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Candidate Info
years in workforce
months at this job
Pastry Arts
Executive Pastry Chef
Responsible for all desserts and over 12 different breads for 3 separate restaurant locations seating a total of over 600 guests combined
- Developed 3 separate and unique dessert menus for three star restaurants
- Oversaw recruiting, interviewing, training and scheduling of 8 pastry cooks and bakers
- Coordinated all food ordering and costing while maintaining $250,000 budget in 3 separate restaurant
Candidate Info
years in workforce
years at this job
Culinary Arts Management
Assistant Executive Pastry Chef
Manages a team of eighteen pastry cook providing desserts and baked goods to ten Food and Beverage outlets and 70,000 square feet of banquet event space.
- Responsible for overseeing the 24 hour operational bakeshop, menu development, F&B purchasing, team member training and development.
- Created dessert recipe manuals and specification cards. Responsible for implementing recipes and organizational changes and procedures.
- Organized and executed team building events and quarterly departmental meetings.
- Designed unique desserts for social and corporate events including, “Engage” Luxury Wedding summit 2012 and The National Drug Store Association Conference 2011 and 2012
Candidate Info
years in workforce
years at this job
Organizational Management
Executive Pastry Chef
- Managed production for wholesale and retail outlets
- Developed new product lines including European pastries, breakfast pastries, cakes, cookies, muffins, and breads
- Designed retail bakery sales area and two expansions of production areas
- Increased revenues 300% over a three year period working within budgetary expectations
Candidate Info
years in workforce
years at this job
Hotel Management
Science And Technology
Executive Pastry Chef-duties
Created signature recipes for a variety of baked donuts and other pastry offerings specifically for the company's product offering in their pastry store.
- Tested, designed and developed pastry products.
- Hired, trained and managed pastry kitchen staff.
- Product costing and ordering of pastry products and supplies.
- Created nutritional and health centric pastries for health and fitness industry clientele.
- Responsible for production of pastry for catering events, and Pier shows.
Candidate Info
years in workforce
years at this job
Hotel Management
Science And Technology
Executive Pastry Chef-duties
Created signature recipes for a variety of baked donuts and other pastry offerings specifically for the company's product offering in their pastry store.
- Tested, designed and developed pastry products.
- Hired, trained and managed pastry kitchen staff.
- Product costing and ordering of pastry products and supplies.
- Created nutritional and health centric pastries for health and fitness industry clientele.
- Responsible for production of pastry for catering events, and Pier shows.
Candidate Info
years in workforce
years at this job
Hotel Management
Science And Technology
Executive Pastry Chef-duties
Created signature recipes for a variety of baked donuts and other pastry offerings specifically for the company's product offering in their pastry store.
- Tested, designed and developed pastry products.
- Hired, trained and managed pastry kitchen staff.
- Product costing and ordering of pastry products and supplies.
- Created nutritional and health centric pastries for health and fitness industry clientele.
- Responsible for production of pastry for catering events, and Pier shows.
Candidate Info
years in workforce
years at this job
Associate of Science
Executive Pastry Chef
Led a team of six to provide all dietary needs for up to 125 patients including Hospice, Psychiatric, Med-surg and long term care units achieving a patient satisfaction score up to 99%
- Managed a full service retail operation providing breakfast, lunch and dinner with a team of four
- Baked all patient desserts/baked goods for the hospital with a maximum census of @ 600.
- Provided all decorated cakes and other pastry items to the catering items
- Created breakfast and other dessert pastries for up to five retail operations
Candidate Info
year in workforce
year at this job
Arts
Hospitality Management
Food Science & Technology
Executive Pastry Chef
- Designed and oversaw process flow for the execution of a series of seasonal desert menus
- Created menus and dessert products under budgetary and seasonal restrictions to represent current culinary trends while enhancing and tracking overall profit contribution.
- Worked closely with owner and management team to develop products through brainstorming and ideation sessions to conceptualize and scale-up products
- Organized sensory panel 'taste testing' sessions to quantify projected success of products and menus in developmental design stages to direct re-design and re-formulation efforts
Candidate Info
years in workforce
years at this job
Science
Executive Pastry Chef
- Responsible for dessert production at a two-location High-End Event Hall
- EVENT SIZE: 150ppl-1,700ppl
- Hired, trained and maintained a 9 employee department
- Created recipes, designed menus, and produced all aspects of patisserie from plated desserts, breads, sorbets/ice creams to wedding and special occasion cakes as well as service.
Candidate Info
years in workforce
years at this job
Executive Pastry Chef
Coordinated the daily production schedule for over 500 fresh baked goods and pastries.
- Supervised 100+ employees & coordinated work schedules.
- Ensured quality standards for high volume facility.
