Jordan Hallum

104 E. Merritt Street 

Marshall, TX 75670 

(903) 930-7208 

jordan.hallum@cia.culinary.edu 

jordanhallum.com 

Creative and passionate pastry arts chef educated in a range of baking techniques, and dedicated to producing quality products and exceeding customer expectations. 

EDUCATION

Culinary Institute of America, San Antonio, TX

April 2016 

Associate of Applied Science in Baking and Pastry Arts 

Texas Tech University, Lubbock, TX

December 2013

Bachelor of Arts in University Studies 

 Landscape Architecture 

 Restaurant, Hotel, and Institutional Management 

 Organizational Leadership 

EXPERIENCE

Kern’s Bakery, Longview, TX                                                             

July 2016 - Present

Baker

Did the mixing and baking of ingredients according to recipes to produce bakery products such as cookies, breads, pastries, cakes, and other special items.

Daily preparation and baking of breakfast items such as croissants, muffins and cinnamon rolls.

Bake cookies, custards, and quick breads for orders and the case daily.

Mix and bake recipes using various methods for daily prep and special orders.

Mix cake and cupcake batters and scoop appropriate amounts into pans and tins.

Responsible for observing and adjusting the temperature of the oven during baking process.

Responsible for keeping up with daily production numbers and adjusting daily par numbers for the display case.

Maintain a clean and safe working environment to avoid accidents and food contamination.

Bird Bakery, San Antonio, TX

May 2015 - December 2015 

Baker

 Did the mixing and baking of ingredients according to recipes to produce bakery products such as cookies, breads, pastries, cakes, and other special items. 

 Daily preparation and baking of breakfast items such as scones, muffins, and quiches. 

 Bake cookies, custards, quick breads, and pies for orders and the case daily. 

 Mix and bake recipes using various methods for daily prep and special orders. 

 Mix cake and cupcake batters and scoop appropriate amounts into pans and tins. 

 Responsible for observing and adjusting the temperature of the oven during baking process. 

 Maintain a clean and safe working environment to avoid accidents and food contamination. 

ACTIVITIES

National Restaurant Association

Valid through 2019 

Member

 ServSafe certification 

FarmHouse Fraternity

August 2009 - May 2013 

Member

 Regularly attend meetings and social functions. 

 Participate in philanthropy events with members. 

 Collaborate with fellow members on recruiting events and practices. 

 Participate in recruiting activities every semester 

KNOWLEDGE AND SKILLS

 Advanced training in baking principles and techniques, ingredients and alternatives, and equipment technology. 

 Specialty production items including hearth and specialty breads, basic and classical cakes, individual pastries, confectionary art, special occasion cakes, chocolates, contemporary cakes, and restaurant production desserts. 

 Experience with flour, sugar, and egg alternatives to accommodate special dietary requirements or preferences including gluten free, sugar free, reduced calorie, and vegan. 

 Extended culinary education and training in basic cooking, nutrition, menu development, food safety, and cost control. 

 Experience running a successful bakery café operation from both the front and back of the house with fellow students. 

 Professional development in management, communication, and finance as they relate to the restaurant and hospitality industry.