Quincy Brinker

Experienced customer service professional with strong communication, organizational and time management skills is seeking a part-time barback position in Chicagoland.

Location 15h@2xChicago, IL

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Work Experience
  • Pastry Cook
    Jun. 2016 to Present (1 year)

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    Role & Tasks:

    +Contributes to the success of breakfast pastry sales at the hotel's in-house cafe by assembling attractive and delicious looking product, maintaining appealing and fully stocked displays, and ensuring that each menu item is present and accounted for during prep hours

    +Maintains a strong sense of responsibility for the mise en place necessary to successfully complete shifts. Fosters communication within the team structure to ensure that all product is accounted for and ready to use

    +Responsible for the timely completion of all banquet event orders, while always fostering a positive and team-oriented relationship with banquets and savory staff

    +Assists fellow members of the production team to accomplish prep lists, and maintains the successful flow of the pastry station for the restaurant's hot line

  • Chocolatier
    Lilly Handmade ChocolatesCleveland, OH, US
    Sep. 2015 to Jan. 2016 (4 months)

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    Role & Tasks:

    +Assisted in generating daily prep lists for the high volume production of chocolate truffles, bars, and other confections

    +Maintained a clean chocolate lab by abiding to high standards of cleanliness and sanitation

    +Position required a working knowledge of: chocolate molds, cocoa butter and transfer sheets, tempering processes, casting, ganache production, piping, capping, and garnishing products

  • Production Baker
    The Root CafeLakewood, OH, US
    May. 2013 to Dec. 2015 (2 years and 7 months)

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    Role & Tasks:

    +Daily preparation and production of breakfast items, including: sweet and savory scones, cookies, vegan cinnamon rolls, and muffins

    +Constructed daily prep lists for the output of all products, while maintaining a strict emphasis on offering one of each gluten-free, vegan, and traditional dessert

    +Prepared all menu items following recipes and yield guides according to departmental standards

  • Pastry Cook
    Jun. 2014 to Apr. 2015 (10 months)

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    Role & Tasks:

    +Maintained and strictly abode by state sanitation/health regulations and hotel requirements.

    +Daily line prep and dessert execution for both lunch and dinner service hours.

    +While cooking on the pastry line during service times, candidate maintained time-efficiency, and sense of urgency (incoming dessert tickets were filled within a six-minute window)

  • Baking and Pastry Arts
    Jan. 2016 to Jun. 2016

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    L'Art de la Patisserie Degree • GPA: 3.0


    Studied under chefs Sebastien Cannone, M.O.F, Jacquy Pfeiffer, Patrice Caillot, Jonathan Dendauw, En-Ming Hsu, Sunny Lee, Joel Reno, and other acclaimed pastry artists and chocolate artisans
    +Breakfast breads and Pastries
    +Chocolate Candies
    +Sugar Candies
    +Jams and Jellies
    +Chocolate and Sugar Showpieces
    +Cakes and Tarts
    +Ice Creams and Sorbets
    +Petit Fours
    +Plated Desserts
    +Wedding Cakes

  • African American, Gender, LGBTQ Studies
    Sep. 2009 to May. 2013

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    Bachelors of Arts Degree • GPA: 3.0



Dough Making / Portioning

Servesafe Certified

Show Piece Work

Food Handlers Certificate

Food Safety Knowledge

Food Styling

General knife handling

Gluten Free


Kitchen Cleaning/Sanitation

Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Pastry Program Management


Petit Fours/Mignardises

Chocolate Making

Servsafe Certified

Cost Optimization

Show Piece Work

Staff Education / Motivation


Time Management

Ice Cream/Sorbet

Vegan Baking

Menu / Recipe Development


Pastry Menu Development

Ability To Lift 40+ Lbs

Customer Service


Pastry, Bread Production, Pastry Plating, Vienoisserie, Menu Development
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