Yordy Hernandez

Pastry Chef

**** ** ** ******

Miami, Florida 33165

Phone: 786-***-****

acw477@r.postjobfree.com

Introduction: Hands on in creating and designing unique recipes. Effective cost management. Excellent at multi-tasking required for prep of multiple parties. Excellent communication skills and able to effectively manage a working environment and lead employees towards a stronger sense of teamwork. Passionate about food excellence, quality and service to achieve uncompromising consistency. Teaching and cross training in new menu designs and techniques creating motivation, loyalty and moral in the personnel.

Experience

August 2014 Green Plate Asian Bistro Doral, FL

To Pastry Chef

July 2015

High end 5 to 6 plated desserts with 3 components or more and one 6 unit’s dessert sampler.

Saturday and Sunday Buffet dessert table consisting of 6 different desserts, 5 shot glasses, 3 bars and 2 types of French Macarons, totaling over 900 pieces each day.

Leader in training and supervision of one Assistant pastry chef and 2 pastry Cooks.

Responsible for all pastry and Breads food cost, inventory and ordering

February 2013 The Raleigh Hotel Miami Beach, FL

To Pastry Chef

July 2014

Team leader of one assistant and four pastry cook.

Teach train all pastries and Ice cream for plated desserts and Banquets.

Two wedding cake per month.

All petite fours and Coffee Bar Amenities.

Specialty Breads and Pizza dough for the Restaurant.

February 2011 Miami Culinary Institute, Miami Dade College Miami, FL

To Executive Pastry Chef

March 2013

Founder of the MCI Pastry and Bread Department.

Produce all pastry and bread for the Root Cellar Café and the 8Th floor Tuyo Restaurant featuring Chef Norman Van Aiken.

Produce all catering event pastries and desserts

Supervised assistants and students in pastry work classes.

Conducted “Enthusiast Culinary Pastry Workshop”.

March 2006 Thierry’s Catering Miami, FL

To Executive Pastry Chef

January 2011

Designing unique recipes combining various cuisines.

Specialize in Patisserie.

Artistic food presentation.

Effective Cost Manager.

Plan and create schedule for multiple events.

Supervise 5 employees, scheduling & maintaining a par for product ordering.

May 2000 Heidi’s Bakery Tallahassee, FL

To Owner/Pastry Chef

March 2006

Cakes – Wedding, Theme, Carved, Birthday.

12 assorted European And American Breads.

A selection of 25 different gourmet cookies.

14 Individual French dessert daily.

Cuban Fridays serving and assorted of Latin foods and pastries.

Supervised 8 employees, scheduling & maintaining a par for products ordering.

November 1994 The Park Grill Peddler Restaurant Gatlinburg, FL

To Executive Pastry Chef & Culinary Consultant

May 2000

Multiple bread service baskets for both restaurants.

Full Service Pastry Shop Service.

Served an average of 800 multiple plated desserts weekly.

Average of 2 wedding cakes per week.

Multiple Birthday cake per week.

Supervised 11 employees, scheduling & maintaining a par for product ordering.

Responsible for all dessert and bread operations for both restaurants.

November 1993 Grove Isle Club and Resort Miami, FL

To Pastry Chef

November 1994

My position included responsibility for all plated desserts, banquet desserts and breakfast items. Some specialty items requested by Executive Chef Tom Parlo.

August 1991 Yordy’s Sweets South Miami. FL

To Owner / Pastry Chef

November 1993

An international assortment of breads, cakes and cookies were created in my bakery I made and designed this bakery completely from the four walls it initially was. Retail and wholesale capacity was designed with large-scale baking needs, as well as specialty work for individual customer orders.

July 1990 Dobbs Houses, Inc., and Ogden Foods Allied Miami, FL

To Executive Pastry Chef

August 1991

Cover all bakery position in case of emergency.

Daily log in of walk-ins and freezer temperatures.

Check all merchandise for proper wrapping, dating and labeling.

Check all equipment and scales.

Check the employee’s daily schedule.

Oversee production status in cold rooms.

Check cleanliness in all bakery stations.

Daily review with Commissary Manager for new developments of parties and events.

Check leftover pastry conveyor for count on leftovers and returned orders.

Fill out the daily production forms.

Weekly inventory and ordering of bakery products.

Keep record of overtime, tardiness and absenteeism on weekly log forms.

Spot check all items for cost control in production and baking.

Make weekly schedule for bakery employees.

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