Maia Carvill

• Time management and Ensured customer satisfaction by providing excellent service, and demonstrated energy and enthusiasm to go above and beyond for each and every customer
• Managed over 15 customer calls a day, and took cake orders over the phone.
• Maintained cleanliness in the bakery, resulting in a hygienic work environment, and followed a strict HACCP regimen to keep the bakery safe from any hazards, e.g. Checking fridge temperatures daily, checking for hazards hourly, and recording the HACCP system.
• Decorated cakes to enhance aesthetic appeal, e.g. tray bakes, muffins, gingerbread men, etc.
• Organise cake orders, and ensure the system is running smoothly by checking each cake to ensure it has been delivered from the main bakery.
• Assisted in stock control and management for smoother operation.
• Collaborated with staff members, fostering a harmonious work atmosphere.
• Performed both opening and closing shifts, which included setting up the bakery front of house, and closing the tills.

As part of my college curriculum in culinary arts, we get to do a work placement in a restaurant for a month for semester 2. For the summer of 2023, I got the opportunity to work in D'Olier Street Restaurant, a Michelin-star restaurant.

During my time there, I worked for two weeks in the hot kitchen section, and two weeks in the pastry section. I learnt many new skills and how to operate new machinery such as thermomixes, sous vide cookers, pasta machines, and much more.

In the pastry section, I learned how to prepare many new desserts using the Thermomix, such as mango curds and fruit gels. I also made artichoke crisps for dessert garnish, balsamic peaches in the vacuum packer, and much more.

In the hot kitchen section, I prepared different vegetables for the chefs, and the highlight of my time there was making the béarnaise in the sous vide water bath and in the iSi whipper machine, which I had never done before. Overall, I learnt many new skills during my time there.

• Complied with food safety regulations, ensured a safe environment for customers and staff alike, and maintained cleanliness in the bakery by regularly sweeping and mopping floors, following HACCP guidelines.
• Assisted with bread production for increasing product availability.
• Stored baking ingredients properly to enhance their lifespan.
• Prepped dough, improved efficiency in the kitchen.
• Decorated cakes for enhancing visual appeal.
• Packaged baked items efficiently to expedite sales process.
• Coordinated with the head baker, streamlined daily operations of bakery.
• Assisted in inventory management for maintaining adequate stock levels.
• Operated bakery machinery safely, reduced risk of workplace accidents.
• Followed standardised recipes to guarantee product consistency, including cookies, Viennese fingers, apple tarts, and a variety of different types of croissants such as pain au chocolat, almond croissants, etc.
• Followed baker's instructions, multitasking to complete tasks in target timeframes.

During Covid, for my transition year work experience, I worked at Eyecue, an advertising and design agency. There I was given many opportunities to experience many areas of advertising and design. I worked with the Creative Director, Designers, and Arts Director on many projects. Probably the highlight of my time there was being trusted to work on my own, creating a network map showing proposed new Dublin bus transport routes.