Pastry Chef Instructor
Resume:
Jonnathan Paul E. Em
**** ******** *** ****, **** 201 Scarborough, Ontario M1K 2N7 Email: ***************@*****.***
Telephone: +1-437-***-****
Instagram: @chefjonfoodart
OBJECTIVE: Pastry Chef/ Souse Chef
HIGHLIGHTS OF PROFESSIONAL EXPERIENCE:
20+ years total of professional experience. 5 years spent in New York and New Jersey, USA.
10 years in the academe, specializing in International Cuisine and Pastry Arts that focus on taste, nutrition, design and presentation. Skills include education, marketing, staff training, menu creation, cost analysis and inventory control. Other skills include food styling and food photography.
PROFESSIONAL EXPERIENCE
Elle Cuisine Catering, Toronto, Ontario, Canada April 2023 to Present
Lead Pastry Chef
Le Select Bistro, (Scale Hospitality Group) Toronto, Ontario, Canada May 2022 to January 2023
Lead Pastry Chef
TFI Foods, Toronto, Ontario, Canada Jan 2021 to December 2021
Pastry Chef
Rooks to Cooks, Toronto, Ontario Canada December 2021
Chef Instructor (part time)
Tag Canada, Toronto, Ontario, Canada Nov 2021 to March 2022
Assistant Food stylist/ recipe tester (freelance)
The Food Group, Toronto, Ontario, Canada Sep 2020 to September 2021
Assistant Food Stylist (freelance)
The Butcher Chef, Toronto, Ontario, Canada Nov 2019 to Nov 2020
Pastry Chef
Far Eastern University, Metro Manila September 2018 to June 2019
Chef Instructor
International Cuisine
Entrepreneurial Business Planning
De La Salle College of St Benilde, Metro Manila April 2018 to August 2018
Chef Instructor
International Cuisine
Asian Cuisine
Fonterra Brands Philippines, Inc, (Anchor Dairy) BGC, Taguig City Jan 2017 to Feb 2018
Project-hire chef/ Consultant
Ideation
Recipe/product development
Center for Culinary Arts, Katipunan, Quezon City June 2014 to December 2016
Chef Instructor
Subjects handled include:
Culinary, Baking and Management classes
Recreational cooking courses
Flying House, Bar and Restaurant, Diliman Quezon City January 2018 to October 2019
Head Chef/ Industrial Partner
The Baker’s Table, Diliman, Quezon City March 2014 to October 2019
Pastry Chef/ Proprietor
Paul Calvin’s Restaurant and Catering, Bonifacio Global City, Taguig Oct ‘07 to Nov 2012
Corporate Chef/ Board member
Paul Calvin's Bakeshop, Taytay Rizal September 2007 to October 2019
Executive Pastry Chef / Board member
Global City Innovative College, Bonifacio Global City, Taguig November 2009 to May 2014
Chef Instructor/ Professor
All Culinary and Baking classes
Gramercy Park Hotel, Manhattan, New York November ’06 to April ‘07
Pastry Sous Chef (pioneer staff)
Lever House-Chinatown Brasserie, New York, NY April ’06 to November ‘06
Pastry Sous Chef
Jefferson Grill, Manhattan, New York September ’05 to March ‘06
Chef di Partie
Pandan Asian Cuisine, Bloomfield, New Jersey March ’04 to September ‘05
Chef du Cuisine
Collins and Barnes Catering, Bloomfield, New Jersey September ’03 to March ‘04
Sous Chef
Benny Hinn Ministries, Dana Point, California December ’02 to August ‘03
Private Chef
EDUCATION
Masters in Education, Major in Instructional Management, Miriam College (2012-current (Thesis stage with 27 units finished)
Career Culinary Arts Program, Institute of Culinary Education, New York (2005)
BS Hotel, Restaurant, and Institution Management, DLSU College of Saint Benilde (2002)
Certificates:
Food Handler Training Certificate, Ontario Canada, November 2019
Certified Working Pastry Chef, American Culinary Federation, September 2016
Serv Safe Certified, Dec 2014
References:
1.Lauren, Mozer, Elle cuisine
2.Chantal Lambert, The Food Group, Toronto, Ontario
3.Derek Von Raesfeld, The Butcher chef, Toronto, Ontario
3. Doron Wong, Lotus + Cleaver, New York
Email: *****@****.**
4.Simpson Wong, Chomp Chomp, New York
Email: ****@***.***
Contact this candidate