.2022 - 07.2023
Cake Decorator
Jack and Beyond
10.2021 - 04.2022
Lead Cake Decorator
Francesca Italian Bakery & Delicatessen
05.2018 - 12.2020
Pastry Chef (Head of Cookie Production)
Francesca Italian Bakery & Delicatessen
02.2018 - 12.2020
Pastry Cook
Francesca Italian Bakery & Delicatessen
11.2017 - 01.2018
Service Co-Ordinator
Melanie Lyne
11.2016 - 01.2017
Intern
Park Hyatt Chennai
12.2014 - 03.2015
Cake Decorating Certificate -
Le Cordon Bleu
Baking Pre-Employment Certificate -
George Brown College
Bachelor of Science - Hospitality And Hotel Administration
SRM University
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