DIDIER E. LABORDE

DIDIER E. LABORDE

***** ******** ********* *****, ****, Nevada 89521 H: 775-***-**** C: 775-***-**** ac4sw4@r.postjobfree.com

Summary

Seasoned culinary professional with a proven track record of success driving profitability and increasing clientele for major hotels, resorts, bakeries and catering firms through both exemplary cooking and baking skill and effective team management. Proficient at producing excellent results with delicate ingredients at high altitudes and in extreme temperatures, as well as high and low humidity. Adept at maintaining impeccable safety and sanitation standards and complying with all applicable health regulations. Expert at managing multi-cultural employee teams and defusing volatile situations. Skilled at promoting a pleasant, low-stress work environment while meeting tight deadlines. Well-versed in public relations, including conducting interviews with print media, radio and television. Experienced in directing culinary operations on foreign cruises and in foreign locations.

Languages

Fluent in French and English; conversant in Spanish

Skills

SKILLS Baking ● Customer Satisfaction ● Menu Development ● Vendor Relations ● Inventory Control Recipe Creation ● Team Leadership and Training ● Budget Management ● Public and Media Relations Ingredient Ordering ● Food Presentation ● Scheduling ● Product Marketing ● Community Fund Raising Event Planning ● Cost Control ● Retail Production and Management Computer Skill 400 And 700 MC

Experience

02/2014 to 08/2017

Executive Bakery Management Eldorado Resort Casino Reno, NV ELDORADO Hotel/Casino, 345N.Virginia St Reno, NV 89501- 2/2014 to 8/2017 Award Winning AAA rated luxury Casino/Hotel with 817 rooms, 10 restaurant outlets, 2300 employees, and 98% of the products in the bakery produced from scratch. POSITION: Executive Bakery Manager/Executive Pastry Chef: Supervising 17 employees, hiring employees, training, ordering products, managing production of bakery products supplied to all restaurants (artisan bread, breakfast pastries, individual pastries an cake, weeding cake), lowering food cost, perfecting recipes, managing payroll, organizing catering for small and large groups up to 1100 people, and working cooperatively with management to meet the needs of guests.

09/2012 to 02/2014

Executive Pastry Chef Bon Appetit Management Co Inc Palo Alto, CA Bon Appetit Management Company, Inc., owned by COMPASS Group, Palo Alto, CA, and North Carolina, assigned to Santa Clara University, Santa Clara, California - 9/2012 to 2/2014 Food management company serving a highly rated private Jesuit University with 9,100 students and 500 full- time faculty. Specifically supplying bakery products for: Bronco Caf, Market Place cafeteria, Mission Bakery 4 bakery/coffee sites, Adobe Lodge Faculty Club/Fine Dining Restaurant, weddings, catering of private events, catering University events; 500 staff from Oracle Computer Technology Company for month long workshop; and 800 athletes and trainers daily for SCU Athletic Summer Conference. Executive Pastry Chef: Opened new bakery. Continuing to utilize and promote company policy of “Farm to Fork”, with all preparation from scratch, using local/sustainable products and produce, while practicing conservation through composition and recycling. Managing budget, purchasing, payroll, inventory, ordering, designing menus, and operating “ Bon Appetit” software system for management. Training and supervising 6 bakery staff, student workers, and catering/ restaurants/cafeteria staff to produce excellent bakery product, while stressing presentation, freshness, and quality. Bakery products produced: Artisan breads, croissant- ham and cheese, Pizza, Chocolate Croissant; Breakfast Rolls, and Danish; Scones; Cup Cakes; Fruits Breads; Muffins; Brioches; Pastries; Plated desserts; Pies; Cakes; Wedding cakes; Cakes Pop; Cookies; Truffles; and candy, etc. Consulting and assisted in design for remodeling of new “Nobili Bakery” in 160 year old historic building; then equipped and organized Nobili bakery from floor to celling . Integrated the “farm to Fork” policy with European training and standards while organizing difficult delivery on a University Campus. Found and motivated a team, to produce my American/European designs and recipes.

01/2009 to 09/2012

Pastry Consultant PEPPERMILL HOTEL, SPA AND CASINO Reno, Nevada

Hotel casino with 1,630 guest rooms, 10 restaurants, 16 themed bars and lounges, 106,000 square feet of convention space and 2,000 employees.

Named one of the "Top 10 Casinos in America" by MSN and CitySearch, and earned the prestigious AAA Four Diamond rating for hospitality industry excellence.

