1. Lisa Austin
4540 FarmingtonAve Phone:708-297-0274
RichtonPark,IL Eligentpastries@yahoo.com
Seeking Pastry Artist/Hospitality Professional Position
CAREER SUMMARY
TalentedandhighlymotivatedPastryArtistandHospitalityProfessional withover 20 yearsof exceptional hands-
on training,offersaproventrackrecord of consistentlyproducingsuperiorgourmetpastriesanddesserts.Excels
in fast-pace and demanding environments while offering innovative and progressive techniques. Ease and
familiarityworkingin national establishments such as Aramark Corporation at Eli Lilly Company, Marriott East,
Le Meridian,Adam’sMark Hotels and Ritz Charles Catering, as well as in small business settings. Strong leader
and team player with excellent time management and interpersonal skills.
PROFESSIONAL EXPERIENCE
Organiclife, Wheeling, IL 2011-Present
Organiclife is a unique catering facility whose target audience consists of Privet, Charter, as
well as, state-run education facilities. Sister properties and affiliates include: Mixed Greens
Restaurants, Local Golf Clubs and Lincoln Park Zoo .
Executive Pastry Chef
• Directionof Pastryteamfor timelycompletionof dailyproduction.
• Assistinginpackagingandassuringatimelydeliveryof breakfast, lunchanddailysnackstoclients.
• Writing,testinganddevelopmentof dietaryrestrictedpastriesanddesserts;I.E-Vegan,Egg,Dairy,
Wheatand Glutenfree.
• Responsible forhiring,training,aswell ascrosstrainingemployeesforOrganiclife andaffiliated
properties.
OMNI HOTEL & RESORTS, ChampionsGate,FL 2010 – 2011
Omni Hotel operates luxury properties which markets to upscale tourists and business travelers in the United
States, Canada and Mexico.
Pastry Chef
• Artisticallydesigned,decoratedandcreativelyplatedspecializedgourmetdessertsandpastriesfor
high-endclientsandprospectivecustomers.
• Dailypreparation,productionandcreative decoratingof awide assortmentof gourmetcakes,pies,tarts,
cookiesandmousse desserts.
THE DESSERT STATION, Kissimmee,FL 2009 – 2010
Dessert Station and Coffee Café offering a variety of pastries, cake, pies, cookies and mousse products, etc.
Pastry Chef/Front House Supervisor
• Creative menu design and development.
• Mixing, baking and decorating an assortment of pastries and gourmet desserts.
• Operatingresponsibilitiesincludedsupervisingstaff,openingbusiness,cashmanagement,inventorycontrol.
• Assisted in designing and implementing the overall business marketing strategy.

2. NORWEGIANCRUISELINES (NCL),Miami,FL 2007-2009
Norwegian operates11 cruise line vessels from17 portsin North America to destinationsin Alaska,Hawaii,
SouthAmerica,theBahamasand theCaribbean Islands.
Pastry Chef
• Productionandmaintenance of specialtyrestaurantscontainingEuropeanand Asianthemes.
• MonitoredPar Levels
• Ensured plated desserts and buffets were eye appealing consistently produced.
• Createdintricate decorationsmade fromchocolate,filloandsugar.
AdditionalPastryChef andpreparationpositions held at firms in Illinois and Indiana include: Georgetown
Market, Crawford's Bakery, Roseland Bakery, Cub Foods, Chicago Caterers, Salaam's Restaurant, Catch 35
Restaurant, University of Chicago, and Levy Restaurants.
Marriott East, Indianapolis, IN 2002-2006
Hotel and Convention Center
Pastry Chef
 Responsible for daily par levels of bakery and pastry products.
 Replenishment of breakfast/lunch buffet in on-sight restaurants.
 Productionanddisplayof countlessPastriescontaining chocolates, custards, pies, cookies and mousse
products.
EDUCATION/TRAINING/CERTIFICATION /SKILLS
Cooking and Hospitality Institute of Chicago
Gourmet Cooking Certificate (1991)
Professional Baking and Pastry Certificate (1991)
ServSafe Certification for Cook county/City of Chicago/State of Illinois
Indiana Business College, Indianapolis, IN (Business Administration)
Mass Production,Attentiontodetail, Variousteachingtechniques,Recipe development
Natural healing and Nutrition Certificate (2015)