Pastry Chef
Resume:
JOEY M. DAVID
NORTHERN TERRITORY AUSTRALIA 0810
Email Add : *********************@*****.***
Mobile Number 040*******
Position:
Pastry Chef / Baker
WORK EXPERIENCES
I’ am running my small business at home by creating different cakes and pastries, you can check my FB pages at www.Facebook.com/chefJoeypastries
KFC
Casuarina, Thrower road
Kitchen Hand
April 2015 to Present
Job Description
Cooking chicken
Maintain equipment and utensils good conditions
Stock supplies including food and utensils
DICORP
Didipio Community Development Corporation
Didipio, Kasibu, Nueva Vizcaya Phil.
Pastry Chef
January 2, 2013 to January 2, 2014
Job Description
Assigns schedule and supervises production Pastry, Bakery areas.
Assigns co-ordinates and supervises the duties and performances of the pastry, baker staff.
Runs check on all products dessert, bread in the pastry, bakery areas to assure standards are being met.
Assist in rating and handling personnel problems.
Assure that station guides are up-to-date, in good condition and being used.
Computes time cards daily and personally approves any overtime.
Maintains paper work relative to production chart, high cost control charts, BEO’s and special orders.
Communicate food production problems with respective affected department.
Food cost control:
1)Responsible for quality of food, food handling personnel and professional work procedures.
2)Supervises food purchasing.
3)Check inventories for proper storage and rotation.
4)Supervises and training in food production areas.
Checks staff feeding to insure proper display and holding and sufficient supply and follow through on rotation menu cycle.
Attends:
1)Food and beverage meeting weekly in the absence of the executive chef.
2)Catering staff meeting ( if possible )
3)Attend daily staff briefing
TIVOLI Inversiones Exitos, S.L
Malabo, Guinea Equatorial
West Africa
Pastry Chef
November 2011 to Nov. 2012
Job Description
Assist planning and managing pastry, bakery quantities and requirements for all outlets and banquet.
Familiar in European Fine Dining Dessert, Breads restaurant or in Hotel 5*, hard working to ensure a consistent high standard of performance which demonstrates good teamwork, effective communication, consistent positive result and continuous improvement.
Responsible in developing new product, such us dessert and bake product.
Performs other duties as assigned to assist the department in obtaining and maintaining its mission.
Ensure all staff is complying with HACCP safety, security and sanitation standard.
Refined Food Company (Bakery & Food Services)
Refined Food Company/ Best Mix/ REFCO
Jeddah, Saudi Arabia
Pastry Chef
June 2009 to June 2011
Job Description
Assigns schedules and supervises all production in pastry, bakery areas.
Runs check on all products dessert, bread in the pastry, bakery areas to assure standards are being met.
Communicate food product problems with respective affected department staff.
Computes time cards daily and personally approves any overtimes.
Maintains paper work relative to production chart, high cost control chart, BEO’s and special orders.
Makes staff schedules on weekly basis to assure coverage of all essential time while maintaining a minimum wage cost.
Supervises and coordinates activities of workers in pastry produce ala carte, icing and fancy pastries and create new recipes. Assign specific baking tasks, and direct workers in task performance. Measures and mixes ingredients, such as flour, flavoring, and fruit, to form concoction. Kneads dough into desired shape and Decorate product with icing design. Inspect pastry shop, baking equipment, and workers for cleanliness. Requisitions supplies and equipment.
Prepare high quality baked well for the commons menu, Dining events and retail operations. Continually develops updates baked item on
Work cooperatively with others and accept direction from supervisor, Train baker’s decorator helper in bread and dessert preparation
Responsible in developing new product, such us dessert & baked product
Performs other duties as assigned to assist the department in obtaining and maintaining its mission.
Food Cost:
Supervises food purchasing
Responsible for quality of food, food handling personnel and professional work procedures.
Co-ordinates to achieve maximum food usage and labor efficiencyEnsure the SOP’s are followed
Follow requisition of food item policy
Recipe cards developed, followed and use in conduction with use records.
Updates use records as needed
Follow-up taste panel
Monitor product movement
The Richmonde Hotel
Philippines
Assistant Pastry Chef
July 2008 – Jan 2009
Job Description
Assist Executive soup chef in achieving objectives by providing leadership at the pastry.
Ensure Hotel administration procedures and company policies are followed
Provide leadership for achieving goals by creating new product at lobby, grill, lunch restaurant, function room and also cafeteria.
Assure adequate staff on every shift and one on one training of staff
Create and design new look of Christmas goodies
Maintain restaurant operation in the absence of Pastry Chef
Ensure all staff are comply to HACCP safety, security and sanitation standard
Must ensure that all day weekly, mid-monthly report is submitted accurate and on time.Attends:
Food and beverages meeting monthly
Attends daily 15 minutes chef meeting
Riyadh Marriott Hotel
Riyadh, KSA
Chef d’ Partie
2004 – 2008
Job Description
Perform all duties of pastry kitchen area associate.
Assist the Executive Chef in planning and managing pastry quantities and requirements for all outlets and banquet.
Creates the desert menu for theme nights.
Presents new recipes that will enhance quality and presentation of desert.
Creatively arrange and produce wedding cakes and other special events desert and sweets.
