Paola Marocchi

718-***-****

acp9u6@r.postjobfree.com

*** ***** **., *** **

Brooklyn, NY 11231

Experience

July 2010-Present

Hill Country Hospitality Group NY, NY

Corporate Pastry Chef

- running the pastry department of five restaurants, which includes retail, catering, wholesale, and

mail order

- creating the dessert menu for retail, catering, and parties

- training pastry assistants to do production for breakfast, lunch, and dinner

- using Compeat to cost out desserts and track inventory

- meeting labor and food cost percentage goals set for each quarter

- testing developing new recipes

December 2009- July 2010

Kenmare NY, NY

Pastry Chef

- creating the dessert menu for service, parties, and special occasions

- training pastry cooks to do production and plating of desserts

- making ice creams, sorbets, cakes, cookies, sauces, custards, bread, etc.

- making birthday and special occasion cakes

- baking breads and pastries

- keeping track of inventory levels and ordering accordingly

- pricing dessert menu/cost analysis

May 2009 December 2009

Civetta NY, NY

Ron Suhanoskys Downtown Italian Restaurant

Pastry Chef

- creating the dessert menu for service, parties, and special occasions meeting Ron Suhanoskys

requirements for an authentic Italian dessert menu

- creating weekly seasonal dessert specials

- training pastry cooks to do daily production using proper technique and ensuring the

consistent quality of all desserts

- making ice creams, sorbets, cakes, cookies, sauces, tarts, custards, etc.

- making birthday, special occasion, and wedding cakes

- baking breads and brunch pastries

- keeping track of inventory levels and ordering accordingly

- pricing dessert menu/cost analysis

March 2008 February 2009

Benoit NY, NY

Alain Ducasses NY bistro and restaurant

Pastry Chef de Partie

- daily set up of the dessert plating station and plating desserts

- training pastry cooks to set up the dessert pastry station and plating desserts

- making ice creams, sorbets, sauces, custards, tarts

- baking breads and pastries

- keeping track of inventory levels

- checking daily party lists and preparing desserts accordingly

August 2007 March 2008

Michaels NY, NY

Michael McCarthys NY Restaurant

Pastry Cook

- making cakes, cookies, sauces, sorbets, ice creams, breads

- making party desserts

- plating desserts

May 2001 July 2007

Caf Scaramouche Brooklyn, NY

High end caf/patisserie, wholesale bakery supplier to Dean & DeLuca, the Metropolitan

Museum of Art, and the United Nations

Pastry Chef

- scaling and mixing products as per recipe instructions

- preparing and baking pastries, cookies, scones, muffins, cakes, quiche, turnovers, tarts, pies,

fillings

- decorating cakes, pies, and tarts

- hand decorating sugar cookies

- meeting with clients to help them design their wedding and specialty cakes

- decorating wedding and specialty cakes using fondant, sugar paste, etc.

- making production schedule

- making list of needed ingredients for ordering

- making cost analysis of naked goods

- training pastry cooks

- handling the wholesale aspect of the business which included new product development,

pricing, communicating with wholesale customers which included Dean & DeLuca, the

Metropolitan Museum of Art, and the United Nations

Education and Interests

B.S. in Accounting, Baruch College

Food Protection Course, NYC Dept. of Health and Sanitation

Stained Glass

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