CRYSTAL MOSELEY
London
Summary
Creative and performance driven professional, with over 10 years providing exemplary customer service, seeks opportunity to pursue a continually growing passion and advance in a career crafting exceptional baked goods. A confident communicator and enthusiastic individual, keen to contribute to team success, tackle problems and improve customer satisfaction in a fast-paced environment. Motivated to learn, grow and excel in all aspects of baking, alongside driving high standards for food safety, quality and consistency.
Overview
5
5
years of professional experience
Work history
Baker
August Bakery
London
2024.12 - Current
- Working across all sections of the bakery, including bread, pastry and prep.
- Mixing large amounts of dough using both manual and machine techniques according to recipe requirements.
- Weighing flours and various ingredients to prepare for mixing, following precise measurements.
- Working with a commercial dough sheeter to produce laminated pastries.
- Shaping buns, baguettes and sausage rolls daily prior to baking.
- Decorating baked goods meticulously for attractive presentation, using glazes, icings and artistic elements.
- Ensuring all baked goods are of consistent quality for customer satisfaction.
- Collaborating closely with other team members to ensure smooth operations throughout the day, organising prep tasks in order of priority while taking responsibility for designated section.
- Adapting quickly to changing demand during busy holiday periods such as Easter and Christmas, as well as handling additional tasks during employee absences.
- Managing stock levels and ingredients supply, ensuring an uninterrupted production process; communicating regularly with suppliers.
- Carrying out weekly deep-cleans and maintaining bakery equipment.
Chef de partie
CARMEL FITZROVIA
London, United Kingdom
2024.04 - 2024.09
- Worked across both the pastry and bakery sections, producing prep and plating dishes during service.
- Mixed and processed dough daily for flatbreads and challah tin loaves.
- Made flatbreads to order during service in the clay fire oven; shaping each one and adding toppings.
- Produced desserts for the pastry section, such as cheesecake, chocolate tart, sorbet, soufra and panna cotta.
- Worked with savoury ingredients to make mise en place for the bakery section, such as lamb mix, tahini, zhoug and skordelia.
- Mixed and shaped fresh pasta dough for service.
- Fed the sourdough starter daily.
- Wrote prep lists and handovers for the following day.
- Adapted quickly under high-pressure to deliver consistent results.
- Ensured all mise en place was present to facilitate smooth service.
Work Experience
BRUNSWICK EAST BAKEHOUSE
London, United Kingdom
2024.03 - 2024.04
- Produced a variety of bread for sale in the bakery, including white sourdough, porridge sourdough, rye tin loaves, gluten free loaves, and scandi buns for sandwiches.
- Mixed, portioned and shaped dough ready for resting in bannetons overnight.
- Gave the doughs stretches and folds at regular intervals during bulk fermentation.
- Worked with 95% hydration (for the pan de cristal).
- Fed the starters daily to make the required amounts for the next day.
- Scaled all dry ingredients for the next day’s production following an order chart.
- Made croissant and brioche doughs.
- Shaped sweet and savoury buns.
Baker/Demi Chef de Partie
FALLOW RESTAURANT
London, United Kingdom
2023.06 - 2024.01
- Produced sourdough bread for sale in the restaurant.
- Took responsibility for monitoring and feeding the starter.
- Proved and baked sourdough, flatbread and brioche every morning for service,
- Assisted with the kitchen preparations for the pastry section, such as ice-cream mixes, jam, curd, creams, caramel and savoury items such as chutney and sourdough discard crackers.
- Prepared doughs such as tart pastry and brioche dough.
- Followed all recipes carefully and maintained quality and consistency.
- Organised the walk-ins regularly, ensuring all prep was correctly dated and stored; recorded stock and took responsibility for bread numbers.
- Wrote prep lists for the following day and provided sufficient handovers for fellow team members.
School Teaching Assistant
BREAD AHEAD BAKERY
London, United Kingdom
2022.02 - 2023.06
- Assisted the teachers with the bakery school classes, ensuring they ran smoothly and that the teacher and customers had all the ingredients and equipment they required.
- Prepared and weighed ingredients for future classes, including dry mixes, eggs and milk, cutting butter, and making doughs and pre-ferments, such as Biga and Poolish.
- Cooked lunch and prepared refreshments for the customers.
- Maintained a positive customer experience by communicating effectively, and solved problems quickly and professionally.
- Sanitised the classroom, sinks and equipment daily, maintaining cleanliness in adherence to food hygiene standards.
- Recorded temperatures of cooked food and fridges to ensure safety of customers.
- Stored food preparation in suitable containers using appropriate date labels.
Assistant Baker
THE EARLY BIRD
Plymouth, United Kingdom
2022.06 - 2023.02
Baker/Shop Assistant
PICKLE DELI & MARKET
Plymouth, United Kingdom
2021.03 - 2022.06
Education
Bachelor of Art (Hons) - Illustration (2:2)
PLYMOUTH COLLEGE OF ART
Plymouth, United Kingdom 9 2014 - 6 2017
LEVEL 4 - Foundation Art and Design (Merit)
TRURO COLLEGE
Cornwall, United Kingdom 9 2013 - 6 2014
A Levels - Art and Design: Fine Art (C), Health and Social Care (C)
Wadebridge Sixth Form
Cornwall, United Kingdom 9 2011 - 6 2014
GCSEs - 8 including Maths and English (grades A-C)
POLTAIR SECONDARY SCHOOL
Cornwall, United Kingdom 9 2005 - 6 2009
Skills
- Food preparation
- Lamination
- Attention to detail
- Effective communication
- Problem-solving
- Customer service
- Team orientated
- Compliant with food hygiene and safety
- Time management/meeting deadlines
- Flexibility
Interests
Baking, patisserie, food and drink, drawing, hand-lettering and print-making.
ADDITIONAL
- Technical: Microsoft Office, including Word, Outlook and Excel. Adobe suite, including Photoshop.
- Certifications/Training:
- Level 2 Food Hygiene & Safety for Retail.
- Level 2 Food Hygiene & Safety for Catering.
Timeline
Baker
August Bakery
2024.12 - Current
Chef de partie
CARMEL FITZROVIA
2024.04 - 2024.09
Work Experience
BRUNSWICK EAST BAKEHOUSE
2024.03 - 2024.04
Baker/Demi Chef de Partie
FALLOW RESTAURANT
2023.06 - 2024.01
Assistant Baker
THE EARLY BIRD
2022.06 - 2023.02
School Teaching Assistant
BREAD AHEAD BAKERY
2022.02 - 2023.06
Baker/Shop Assistant
PICKLE DELI & MARKET
2021.03 - 2022.06
Bachelor of Art (Hons) - Illustration (2:2)
PLYMOUTH COLLEGE OF ART
9 2014 - 6 2017
LEVEL 4 - Foundation Art and Design (Merit)
TRURO COLLEGE
9 2013 - 6 2014
A Levels - Art and Design: Fine Art (C), Health and Social Care (C)
Wadebridge Sixth Form
9 2011 - 6 2014
GCSEs - 8 including Maths and English (grades A-C)
POLTAIR SECONDARY SCHOOL
9 2005 - 6 2009