- Oversaw the creative development of samples and new items for wholesale customers.
- Made budget recommendations regarding food cost and labor cost; followed and implemented the budget as established for the wholesale operation.
- Maintained efficiency standards without sacrificing quality of goods.
- Oversaw daily and weekly ordering of raw materials.
- Oversaw the shipping department and ensured that daily deliveries departed on time.
- Hired all new baking and pastry staff and oversaw training program.
Candidate Info
years in workforce
years at this job
Management, Nutrition
Fine Arts
Executive Pastry Chef, Sous Chef
Responsible for all Pastry and execution
- Managed staff in multiple departments
- Managed ordering, receiving, and inventory for all food items, keeping records and tracking usage of items.
- Developed pastry program that met all client's needs, especially those with alternative diets, increasing revenue flow overall.
- Developed and designed spreadsheets and other documents for recording and tracking inventory and budgets.
- Helped develop a food handbook for the restaurant that researched and explained ingredients and ethos of restaurant.
- Created a kitchen organization system for ease of employee use and overall efficiency.
Candidate Info
years in workforce
years at this job
French Pastries
Sugar Work
Food And Beverage Management
Executive Pastry Chef
Produced a wide array of pastries, cakes and desserts for buffets and a la carte service for large private parties and special events with $4 million in annual sales.
- Designed, produce and decorate wedding, specialty and birthday cakes
- Oversaw quality control
- Supervised kitchen staff
Candidate Info
year in workforce
year at this job
Executive Pastry Chef
Supervised and coordinated activities of employees engaged in preparation of desserts, pastries, confections and ice cream.
- Planned production for pastry department, according to menu or special requirements.
- Participated in preparing desserts.
- Successfully handled dessert production for 3600-person I. A. C. P. Gala dinner.
Candidate Info
years in workforce
months at this job
Nutrition Science
Culinary Arts
Art History
Executive Pastry Chef
Created fusion dessert menu and artisan bread baking for upscale dining room and banquet hall
- Hand-crafted chocolate truffles, bonbons, and other candies
- Designed and assembled seasonal display case including ginger bread houses fondant and marzipan displays.
- Administered staffing, ordering and consulting with clients for special Ordering, staffing and working with clients for special occasion dessert
Candidate Info
years in workforce
years at this job
Aos Culinary Arts
Civil Engineering
Civil Engineering
Executive Pastry Chef
- Supervised full-time staff of seven, providing service to [company name], Mrs. Parks Tavern, and a vast banquet facility
- Average annual sales exceeded $8 million
- Co-managed hotel food and beverage operation
- Key participant in concurrent three star reviews from The Chicago Tribune and The Chicago Sun Times
Candidate Info
years in workforce
years at this job
Culinary Arts
Foods & Nutrition
Executive Pastry Chef
- Developed and designed banquet dessert menu and daily a la carte desserts.
- Responsible for maintaining and ordering product inventory.
- Organized the daily production and inventory of desserts.
- Coordinated production of desserts during service.
- Created and produced specialty cakes for events such as weddings, receptions, baby showers and bridal showers.
Candidate Info
years in workforce
years at this job
High School Diploma
Pastry
Biology
Executive Pastry Chef
Executive Pastry Chef
- Assisted in the development of recipes.
- Fast-paced fine dining restaurant.
- Ran pastry department and trained junior workers.
- Organized and wrote dessert menus, catering event orders, and specialty party menus.
- Produced and plated seasonal desserts with Farmers Market produced and dairy.
- Recorded and tracked ordering to help maintain food costs at a low.
- Worked and catered major events with 1500 people or more such as Dine LA, Feast of LA, March of Dimes.
Candidate Info
years in workforce
years at this job
French Pastries
Sugar Work
Food And Beverage Management
Executive Pastry Chef
Produced a wide array of pastries, cakes and desserts for buffets and a la carte service for large private parties and special events with $4 million in annual sales.
- Designed, produce and decorate wedding, specialty and birthday cakes
- Oversaw quality control
- Supervised kitchen staff
Candidate Info
years in workforce
months at this job
Baking & Pastry Arts
Executive Pastry Chef
- Developed and produced all desserts for two restaurants and retail bakery, including tarts, cobblers, cakes, cream puffs, cookies, tarts, pies, bars, brulees, ice creams and sorbets.
- Trained staff in plating composed desserts in restaurants; trained and managed bakers and FOH staff for bakery.
- Responsible for ordering and receiving, management and administrative functions.
