Jaime Pollack

3338 Pine Meadow Dr.

Apt. 203
Kentwood, MI 49512
(810)-210-8160
jaime.elisse@gmail.com
jaimepollack.weebly.com

My mission is to become successful in my career as a pastry chef, by using my hunger for knowledge
and new experiences to create unique and broadening culinary experiences for myself and others. And
to face any challenges that may arise in the pursuit of my goal, with good reasoning and respectability.
Because I believe people should find both the food they eat and where it came from, worthy of
endorsement.
Volunteer/Related Work Experience

Sugar Momma’s Bakery, Grand Rapids, MI

Baker (March 2017- Present) Baker, bakery prep and execution. Customer service.

Butcher’s Union, Grand Rapids, MI

Baker (January 2017- February 2017) Baker, responsible for developing and production of all breads
and desserts for service.

Applewood Café, MCC Campus, Flint, MI

Baking Kitchen Aide (January 2016- December 2016) Baking Kitchen Aide in Applewood Café, Mott
Community College. Complete and plate desserts for service. Assist in bake shop classes.

Spring Meadows Country Club, Linden, MI

Pantry Chef (May 2015- December 2016) Pantry Chef at Spring Meadows Country Club. Create and
prepare salads, sandwiches and desserts.

Planks on the Lake, Linden, MI

Waitress (June 2014- May 2015) Waiting tables, busing, some bartending.

AVIA Family Dining, Holly, MI

Waitress (October 2013- June 2014) Waiting tables, busing.

The Holly Hotel, Holly, MI

Manager, waitress (October 2012-Februrary 2014) Organization and execution of events such as
comedy shows, parties and weddings. Waiting tables, busing, bartending, customer relations.

 Wynwood of Grand Blanc- Numerous hours of volunteering starting from July 2009 and
continuing through the present.
Cookies for Kids Cancer bake sales- held two bake sales to raise money for pediatric cancer research
through the Cookies for Kids Cancer organization

Education
Mott Community College, Flint, MI
Associate of Applied Science – Baking and Pastry Arts
Professional Baking Certificate
Graduation: December 2016
Grade Point Average: 3.95

Relevant Courses
 FMG-102 Food Safety and Sanitation
 FMG-104 Food Service Math
 CULA-201 Automated Purchasing and Cost Control
 CULA-209 Co-Op Ed./ Internship
 BAKE-101 Introduction to Baking
 BAKE-102 Bake Shop I
 BAKE-103 Basic Cake Decorating
 BAKE-104 Intermediate Cake Decorating
 BAKE-105 Wedding Cakes and Sugar Work
 BAKE-113 Artisan Breads
 BAKE-114 Modern Desserts
 BAKE-115 Pastry Techniques
 BAKE-116 Plated Desserts
 BAKE-117 Chocolates and Confections
 BAKE-206 BAKE SHOP II
 BUSN-104 Intro to Business
 MGMT-183 Small Business Management

Certifications
 Servsafe Certification