Service Staff, pastry chef
Resume:
George Fritzsche
Mount Laurel NJ 08054
**********@*****.***
QUALIFICATIONS
A devoted, hard working, mature, enthusiastic professional in the Pastry Arts, Baking, and kitchen field. Loyal, seeks challenges, and has an open mind, and a willingness to learn. Works well with people on all levels. Added to the Amoretti 2007 National Pastry Team Championship, as chocolatier and menu development. Proud member of Valrhona Cercle des Chefs
2012 to present:
Executive Pastry Chef : Cescaphe Events group.
Hired to open a pastry division for catering group, which never had a scratch pastry division for 5 venues. Menu development, all kitchen equipment, hire and train staff. Controlled labor cost, Costing of goods. Bringing in and making relationship with food/ pastry purveyors. Over see 5 venues, breads, desserts,full size cakes, plated desserts, minis,action stations. chocolates truffles and Bon Bons. produced all wedding cakes and fillings for cake decorator.Average week 15-21 events. guest up to 2000 .
2010 to 2012
Exec Pastry Chef Starr Catering.
Pastry Chef who is in charge of pastry program for catering in Philadelphia, New York and New Jersey. Over see Pastry department and staff. Menu development, staffing, ordering food and supplies for premier catering company and still expanding. Changed menu to meet seasons and client needs. Breakfast, breads, lunch, dinner, tapas and plated desserts, chocolates, and frozen treats. Parties and functions from 2 people to 3000 people.
2007 to 2010:Pastry Chef Highlands Inn and Monterey Hyatt
As Pastry chef at Both Hotels over sees two pastry shops, Highlands Inn 5 diamond resort with renowned Pacific’s Edge restaurant, Cal market restaurant catering and off sight catering. Full service pastry shop, breakfast, lunch, and dinner.
in charge of pastry staff, food ordering, and all menu creations and production and desserts costing. Daily room amenities and turndowns. Working hands on daily with Chef to improve all aspects of a 5-diamond resort.
Monterey Hyatt, A larger volume Hotel, and production pastry shop. Tusca resturant, breakfast, lunch and dinner. Catering upto 1000. Off sight catering. In charge of over seeing pastry shop, menus, staffing, food ordering.
2005 to 2007; Corporate Executive Pastry Chef, Patina Group
In charge of All aspects of a full pastry shop for the entire Patina Restaurant group,23 restaurants,catering, venues, market cafes, drop off catering.
Chocolatier, desserts, petite fours, cookies, entremets, la viennoiserie, cafÈ items, ice creams, sorbets, research and development.
Menu developments, tastings. Press tasting and interviewing.
Costing and budgets
RMS program
Full staffing for all shifts, interviewing, hiring, etc.
All food ordering for a huge production house, working with vendors on pricing, buying direct.
Worked at off sight catering parties from 5 people to 3500. Emmys, LA Opera galas, Ocpac galas, personal parties, etc
Worked with Chefs on menu development for their restaurant, and outlet cafes(Hollywood bowl, music center, etc)
Full hands on, production, teaching and training staff
2002 to 2005; Owner-pastry chef-baker Fantastique Sweet Boutique
A whole sale and retail bakery and pastry shop on long island
An artisan bakery breads, breakfast items, desserts, pastries, cakes, chocolates
Run whole operation with wife .while owners of bakery/pastry shop received positive press from NY Times, Newsday, Chocolatier magazine and others, all of which are available upon request.
2001 to 2002 Pastry chef; Great Performances Caters New York City
ran all aspects of pastry work for a very busy caters, (off-sight) set up .Tastings for new clients
* parties for up to 2000 people
* breakfast, lunch, dinner
* all menus, staff control and ordering
1999-2001 An American Place restaurant group New York City
*Executive Pastry chef, Hilton Times square.
* Responsible for opening a Larry Forgione"s restaurant in a Hilton hotel, and Embassy suites hotel (town town NY)
*Responsible for all aspects of a hotel and restaurant pastry shop round the clock operation.
-menus for breakfast, lunch and dinner
-Banquets: breakfast, lunch, dinner
-Room service, breakfast, lunch, dinner, late night menu, and all amenities.
*responsible for hiring full staff of pastry shop
-set up extern connection
*responsible for over seeing equipment being bought for pastry shop.
