Imogen Randle
Christchurch,CAN
Summary
Motivated and detail-oriented baker with 1.5 years of hands-on experience in both bread making and sweet baking. Recently completed a Diploma in Cookery – Advanced Patisserie (Level 5), where I developed skills in creating a variety of pastries, cakes, entremets, and advanced chocolate techniques, including tempering, capping, and chocolate showpieces. Passionate about pastry and eager to build on my knowledge in a professional kitchen. Seeking an opportunity to contribute to a dynamic team, learn from experienced chefs, and further develop expertise in high-quality, delicious desserts
Overview
2
2
years of professional experience
Work History
Baker
New World
Bishopdale, Christchurch
07.2023 - Current
- Produced a variety of artisan breads and sweet baked goods, including pastries, muffins, and cookies.
- Followed daily production schedules and recipes to meet quality and quantity standards.
- Maintained excellent food hygiene and safety practices at all times.
- Supported preparation for large orders and seasonal baking, working closely with senior staff.
- Developed speed and accuracy in a fast-paced, early-morning bakery environment.
Education
Diploma in Advanced Patisserie - Patisserie
Ara Institute of Canterbury
Christchurch, New Zealand, NZ11-2024
Certificate in Baking - Baking
Ara Institute of Canterbury
Christchurch, New Zealand, NZ11-2023
Skills
- Chocolate tempering and decorating techniques
- Precision in presentation and finishing
- Food safety practices
- Initiative and problem-solving
- Time management
- Customer service
- Teamwork and collaboration
- Flexibility in dynamic environments
References
- Adele Hingston - Ara Tutor
022 099 8374
- Kyle Fraser - Bakery Manager
027 345 0324
Timeline
Baker
New World
07.2023 - Current
Diploma in Advanced Patisserie - Patisserie
Ara Institute of Canterbury
Certificate in Baking - Baking
Ara Institute of Canterbury
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