Brian Orr

Head Baker

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Summary

I've been in the food industry all of my life starting out washing dishes, bussing tables, then prep and line work in my teens. After graduating high school early and obtaining my diploma I knew my next goal was to attend culinary school. I enrolled in Le Cordon Bleu the second I graduated with the intent to gain professional knowledge and the prop... Read more

I've been in the food industry all of my life starting out washing dishes, bussing tables, then prep and line work in my teens. After graduating high school early and obtaining my diploma I knew my next goal was to attend culinary school. I enrolled in Le Cordon Bleu the second I graduated with the intent to gain professional knowledge and the proper techniques necessary to graduate with my Associates in Patisserie and Baking, graduating in 2010. I've spent years now in the culinary industry honing my skills and loving every second of it, and at this point in my life it is time for a change of location having moved back to Portland for nearly 5 years now. I'm currently looking for a new and challenging endeavor in Las Vegas, NV which utilizes my years of experience in the kitchen to multitask, work quickly, and provide excellent customer service. I aspire to immerse myself in a career that challenges me, teaches me, and furthers my favorite aspect of the food industry, which is to never stop learning.

My Dream Job is I aspire to return to my studies, obtaining my Bachelors Degree in Business and pursuing my dreams of teaching at a culinary school.

Work Experience
  • Head Baker

    Farina Bakery
    Feb. 2016 to Present (10 months)

    See Details

    Role & Tasks:

    The beginning of my day at Farina starts with reviewing the whiteboard to decipher and delegate what need to be done for the day; be it making cookies, baking/cutting cakes, rolling cinnamon rolls, croissants, macaroons, decorating cakes, etc.

  • Pastry Cook

    Kens Artisan Bakery
    Aug. 2014 to Feb. 2016 (1 year and 6 months)

    See Details

    Role & Tasks:

    My position at Kens was primarily focused around the pastry showcase; decorating, making, and stocking pastry related products for our cold case. Eclairs, tarts, cakes, and a wide variety of macarons.
    In conjunction with manning the showcase, my position was also in charge of filling special orders; glazing and decorating cakes, making tarts and macarons to customer specifications and times requested. Time management is a key part of my job to ensure everything is either in the case or decorated and boxed in a timely manner to then start on production.
    After orders are completed and the showcase is stocked, decorated, and taken care of its time to move onto production. Production mainly consists of macarons, glazes, filings, cakes, and whatever else my fellow pastry team needs assistance with, because after all the day isn't complete unless we are all finished.

  • Catering Pastry Chef

    Cheryl's on 12th/As Good As It Gets Catering Co.
    Jun. 2013 to Aug. 2014 (1 year and 2 months)

    See Details

    Role & Tasks:

    The customers need their morning croissants, muffins, sweet breads, cakes, and seasonal candies, pies etc to accompany their caffeine fix and start their morning out right. It's my duty to bake everything fresh daily six days a week.
    As Lead Baker&Pastry Chef, working as a team in my department, it is imperative to stay two steps ahead of orders; be it catering a wedding, an office party, to the shops daily requirements keeping the pastry case stocked for our sugar crazed customers.

  • Culinary Specialist 3rd class

    United States Navy
    Jan. 2010 to May. 2013 (3 years and 4 months)

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    Role & Tasks:

    Baking duties include ensuring the daily preparation of baked goods including desserts and breads every morning before breakfast service. After baking duties done there are three meals cooked and prepared daily, cleaning in between and sleeping only when your daily duties are completed to perfection.
    Along with seven day a week cooking/baking and serving, between the three of us tasked to take care of the admiral, we took turns doing his laundry and cleaning his quarters.

    Awards:
    Flag Mess CS, which qualified me along with two others as the Admiral of the USS Carl Vinson's cooks
Education
  • Baking and Pastry
    Le Cordon BleuPortland, OR, US
    Aug. 2008 to Dec. 2009

    See Details

    Associates Degree Degree • GPA: 3.6

    Summary

    Food Service & Proper Sanitation Techniques
    Baking Principles & Ingredient Functions
    Bread Science and Laminated Doughs
    Advance Cakes and Buffet Assembly
    Cooking and Line Work

Skills

Advanced Knife Handling

Cheese course

Chopping

Ordering / Purchasing

Dough Making / Portioning

Pasta making

Equipment Maintenance

Portioning

Food Handlers Certificate

Food Safety Knowledge

General knife handling

Gluten Free

Up to 50 covers a night

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Meat Cookery

Menu development

Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Catering

Petit Fours/Mignardises

Chocolate Making

Cost Optimization

Show Piece Work

Staff Education / Motivation

Gluten-Free

Time Management

Ice Cream/Sorbet

Vegan Baking

Menu / Recipe Development

Viennoisserie

Pastry Menu Development

Ability To Lift 40+ Lbs

Basic Floor Service

Beer Knowledge

POS Systems

Food Safety Knowledge

Microsoft Office

Certifications & Courses
  • Food Handlers Card
    Oregon Health Authority
    Nov. 2015 to Nov. 2019
  • OLCC
    Jan. 2012 to Jan. 2017
  • Galley Watch Captain Certified
    United States Navy
    Aug. 2012 to May. 2013
Interests
Running, Biking, Archery, Reading, Cooking, Baking
Languages
English Fluent
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