*supplied many types of bread, flatbread, pizzas and savory items to the kitchen.
*responsible for vendors connections
*responsible for all of pastry inventory, schedules, and advice to help with opening of a new property.
*Consulting Pastry Chef for Embassy suites hotel Downtown.
-full service menus, room service and banquets amenities.
*Pastry Chef: An American Place, New York, NY Benjamin Hotel.
*Responsible for re-opening Larry Forgione's American place pastry shop.
*Responsible for dessert menu, breakfast, lunch and dinner (after meal amenities)
*Responsible for room service breakfast, and dessert menu, and room amenities.
*Over see hotel banquet menu and functions, breakfast, lunch and dinner.
*Supervised full pastry shop, staff hiring, purchasing, inventory.
*Supplied savory items, daily breads, fresh'bakery'breakfest items.
1998-1999 Pastry Chef; Russian Firebird, New York, NY
*Responsible for all aspects of a Russian-(French influence) restaurant.
*All menu items and banquet menu for a two star restaurant.
*Supervised full pastry shop, staff hiring, purchasing and inventory.
*Ice creams, sorbets, chocolate work, chocolate candies and confections,
Special breads and savory items.
1998-1999 Consulting Executive Pastry Chef; Bull Run Restaurant, New York, NY.
* Creating Menu (Breakfast, lunch, dinner, banquets)
* Responsible for full inventory and ordering. Over seeing entire pastry shop.
1997-1998 Pastry Chef; Carltun on the Park; East Meadow NY *Responsible for all aspects of a wedding, banquet, and restaurant facility.
*Pastry shop (baking, chocolate work, sugar work, creating desserts, dessert menu, banquet menu)
In charge of hiring and supervising pastry staff.
1996-1997 Pastry Chef; Maloney &Porcelli, New York, NY
*Responsible for all aspects of opening a new restaurant and banquet facility,
Including purchase of new equipment and ingredients, and hiring staff.
*Supervised all aspects of creating dessert menu: production of breads, pizza, ice creams, sorbets, plated and banquet desserts, and other confections.
1996-1997 Pastry Chef; Princeville Hotel, Kauai, HI.
*Responsible for all aspects of a five diamond luxury property pastry kitchen.
*Supervised and created menus for banquets up to one thousand people, as well as two restaurant outlets.
*In charge of purchasing and inventory of pastry items, as well as hiring of pastry staff.
1993-1996 Pastry sous Chef; Park Avenue CafÈ, New York, NY.
*Responsible for all aspects of a two star restaurant.
*Pastry shop (baking, chocolate work, creating desserts). Off-sight parties and functions
*Supervised pastry staff and shop during Pastry Chefs absence.
*Hired upon completion of externship.
Externship 210 hours from school, Park Ave.Cafe, NY, NY.
*Worked pastry service line. Responsible for prompt service of all dessert and special occasion dessert.
1982-1994 Baker/Assistant Manager; Fritzsche's Bakery, Sayville, NY.
* Baker of all breads,rolls,donuts,cookies,danish,and pastries from start to finish in a 68 year old bake shop(Family owned)
*Did daily inventory of all bake shop supplies from equipment to all food products?
*Dealt with distributors of bakery supplies.
*Dealt with public on a professional and friendly level
*Supervised certain staff functioned.
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Featured in CHOCOLATIER magazine, PASRTY ART AND DESIGN magazine, NEW YORK TIMES, ART AND LIVING MAGAZINE ( world wide)
Participating and featured chef at 2007 masters of Food and Wine, 2008 1st annual Pebble Beach food&Wine
EDUCATION
*Valrhona L'Ecole Du Grand Chocolate and Bon Bon classes, plated desserts and buffet.
*stage Mandion pastry shop France
*Chocolate master and expert course at The Chocolate Academy, Barry-Callebaut, Montreal, Canada
International school of confectionary arts;
*continuing education in baking, pastry and chocolate classes.
*Certification in sugar work, pulling, casting and blowing.
New York chocolate gallery;
*Various cake and pastry decorating classes,
New York Restaurant School;
*Certificate in full Pastry arts class. Serve safe and city of Philadelphia health certificate available
Sayville High School
*1986 Graduate.
*References furnished upon request.
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