Candidate Info
years in workforce
year at this job
Executive Pastry Chef
- Transformed the deli cases using new recipes for breakfast pastries and Swedish and French pastries
- Supervised and directed sous chef and other kitchen personnel
- Coordinated product ordering with vendors
- Created cakes and petits fours for special occasion events and caterings
Candidate Info
years in workforce
years at this job
Cuinary And Pastry Arts
Art Of International Bread Baking
Business Management / Accounting
Executive Pastry Chef/sous Chef
Responsible for execution of overall pastries
- Daily seasonal menu writing, recipe development
- Executed client special function requests
- Focused on nutritional and international cuisines
- Supervised and cross trained union and non-union staff
- Purchased and maintained inventory
- Designed and implemented any retail confections and gift baskets
Candidate Info
years in workforce
years at this job
Executive Pastry Chef
Created and executed menu dishes.
- Supervised and directed baking staff in task performances and production of desserts.
- Hand crafted designs with fondant and decorated with icing.
- Inspected kitchen and baking equipment for cleanliness and workability.
- Ordered supplies and equipment.
- Prepared budgets and supervised apprentices.
Candidate Info
years in workforce
months at this job
Executive Pastry Chef
- Implemented Sunday brunch program
- Created and updated bread and pastry menus
- Implemented in house special occasion and Wedding cake program
- Executed banquets of 20 - 300 guests
- Managed purchasing and inventory of all dry good items
- Handled scheduling of bakeshop staff
Candidate Info
years in workforce
years at this job
Secondary Education And History
Community Agency Counseling
High Impact Leadership
Executive Pastry Chef
- Developed and implemented quarterly menu for fine dining establishment based on guest demand and dessert trends
- Weekly and Holiday dessert specials- development, implementation, and marketing
- Monitored weekly/monthly/quarterly BOH labor and food cost
- Conducted daily food inventory and ordering, mid-and end-of month inventories, and implemented necessary adjustments according to price fluctuations
- Responsible for staffing department, bi-yearly reviews, and scheduling
Candidate Info
years in workforce
years at this job
Bakery And Pastry
Executive Pastry Chef
Working Chef for a high volume Mountain Resort consisting of eight venues, five off site banquets facilities and resort owned produce farm.
- Supervision, coaching and training of pastry staff to execute all breads, desserts, and pasties to the highest standard
- Opening of Coffee/Pastry Shop, Pool Cabana, and the addition of Private Club production to daily operations
- Control on purchasing, inventory, and cost control
- High volume of banquets ranging from 15ppl to 300ppl
Candidate Info
year in workforce
months at this job
Foodservice Management
Executive Pastry Chef, Barista
- Organized and ran the Hay Harbor café. Created pastries, juices, smoothies, coffees and espressos to sell.
- Created a menu of 9 neo-classic desserts. Made all components daily and assisted in plating during restaurant hours.
- Made desserts for weekly dinner buffet helped run the salad and sandwich bar at the Harbor Deli during lunch hours.
Candidate Info
years in workforce
years at this job
Executive Pastry Chef
Manage production and service of 6 outlets, 14 event rooms, supervising manning of 10 Pastry Cooks and Bakers.
- Organise daily specials and weekly promotions of desserts menu items.
- Daily preparation, production, and organization of daily menu items and customer orders.
- Maintain quality control of product line.
- Order and requisition food and supplies in accordance with established specifications.
- Standardisation of recipes and quality control of the products.
- Participate interactive cooking in the Studio expérience.
Candidate Info
years in workforce
years at this job
Executive Pastry Chef
Supervised and prepared all plated and pastry desserts
- Prepared recipes and developed up to four new desserts weekly as menu changed
- Prepared daily breads, sauces, cakes, confections, cookies, meringue and mise en place rotation
- Weighed and mixed ingredients using electric mixers, blenders, rulers, and pastry knives
- Baked items for catering and special events
Candidate Info
years in workforce
year at this job
Executive Pastry Chef
- Oversaw all pastry production for three large volume producing $28 million dollars annually
- Trained existing staff from the ground up in methods of scratch baking and presentations
- Communicated with Banquet Sales department in regards to BEO specifications and group pastry needs
- Executed Guest Tastings and In Person Interaction to discuss event details and the event vision
- Developed a house made chocolate program including 10 flavors of molded chocolate guest amenities
- Coordination of plate ups of up to 3,000 guests
Candidate Info
years in workforce
years at this job
Management
Art Institute Las Vegas
Executive Pastry Chef
Daily production and quality control of bread/rolls, pastry and desserts, including showpieces, wedding cakes and specialty items for full-service pastry shop. Managed staff scheduling, day to day operations including menu creation and implemented a cross-training program for employees.
- 3 Gourmet Banquet facilities serving 100-300
- Daily buffets 1800-2300 meals (Sunday specialty Brunch)
- 2 Snack bars.
- Coffee Shop serving 1200-1500 seats
- Supported Catering department 900 seats (2 ballrooms, and various other rooms)
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