Executive Pastry Chef
Planned, managed, and provided leadership for pastry production operations within 4-star, 4-diamond
luxury waterfront inn consisting of 78 rooms. Regularly met with clients to personally design wedding and specialty cakes for events and banquets. Key player in managing budget, controlling food and labor costs,
customizing desserts, and maintaining productive work environment. Recruited, trained, and oversaw 3
employees, continuously improving skills. Partnered with community resources and charities to provide
dessert demos. Assisted executive chef and banquet sales staff in personalizing special menus.
- Researched and identified high-quality ingredients and cost-effective dishes/equipment for dessert
- Profiled in June 2010 issue of Dessert Professional Magazine.
- Revamped and improved dessert program, introducing homemade breads, ice cream, sorbets, and mignardises.
- Heavily participated in United Way fundraiser with approximately 300 guests.