Experience

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  Eldorado Resort

  • Kelowna, British Columbia, Canada

  • Executive Pastry Chef

    • Apr 2021 - Present
    • Kelowna, British Columbia, Canada

    Responsible for Pastry and Bakery operations of Hotel Eldorado ,Hotel Manteo ,banquets and Eldorado Marina .Maintaining Food Costs, Menu Planning ,training and recruiting. Responsible for standardization of recipes and quality control of the products.. Responsible for ordering food and supplies Supervises and participates in the production of all pastry items for hotel and Manages the pastry team: hires; schedules; submits payroll; provides feedback and motivation; trains . Produces decorative centerpieces ,Room amenities and special order. Excellent communication and leadership skills Plan banquet kit yearly with the Executive Chef, for both Eldorado and Manteo Ball rooms and Marina

• 

  Hotel Eldorado - Kelowna

  • Kelowna,Bc

  • Pastry Chef

    • Apr 2013 - Present
    • Kelowna,Bc

• 

  Quails' Gate est. Winery Kelowna, British columbia

  • Kelowna

  • Pastry Chef

    • May 2008 - Apr 2013
    • Kelowna

• 

  A and R Bake Ltd. kelowna

  • Pastry chef

    • May 2007 - May 2008

    Resposible for training, hiring , food cost and daily operation.

• 

  Grouse Mountain Resort Vancouver

  • Pastry chef

    • 2006 - 2007

• 

  Hyatt Regency

  • United States
  • Hospitality
  • 700 & Above Employee

  • Pastry Chef

    • Jul 2004 - Jun 2006

    • Responsible for Pastry and Bakery operations of 4 restaurants, two banquets and two pastry shops. Maintaining Food Costs, Menu Planning,Training, recruiting. • Responsible for standardization of recipes and quality control of the products..• Assisted in the implementation of budgets.• Responsible for ordering food and supplies in accordance with established proceduresPlanning, coordinating, and directing specialty pastry programs.• Research current trends for pastries and desserts

  • Pastry Sous Chef

    • Jan 2004 - Jul 2004

    • Order and requisition food and supplies in accordance with established specifications.• Practice good public relations with students and guests Responsible for standardization of recipes and quality control of the products.• Responsible for improvements in food preparation methods to obtain better products.• Assisted in the implementation of budgets.

  • Pastry C D P

    • 2002 - 2004

  • Commis (pastry)

    • 2001 - 2002

    o Perform skilled work in the preparation of dough’s and the baking of breads, rolls, and biscuits.• Performed other related duties as assigned.

• 

  Oberoi Hotels & Resorts

  • F and B production asst. (pastry)

    • 1999 - 2001

    • Responsible for the quality and presentation of food leaving the station• Assisted in the maintenance of proper sanitation techniques and practices.• Served food as requested.• Performed other related duties as assignedo Perform skilled work in the preparation of dough’s and the baking of breads, rolls, cake and pastries