Lauren Creel

Pastry Chef

Location 15h@2xLas Vegas, NV

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Work Experience
  • Pastry Chef

    Little Rock Marriott
    Jul. 2014 to Present (2 years and 5 months)

    See Details

    Role & Tasks:

    • 5 Years of Culinary expertise and experience
    • Creates a wide variety of desserts and baked goods, including confectionery work.
    • Understands and appreciates the delicateness of flavor pairings and different tastes, and has a good
    aesthetic sense for food and pastry presentation.
    • Responsible for the daily preparation of all baked goods and pastries, for Heritage Grill(restaurant),
    Concierge lounge, Banquets, In Room Dining, Military “MEPS” Program, Statehouse Convention center, and
    Starbucks Cafe production.
    • Head of dessert menu creation for VIP clients and large scale Galas.
    • Possesses Top Notch Dessert Creativity! Continually researching and testing new dessert ideas and baking
    recipes to ensure that all guests have an exceptional dining experience.
    • Responsible for the bakery staff.
    • Controls daily contract labor.
    • Organizes monthly inventory and all purchase orders.
    • Lead Designer for Wedding cakes, Grooms cakes, and Specialty cakes for guest and team members.
    • Outstanding Performer during high operations tempo: Largest function to date is 3,500 for a Gala dinner.
    Largest work load for one day was 6,500-7,000 for mixed functions

    Awards:
    2014 & 2015 3rd place dessert Arkansas Culinary classic
  • Assistant Pastry Chef

    Little Rock MarriottLittle Rock, AR, US
    May. 2013 to Jul. 2014 (1 year and 2 months)

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    Role & Tasks:

    • Checked Concierge, Banquets, and Pancetta (restaurant) for necessary desserts.
    • Created seasonal restaurant menus.
    • Conducted inventory for the bakery.
    • Made purchase orders.
    • Lead Chef for plated desserts, and buffet style events.
    • My daily checklist: Concierge breakfast pastries, concierge specialty cookies,
    Concierge PM Desserts, MEPS dinner plated desserts, room service breakfast pastries,
    Room service lunch and dinner desserts, Pancetta restaurant breakfast pastries,
    Restaurant lunch and dinner desserts, banquets breakfast pastries, and banquets lunch
    And dinner desserts.
    • Oversaw daily tasks such as: making assorted muffin batter, rolling Danish dough,
    Making assorted Cookie dough, making lemon bars, pecan bars, magic bars, and
    Key lime bars, making cheesecakes, Chocolate cakes, red velvet cakes, Carrot cakes,
    Coffee cakes, Banana bread and fruit bread, Fresh Focaccia, assorted fruit jams,
    Assorted dessert sauces, apple pie, blackberry cobbler, assorted brownie, Lavosh,
    Stromboli, pizza dough, biscuits, ETC.
    • Pastry liaison for wedding cakes, birthday cakes, and special occasion tastings.
    • Created custom menus for VIP clients.
    • Everything made was in large quantity. The largest event catered to was
    Approximately 3,500 for one single event, and roughly 7,000 for a day of mixed events.

  • Baker

    The Peabody Little Rock
    Apr. 2012 to Mar. 2013 (11 months)

    See Details

    Role & Tasks:

    • Proofed breakfast pastries such as croissants and Danish.
    • Baked breads such as muffins and coffee cakes.
    • Checked banquet event orders, monthly inventory, and purchase orders.
    • In charge of making cheese cake, tortes, fruit tarts, chocolate mousse cake,
    Lavosh, pizza dough, brioche, Peabody jumbo cookies, brownies, lemon bars.
    • Plated desserts for events and MEPS.
    • The largest event was approximately 900.

Education
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