Maintains food handling and sanitation HACCP seven steps food safety standards.
Answering directing incoming calls appropriately.
Purchases appropriate supplies and manage food and supplies inventories according to budget
Understand and maintain all standard operating procedure for the pastry kitchen.
Understand complies with lost prevention policies and procedure.
Cebu City Marriott Hotel
Philippines
Cook 1
1999 – 2004
Job Description
Leads team of responsible for food production for daily presentation of kitchen outlets.
Responsible for safe and good food presentation and quality.
Oversees banquet and production kitchen.
Makes staff schedule on weekly basis.
Ensures SOP’s are followed.
Enforces company policies on all kitchen necessities
Supervises and direct tanning in food production areas.
Makes report on cost stacks, and daily production of kitchen.
Anitas Home Bakeshop Inc.
Philippines
Baker
1997 -
Job Description
Produces creative cake decoration and quality baked products.
Makes weekly and monthly inventories of stocks.
Creates recipes for development of quality product.
Maintains harmonious relationship among colleagues.
Develops weekly and monthly cake/desert menu.
Conducts training newly hired bakers.
Red Ribbon Bakeshop
Philippines
Baker and Pastry
1995 – 1997
Job Description
Produce creative cake decoration and quality baked products.
Makes weekly and monthly inventories of stocks.
Creates recipes for development of quality products.
Maintains harmonious relationship among colleagues.
Develop weekly monthly bread and cake/menu.
Conduct training to newly hired bakers.
The French Baker Marketing Inc.
Philippines
Baker
1994 – 1995
Job Description
Extend quality service to customers.
Maintain and follows standard operating procedures of the company.
Assists in the production of bread and pastries.
Create presentable and bread and cakes/desert menu.
EDUCATIONAL BACKGROUND
Secondary
Olongapo City National High School Olongapo City
High School 1990
Primary
East Bajac – Bajac Elem. School Olongapo City
Elementary 1986
SEMINARS ATTENDED
Food Safety Training ( dti )
Mr. Ruben B. Diciano
Oceanagold Minning Philippines
Jul 24, 2013- Jul 24, 2013
Achievement Motivation Training
Department of Trade and Industry ( dti )
Oceanagold Minning Philippines
Jul 25, 2013- Jul 26, 2013
Passports to Success
Level II of the Culinary Training Program
Culinary Basics & General Knowledge
Riyadh Marriott Hotel
2007
Passports to Success
Level III of the Culinary Training Program
Breakfast Cookery
Riyadh Marriott Hotel
2007
Empowering Associates
Riyadh Marriott Hotel
2005
Servsafe Training Program.
Cebu City Marriott hotel Philippines
2003
Team Building Workshop
Red Ribbon Bakeshop
1996
COMPETITION ATTENDED
FONTERRA PASTRY CHALLENGE 08
3RD Place in Plated Desserts
Makati city Philippines
October 2008
NESTLE PASTRY CHALLENGE 08
Feature in “ Menus of the Master” volume V.
Emirates Academy (culinary School in Dubai)
March 2008
PERSONAL DATA
Date of Birth : October 19, 1973
Age : 42
Height : 5’7’’
Weight : 176 Lb.
Civil Status : De Facto
Religion : Roman Catholic
Language : English/Tagalog/Cebuano
CHARACTER REFERENCES
Ms. Gemma Ulsame KFC
Area manager Northern Territory Australia
Ms. Sehemya C. Deleon Dicorp Company
Human Resources Manager Didipio Community Development Corporation
Didipio, Kasibu, Nueva Vizcaya Phil.
*************@*****.***
Greg Mendiola The Richmonde Hotel
Executive Sous Chef Ortigas Center Pasig City
********@*****.***
Blesilda Tolentino The Richmonde Hotel
Director of Human Resources Ortigas Center Pasig City
632-***-**** loc. 3300
**********@**************.***.**
Gina Rivera The Richmonde Hotel
F & B Operation Manager Ortigas Center Pasig City
632-***-**** loc. 3402
*******@**************.***.**
Chef Hassan Warda Riyadh Marriott Hotel
Executive Chef Kingdom of Saudi Arabia +966(1) 4779300
Mobile. +966 (0-50-454****
******.*****@**************.***
Chef Zain Sidhu Nestle Middle East FZE
Advisory Chef Dubai- United Arab Emirates +971-*-*******
Fax. +971-*-*******
Mobile. +971-**-*******
****.*****@**.******.***
Nabil Khamaiseh Riyadh Marriott Hotel
Asst. Dir of F & B Kingdom of Saudi Arabia +966(1) 4779300
Mobile. +966 (0-50-670****
*****.*********@********.***
Mohamed Ahmed Al-Sifri Refined Food Company/ Best Mix/ REFCO
Administration Manager Jeddah- Saudi Arabia
+966(1) 6354499- 6376717
Mobile. +966(0) 503617050
*************@*******.***
Edwin Duarte Refined Food Company/ Best Mix/ REFCO
R & D Supervisor Jeddah- Saudi Arabia
+966(1) 6354499- 6376717
Mobile. + 966(0) 502489873
****@*****.***.**
Expected Salary
Negotiable
Contact this candidate