Pastry Chef

MARY MAE CO

** ******* ****, ***. ****, Farmington PA 15437

702-***-**** / admaoq@r.postjobfree.com

Professional Summary

Pastry Chef De Partie with 5 years of experience working in fast paced kitchen, banquets and catering. Prior work as prep cook, line chef, and pastry cook. Energetic culinary professional with a blend of creativity and passion for food in both culinary and pastry. Works well as a dynamic leader in high pressure settings, motivated team member and chef de partie offering over 5 years' experience in the food industry. Focused on high standard tastes and quality while maintaining profitable margins. Superior communication and strong leadership skills. Skills

Leading Bread and Cake Production, making mousses, sauces and desserts from scratch. Training externs and new team members, very attention to detail, multi-tasking, can work under pressure and an excellent team player while maintaining professional image. Work History

Pastry Chef de Partie – October 2020 to present

Nemacolin Woodlands Resort and Spa – Farmington, PA

• Supervising staff of 5, providing direction in preparing specialty items and desserts

• Creating and Assisting Sous Chef in developing pastry menu items.

• Training associates in bread production

• Ensure all functions and BEOS are walked prior to the start of the function as to Nemacolins standards.

• Assigning works to the prep cooks and externs for upcoming functions.

• Taking daily inventory of products and freezer prep.

• Executing Outlets and Banquets orders and Cake amenities Pastry Cook 1 – March 2019 to October 2020

Nemacolin Woodlands Resort and Spa – Farmington, PA

• Preparing all desserts and pastries as directed to in a sanitary and timely manner

• Control food costs in and out of the kitchen with proper kitchen menu execution and waste management

• Assist in training new team members base on Nemacolins SOP

• Maintain high quality standards in production,presentation and service.

• Attending staff and weekly meeting for resort reports

• Making Cakes, chocolate decos, sauces and mousses from scratch.

• Report any mishaps in the kitchen

Line Chef - November 2017 to January 2019

Nemacolin Woodlands Resort and Spa – Farmington, PA

• Setting up station making sure have enough prep for the service.

• Cook menu items in cooperation with the rest of the kitchen staff

• Stock inventory appropriately

• Comply with nutrition and sanitation regulations and safety standards

• Ensure that food comes out simultaneously, in high quality and in a timely fashion

• Plating prepared food based on Chef de Cuisines quality standard

• Cleans and sanitizes cooking and prep surfaces at the end of the shift

• Worked at Grill, Fry and Garde Manger station for rush service.

• Assisting Sous Chef making prep list for the next shift

• Maintain a positive and professional approach with team members and guests.

• Helping out other kitchen outlets if short staffed. Cook 1/ Prep Cook – June 2016 – July 2017

Tierra Alta Residential Resort – Negros Oriental, Philippines

• Prep items for 105 seat casual dining restaurant, with ability to accurately cut and chop ingredients according to specifications, as well as prepare stocks and long cook items

• Check food quality, prioritizing ingredients and reducing waste by 20%

• Performed routine cleaning procedures across kitchen, assisting restaurant in passing every single health inspections

• Quickly learned any new recipes and food preparation techniques, often training new cooks and ensuring utmost quality of work

• Contributed to consistent guest's satisfaction rating by producing high quality of food in timely fashion during peak volume.

Education and Certificates

College

Bachelor of Science in Hospitality and Culinary Management – NORSU, PHILIPPINES High School as Asian Culinary as area of concentration Presbyterian Theological College - Dumaguete City, Philippines

• Graduated as Class Valedictorian

• Supreme Student Governor

ServSafe Certication

Contact this candidate