BERMOND

calle bisnaga maguey lote ** casa *

las lomas del mar

san jose del cabo Baja California sur 23400 Mexico

Email: y1wh2h@r.postjobfree.com

y1wh2h@r.postjobfree.com

tel:cell 52 1-624-******* home 52-624-*******

Work experience:

Executive Pastry chef

December 2006 to present

Hotel "Las Ventanas Al Paraiso a Rosewood resort" luxury hotel 5 diamonds star

in charge develop new menus récipes for 3 restaurantes and room service 24

hours, alls pastry, chocolate, ice cream, in sugar decoration.

Executive Pastry chef

june 2006 to november 2006

Hotel Presidente Intercontinental

900 rooms in charge work the night bakers and pastry cooks

Executive Pastry chef

june 2005 to june 2006

Hotel Camino real Mexico city

750 rooms 4 restaurants banquets go to 4000 person

pastry kosher banquet a domicile 2000 person

Executive pastry chef and sous chef banquets for 750 room

march2001- june2005

Loews Portofino bay hotel

transfer to Miami

5 restaurants plus one gelateria

room service 24 hour day aminites VIP 50 to 200 day

banquet go to 1800 person.

develop new menus,recipes,and create new desserts for the restaurants.Banquet

new menus desserts 5 diferents them of menus

french,american, Caribbean, nord african,italian

Executive Pastry chef

march2000-march2001

Loews Miami Beach Hotel

(hotel 1000 rooms,3 restaurants )

banquets go to 2000 person room service 24 hour day

Executive Master Pastry Chef

june1996-march2000

Hotel Sofitel, Minneapolis, Minnesota, USA

(the hotel has 300 rooms, 3 restaurants, and 1 bakery shop)

In charge of the total production of pastry items (Vienoiserie, croissant, brioches,

pain chocolate, baguettes, petit pain, country);

develop new menus, recipes, create new pastry items; have supervised 20-pastry

cooks and 5 bakery cooks during this employment; train bakery cooks in the

production of international pastry items; produce/supervise 1000 desserts daily

Owner and Master Pastry Chef

1994 - 1996 L’Artisanat Patissier Pastry Shop Maignane, France

(sold in 1996 before going to the U.S.)

Created new dessert plates and ice cream; developed my own

pastry shop and bakery; in charge of 30-pastry cooks and 25-

bakery cooks

Owner and Master Pastry Chef

1991 - 1994 Restaurant Patisserie Bermond, Marseille, France (sold in 1994)

In charge of 25 bakery cooks and 35-pastry cooks; developed new

decoration and new dessert plates; trained 10 interns and 1 best

worker of France in 1994

Owner and Pastry Chef

1988 - 1991 restaurant Patisserie Bermond Pastry Shop, Maignane, France

Developed new desserts and new bread; in charge of training 10-

bakery cooks and 20 pastry cooks

Owner and Pastry & Bakery Chef

1985 - 1988 Pastry Delorme, Marseille, France

In charge of 6-pastry cooks and 4-bakery cooks; developed new recipes

Pastry Chef and sous chef

1984 - 1985 Hotel/Restaurant Balatorre - La Ciotat, France

Fine dining restaurant, 2 star Michelin and Relais Chateaux

In charge of 3 pastry cooks; created new desserts; decorate dessert plates

Pastry & Bakery Chef

1981 - 1984 Pastry Delorme, Marseille, France

In charge of total production and purchasing; produced many

different dessert items; Christmas, Easter, Decoration chocolate.

Pastry & Bakery Chef

1977 - 1981 Girard Bakery and Pastry Shop, Pieneir, France

In charge of the total production of pastries and bakery items (vienoiserie, croissant,

pain chocolate, brioches, baguettes country, special country); created new pastries;

supervised and trained 7 pastry cooks; trained a long term team leader; daily provided

900 pastries plus bakery items (baguettes, petits pains).

Service in the French National Army; was a pastry chef for the officers’ mess

desserts section for General and Amirals Marine.

Education:

1993 Certificate of Mastery in pastry and bakery by the Chamber of Commerce

of Bouches du Rhone

1978 Certificate of Professional Aptitude by the Aix-Marseille Academy

1974 - 1976 French technical professional certificate in pastry, chocolate work art and

ice cream (Technical Upper Secondary Bachelor Certificate from Lycee

Corrot in pastry and bakery)

Selected achievements:

Managed the pastry and the bakery operations within established budgets, generated

strong and profitable revenues and developed a reputation as a very high-class

supplier.

Created a new look to present cakes and breads. My freshness and creativity

instantly attracted new clientele, improving sales by 35%.

Researched and developed new recipes to keep customers interested and eager to

return Introduced new products.

Trained and supervised pastry cooks to enable them to produce superior results.

Saved 20% in labor costs and reduced product cost by 12% while constantly

improving quality.

Trainee:

Petits fours, sugar work art, chocolate sculpture with Master Chef Bruchen (best

French chef and world champion in chocolate sculpture).

Sugar art trainee with Master Chef Robert Skiki in the South of France.

Contests and awards:

1994 Participated in the chocolate sculpture championship

1st place in Marseille, Marignane, La Seyne

2nd place in Cannes

1994. Organized a pastry contest in Marignane

1994. Bloomington chocolate contest

1st place in creativity and originality

Articles in Chocolate magazine (I was listed among the Top 10 Pastry Chefs)

2005 1st place 4 presentations desserts, sorbet, showpieces sugar in chocolate for ice

magic in Orlando

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