Elise Corso

Experience

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  St. Ignatius Loyola Catholic Church

  Jul 2008 - Aug 2011

  Bread Baker

  • Baked Eucharistic bread for Sunday Masses on a monthly basis• Relieved baking duties of co-workers who were unable to bake for their designated Mass• Assisted with large scale production of bread for Holidays, i.e. Easter, Christmas

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  Bruegger's Bagels

  Jun 2012 - Aug 2012

  Cashier

  • Provided customers with prompt service and taking accurate orders• Operated cash register• Prepared sandwiches and coffee orders to company specifications and customized based on customer preferences

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  Williams-Sonoma, Inc.

  Oct 2012 - Dec 2012

  Holiday Gift Wrapper

  • Wrapped food items in uniform and appealing packages• Interacted with up to 25 customers daily regarding product offerings and wrapping options• Searched storage for customers upon request and delivered orders to customers• Stocked store room shelves and provided organization when moving the store to a new location

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  L’Ecole Nationale Superieure de Patisserie

  Jan 2013 - Mar 2013

  Study Abroad Student

  • Recipient of Certificat professionnel de Patisserie Francaise 03/13• Received recognition in most progression made in a class of 12 students• Designed and executed an entremet from start to finish• Assimilated well to a new and inexperienced culture• Toured Valrhona Chocolates, Sevarome Aroma and Flavoring Company, and M. Chapoutier Winery

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  Teas and Javas

  Apr 2013 - Nov 2014

  Barista

  • Prepared tea, coffee, and espresso drinks for customers• Made sandwiches and filled lunch orders• Delivered food and drinks to tables and cleared tables• Assisted with restocking and inventory• Trained new employees on the use of the espresso machine

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  Apicius International School of Hospitality

  Jun 2014 - Jul 2014

  Student and Baker

  • Completed courses in Italian Cuisine and Wine tasting• Learned and made a variety of traditional and contemporary Italian desserts and breads from different regions• Worked in the school operated bakery making pastries to be sold to the Florentine public• Witnessed the processes of making parmesan cheese and prosciutto in Parma and Traditional Balsamic in Modena

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  Cub World

  Jul 2014 - Aug 2014

  Pastry Chef / Kitchen Manager

  • Designed and executed a menu for up to 100 campers and staff per weekend with the Head Chef• Single-handedly created all desserts, breads, and pastry items• Assisted with Ordering• Ensured kitchen was held to strict cleaning standards

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  Chapel Grille

  Oct 2014 - Nov 2015

  Pastry Cook

  • Plate desserts for lunch and dinner service • Prepare recipes • Prepare and plate desserts for private functions • Take inventory of all pastry products on a weekly basis • Organize and execute daily ordering from multiple, various purveyors• Design specials for dinner service• Organize, prepare for, and execute pastries for Brunch of 150+ guests• Manage and schedule a staff of 4 pastry cooks

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  1149

  Dec 2014 - Mar 2015

  Pastry Cook

  • Plate desserts for lunch and dinner service• Prepare recipes and create inventive specials• Assist with inventory and ordering

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  Dave's Coffee

  Nov 2015 - Dec 2016

  Assistant Kitchen Manager

  • Prepare baked goods to stock the café display case, including vegan and gluten-free options• Complete customers’ order for breakfast service• Create syrups for coffee flavoring• Organize and execute ordering from purveyors• Help guide and manage all baking staff• Assist with the design and execution of seasonal flavors

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  Providence Bagel

  Dec 2016 - Oct 2017

  Kitchen Manager / Head Baker

  •Mix large scale doughs and execute large scale baking to supply a fast-paced bagel shop•Design and prepare baked goods to stock the pastry display case• Create seasonal and specialty bagels and baked goods• Organize and execute ordering from purveyors• Manage and schedule staff of 6 bakers•Brainstorm and communicate with other managers and owner to improve overall quality and efficiency• Oversee all kitchen operations