Mariel Parton
Callington,United Kingdom
Summary
Dedicated professional with strong organizational and time management skills. Committed to continuous learning and improvement through collaboration with team members. Excellent communication abilities and a proactive approach to supporting colleagues.
Overview
5
5
years of post-secondary education
11
11
years of professional experience
Work history
Pastry Chef de Partie
Banff Gondola, Alberta Canada
Alberta, Canada
2024.05 - 2025.10
- Decorated and plated pastries and desserts, maintaining service-ready presentation standards.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
- Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
- Operated various baking tools and equipment in a professional kitchen.
- Coordinated multiple tasks efficiently in a busy kitchen environment.
- Stayed calm during busy service periods to support smooth pastry section operations.
- Prepared breakfast service, maintaining quality standards during scheduled shifts.
- Collaborated with other chefs for seamless kitchen operations.
- Oversaw proper storage of all perishables according to food safety regulations.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Performed regular inventory checks to ensure adequate supply levels and minimise waste.
- Supported head chef in menu planning, integrating seasonal ingredients to enhance menu variety.
Sous Pastry Chef
Mrs. Potts Chocolate House
Bristol, Somerset
2020.01 - 2024.04
- Assured freshness by daily baking of diverse pastries, breads, and cakes.
- Achieved consistent production quality with adherence to recipes and instructions.
- Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
- Combined ingredients and chocolates using hands and mixing machinery in a controlled environment.
- Improved operational efficiency with effective management of kitchen resources.
- Managed stock efficiently, reducing wastage whilst ensuring availability of materials when needed.
- Worked closely with kitchen staff, ensuring smooth operations and food safety protocols.
Baker/Pastry Chef
Pinkmans Bakery
Bristol, Somerset
2018.08 - 2020.01
- Enhanced customer satisfaction by consistently delivering a diverse range of freshly baked goods.
- Crafted a selection of breads tailored to meet diverse customer preferences.
- Decorated cakes and pastries meticulously for eye-catching presentation.
- Mixed doughs using both manual and machine techniques according to recipe requirements.
- Trained junior staff on baking procedures, fostering skills development and teamwork.
- Adapted quickly to changing demand patterns during holiday season; ensured adequate stock levels.
Demi Chef de Partie
Harvey Nichols Bristol
Bristol, Somerset
2017.09 - 2018.07
- Collaborated with senior chefs to design seasonal menus that enhanced dining experience.
- Trained junior staff to elevate service standards and teamwork.
- Implemented proper storage methods to maximise ingredient freshness and minimise waste.
Chef de Partie
Richardson Hotels Metropole Hotel Padstow
Padstow
2015.08 - 2017.08
Chef
Scandic Hotel - Antwerp, Belgium
Antwerp, Belgium
2014.10 - 2015.02
- International Internship/Paid Work Experience
Education
Level 3 NVQ Diploma - Professional Cookery
City College Plymouth
Plymouth 2013.09 - 2014.07
Level 2 VRQ Diploma - Professional Cookery
Bury College
Manchester 2012.09 - 2013.07
Level 1 Diploma - Professional Cookery
Bury College
Manchester 2011.09 - 2012.07
10 GCSEs -
Holy Family College Roman Catholic and Church of England High School
Heywood, Manchester 2008.09 - 2011.07
Skills
- Pastry mixing techniques
- Precision baking
- Cake decorating
- Gluten-free baking
- Dessert plating techniques
- Plating and garnishing
- Menu development
- Food hygiene standards
- Bakery machinery operation
- Chef training
- Sustainability practices
- Bread making
References
- Laura, Banks, lbanks@pursuitcollection.com, +1 403-763-1093, 100 Gopher St., Banff, AB, Canada, T1L 1J3
- Michael, Potts, +44 7496057627, 50 Park Street, Bristol, United Kingdom, BS1 5JN
Timeline
Pastry Chef de Partie
Banff Gondola, Alberta Canada
2024.05 - 2025.10
Sous Pastry Chef
Mrs. Potts Chocolate House
2020.01 - 2024.04
Baker/Pastry Chef
Pinkmans Bakery
2018.08 - 2020.01
Demi Chef de Partie
Harvey Nichols Bristol
2017.09 - 2018.07
Chef de Partie
Richardson Hotels Metropole Hotel Padstow
2015.08 - 2017.08
Chef
Scandic Hotel - Antwerp, Belgium
2014.10 - 2015.02
Level 3 NVQ Diploma - Professional Cookery
City College Plymouth
2013.09 - 2014.07
Level 2 VRQ Diploma - Professional Cookery
Bury College
2012.09 - 2013.07
Level 1 Diploma - Professional Cookery
Bury College
2011.09 - 2012.07
10 GCSEs -
Holy Family College Roman Catholic and Church of England High School
2008.09 - 2011.07