Dominick Altamia

• Directed pastry production, ensuring consistent quality across cakes, pastries, and seasonal dessert offerings.
• Developed recipe standards for doughs, fillings, glazes, and decorated finishes to maintain product consistency.
• Supervised pastry team scheduling, prep workflows, and kitchen organization for efficient daily operations.
• Trained staff on mixing methods, piping techniques, baking procedures, and food safety practices.
• Monitored ingredient inventory, ordered supplies, and reduced waste through careful production planning.
• Executed custom cake and dessert orders, matching client specifications and presentation standards.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Excellent communication skills, both verbal and written.
• Worked well in a team setting, providing support and guidance.
• Demonstrated respect, friendliness, and willingness to help wherever needed.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Passionate about learning and committed to continual improvement.
• Worked flexible hours across night, weekend, and holiday shifts.
• Managed time efficiently in order to complete all tasks within deadlines.

• Self-motivated, with a strong sense of personal responsibility.
• Directed daily pastry production, ensuring consistent quality across desserts, breads, and plated finishes.
• Developed seasonal menu items aligned with kitchen standards and guest expectations.
• Supervised pastry prep, portioning, and presentation for efficient service execution.
• Trained junior staff on mixing, baking, decorating, and sanitation procedures.
• Monitored inventory levels and ordered ingredients to support uninterrupted production.
• Maintained food safety compliance through proper storage, labeling, and workstation organization.
• Coordinated with culinary team to time pastry delivery for banquet and restaurant service.
• Refined production workflows to reduce waste and improve consistency across pastry output.

Tertiary

• Supreme Student Council and the Office for Student Affairs (OSA). [1, 2]

Student Organizations and Clubs (SOCs)

Secondary

• Elected Captain of [Team]

Primary

• Continuing education