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PROFESSIONAL PROFILE

• - Excellent communication and customer service skills
• - Takes initiative and thrives in leadership roles
• - Creatively approaches problem solving situations
• - Proficient in the interpretation of recipes and measurement techniques
• - Possesses a high level of integrity inside as well as outside the work environment
• - Ability to learn new skills quickly and efficiently

SKILLS AND EXPERIENCE

• - Able to accurately measure and mix ingredients according to formulas
• - Efficient use of a variety of utensils and equipment, such as scales, knives and mixers
• - Assembly and decoration of layered cakes with butter-creams and other frostings
• - Pipes artistically, evenly and efficiently
• - Flower and decoration creation using gum paste, fondant, pastillage and isomalt
• - Chocolate tempering and intricate garnish creation
• - Creativity in conceptualizing and executing plated desserts

WORK HISTORY

• Assistant Volunteer Coordinator/Catering Coordinator (Volunteer position)
• October 2012 – Present
• Capital Confectioners/That Takes the Cake – Austin, TX
• Organize and schedule over 350 volunteers for annual cake show.Coordinating volunteers and troubleshooting problems during show. Organize caterers for large events.

• Cake Decorator/Owner
• Aug 2008 – Present
• Nerd for Cakes – Austin, TX
• Bake and assemble cakes. Make buttercream and other frostings from scratch. Design and decorate cakes with buttercream, fondant and/or gumpaste decorations

• Pastry Cook/Pantry
• August 2011 – December 2011
• Boneyard Bistro – Sherman Oaks, CA
• Prep all desserts and baked goods. Set-up, run and clean pantry station. Cook and plate all pantry items, including plating desserts

• Cake Decorator
• May 2011 – August 2011
• Porto’s Bakery and Café – Glendale, CA
• Assemble layered cakes for orders to customer specifications and for display case. Ice and decorate custom order cakes with buttercream. Decorate cakes for display case with whipped cream, filigree, and garnishes

• Pastry Cook
• Apr 2011 – May 2011
• Technique Restaurant and Café, Le Cordon Bleu – Pasadena, CA
• Prep dessert components for lunch and dinner service, 200 covers. Prep desserts, breads and laminated doughs for café service, 600 covers

STAGES/ONE-TIME EVENTS

• Tati’s Catering/Mi Piace – Pasadena, CA May 2011
• Prep and cook hors d’oeuvres. Design and set up tablescape for wedding service. Conceptualize and execute savory and dessert recipes

• Los Angeles Time Book Festival, Cooking Stage – Los Angeles, CA Apr 30 – May 1, 2011
• Prep mise en place for chef’s demos. Aid chefs on stage with demonstration. Set up and clean up of stage and back kitchen areas

• The Yard – Santa Monica, CA Apr 2010
• Prep savory and dessert components for dinner service, 150 covers

OTHER WORK EXPERIENCE

• Website Designer – Katana Stab Studios, Austin, TX March 2013 – Present
• Website Designer – BeepBoopBop, Austin, TX June 2008 – March 2013
• Seamstress – Love, California, Glendale, CA Dec 2009 – Dec 2010
• Executive’s Assistant – Thomas Wine Imports/vinsrare.com, Pasadena, CA Sept 2006 – Sept 2007
• Barista – Starbucks Coffee, Brentwood, CA Aug 1999 – July 2001

EDUCATION AND CERTIFICATIONS

• Le Cordon Bleu College of Culinary Arts, Los Angeles – August 2011
• -   Associate of Occupational Studies in Patisserie and Baking

• Santa Monica College - June 2007
• -   Associates of Arts Degree in Music

• ServSafe Certification - July 2009 (valid thru 2014)
• -   National Restaurant Association

• Food Managers Certificate - May 2004 (valid thru 2014)
• -   Austin/Travis County Health and Human Services Department

• Standard First Aid - July 2009 (valid thru 2012)
• -   American Red Cross

Genevieve Levicki

Cake Arist/Baker

(512) 522 5378

g.levicki@nerdforcakes.com

www.nerdforcakes.com www.facebook.com/nerdforcakes www.pinterest.com/nerdforcakes