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Spring Grove, Illinois, 60081, United States
March 04, 2011

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*** ****** ******

Spring Grove, Illinois 60081

Phone: 847-***-****

Objective: Pastry chef position in a private club, hotel property or upscale restaurant dedicated to the highest level of quality, creativity and service.


1979 – 1983 San Francisco State University

Business Degree with Culinary Arts Minor

1976 – 1979 Evanston Township High School


Boudin International-Addison, IL 2003 - Present

Production Manager- Oversees the production of Artisan and sour dough bread. Involved in production and developing of bakery items for café’s. Supervise two shifts of 15 employees seven days a week. Responsible for training and scheduling of employees and controlling and monitoring inventory.

Whole Foods – Deerfield-Deerfield, IL Sept. 2000 – Mar. 2004

Production Supervisor – Opening Manager of a full-self retail bakery exclusively utilizing the highest quality of fresh ingredients and recipes appealing to a demanding clientele. Develop and supervise a staff of 5, running two shifts seven days per week producing various fresh baked breads, rolls, Danish, scones, cookies, petite pastries, traditional cakes and tortes and custom orders to the customers’ specifications. Write daily production schedules, inventory reports, and weekly employee schedules and purchase raw materials for this $1.2 million department. This uniquely challenging position requires exceptional technical skills as well as efficient managerial skills as the department’s product mix is sensitive to various food allergies.

Grand Geneva Resort and Spa-Lake Geneva, WI Nov. 1998 – Sept. 2000

Pastry Chef – Responsible for all pastry and baked products at this 355-room, full-service convention resort property earning AAA’s Four Diamond Award. Supported by a staff of 6, evolved recipe and production standards replacing fabricated materials into a scratch kitchen operation. On a daily basis, produced breakfast pastries and dessert selections for three restaurant outlets and varying styled dessert presentations for individual and collective catered events up to 1,200. Met regularly with clients, event coordinators and sales/catering managers to detail dessert selections including insignia presentations, sculptures and kosher preparations. Produced a 32-style wedding cake collection for the sales/catering photo album which remain the hotel’s operating standard.

Lisle/Naperville Hilton-Lisle, IL Jan. 1995 – Nov. 1998

Pastry Chef – 300-room, full-service business and leisure hotel located in the technology corporate corridor near Naperville. Supervised 6 employees as well as producing a wide range of products for catered events including corporate dinners and weddings for 500 guests, sweet tables, meeting breaks and a three-meal per day restaurant.

Tavern in the Town-Libertyville, IL Jan. 1990 – Jan. 1995

Pastry Chef – Landmark north suburban restaurant and banquet facility featuring upscale continental cuisine appealing to the corporate community and local clientele. Supervise 4 employees producing traditional tortes, tarts, puddings, flans in addition to innovative ideals.

Northbrook Hilton-Northbrook, IL Jan. 1989 – Jan. 1990

Pastry Chef-Supervised three employees in a facility featuring the locally recognized Allgauers’ Fireside Restaurant and banquets up to 400 guests.

INTERESTS:Fundraising events for the Juvenile Diabetes Foundation and other charitable causes.

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