Executive Pastry Chef

• Feb 2023 - Present

Executive Pastry Chef

• Oct 2021 - Present

Executive Pastry Chef

• Sep 2019 - Oct 2021

Manage the build up and out of desert production for six outlets from scratch, including room service, the hotel restaurant, three bars, and a lounge. Lead a team of twelve in producing all desserts, sweets, and bread for a wid variaty of outlet and special events. Support hotel and business partners through consulting and baking services; consult for a new hotel and a new bakery, while supplying bread to another hotel partner and managing local wholesale bread sales. Kitchen Operations: Create the weekly menu, showpieces, and specialty items for the High Tea Service. Hired and trained opening staff, brought a new type of European pastry cuisine to an inexperienced team. Develop standard operation processes based on OSHA and local health regulations food quality compliance, as well as in kitchen best practices to foster a safe and productive atmosphere with effective communications Developed new operation procedure in conjunction with CDC guidelines for operating during COVID19 pandemic. Administrative Operations: Created opening budget for pastry supplies and operating expenses. Coordinate the selection and purchase of supplies, as well as supplier and ingredient vendor relationships management and negotiations. Schedule staff while consulting past and projected labor requirements and manage payroll for direct reports. Oversee inventory management, securing savings by preventing spoilage and mark out items. Show less

Executive Pastry Chef

• Oct 2018 - Sep 2019

Managed the dessert menu for four outlets at the hotel, serving an average of 1000 customers daily. Achieved the “Business Class” award during the World of Chocolate of Chicago 2018. Kitchen Operations: Created desserts, chocolate, and sugar showpieces for special events, high tea, in-room dining, and banquets. Led a team of ten union pastry cooks while delivering superior mentor-ship and training. Administrative Operations: Maximized team productivity through strategic scheduling, labor management, and forecasting. Reduced overall labor by 2% in a year where sales increased by 12%. Oversaw payroll functions while ensuring 100% accuracy across all financial realms. Show less

PAstry chef

• Oct 2017 - Feb 2018

Led pastry menu creation and pastry production for 1008 students at Johnson and Wales University. Trained and coached a team of 8 while maintaining high performance and quality standards. Taught student interns proper technique, fundamentals and work ethic Maintained a flawless on-time preparation and delivery record for 5 consecutive months. Led pastry menu creation and pastry production for 1008 students at Johnson and Wales University. Trained and coached a team of 8 while maintaining high performance and quality standards. Taught student interns proper technique, fundamentals and work ethic Maintained a flawless on-time preparation and delivery record for 5 consecutive months.

Head pastry chef

• Aug 2016 - Sep 2017

Supplied bread and pastries to six shops and cafés around London, while increasing sales by 15% YoY. Created custom menus and coordinated deliveries while maintaining a 95% customer satisfaction rating. Completed 100+ special orders each month for large parties, weddings, birthdays, and baptisms. Managed stock and orders, securing 8% savings by negotiating costs with regular vendors. Trained 4 new staff members, bringing them up to full productivity 10% quicker than expected. Supplied bread and pastries to six shops and cafés around London, while increasing sales by 15% YoY. Created custom menus and coordinated deliveries while maintaining a 95% customer satisfaction rating. Completed 100+ special orders each month for large parties, weddings, birthdays, and baptisms. Managed stock and orders, securing 8% savings by negotiating costs with regular vendors. Trained 4 new staff members, bringing them up to full productivity 10% quicker than expected.

Sous pastry chef

• May 2013 - Aug 2016

Worked at 5* hotels, Michelin star restaurants, bakeries and caterings around London, training staff And managing production section. Worked at Hélène Darroze at The Connaught, a two Michelin star restaurant in London. Collaborated with 5 high-profile pastry chefs and sous chefs (one o them is now sous pastry chef at Gregoire Ossiano in Dubai) during daily operations. Leveraged technical knowledge and techniques to surpass performance expectations. Worked at 5* hotels, Michelin star restaurants, bakeries and caterings around London, training staff And managing production section. Worked at Hélène Darroze at The Connaught, a two Michelin star restaurant in London. Collaborated with 5 high-profile pastry chefs and sous chefs (one o them is now sous pastry chef at Gregoire Ossiano in Dubai) during daily operations. Leveraged technical knowledge and techniques to surpass performance expectations.

Pastry Chef

• Apr 2005 - Apr 2013

Pastry Management: Planned the dessert and sweets menu, created recipes, and managed ingredient inventory. Baked breads and rolls in addition to the dessert menu, preparing enough to service 1500+ customers daily. Kitchen Operations: Liaised with all 5 kitchen sections to gather food orders and work with the Executive Sous Chef for purchase. Promoted hygiene standards per guidelines, ensuring all food items were properly covered and stored. Lowered food waste by 12% by ensuring proper stock rotation per first in first out practices. Show less