Simon Braun

French Pastry Chef

adc7t3@r.postjobfree.com

+337********

PROFESSIONAL SUMMARY

French Pastry Chef with 4 years proven experience in restaurants and bakeries around the world. Multilingual. Collaborated effectively with teams up to 30 in dynamic, fast-paced environments. Maintained each workplace in accordance with established guidelines in cleanliness and safety while providing the highest quality results. Career supported by a degree in Mechanical Engineering School from Seatech as well as a professional degree from Alain Ducasse’s Pastry School.

WORK EXPERIENCE

• Pastry Chef – Madeleine’s Place : Bakery and Bistro, Clarksville, TN/USA 10/2019 – 03/2020 Helped establish two new businesses. Calculated production costs vs profits for a diverse menu Handmade food, pastry, puff pastries and breads

Managed a team of staff and assisted with training, scheduling of the food delivery and prep, raw material stock, orders, special events and staff scheduling

• Pastry Chef – Disblenda : Low Carb’s Café and Bistro, Florianopolis, SC/BRAZIL 02/2019 - 10/2019 Established new recipes, managed production and profits: including Low Carb specifications - without refined sugar and flour in order to open a new concept’s business.

Managed and scheduled production, raw material stock, orders, special events and staff schedule

• Pastry Cook - Mayra Pauli : French Gourmet Tea House, Florianopolis, SC/BRAZIL 07/2018 - 02/2019 Prepared assorted pastries’ daily

Assisted management to streamline ordering and inventory processes.

• Chef de Partie – Toca Da Garoupa : Seafood Gourmet Restaurant, Florianopolis, SC/BRAZIL 02/2018 - 07/2018 Management of the starters and desserts for the restaurant and for hotel’s retail. Worked with only fresh seafood Managed and scheduled production of items, raw material stock, orders and special events

• Pastry Cook - La Table de Papa : Traditional French Gourmet Restaurant, Nantes/FRANCE 06/2017-12/2017 Established the new autumn/winter dessert menu

Facilitated management in scheduling and inventory. SKILLS :

• Management :

o Calculating inventory and production based on demand o Multi-tasking leadership and organizational skills o Ability to work well under pressure in a fast-paced environment o Open mind, cheerful and enthusiastic, effective communication skills o Ability to focus attention on guest needs and demonstrated ability to interact with customers o Knowledge of hygiene and food conservation standards o Management of raw material inventory, orders, deliveries, scheduling production and staff o Strict attention to detail

o Fluent in French (Native), English, Portuguese, Spanish, and basic Italian

• Pastry and Bakery :

o Variety of traditional, modern, revisited and thematic Entremets, Cakes, Pies, Petit-fours, Macarons, Cookies, Custards, Mousses, Ganaches, Frostings, Shortbreads, Icings

o Variety of doughs : Puff pastry, Laminate’s dough, Brioche, Sourdough, Integral Bread, Gluten-free and Low-Carb Bread o Caramels, Nougat, Bonbons, Merengue, Jam, Sauce, Coulis o Ice creams, Sorbets

o Tempering chocolate

o Extensive knowledge in Low Carb, Gluten or Lactose Free and Vegan pastries

• Savory food :

o Traditional, regional French and Brazilian food

o Pies, Quiches, Pizza

o Seafood : oyster, octopus, shrimp, mussel, lobster, crayfish and fishes o Soups, Sauces, salads dressing, jams, chutneys

EDUCATION :

• 2016/2017 : Alain Ducasse’s Pastry School - ENSP, Yssingeaux/FRANCE

• 2012/2015 : Mechanical Engineering School, SeaTech (ex SUPMECA/ISITV), Toulon/FRANCE

• 2010/2012 : Graduated of Industrial and Technologies Sciences, Blaise Pascal High School, Rouen/FRANCA

• 2009/2010 : Exchange Student in USA, Rio Americano High School, Sacramento/USA PERSONAL INTERESETS :

• Travels, Cooking, Gardening, Hiking

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