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Pastry Chef

Location:
Quezon City, Philippines
Posted:
January 09, 2020

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Resume:

Jessica A. Simbe

To apply for a position and seek further knowledge and experience as a

graduate of Hotel, Restaurant and Institution Management to a prestigious hotel and restaurant and to explore specific competencies.

Unit 34 Block 1, Romarosa Townhomes, Luzon Avenue, Quezon City, Philippines, 1100

+63-977-***-****

ada9c6@r.postjobfree.com

Professional Experience

FEBRUARY 2019 - PRESENT, UNEMPLOYED BECAUSE THE UNITED STATES OF AMERICA STOPPED ISSUING H-2B VISA FOR FILIPINO CITIZENS.

NOVEMBER 2018 - FEBRUARY 2019

The Club at Admiral’s Cove, Jupiter, Florida, United States - Pastry Cook

● In charge of the production of desserts and pastries such as cookies, cheesecake, ganache, and chocolate garnishes.

● Knowledgeable in tempering dark chocolate couverture at 28-29 C (82-84 F), milk chocolate couverture at 27-28 C (81-82 F) and white chocolate couverture at 26-27 C

(79-81 F). In a double boiler, make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan. Stirring continuously using a rubber spatula, so you don’t burn the chocolate, especially on the sides, and the cocoa butter is fully incorporated with the chocolate. It is also recommended to use an infrared thermometer to check the temperature of the chocolate.

● Knowledgeable in making various ganache such as dark, milk and white chocolate mixed with flavoring (fruit liqueur, lavender herb, fruit rinds, etc) and butter for pie filling, truffle fillings, tarts and cakes.

● Knowledgeable in making chocolate garnishes using different shapes and designs using a pastry comb, transfer sheets, plain guitar sheets, and various cocoa butter pigments. I also make chocolate crumbs and chocolate marshmallows for plating garnishes. Make sure to use an offset spatula to spread the chocolate evenly and use a tray to remove the air bubbles from the chocolate.

● Knowledgeable in making chocolate mousse. Make sure that the temperature of your sugar is 115 C (240 F); add the gelatin sheets for consistency (depending on the type of chocolate), make sure to pour it slowly into the egg mixture by tempering it, and then fold it with the chocolate and heavy cream mixture. I also add salt to counterfeit the taste of the egg.

● Knowledgeable in making shiny glazes for cakes, doughnuts, tarts etc. In making the glaze, I heat up the heavy cream and glucose to boiling point and then pour it with the 811 chocolate and chopped pate brune. Then, I pour the simple syrup last. When heating it up, make sure to use a double boiler, stirring continuously using a rubber spatula. Make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan.

● In charge of setting up the dessert buffet table for various functions like Thanksgiving, Prime Rib night, and Seafood night.

● In charge of A La Carte dessert menu for the Blu restaurant, a fine dining restaurant, which includes sauces, custards, cakes, and the flight of the day.

● In charge of the lunch buffet table at the Blu Restaurant which includes dressings and salads.

● Making sure that the quality of the food are standardized and in accordance to the Admiral’s Cove Food Safety Management System.

● Keep your workstation clean and organized at all times.

MAY 2018 - OCTOBER 2018

Makati Shangri-La, Makati, Philippines - Pastry Cook

● In charge of setting up the dessert buffet table at the Circles Event Cafe buffet for lunch service.

● Knowledgeable in tempering dark chocolate couverture at 28-29 C (82-84 F), milk chocolate couverture at 27-28 C (81-82 F) and white chocolate couverture at 26-27 C

(79-81 F). In a double boiler, make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan. Stirring continuously using a rubber spatula, so you don’t burn the chocolate, especially on the sides, and the cocoa butter is fully incorporated with the chocolate. It is also recommended to use an infrared thermometer to check the temperature of the chocolate.

● Knowledgeable in making various ganache such as dark, milk and white chocolate mixed with flavoring (fruit liqueur, lavender herb, fruit rinds, etc) and butter for pie filling, truffle fillings, tarts and cakes.

● Knowledgeable in making chocolate garnishes using different shapes and designs using a pastry comb, parchment paper, transfer sheets, plain guitar sheets, and various cocoa butter pigments. Make sure to use an offset spatula to spread the chocolate evenly and use a tray to remove the air bubbles from the chocolate.

● Knowledgeable in making shiny glazes for cakes, doughnuts, tarts etc. In making a glaze, I heat up the water, sugar and corn syrup. I bloom the gelatin sheets in cold water, then add it to the mixture. Then pour it into the white chocolate with the condensed milk using a rubber spatula.

