Experience

Ridgewells Catering

• United States
• Hospitality
• 1 - 100 Employee

• Pastry Sous Chef

  • Sep 2016 - Present



Filomena Ristorante

• Executive Pastry Chef

  • Aug 2010 - Aug 2016

  Responsible for production of mousse based cakes, cheesecakes, biscotti, and other baked goods and desserts. Instituted and maintain inventory of finished product as well as ingredients. Overhauled food cost and pricing of all dessert menu items. Prepare specialty cakes upon request. Execute research and development to establish new dessert menu items as well as improving current ones Responsible for production of mousse based cakes, cheesecakes, biscotti, and other baked goods and desserts. Instituted and maintain inventory of finished product as well as ingredients. Overhauled food cost and pricing of all dessert menu items. Prepare specialty cakes upon request. Execute research and development to establish new dessert menu items as well as improving current ones



Fancy Cakes by Leslie

• Head Baker

  • Nov 2008 - Sep 2010

  Responsible for production of various cakes, cupcakes, cookies, and other pastries for retail sale. Also responsible for daily food order and receiving. Maintained inventory of baked goods and ingredients Responsible for production of various cakes, cupcakes, cookies, and other pastries for retail sale. Also responsible for daily food order and receiving. Maintained inventory of baked goods and ingredients



Redwood Restaurant

• Pastry Chef

  • Jun 2008 - Sep 2009

  Responsible for production and presentation of desserts for nightly dinners of 200 – 250 covers. Structured and organized the pastry kitchen; trained pantry staff in efficient and systematic work methods. Baked and assembled components to dessert menu items including biscuits, cakes, cookies, custards, garnishes, brioche, frozen soufflés and tarts. Responsible for production and presentation of desserts for nightly dinners of 200 – 250 covers. Structured and organized the pastry kitchen; trained pantry staff in efficient and systematic work methods. Baked and assembled components to dessert menu items including biscuits, cakes, cookies, custards, garnishes, brioche, frozen soufflés and tarts.