Pastry Cook Chef

DANNY DUANE SANCHEZ

*** ****** *** * Duarte, CA* 91010 626-***-****

*****************@*****.***

Qualifications

Over ten years of relevant hospitality experience including FOH and BOH positions ranging from fine dining to casual operations. Committed to providing top quality service and experiences to our guests. Strong leader with exceptional organizational skills and a positive attitude.

Academic Credentials

Bachelor of Science in Patisserie & Baking, Le Cordon Bleu College of Culinary Arts – Pasadena, CA 2011

Professional work History:

Pastry cook Girl and The Goat – Downtown Los Angeles, CA June 2021 - Present

Produced Bread and Viennoiserie under the direction of James Beard award winning Chef, Stephanie Izard.

Preparing daily bake offs while adhering to Par levels.

Production of laminated doughs including but not limited to Danish Dough, Puff Pastry, and Croissant dough.

Mixing, proofing, shaping and baking baguettes, sourdoughs, and other breads.

Researching and developing new pastries for brunch menu items with a weekly rotation.

Server Bardot/Allegro – Claremont, Upland, La Verne, CA October 2017- June 2021

Recorded food and drink orders and served customer requests to the highest standards.

Scheduled reservations and sent out text reminders 2 hours in advance of reservation time.

Greeted 100+ diners per shift, answered questions about wait time, and provided casual conversation.

Helped management and kitchen staff reduce idle time by 3 minutes by carrying out any dish that was ready, regardless of server responsible.

Server Ravello Bar & Grill – Whittier, CA September 2016 -October 2017

Assisted coworkers in rush-hour periods by taking extra customer orders and bringing out prepared dishes.

Served guests efficiently, handling busy times with ease, professionalism, and smiles.

Managed closing duties, including restocking items and reconciliation of the cash drawer.

Pastry Chef interim The Valley Hunt Club -Pasadena, CA May 2016 – September 2016

Maintained multiple responsibilities for an exclusive country club that prioritized the needs of its members and committed to providing quality cuisine.

Heading all banquet operations in pastry department including weddings, brunches, and dinner service.

Working with F&B director to coordinate member needs and meet $2,300 food and beverage minimums.

Executing daily productions of all dessert items for the A la carte menu and offsite catering events.

Pastry Assistant Drago Centro – Downtown Los Angeles, CA September 2015 – May 2016

Responsible for the production of a fine dining pastry menu that included the managing of two pastry commis.

Mentoring interns and training them to work with finesse and a sense of urgency

Producing traditional Italian fair and reworking its components to make the desserts more relevant.

Focus on chocolate work including décor and various flavored bon-bons for petit fours.

Busser Tender Greens – West Hollywood, CA January 2015 – August 2015

Pastry Commis Bottega Louie - Downtown Los Angeles, CA August 2014-December 2014

Executed all areas of market finish for a high-volume restaurant and detail-oriented patisserie known for its high-end pastries and desserts.

Host Neapollis Trattoria – Pasadena, CA July 2013 – August 2014

Pastry Cook Root 246 – Santa Barbara, April 2012 – February 2013

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