● Assist in the production of pastries and desserts such as pot de creme parfait glasses, lemon meringue tart, and pandan finger cake.

● In charge of the In-Room Dining A La Carte dessert menu such as vanilla panna cotta, creme brulee, and exotic baba savarin with fresh fruits.

● In charge of the lunch buffet for Inagiku restaurant during Saturday.

● Assist the chef in checking the inventory.

● Making sure that the quality of the desserts and pastries are standardized and in accordance to the Shangri-La Food Safety Management System.

JANUARY 2018 - APRIL 2018, UNEMPLOYED BECAUSE OF A FAMILY EMERGENCY.

NOVEMBER 2017 - DECEMBER 2017

The Hermitage Club, Wilmington,Vermont, United States - Pastry Cook

● Production of pastries and desserts such as muffins, danishes, parfait glasses, and cookies.

● Assist the Sous Chef in setting up the buffet table for dinner service.

● Helps in the preparation of salad condiments and dressings.

● Assist the supervisor in preparing mis en place for main entrees.

● Making sure that the quality of the food are standardized and in accordance to the Hermitage Club.

APRIL 2017 - OCTOBER 2017

Grand Hotel, Mackinac Island, Michigan, United States - Pastry Cook

● Helps in the production of pastries and desserts such as pies, tarts, macaroons, eclairs for all of the Grand Hotel outlets.

● Knowledgeable in tempering dark chocolate couverture at 28-29 C (82-84 F), milk chocolate couverture at 27-28 C (81-82 F) and white chocolate couverture at 26-27 C

(79-81 F). In a double boiler, make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan. Stirring continuously using a rubber spatula, so you don’t burn the chocolate, especially on the sides, and the cocoa butter is fully incorporated with the chocolate. It is also recommended to use an infrared thermometer to check the temperature of the chocolate.

● Knowledgeable in making various ganache such as dark, milk and white chocolate mixed with flavoring (fruit liqueur, lavender herb, fruit rinds, etc) and butter for pie filling, truffle fillings, tarts and cakes.

● Knowledgeable in making chocolate garnishes using different shapes and designs using a pastry comb, transfer sheets, plain guitar sheets, and various cocoa butter pigments. I also make chocolate crumbs and chocolate marshmallows for plating garnishes. Make sure to use an offset spatula to spread the chocolate evenly and use a tray to remove the air bubbles from the chocolate.

● Knowledgeable in making chocolate mousse. Make sure that the temperature of your sugar is 115 C (240 F); add the gelatin sheets for consistency (depending on the type of chocolate), make sure to pour it slowly into the egg mixture by tempering it, and then fold it with the chocolate and heavy cream mixture. I also add salt to counterfeit the taste of the egg.

● Knowledgeable in making shiny glazes for cakes, doughnuts, tarts etc. In making the glaze, I heat up the heavy cream and glucose to boiling point and then pour it with the 811 chocolate and chopped pate brune. Then, I pour the simple syrup last. When heating it up, make sure to use a double boiler, stirring continuously using a rubber spatula. Make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan.

● Knowledgeable in buffing chocolate molds using cotton balls. I use a bench scraper to rub off excess chocolate from the molds. Then wrapped it with a plastic wrap to combat water and dust particles.

● Assist the chef in preparation of special desserts for the Silver Service events.

● In charge of the production of desserts for the Jockey Club A La Carte dessert menu including

doughnuts, cheesecake, pie, as well as specials and new items for the Sushi Grand.

● Created specials and new menu items for the Sushi Grand and the Jockey Club.

● In charge of the dessert buffet table in various functions including Old Fashioned Mackinac Fourth of July Celebration and Mackinac Republican Leadership Conference.

● Assist the Chef in checking of the inventory of the pastry kitchen.

● Making sure that the recipe are standardized and in accordance to the Executive Chef.

● Keep your workstation clean and organized at all times.

NOVEMBER 2016 - MARCH 2017, UNEMPLOYED BECAUSE THE COMPANY THAT I WORKED FOR IS CLOSED DURING THE WINTER SEASON.

APRIL 2016 - OCTOBER 2016

Grand Hotel, Mackinac Island, Michigan, United States - Pastry Cook

● Helps in the production of pastries and desserts such as pies, tarts, macaroons, eclairs for all of the Grand Hotel outlets.

