Executive Pastry Chef

Gail Romulo

908-***-**** ***********@*****.***

EDUCATION

The Culinary Institute of America, Hyde Park, NY

Bachelor in Professional Studies, Baking & Pastry Arts Management, April 2010 Associate in Occupational Studies, Baking & Pastry Arts, October 2008 DeVry College of Technology, North Brunswick, NJ

Associate in Occupational Studies, Computer Information Systems, October 2002 RELATED EXPERIENCE

InterContinental Hotel Century City at Beverly Hills, Los Angeles, CA April 2017 - Present Pastry Chef

● Manage all day-to-day operations of the pastry department including restaurant desserts, banquets, amenities, in-room dining, VIP requests, and sales calls

● Manage and lead a staff of three

● Communicate directly with all outlet managers including F&B director, Executive Chef, restaurant, banquets, catering and sales team, and marketing on a constant basis to ensure all needs are met

● Create an environment for employees aligned with the company culture through constant communication and reinforcement by holding morning briefs and one-on-ones

● Monitor inventory and make appropriate orders within budget

● Develop, design, and create new ideas and items for all outlets

● Analyze business volume and product usage daily

● Deliver the company experience for guests by creating customized amenities and accommodating special requests

● Host events within property to promote F&B via chef collaborations and social events

● Started showcasing holiday displays upon my hire Alexander’s Steakhouse, Pasadena, CA January 2015 - April 2017 Pastry Chef

● Responsible for the development of entire pastry program for newest location including private dining menu, pre-desserts, artisanal cheese program, bread program, mignardises, and giveaways all from scratch

● Research and development of demographics, trends, and food throughout southern California

● Contacted and communicated with purveyors

● Marketing of new restaurant with executive chef and general manager by attending food events and other social means

● Trained and educated both FOH and BOH on the entire pastry program including a full presentation on artisanal cheeses, ingredients/produce used, and/or basics of pastry/baking techniques

● Managed and lead a staff of four

● Designed dessert menu to coincide with the seasons, identity and standards of the restaurant

● Collaborated with executive chef in creating customized menus for “chef counter” dinners or special events

Alexander’s Steakhouse, San Francisco, CA September 2011 - January 2015 Pastry Chef

● Menu development to coincide with the seasons, identity and standards of the restaurant including: private dining menu, pre desserts, breads, cheeses, and mignardises

● Ordering of dry goods, dairy, and specialty pastry items

● Worked alongside executive chef and sous chefs for special events dinners and customized menus for VIP guests

● Utilized any trim or items unsuitable for sale into new sellable or complimentary items to control costs and prevent waste

● Ensured cleanliness and organization of kitchen

● Managed a staff of four ensuring quality control of all food items, time management, cleanliness and organization, and ensured professional demeanor in the workplace

● Responsible for training, hiring, and terminating pastry staff

● Attended special events with executive chef while showcasing restaurant’s food

● Communicated directly with general manager and front of house staff to educate them on any menu changes

● Kept up with trends by reading food literature, social media, and tv shows The Pluckemin Inn, Bedminster, NJ April 2010 – August 2011 Sous Chef

● Responsible for overseeing the daily activities of the staff and maintenance of the kitchen in absence of pastry chef

● Performed monthly inventory

● Assisted pastry chef with menu development and weekly specials

● Communicated directly with pastry chef and executive chef when purchasing supplies and ingredients while paying attention to cost control

● Communicated directly and develop rapport with vendors

● Responsible for the production and presentation of plated desserts and other baked goods including: chocolate work, special occasion cakes, and laminated dough

● Trained new pastry employees

● Worked directly with pastry chef and helped in all aspects of producing desserts and transporting them to site for the New Jersey Battered Women’s Service

● Assisted pastry chef in a chocolate dessert demo for the 2010 Chocolate Show in New York City Apple Pie Bakery, The Culinary Institute of America, Hyde Park, NY November 2009 – April 2010 Pastry Cook

● Worked part- time, about 12 hours per week, while attending full-time classes

● Assemble, finish and garnish individual elaborate pastries for the highest CIA volume restaurant

● Performed production on individual pastries including: mousses, tarts, cakes, custards, candies, as well as some cake decorating

Park Avenue Café, New York, NY October 2007 – February 2008 Extern/Pastry Cook

● Responsible for all station set-up, preparation, and breakdown for brunch and dinner service in a busy high – end restaurant

● Produced and baked scones and muffins, fried doughnuts, in addition to proofing and baking cinnamon rolls and breads for brunch service

● Prepared and plated elaborate desserts for lunch, dinner service, and private parties at an average of 300 covers or more

● Worked directly with pastry chef at New York City’s Sweet convention and helped in all aspects of producing desserts and transporting them to site, as well as setting up and breaking down booth Lever House Restaurant, New York, NY September 2006 – February 2007 Pastry Cook

● Produced all dessert items including: ice creams, cakes, cookies, custards, mousses, and sauces

● Plated and prepared desserts for lunch service, dinner service, and private parties up to 165 guests

● Presented dessert specials at line-up and tested FOH staff on menu items in absence of pastry chef

● Assisted pastry chef in a summer dessert demo for the French Culinary Institute

● Co-trained new pastry employees with the pastry chef Chinatown Brasserie, New York, NY June 2006 – September 2006 Pastry Cook

● Performed production of cakes, custards, and cookies for lunch and dinner service

● Plated desserts for lunch and dinner service

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