Direct the preparation, decoration and presentation of all breads, pastries and desserts.

Train 27 bakery employees in the use of top-quality ingredients imported from Europe.

Create recipes.

Manage bakery budget.

Order ingredients and maintain inventory.

Coordinate with hotel catering staff.

Ensure that all desserts and baked goods are visually beautiful as well as good-tasting.

Transform complex creative ideas into simple, workable recipes with instructions the pastry staff can easily follow.

Eliminate waste by combining raw ingredients in various ways.

Excel at finding the finest ingredients at the best prices.

01/2007 to 01/2009

Executive Pastry Chef SIENA HOTEL, SPA AND CASINO Reno, Nevada

Boutique hotel with 185 rooms, 29 suites, a 23,000-square-foot casino and 3 Italian-themed restaurants.

Managed all back-of-the-house pastry operations, including ordering ingredients and hiring, training and supervising staff.

Created and directed the production of all desserts, pastries and breads for the restaurants as well as catering operations, special events, room service.

Conquered the challenge of tight budget restraints by creating recipes that produced exemplary results using ingredients of less than the finest quality.

01/2002 to 01/2007

Executive Pastry Chef JOHN ASCUAGA'S NUGGET CASINO RESORT Sparks, Nevada POSITION: Executive Pastry Chef: Supervised 24 employees and 9 restaurants. Created new recipes and products. Organized catering and banquet services for up to 2,500 guests. Conducted marketing and public relations programs. Created original, company-approved recipes for the on-site Starbucks. Developed new pastries. Served as either host chef or participating chef in 5 annual “Fantasies in Chocolate,” 2,200-guest charity events, that included a chocolate sculpture competition and raised from $25K to $38K each year. Gave newspaper interviews and made more than 20 radio and television appearances to promote both the resort and “Fantasies in Chocolate.”

01/1996 to 01/2002

Pastry Chef WYNWOOD RESTAURANT Dallas, Canada, TX

Restaurant run by the Richmond Corporation.

Created quality American and European desserts and pastries for restaurants, special events and retail sale for various clients in Dallas, Texas.

Trained and supervised kitchen and catering staff.

Managed both labor and food budgets.

Participated in culinary competitions and charity fund-raisers.

Clients Included:.

Mary Kay Cosmetics, Inc., International Headquarters and Mary Kay Hospitality Restaurant.

Bistral" Restaurant; and Dallas Foreign Ambassadors- International Events.

Dallas Museum of Fine Art Restaurant Services.

01/1996 to 01/2002

Executive Chef GODDESS ADVENTURE CIRCLE Dallas, Texas

Women's social/spiritual group that held 5-10 gatherings per year in various locations, including France, Sweden and Mexico.

Managed catering operations and supervised staff for events in the United States and abroad.

Created menus and purchased food.

Met various dietary needs, allergy sensitivities, and outdoor challenges while camping.

Designed and produced unique wedding cakes.

01/1996 to 01/1999

Pastry Chef L'EPICURIEN Dallas, Texas

Catering business that served 4 hotels, as well as private parties and the Neiman Marcus flagship store.

Collaborated with owner, Master Chef Roger Buret, in catering high-profile events, including an annual dinner for foreign ambassadors visiting Dallas.

Created and produced Christmas specialties for Neiman Marcus and pastries for Whole Foods Market.

Designed and baked 1,200 28-inch Yule Logs in 2 weeks for Neiman Marcus.

01/1988 to 01/1996

Executive Pastry Chef CAFE PARTIER Plano, Texas

Bakery with 5 retail locations and wholesale clients that included hotels, restaurants and country clubs.

Directed both wholesale and retail operations.

Hired, trained and supervised 10-person staff.

Managed food and labor budget.

Created original recipes for breads, pastries and desserts.

Executive Pastry Chef Apollo Ship Chandlers, Inc Miami, Florida

Pastry Chef MANDALAY HOTEL Las Colinas, Texas

Executive Pastry Chef PETROLEUM CLUB and Pastry Chef at BON APPETIT INTERNATIONAL and CREATIVE COOKERY City, Oklahoma

all in Oklahoma); PASTRY CHEF, in the FRENCH MILITARY, serving as a Paratrooper.

Details available upon request.

Education and Training

Certificate D'Aptitude Professional Patissier, Confiseur, Glacier: Bakery Management Bordeaux University Bordeaux France

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