Mehwish Urooj

• Founded and operate a thriving artisan bakery business generating consistent weekly orders (4-5 orders per
week), serving a loyal and growing client base.
• Specialize in custom multi-tier celebration cakes (3-tier, 4-tier), fondant and buttercream wedding cakes,
celebrity-style cakes, themed birthday cakes, cupcakes, cookies, and donuts.
• Manage end-to-end operations including order intake, client consultations, ingredient procurement, baking,
decorating, packaging, and delivery coordination.
• Built and maintain an active social media presence (Instagram: @bakingaesthetics | Facebook: Baking Aesthetics)
with original content showcasing product photography and baking techniques.
• Develop seasonal menus and limited-edition products aligned with current dessert trends and customer demand.
• Maintain strict food hygiene, allergen labeling, and quality control standards consistent with international food
safety practices.

• Led all baking operations as head of the baking department, overseeing daily production, staff coordination, and
quality assurance.
• Designed and developed new recipes integrating seasonal ingredients and current dessert trends to expand the
product portfolio.
• Conducted baking demonstrations and hands-on training sessions for staff, elevating team skill levels and
operational consistency.
• Recruited, onboarded, and evaluated team members; assessed individual strengths and restructured assignments
to maximize productivity.
• Managed inventory control including stock replenishment, FIFO rotation, and accurate production sheet
documentation.
• Ensured all baked goods were correctly labeled with descriptions and allergen/ingredient information compliant
with food safety standards.
• Handled customer feedback and resolved concerns professionally, maintaining high satisfaction and repeat
business.
• Decorated and finished cakes, cupcakes, and cookies to a professional, presentation-ready standard.

Led all baking operations as head.
Designed and developed new recipes.
Conducted baking demonstration and hands-on class.
Handled customers feedback and resolved concerns.

• Completed a 6-month professional internship in a high-volume, luxury hotel pastry kitchen, gaining foundational
experience in commercial-scale baking and patisserie.
• Practiced a wide range of advanced baking techniques under professional supervision in a fast-paced, high
standard kitchen environment.
• Assisted with preparation of pastries, desserts, and baked goods for banquets and large-scale hospitality events.