JAMES T. GALLO

** ********** *******

East Windsor. New Jersey, 08520

a5fitw@r.postjobfree.com

303-***-****

OBJECTIVE: Seeking to expand Pastry Chef skills to challenge my experience and creativity and further my career in the field of Pastry Arts.

PROFESSIONAL EXPERIENCE:

October 2010-Present

Pastry Chef Consultant

Projects include:

Major INternational Chocolate Company Demonstrations

Global Food Manufacturer Product Development Research

June 2010- October 2010

Holland America Cruise Line

Pastry Chef

Responsible for Supervision of Pastry Team

Recipe development, special menus

Daily kitchen operation, ordering, inventory, leadership of staff

Sugar and chocolate showpieces for buffets and special events

Design of desserts for eight food and beverage outlets

Counseling of employees

Communicating with other management

Culinary Arts Center, weekly demonstrations

April 2007-March 2010

Brown Palace Hotel: AAA Four Diamond and Mobil 4 Star Denver, CO

Executive Pastry Chef

Menu costing and recipe development

Full production of product

Opening of Brown Palace Coffee and Tea Company

Development of organic breakfast pastries and desserts

Leading a staff of 14

Cut cost of pastry kitchen ingredients by 40% without sacrificing quality

Desserts for 9 food and beverage outlets

Sugar and chocolate showpieces for banquets, brunches and special events

Daily kitchen operation, ordering, inventory, leadership of staff

Full production of product

Development of all VIP amenities and desserts

June 2003 – April 2007

The Jefferson Hotel: AAA Five Diamond and Mobil Five Star Richmond ,VA

Executive Pastry Chef

Menu costing and recipe development

Daily kitchen operation, ordering, inventory, leadership of staff

Full production of product

Sugar and chocolate showpieces for banquets, brunches and special events

Design of desserts for Five Diamond and casual restaurants and banquets

Hiring, counseling and termination of employees

Communicating with other management

Special Projects

Gingerbread house

Pinehurst Country Club Annual Wine Festival-2004

Community Service Projects

Various Charitable Contributions, including:

Richmond SPCA, Richmond Symphony, Legal Information Network for Cancer,

Richmond University Scholarship Fund Chocolate Festival, Massey Cancer Center

Virginia Commonwealth University, Montessori School

Board of Advisors- Chesterfield Technical Center- Culinary Arts Curriculum

January 2002- June 2003

Hilton of Short Hills: AAA Five Diamond Short Hills, NJ

Lead Pastry Cook

Responsible for all breakfast pastry finishing and banquet presentation

Petit Fours and miniature pastry production and presentation

High tea scones and petit fours and cookies

Amenity of the Month, VIP, and basic design and presentation

Cleaning and organizing of work station and pastry kitchen

Covering of other stations, working banquet stations

Executive Lounge cookies and pastries

June 2001-January 2002

Pierre’s Bakery and Restaurant South Brunswick, NJ

Pastry Chef

September 2000-June 2001

Wood Business Dining Services

Pastry Chef

Stationed at TIAA-CREF, New York City

Desserts for Gourmet restaurant in company

Management of bakery team staff, food cost and inventory control

Traveling to other accounts to train and better organize pastry teams.

Stationed at Merck Pharmaceuticals Global Headquarters

Responsible for opening of bakery and full pastry production

Task of designing and presenting Plated Desserts for C.E.O. and Vice Presidents

Handmade Chocolates, Truffles, Hard Candies, Lollipops and Saltwater Taffy

Special Projects

Gingerbread Replica of Merck Headquarters

Sugar and Chocolate showpieces

May 1998 -September 2000

FRESH FIELDS WHOLE FOODS MARKET Marlton, NJ

Pastry Supervisor

Responsible for design and production of cakes and pastries and breads

Lead of pastry team staff, coordinating daily assignments for staff

Product research and development

Ordering of inventory and stock, costing of recipes

May 1991 - May 1998

TRUMP TAJ MAHAL CASINO AND HOTEL Atlantic City, NJ

Baker

Preparation of plated desserts for gourmet restaurants

Preparation of plated and buffet desserts for banquets and Sunday and VIP Brunches

Birthday cake design and preparation, as well as production baking of cakes of various types

Breads, Danish and various breakfast pastries

Custards, mousses, and Bavarians

Foilow intruction from Executive Pastry chefs

Special Projects:

Gingerbread house display for hotel lobby

EDUCATION and TRAINING:

ATLANTIC COMMUNITY COLLEGE Mays Landing, NJ

Academy of Culinary Arts

Courses included Basic Baking, Pastry Preparation and Advanced Classical Pastry

Whole Foods Markets

Leadership Training Classes

International School of Confectionary Arts

Sugar Decoration – Instructor: Ewold Notter

Des Alpes University

Chocolate and Confections with Guiliano Sargenti Master Swiss Confectioner

Chocolate Methodology

Dessert Composition and Profiles

Chocolate Confections and Showpieces

COMPETITIONS

2005 Paris Gourmet U.S. Pastry Competition

2008 World Chocolate Masters, United States Selections

Various Local Charity Chocolate and Dessert Competitions

ACADEMIC AWARDS/CERTIFICATIONS:

Culinary Student Association - Vice President (1991)

Food Service Sanitation Certificate (2010)

Contact this candidate