PASTRY SOUS CHEF

Pastry Sous Chef with * years of professional pastry experience in production, serving, plating, and catering. Experience in applying classic and modern techniques while managing high-volume tickets at upscale dining restaurants. Consult in designing and creating new menus for a boutique restaurant, as well as providing home-made pastries and delivering service. PROFESSIONAL EXPERIENCE

Reserve Cut Steakhouse May ‘14 – Present

Pastry Sous Chef

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+ Supervise and set daily production schedule and ensure smooth pastry service. Liaison and communicate between dining service and pastry deparment in dealing and

+ resolving order concerns.

+ Monitor all operating costs and take corrective action to reduce expenses.

+ Replenish and order ingredients while justifying all production usage.

+ Develop seasonal menu and produce a wide variety of pastries.

+ Train and mentor new recruits on new recipes using best pastry techniques. Responsible for running pastry station without supervision while maintaining all safety procedures and sanitation guidelines.

EMM Group – The General & Lexington Brass Feb ‘13– May ‘14 Chef de Partie – Pastry

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+ Worked with Executive Pastry Chef Thiago Silva (2015 Top Ten Pastry Chef in America).

+ Served and plated desserts in high volume covers from 200 – 900 per night.

+ Catered pastries for corporate events and functions. Ensured utmost hygiene and safety practice according to the city health regulations. Brasserie Pushkin & Dellos Catering Jan ‘11– Nov ‘12 Chef de Partie – Pastry

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+ Catered for banquets, hotels, weddings, and corporate functions with over 500 guests.

+ Prepared desserts, patisserie, and confectionery products for outside catering.

+ Customized cakes and sugar decorations for chocolate show and special occasion. Worked under Executive Pastry Chef Emmanuel Ryon (Pastry World Champion, French

+ Dessert Champion and MOF Glacier) and Pastry Chef Patrick Clark. Managed and controlled stock of the baking room, scale room, decoration room, and finishing room.

EDUCATION

The French Culinary Institute Mar ‘11 – Nov ‘11

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+ Grand Diploma in Professional Pastry Art.

Assumption Intensive hands-University on practical training in classic and modern Pastry Art May techniques. ‘04 – Oct ‘08

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Bachelor of Business Administration ; Minor in Hospitality and Tourism. TECHNIQUE & CERTIFICATION

Plating Desserts, Tarts, Cookies, Cakes, Pate a choux, Puff Pastry, Breads, Petit Fours,

+ Frozen NYC Desserts, Food Protection Donuts, Certification Macaroon, Ice and Cream, ServSafe Sorbet, Certification Sugar and Chocolate. Namfah Lee M: 347-***-**** acs2bz@r.postjobfree.com

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