Pastry Chef Executive
Resume:
DEBORAH
RACICOT
EXECUTIVE PASTRY CHEF
************@*****.***
New York, NY 10025
CONTACT
SKILLS
Demonstrations at schools, and the
green market
•
• Involved in events off site
2008 & 2009 Received top ten
pastry chefs in America Award from
pastry arts and design magazine
•
2008, won the ice cream challenge
on tvfn
•
Japan, Osaka, pastry demonstrations,
2006, 2007
•
• 2011, NYC times 3 star review
pTo lead a kitchen as a pastry chef, utilizing my skills in an exciting way, in order to excel professionally./ppPassionate pastry chef with attention to create detailed pastries throughout the seasons in order to provide an everlasting dining experience/p
PROFESSIONAL SUMMARY
Executive Pastry Chef
Locanda Verde Restaurant, New York, NY
Executive Pastry Chef
Narcissa Restaurant, NYC, NY
Pastry chef
Red rooster and ginny's supperclub, NYC, NY
EXPERIENCE
September 2016 - August 2025
January 2013 - May 2016
Company Overview: The Standard East Village Hotel, NYC, California farm to
• table cuisine
• 2 star, NY Times
• Responsible for multifaceted hotel
• Early morning pastries
• Café and room service menu
• Amenities for the hotel
• Dessert menu for narcissa diners and private dining menus
• Petit fours
• Payroll, and bi-monthly inventory
• The Standard East Village Hotel, NYC, California farm to table cuisine
• Mentored bakery personnel in recipe development and baking skills.
• Developed new recipes and promotions to increase sales. January 2012 - January 2013
• Company Overview: NYC, world cuisine
• 2 Star, NY Times
• Responsible for an ever changing menu, private parties and offsite events
• Manage a department of 5 employees
Provided guidance to junior staff members regarding recipe development and presentation techniques.
•
Large scale production of breads including cornbread, biscuits and sandwich breads
•
Pastry chef
Gotham Bar and Grill Restaurant, NYC, NY
Pastry chef
Picholine and artisanal bistro and fromagerie, US
Pastry chef
• Create weekend brunch items
• Much involvement in neighborhood farmers market
• NYC, world cuisine
January 2002 - January 2012
• Company Overview: NYC, American cuisine
• 3 Star, NY Times, 150 seat restaurant
• Monthly inventory
• Controlling food and labor costs
Responsible for the development and coordination of menu changes with the
• chef
• Managing a department of 6 pastry people and 1 full time baker
• Oversee service, bread, and uphold the standards of the restaurant
• Petit fours and chocolates
• Opened: fountain blue, Gotham steak, Miami, 2009
• Striped Bass Restaurant, PA, 2009
• Consulted Singapore airlines first class desserts
• NYC, American cuisine
• Demonstrations at schools, and the Green Market
• Involved in events off site
2008 & 2009 Received top ten pastry chefs in America Award from pastry arts and design magazine
•
• 2008, won the ice cream challenge on TV Food network
• Japan, Osaka, pastry demonstrations, 2006,2007
• 2011, NYC times 3 star review
January 1999 - January 2002
• Company Overview: French-American cuisine
• 3 star, NYC times, 80 seat restaurant
• Emphasis on seasonality and great use of local farmers and markets
• Weekly tasting menu changes
• Pre-theater
• Appreciation for cheese pairing and creating deserts that incorporate cheese
• Strong focus on petite fours and chocolates
• Pastry department responsible for supplementing bread service
• Opened Artisanal and designed pastry kitchen
• French-American cuisine
January 1997 - January 1999
Aquavit Restaurant, US
Pastry Chef
Marguery Grill Restaurant, US
Pastry cook
La Cote Basque Restaurant, US
Pastry cook
Gramercy Tavern Restaurant, US
• Company Overview: Scandinavian—American cuisine
• 3 star NY times, 85 seat restaurant
• Prefixed fine dining menu and ala Carte café menu
• Weekly changes in chef's tasting menu
• Sunday brunch
• Managed staff of 3 fulltime employees and 1 extern
• Responsible for production, and service
• Daily inventory and ordering
• Breads for the chef's menu
• Petit fours
• Scandinavian—American cuisine
January 1997 - January 1998
• Company Overview: American Food
• 2 star NY Times, 80 seat restaurant
• Opened the restaurant
• Seasonal ala carte menu
• American Food
January 1996 - January 1997
• 3 Star NY Times
• Intricate plating in high volume restaurant
• Oversaw large party plating for up to 300 people
• Responsible for petit fours and light production
• Competent in measuring ingredients precisely according to recipe instructions. Able to manage multiple tasks simultaneously without sacrificing quality or accuracy.
•
January 1995 - January 1996
• 3 Star NY Times
• Night Supervisor
• Plating of desserts for dining room, parties and tavern
• Light production for pm and am staff
• Experienced in working efficiently under pressure to meet tight deadlines. Highly proficient in plating desserts attractively according to established
• standards.
Assistant Maitre'd
Savoy Restaurant, US
January 1994 - January 1995
• Controlled the reservations
• Organized the wine inventory
• Responsible for the front of the house staff
Provided guidance and direction to servers regarding menu items, table settings, specials and promotions.
•
Demonstrated excellent customer service skills by promptly responding to guest inquiries, complaints and requests.
•
Ensured that customers were satisfied with their meals by monitoring quality
• control standards.
Greeted guests upon arrival and provided them with menus or information about upcoming events.
•
• Monitored inventory levels and placed orders for supplies when necessary. EDUCATION
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