Kyle Coto

Marketing at Pastry Academy by Amaury Guichon
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Contact Information
us****@****om
(386) 825-5501
Location
Miami, Florida, United States, US
Skills

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Bio

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Credentials

  • Web Communication using Adobe Dreamweaver CS6
    Certiport - A Pearson VUE Business
    Jan, 2017
    - Oct, 2024
  • Servsafe Food Protection Manager
    National Restaurant Association
    Dec, 2017
    - Oct, 2024
  • Certified Servsafe Instructor and Registered Proctor
    ServSafe Food Protection Manager Instructor
    Oct, 2018
    - Oct, 2024

Experience

  • Pastry Academy by Amaury Guichon
    • United States
    • Food and Beverage Services
    • 1 - 100 Employee
    • Marketing
      • Aug 2022 - Present
  • KC’s Cakes
    • United States
    • Food Production
    • Pastry Chef
      • Mar 2014 - Present
  • Thomas Keller Restaurant Group
    • United States
    • Hospitality
    • 100 - 200 Employee
    • Pastry Chef de Partie
      • Sep 2021 - Aug 2022

      -Produced specialty ice creams and sorbets. - Worked with a sense of urgency to complete the day’s production. -Produced specialty ice creams and sorbets. - Worked with a sense of urgency to complete the day’s production.

  • Schloss Elmau Luxury Spa Retreat & Cultural Hideaway
    • Germany
    • Hospitality
    • 1 - 100 Employee
    • Demi-Chef de Patisserie
      • Aug 2021 - Aug 2021

      -Oversaw and produced the plated desserts at the resort’s fine dining Resturant Tutto Mondo. - Developed the daily rotating pastry special -Accommodate guest with special dietary restrictions. -Oversaw and produced the plated desserts at the resort’s fine dining Resturant Tutto Mondo. - Developed the daily rotating pastry special -Accommodate guest with special dietary restrictions.

  • Key Biscayne Yacht Club
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Pastry Team
      • Jun 2021 - Aug 2021

      -Assisted in the development of the pastry department. -Accommodate member’s requests and special events -Participate in the daily production of the dessert menu. -Assisted in the development of the pastry department. -Accommodate member’s requests and special events -Participate in the daily production of the dessert menu.

  • Bachour
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Pastry Team
      • Jun 2019 - Jun 2021

      Within the two years of working at Antonio Bachour’s Flagship Pastry shop and restaurant, I experienced and worked first hand mass producing an array of fine delicate petit gateaux and entremets for four locations. Within the two years of working at Antonio Bachour’s Flagship Pastry shop and restaurant, I experienced and worked first hand mass producing an array of fine delicate petit gateaux and entremets for four locations.

  • Robert Morgan Educational Center
    • Primary and Secondary Education
    • 1 - 100 Employee
    • Student/ Chef Assistant
      • Aug 2015 - Jun 2021

      Designed and created custom cakes and specialty desserts/pastries for events. These are only a hand full that I’ve made Designed and created custom cakes and specialty desserts/pastries for events. These are only a hand full that I’ve made

Education

  • Johnson & Wales University
    Bachelors, Baking and Pastry Arts/Baker/Pastry Chef
    2019 - 2023
  • Robert Morgan Educational Center
    2015 - 2019
  • Robert Morgan Educational Center
    Baking and Pastry Arts/Baker/Pastry Chef
    2015 - 2019

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