Enthusiastic and creative pastry chef eager to meet challenges and quickly assimilate new concepts.

Efficient knowledge of Microsoft Office (Word, Excel, PowerPoint, Outlook); Fluent in French

Understanding of food and labor cost control; plans, coordinates and implements on various levels

Ability to handle multiple activities; Strategic mentality to identify positive opportunities

Excellent interpersonal and analytical skills; Ability to delegate tasks and responsibilities

Works independently; prioritizes project steps, milestones and time requirements to complete projects

EDUCATION

French Culinary Institute, Diploma of Class Pastry Arts (2007)

Please visit my LinkedIn Profile! https://www.linkedin.com/in/mame-sow-68280323

PROFESSIONAL EXPERIENCE

PASTRY CHEF CONSULTANT Bardessono Hotel & Spa (California); Culinaria Group & Slate Group (New York) October 2015 – Present

Creates seasonal dessert menu and trains staff on execution and plating

Creates special menus for wedding and birthday cakes; Trains staff on breakfast pastries

Establishes vendor relationships and weekly ordering pars

EXECUTIVE PASTRY CHEF Harlem Jazz Enterprises, The Cecil & Mintons New York, NY Oct. 2013 – Oct. 2015

Created seasonal dessert menu for a la carte menu and special events for both restaurants; Managed a staff of 7

Made budget recommendations regarding food and labor cost

Followed and implemented budget as established by director of operations

Ordered an requisition of food and supplies in accordance with established specifications for both restaurants

Maintained a lean and orderly cooking station and adhere to health and safety standards

PASTRY CHEF Hotel on Rivington New York, NY May 2011 – March 2013

Created seasonal dessert menu for restaurant and hotel; Trained staff on production and plating

Managed and scheduled staff; Maintained food cost and inventory

Decorated pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

Monitored stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

Checked quality of material and condition of equipment and devices used for cooking

PASTRY CHEF Spot Dessert Bar New York, NY September 2009 – May 2011

Consulted and assisted in creation of dessert menu with Pichet Ong; Controlled food and labor cost

Created weekly dessert specials; Produced cakes upon special request

Prepared a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes

Created new and exciting desserts to renew our menus and engage the interest of customers

Guided and motivated pastry assistants and bakers to work more efficiently

Identified staffing needs and help recruit and train personnel

PASTRY CHEF David Burke at Bloomingdales New York, NY 2009

PASTRY COOK/ PASTRY CHEF Townhouse Restaurant Group New York, NY June 2004 – January 2009

*Promoted through three restaurants: Aquavit, Riingo and Markato55

EXTERN Fauchon Bakery Queens, NY

INTERN/COOK Amuse Restaurant New York, NY 2004 – 2005

ACHIEVEMENTS & CERTIFICATIONS

NYC Food Protection Certificate

Competed in 2005 C-CAP’s Cooking Competition for Scholarships; Awarded full-tuition scholarship to the French Culinary Institute

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