Executive Chef
Resume:
Marcelle Butler
Miami Beach
***************@*****.***
Objective: A Pastry Chef position.
Accomplishments:
Strategic Planning
Employment: Mr Chow The W Hotel Miami Beach
Executive Pastry Chef 2017 to 2019
Supervised and coordinated preparation of desserts, pastries, confections and ice cream.
Executed daily operations wrote, designed and produced all deserts on menu
Maintained production records..
Coordinated activities and training of other kitchen workers engaged in preparing and cooking food to ensure an efficient and profitable restaurant.
Planned menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and recently of menu.
Analyzed recipes, determined food, labor and overhead costs and assigned prices to menu items.
Tested cooked foods by tasting and smelling.
LT steak the Betsy hotel Miami beach
Pastry Sous Chef 2016 to 2017
Supervised and coordinated activities of employees engaged in preparation of desserts, pastries, confections and ice cream.
Planned production for pastry department, according to menu or special requirements.
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Trained new employees in special techniques for handling pastry.
Fashioned table and pastry decorations from sugar paste and icings, using cream bag, spatula and various decorating tools.
Maintained production records.
Salty Donut Miami
Pastry Production 2015 to 2016
Kneaded dough into desired shape and placed dough in oven.
Turned oven controls to regulate temperatures and to set time cycle for baking products.
Decorated pastries with icing designs, using spatula and cream bag.
Was instrumental in daily production.
Successfully produced 6000 Donuts Daily .
Area 31 Miami
Pastry Production 2013 to 2015
Mixed and cooked pie fillings and poured fillings into pie shells and topped filling with meringue and cream.
Rolled and shaped dough, using rolling pin and cut dough in uniform portions with knife, divider and cookie cutter.
Spread and sprinkled toppings on loaves and specialties and placed dough in oven, using long-handled paddle (peel).
Mixed ingredients to make icings, decorated cakes and pastries and blended colors for icings, shaped ornaments and statuaries.
Cut, peeled and prepared fruit for pie fillings. Zuma Miami Miami
Pastry Production 2011 to 2013
Inserted cakes, pies and cookies into oven and removed baked products.
Portioned pastries, desserts and ice cream.
Squeezed bag to force material through nozzle, forming decorations, such as lines, letters, figures, and flowers.
Mixed, cooked and colored decorating material.
Measured and mixed ingredients, such as flour, flavoring and fruit, to form concoctions.
The Dutch Miami
Pastry cook 2009 to 2011
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The Forge Miami Beach
Pastry cook 2005 to 2009
Education: 23 years exp in the Culinary / 15 years exp in Pastry References: Chef John latrellis
Executive chef
Barcelona new haven
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