Pastry Chef Part-Time

Síne NiRiada Executive Michelin Star Pastry Chef.

Tel, cell: 1-518-***-**** email: ***********@*****.** Personnel Statement

An internationally qualified Pastry Chef with Michelin Star experience across a wide range of Culinary cultures’, from the Traditional Irish, through to fine French dining, with the added benefit of having been trained by some of the most respected in the industry, which has been validated by some of the toughest food critics in the industry residing in the Boston metropolitan area(see newspaper article included for reference). Possessing excellent ‘people management skills’, acquired during an extended period in the culinary industry. A “flexible, dynamic and well traveled” individual wishing to utilize past experience and keen interest to continue! Qualifications

1997-1999 New York School of Pastry (New York City) Diploma 1991-1993 College of Catering, Dublin City Associate of Culinary Arts, 706-1; 706-2.

2004 Bronywn Conroy Beauty School Cibtac,

“Beautician Diploma Course” enables the qualified therapist to perform safe and effective facial therapy, hand, foot and waxing treatments.

2003 Bronywn Conroy Beauty School Cibtac,

“Anatomy, Physiology and Massage Diploma Course” enables the qualified therapist to acquire a Diploma in Anatomy & Physiology as a pre-requisite to training in additional therapy treatments as well as enabling the qualified therapist to perform safe and effective massage treatments.

1983-1989 St Marys Secondary, Mallow, Co. Cork. Intermediate Certificate 1986 (Hons) Leaving Certificate 1989 (Hons)

Other Qualifications

Valid Certificate in First Aid (note: completed Oct 03’). EMPLOYMENT HISTORY (Culinary Industry)

May 03’ to Dec 06’

Head Pastry Chef- Butlers pantry, Blackrock, Dublin, Ireland Staff of 4: Preparing desserts and breads daily, ordering supplies and rota were part of my position

Mar 03’ to April 03’

Part-time Pastry Chef - Asbourne House, Asbourne, Meath, Ireland Prepare desserts, for “Fine Dining” Restaurant !. Order supplies daily and did monthly stock control. Change menu daily, create dessert specials. Sept 00’ to June 02’

Head Pastry Chef - Pigalle, South Charles Street, Boston, MA, USA. Staff of 4: Created desserts, for “French Fine Dining” Restaurant !. Ordered supplies daily and did monthly stock control. Changed menu daily, created dessert specials. Was invited to demonstrate in several of Boston’s Culinary Trade Shows’, at the World Trade Centre, Boston MA. Was interviewed by some of Boston’s best known “food critics”. Jan 00’ to Aug 00’

Head Pastry Chef - Peacock Alley ( Michelin ) Fitzwilliam Hotel, Stephen’s Green, Dublin, Ireland.

Prepared a variety of desserts. All desserts, Ice creams, Sorbets, Savoury breads prepared on the premises.

Oct 97’ to Dec 99’

Head Chef - Thady Cons, between 48

th

and 49

th

St. on 2

nd

Ave, New York City.

Irish/ American/ Italian menu. I managed a team of four chefs, organised weekly rota, ordered supplies daily and carried out weekly stock controls. May 97’ to Sept 97’

Pastry Chef - What’s for Dessert Bakery, Spring Lake, New Jersey, USA. Prepared a variety of desserts. All Baking done on premises. June 96’ to April 97’

Head Chef - Café De ‘l Quest, St. Helier, Channel Islands, Great Britain. Managed Kitchen staff in a 120- seat restaurant. Responsible for menu planning, food preparation, stock control, ordering supplies. Menu included: pastas, salads, entrees, specials, and daily dessert trolley.

Jan 95’ to May 96’

Pastry Assistant - Pomme D’or Hotel, Channels Islands, Great Britain. Prepared, decorated and plated desserts for two restaurants. EMPLOYMENT HISTORY (Culinary Industry) Cont’d

Mar 94’ to Dec 94’

Chef - Nash 19 Restaurant, Cork City, Ireland.

Prepared, and decorated various dessert specialities, which included cakes and pies, daily dessert selection, scones, breads, and rolls. Responsible for all dessert preparations in 21 person staffed kitchen

May 93’ to Feb 94’

Commis/ Pastry Chef - Jury’s Hotel, Cork City. Started as a line chef in a 500- seat restaurant preparing lunches and evening meals. Promoted to pastry chef, worked with a three person dessert staff. June 91’ to April 93’

At college for two years

Sept 90’ to May 91’

Commis Chef - Springfort Hall (Restaurant), Mallow, Co. Cork. Prepared and cooked appetisers, main courses and desserts. EMPLOYMENT HISTORY ( Modeling/ Retail/ Beauty Therapy) March 03’ to Dec 04’

Part Time Model - Assets Models Agency, Dublin, Ireland. Short contracts, engaged as a model in commercial advertising for the food, textile, services and transport sectors’. Appeared in adverts for ESB, Erin etc. May 97’ to Dec 99’

Part Time Model - New York City, USA. Short contracts, engaged as a model in commercial/ Retail advertising.

REFEREES

Alex, Mr. Jim Brosnan,

ASSETS Model Agency, Jury’s Hotel,

28 The Basement, Western Rd.,Cork city,

Lr Leeson st. Ireland.

Tel- 011-353-1-6760443. Tel- 011-353-21-276622.

REFEREES Cont’d

Ms. Clare Nash, Mr. Ronan Smith,

Nash 19 Restaurant, Thady Cons,

Princess St., 2

nd

avenue,

Cork city, New York City,

Ireland. USA,

Tel- 011-353-21-270880. Tel- 212- 6889700.

Mr. Mark Orfaly, Ming Tsai,

Pigalle, Blue Ginger Restaurant,

75 Charles Street South, Wellesley,

Boston, MA, Boston.

USA. Tel- 781-***-****

Tel- 617-***-****

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