● Knowledgeable in tempering dark chocolate couverture at 28-29 C (82-84 F), milk chocolate couverture at 27-28 C (81-82 F) and white chocolate couverture at 26-27 C

(79-81 F). In a double boiler, make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan. Stirring continuously using a rubber spatula, so you don’t burn the chocolate, especially on the sides, and the cocoa butter is fully incorporated with the chocolate. It is also recommended to use an infrared thermometer to check the temperature of the chocolate.

● Knowledgeable in making various ganache such as dark, milk and white chocolate mixed with flavoring (fruit liqueur, lavender herb, fruit rinds, etc) and butter for pie filling, truffle fillings, tarts and cakes.

● Knowledgeable in making chocolate garnishes using different shapes and designs using a pastry comb, transfer sheets, plain guitar sheets, and various cocoa butter pigments. I also make chocolate crumbs and chocolate marshmallows for plating garnishes. Make sure to use an offset spatula to spread the chocolate evenly and use a tray to remove the air bubbles from the chocolate.

● Knowledgeable in making chocolate mousse. Make sure that the temperature of your sugar is 115 C (240 F); add the gelatin sheets for consistency (depending on the type of chocolate), make sure to pour it slowly into the egg mixture by tempering it, and then fold it with the chocolate and heavy cream mixture. I also add salt to counterfeit the taste of the egg.

● Knowledgeable in making shiny glazes for cakes, doughnuts, tarts etc. In making the glaze, I heat up the heavy cream and glucose to boiling point and then pour it with the 811 chocolate and chopped pate brune. Then, I pour the simple syrup last. When heating it up, make sure to use a double boiler, stirring continuously using a rubber spatula. Make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan.

● Knowledgeable in buffing chocolate molds using cotton balls. I use a bench scraper to rub off excess chocolate from the molds. Then wrapped it with a plastic wrap to combat water and dust particles.

● Assist in preparing and plating desserts for Silver Service.

● In charge of the dessert buffet table in various functions including Chicago Yacht Club and Win-Some Women Retreat.

● Managed in assisting the Sous Chef in checking the inventory of the pastry kitchen.

● Making sure that the recipe are standardized and in accordance to the Executive Chef.

NOVEMBER 2015 - APRIL 2016

Stein Eriksen Lodge, Park City, Utah, United States - Pastry Cook II

● Helps in the production and preparation of desserts and pastries such as cakes, pies, cupcakes for the Troll Hallen Lounge Buffet, Apres Ski Buffet, and Sunday Buffet.

● Knowledgeable in tempering dark chocolate couverture at 28-29 C (82-84 F), milk chocolate couverture at 27-28 C (81-82 F) and white chocolate couverture at 26-27 C

(79-81 F). In a double boiler, make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan. Stirring continuously using a rubber spatula, so you don’t burn the chocolate, especially on the sides, and the cocoa butter is fully incorporated with the chocolate. It is also recommended to use an infrared thermometer to check the temperature of the chocolate.

● Knowledgeable in making various ganache such as dark, milk and white chocolate mixed with flavoring (fruit liqueur, lavender herb, fruit rinds, etc) and butter for pie filling, truffle fillings, tarts and cakes.

● Knowledgeable in making chocolate garnishes using different shapes and designs using a pastry comb, transfer sheets, plain guitar sheets, and various cocoa butter pigments. I also make chocolate crumbs and chocolate marshmallows for plating garnishes. Make sure to use an offset spatula to spread the chocolate evenly and use a tray to remove the air bubbles from the chocolate.

● Knowledgeable in making chocolate mousse. Make sure that the temperature of your sugar is 115 C (240 F); add the gelatin sheets for consistency (depending on the type of chocolate), make sure to pour it slowly into the egg mixture by tempering it, and then fold it with the chocolate and heavy cream mixture. I also add salt to counterfeit the taste of the egg.

● Knowledgeable in making shiny glazes for cakes, doughnuts, tarts etc. In making the glaze, I heat up the heavy cream and glucose to boiling point and then pour it with the 811 chocolate and chopped pate brune. Then, I pour the simple syrup last. When heating it up, make sure to use a double boiler, stirring continuously using a rubber spatula. Make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan.

● Knowledgeable in buffing chocolate molds using cotton balls. I use a bench scraper to rub off excess chocolate from the molds. Then wrapped it with a plastic wrap to combat water and dust particles.

● Supervised in overseeing externs as they work on the buffet.

● Assist in buffing chocolate molds and cleaning of ice cream machine.

● Learned how to bake and temper chocolate in a high altitude environment.

