Executive pastry chef/consultant

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Professional Executive pastry chef with 15 years of experience in fine french pastry cuisine. Capable of managing dining service of up to 100 tables while managing and motivating staff to perform to the best of their abilities across every service. Consistently create recipes and menus , implementing seasonal ingredients and modern techniques


2002 Ecole Gregoir- Ferrandi Culinary institute,Paris 6 master degrees of Pastry
2004 Ecole Gregoir Ferrandi Culinary institute,Paris 6 Bep pastry,chocolate,confiseur
2006 LenotreCulinary institute,Palaisir78375 Diploma of the culinary institute of Lenotre .

Professional Experience

Four Season,Washington Dc
Executive Pastry chef February 2013-March

Managing daily kitchen operations with 10 staff members
re-developed entire menu in 2013,increasing sales revenue by 150%
Oversaw food preparation and production,ensuring 100% food safety procedure were followed
interviewed,hired,trained,and directed all staff member since 2013,improving kitchen operational flow by 50% while maintaining 100% employee retention.
developed processes that reduce waste by 40% and improve supply turnover by 70%
Reference in "Le journal Du patissier" publish in December 2014

SLS South beach
Executive Pastry chef November 2011 February 2013

Maintained an A rating with department of Health by Standardizing cleaning procedures
Mentored and trained four Apprentices improving there performance
prepared dessert and savory for banquet service with an average of 100 tables per day
managed relationships with vendors,negotiating prices of ingredients and equipment that result of 10% savings on budget
collaborated with the chef of cuisine in menu design and innovative recipes

Jumeirah Zabeel Saray Hotel ,Dubai - United Arab Emirates
Executive Pastry Chef ,September 2010-January 2013

sourcing and purchasing cost effective supplies and cooking equipment
Research and development
setting the highest culinary and service standards for staff to follow
developing supervisors and staff to become future leaders of the company
Maintaining a close relationship between the kitchen and other hotel departments
Coordinating & Supervising the activities of all pastry cooks
Defining expectation & setting goals for staff, then holding individuals accountable for any failings.

Angelina Bakery ,Paris 75001
pastry sous chef May 2006-July 2010

Reminding staff to be mindful of the costs of ingredients and food
maintain general cleanliness of the kitchen and dining area
helping to develop the culinary skills of junior pastry cooks
making suggestions to the executive pastry chef on how to improve performance
  • Principals only. Recruiters, please don't contact this poster.

post id: 7754201257



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