Executive Pastry Chef
Resume:
DEDEN PUTRA Cell: 323-***-**** E- mail: ************@*****.***
***** ******* ***, *** ****, CA 91405
EXECUTIVE PASTRY CHEF
To pursue excellence and raise awareness in regard to pastry artistry
Result-oriented, hands on professional, with a successful record at such noted properties as The Peninsula New York, Jumeirah Essex House, New York, Beverly Wilshire, Beverly Hills, A Four Seasons Hotel and Bacara Resort and Spa. More than 12 years of expertise in all facets of pastry for Five Star Hotels and world-class private parties and functions. Recently, pre opening team for Waldorf Astoria Beverly Hills.
Additional experience in:
Performance Management Staff Hiring and Training New Menu Items
Quality Assurance Payroll Forecasting/ Scheduling Private Parties/Functions
Union and non-union staffs Operations Opening Team
PROFILE
The intense combination of knowledge and skill reflects my full complement of talent as a Pastry Chef. Desserts and how they are presented and executed as the final accents to any meal is a passion. Inspired by striving for the perfect combination of flavor and presentation from Traditional French, Seasonal benefits of “Locally Grown” to American Comfort Desserts.
Responsible for artisan bread, dessert design, chocolate & sugar works, wedding cakes, staff supervision, inventory, cost control and purchasing. Work effectively with executives, department heads, management, employees, suppliers, media and the public to assure successful results.
PROFESSIONAL EXPERIENCE
April 2017 – Present Executive Pastry Chef, Waldorf Astoria Beverly Hills
9850 Wilshire Boulevard, Beverly Hills, CA 90210
www.waldorfastoriabeverlyhills.com
Pre opening team for Waldorf Astoria Beverly Hills. Hiring, training and coaching new team members for the opening, designing pastry kitchen lay out, putting all the equipment in place. Create a proper schedule, design special event’s menus. Create and developing recipes to produce the best results. Manage and supervise team of 15 in daily operation in producing high quality products.
July 2012 – April 2017 Executive Pastry Chef, The Peninsula New York
700 Fifth Avenue at 55th Street, New York, 10019
www.Peninsula.com
Manage and coordinate all aspect of the Pastry and Baking operation. Supervise and coordinate the production of desserts and breads. Manage and supervise team of 6. Focusing in quality and consistency products and services.
Sept 2010 – June 2012 Executive Pastry Chef, Jumeirah Essex House New York
160 Central Park South, New York, New York, 10019
http://www.jumeirah.com/Hotels-and-Resorts/Destinations/New-York/Jumeirah- Essex-House/
Manage and coordinate all aspect of the Pastry and Baking operation. Supervise and coordinate the production of desserts and breads managing (coaching) a staff of twelve. Pride in culinary excellence, guest service, and consistency in the practice of sound, profitable management techniques.
June 2008- Sept 2010 Executive Pastry Chef, Beverly Wilshire, Beverly Hills A Four Seasons Hotel
9500 Wilshire Boulevard, Beverly Hills, CA 90212
www.fourseasons.com/beverlywilshire/
Manage and coordinate all aspect of the Pastry and Baking operation. Supervise and coordinate the production of desserts and breads managing (coaching) a staff of twelve. Pride in culinary excellence, guest service, and consistency in the practice of sound, profitable management techniques.
June 2007- 2008 Assistant Executive Pastry Chef, Bacara Resort and Spa
8301 Hollister Avenue, Santa Barbara, CA 93117
www.bacararesort.com
Responsible for the development and maintenance of all policies, procedures and quality standards within department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer based operation. Create, develop and implement all pastry items and desserts. Design menus for all outlets. Manage, motivate, develop and support all pastry team members.
March 2000 - June 2007 Pastry Chef, Hotel Sofitel Los Angeles and Simon LA
8555 Beverly Blvd, Los Angeles, CA 90048
www.sofitella.com
Responsible for the daily production. Hire, schedule, train and supervise employees. Create and implement dessert menus for Simon LA and all outlets. In charge for Purchasing, inventory and quality control.
July 1997- May 2000 Pastry Chef, Mondrian Hotel
8440 Sunset Blvd, West Hollywood, CA 90069
www.mondrianhotel.com
EDUCATION
Culinary Arts Degree, National Hotel Institute of Indonesia
LANGUAGES
English, Indonesian
TRAINING PROFESSIONAL DEVELOPMENT
“ABR Holdings Singapore” Training certificate
Lenotre of Paris certifications “Desserts de Prestige a’l’assiette” and” Patisserie”
Valrhona Ecole Paris
Valrhona New York
Felchlin Switzerlan
Cacao Barry USA
Member of American Culinary Federation
Computer skills: Word, Excel, Windows XP, Outlook and Power Point
Food service certified
AWARDS AND PRESS Runner up and people choice award at The Big Gateaux NWFW 2015
Runner up of Chicago Restaurant Pastry Chef 2015
Runner up of best dessert at Pastry Live Competition 2014
Featured on New York Post, June 2014
Featured on Pastry Baking North America, December 2013
Featured on Pastry and Baking North America, September 2013
Featured on overnight New York, March 2012
Featured on pop sugar New York, February 2012
Contributor for Hotelier Indonesia magazine
Featured on Esquire magazine, May 2011
Featured on Metro TV, 8-11, March 2011
Featured on Basil magazine, February 2011
Featured on Hotelier Magazine, April 2011
Rachel Ray’s Show for holiday seasons 2010p
New York 1 TV network, 2010
Culinary Trends Spring 2009 Favorite Recipes
Pastry & Baking North America Volume 2 Issue 5 -2008 Regional Showcase
SANTE December 20008 Dessert after Dessert
Winner: Chocolate de Vine 2007 competition “Most Decadent Dessert” Santa Barbara
Featured on Angeleno magazine, LA Times, LA Weekly, and Los Angeles Magazine
Winner of California Date Competitions 2005
Winner of Quadry Winery Competitions 2002
KNBC Featured on “Now You Are Cooking”
References: Available upon request.
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