Assistant Pastry Chef
Prepared quality baked goods including pastries, breads, chocolates, desserts, pies, and special occasion desserts for the hotel and catering events.
- Supervised and managed efforts of 16 bakers to produce high-quality pastries and breads.
- Introduced four new desserts to three high-end, fine dining restaurants.
- Inspected kitchen and baking equipment for safety and cleanliness on a daily basis.
- Monitored the production and quality level of bakery products of the hotel.
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Assistant Pastry Chef
Supervised production for moderate to high volume bakery operations
- Organized and directed plate-up for 100 - 1700 people
- Created unique desserts and amenities for intimate gatherings of 20 people or less
- Maintained product cost control and allocated labor hours
- Established standard recipes, par levels, cake designs, and plate presentations to ensure consistency
- Streamlined customer ordering, product handling, and delivery procedures; redesigned standardized forms
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Assistant Pastry Chef
Worked directly with the executive pastry chef to create, execute, and promote the high end dessert menu.
- Improved upon time management skills to accomplish various projects as effectively as possible.
- Excelled in the high stress, quick moving service environment while maintaining the high standards set forth by the executive chef in even the most fast situations.
- Assessed inventory, adjusted production levels, and trusted to work in the absence of the head pastry chef.
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Assistant Pastry Chef
Co-managed Retail, Wholesale, Baker and Bistro productions.
- Developed a variety of seasonal products for Bakery, which contributed to an increase in sales of $25K.
- Created plated dessert menu for Bistro on holidays and special occasions.
- Performed general administrative duties
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Assistant Pastry Chef
Responsible for researching and implementing new food items for brunch and nightly menus in an award winning restaurant
- Trained new employees on the preparation of desserts and high tea service
- Promoted within two months to work directly with the executive pastry chef
- Learned the art of creating chocolate and sugar sculptures for weddings and special events
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Assistant Pastry Chef
- Star Awarded restaurant together with Craig Harzewski (Winner Top 10 pastry chefs of USA 2012)
- Supervised and coached pastry staff in intense plating of desserts
- Catered fine dining off premise events Confectioned intricate, artful and playful desserts from scratch in a Michelin
- In charge of Pastry Department in the absence of the Executive Chef
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Assistant Pastry Chef
Raised the level of dessert production and presentation while bringing organization and efficiency to the team.
- Composed menus for three adjacent restaurants, banquets, as well as Tea Service, Club Level and Holiday Events.
- Executed banquets up to 1000 guests.
- Produced wedding and special themed cakes.
- Led a team of 8 cooks.
- Controlled food and labor costs.
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Assistant Pastry Chef
Created desserts and a wide variety of assorted pastries for large parties ranging from 40 to 200 guests
- Helped develop and refine composed desserts for an a la carte menu
- Created a wide variety of French style ice cream flavors, sorbets, and gelatos
- Prepared assorted chocolates
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Fine Dining Pastry Chef/assistant Pastry Chef
- Maintained inventory as well as food and labor costs in order to ensure profitability.
- Performed quality control checks and upheld procurement policies for the pastry department.
- Instrumental in the training of the culinary team within pastry department.
- Managed baking and pastry foodservice operations for multi-outlet property servicing 3,000 guests daily.
- Developed and executed dessert menu for hotel's only 5-star restaurant, L'Escalier.
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Assistant Pastry Chef
Assist in the process of designing and creating cakes as well as delicious handmade pastries and baked goods.
- Ensure a clean and organized kitchen, adhering to the standards of the Health Department.
- Assisted with inventory.
- Ensured customers are satisfied with their orders.
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