● Assist the Chef in plating 350 pax for St. Patrick’s Day.

● Making sure that the recipe of the desserts and pastries are standardized.

● Keep your workstation clean and organized at all times.

APRIL 2015 - OCTOBER 2015

Grand Hotel, Mackinac Island, Michigan, United States - Pastry Cook

● Helps in the production of pastries and desserts such as pies, tarts, macaroons, eclairs for all of the Grand Hotel outlets.

● Knowledgeable in tempering dark chocolate couverture at 28-29 C (82-84 F), milk chocolate couverture at 27-28 C (81-82 F) and white chocolate couverture at 26-27 C

(79-81 F). In a double boiler, make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan. Stirring continuously using a rubber spatula, so you don’t burn the chocolate, especially on the sides, and the cocoa butter is fully incorporated with the chocolate. It is also recommended to use an infrared thermometer to check the temperature of the chocolate.

● Knowledgeable in making various ganache such as dark, milk and white chocolate mixed with flavoring (fruit liqueur, lavender herb, fruit rinds, etc) and butter for pie filling, truffle fillings, tarts and cakes.

● Knowledgeable in making chocolate garnishes using different shapes and designs using a pastry comb, transfer sheets, plain guitar sheets, and various cocoa butter pigments. I also make chocolate crumbs and chocolate marshmallows for plating garnishes. Make sure to use an offset spatula to spread the chocolate evenly and use a tray to remove the air bubbles from the chocolate.

● Knowledgeable in making chocolate mousse. Make sure that the temperature of your sugar is 115 C (240 F); add the gelatin sheets for consistency (depending on the type of chocolate), make sure to pour it slowly into the egg mixture by tempering it, and then fold it with the chocolate and heavy cream mixture. I also add salt to counterfeit the taste of the egg.

● Knowledgeable in making shiny glazes for cakes, doughnuts, tarts etc. In making the glaze, I heat up the heavy cream and glucose to boiling point and then pour it with the 811 chocolate and chopped pate brune. Then, I pour the simple syrup last. When heating it up, make sure to use a double boiler, stirring continuously using a rubber spatula. Make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan.

● Assist in plating of special desserts for Silver Service.

● Responsible in setting up the dessert buffet in various functions including Mr. Musser’s Pig Party, Labor Day Jazz Weekend, and Cookout at the Stables

● Assist the Chef in checking the inventory of the pastry kitchen.

OCTOBER 2014 - APRIL 2015

Orchid Island Golf and Beach Club, Vero Beach, Florida, United States - Pastry Cook

● Assist the Pastry Chef in the production of the pastries and desserts such as danishes, cookies, brownies for the outlets and functions.

● Buffet runner for different functions such as Welcome Back party, and Lobster Night.

● Prepares the fruit basket for the breakfast service.

● Making sure that the buffet is always clean and organized.

● Responsible in the preparation of the menu such as garlic croutons, soft boiled egg, salad dressings.

● In charge of the Snack Bar in preparing of the soup of the day, sandwich or wrap of the day.

● Making sure that you greet the private golf club members by their first name or last name.

● Keep your workstation clean and organized at all times.

● Making sure that the recipe are standardized and in accordance to the Executive Chef.

APRIL 2014 - OCTOBER 2014

Grand Hotel, Mackinac Island, Michigan, United States - Pastry Cook

● Helps in the production of pastries and desserts such as bread pudding, cakes, pecan ball for all of the Grand Hotel outlets.

● Knowledgeable in tempering dark chocolate couverture at 28-29 C (82-84 F), milk chocolate couverture at 27-28 C (81-82 F) and white chocolate couverture at 26-27 C

(79-81 F). In a double boiler, make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan. Stirring continuously using a rubber spatula, so you don’t burn the chocolate, especially on the sides, and the cocoa butter is fully incorporated with the chocolate. It is also recommended to use an infrared thermometer to check the temperature of the chocolate.

● Knowledgeable in making various ganache such as dark, milk and white chocolate mixed with flavoring (fruit liqueur, lavender herb, fruit rinds, etc) and butter for pie filling, truffle fillings, tarts and cakes.

● Knowledgeable in making chocolate garnishes using different shapes and designs using a pastry comb, transfer sheets, plain guitar sheets, and various cocoa butter pigments. I also make chocolate crumbs and chocolate marshmallows for plating garnishes. Make sure to use an offset spatula to spread the chocolate evenly and use a tray to remove the air bubbles from the chocolate.

● Knowledgeable in making shiny glazes for cakes, doughnuts, tarts etc. In making the glaze, I heat up the heavy cream and glucose to boiling point and then pour it with the 811 chocolate and chopped pate brune. Then, I pour the simple syrup last. When heating it up, make sure to use a double boiler, stirring continuously using a rubber spatula. Make sure that the water is simmering and the bottom of the bowl does not touch the water in the pan.

● Assist in plating of special desserts for Silver Service.

● Responsible in setting up the dessert buffet in various functions including Labor Day Jazz Weekend, Cookout at the Stables, and Memorial Day Weekend.

● Assist the Chef in checking of the inventory.

● Making sure that the recipe of the desserts and pastries are standardized and in accordance to the Chef.

● Keeping your workstation clean and organized at all times.

● Worked at the Captain Charlie for two months.

INTERNSHIP

MAY 2013 - NOVEMBER 2013

Grand Hotel, Mackinac Island, Michigan, United States Pastry Intern

● Helps in the production of pastries and desserts such as Grand Hotel Fudge sauce, petit fours, cream puff for all of the Grand Hotel outlets.

● Assist in plating of special desserts for Silver Service.

● Responsible in setting up the dessert buffet in various functions including Grand Hotel Lilac Festival, Somewhere in Time Weekend and Summer Wine Appreciation Weekend.

● Making sure that the recipe of the desserts and pastries are standardized and in accordance to the Executive Chef.

● Keeping your workstation clean and organized at all times. Dining Room Hostess Intern

● Assist the guests in their desired seat in the Salle a Manger, the formal dining room for breakfast and lunch service.

● Assist the servers in bussing out the food dishes for table turn over.

● Assist the servers in napkin folding (pyramid napkin folding or rosebud folding).

● Polishing of plates and water goblet making sure they are clean and dry.

● Making sure that the carpet and wooden floor are clean and ready for the lunch service. Room Service Assistant Intern

● Assist the servers in preparing and delivering food to the guests in accordance to their dietary restrictions.

● As soon as the food is ready to serve it immediately to avoid guest complaint.

● Assist the servers in bussing out the room service trolley. Dining Room Assistant Intern

● Responsible in refilling coffee, tea or the desired beverage of the guests.

● Assists the servers in bussing out food dishes for turn over.

● Assist the servers in napkin folding (pyramid napkin folding or rosebud folding).

● Polishing of plates (salad, main course, dessert) and water goblets glasses making sure they are clean and dry.

● Making sure that the carpet and wooden floor are clean and ready for the lunch service.

APRIL 2012 - OCTOBER 2012

Grand Hotel, Mackinac Island, Michigan, United States Pastry Intern

● Helps in the production of pastries and desserts such as pies, tarts, chocolate truffles for all of the Grand Hotel outlets.

● Assist in plating of special desserts for Silver Service.

● Responsible in setting up the dessert buffet table in various functions which includes Chicago Yacht Club, Mother’s Day Weekend, Grand Hotel Lilac Festival. Dining Room Assistant Intern

● Responsible in refilling coffee, tea or their desired beverage.

● Assists the servers in bussing out food dishes for turn over.

● Assist the servers in napkin folding (pyramid napkin folding or rosebud folding).

● Polishing of plates, water goblet glasses and cutleries making sure they are clean and dry.

● Making sure that the carpet and wooden floor are clean and ready for the lunch service.

SKILLS

● Knowledgeable in working with chocolate and sugar.

● Ability to follow recipes.

● Strong knowledge on recipe conversion and measurements.

● Knows the Hazard Analysis and Critical Control Point (HACCP).

● Fluent in English.

● Good communication skills.

EDUCATION

APRIL 2009 - DECEMBER 2012

De La Salle-College of Saint Benilde, Manila, Philippines Bachelor of Science in Hotel, Restaurant and Institution Management Major in Culinary Arts

AWARDS

Certificate of State Food Safety

2019 - 2022

Utah Food Handlers Permit approved by the Department of Health Certificate of State Food Safety

2019 - 2022

Utah Alcohol E.A.S.Y. Training approved by the Department of Health Students on Financial Assistance

Scholarship

2012 - 2013

Fifty percent (50%) tuition discount

Dean’s List: Second Honors

December 2011

Term GPA of 3.167

Students on Financial Assistance Scholarship

2011 - 2012

Eighty percent (80%) tuition discount

Fain Scholarship Fund

2009 - 2010

Scholarship grantee by Royal Caribbean Cruises Ltd., good for a year.



Contact this candidate