Pastry Chef

Profile

• Strong communication, leadership, analytical and problem solving skill.

• Competitive and ambitious; Welcome new challenges.

• Highly motivated with strong work ethic; Able to prioritize tasks and enhance client relations.

• Total commitment to food quality, waste control, safety and sanitation.

• Skilled at problem-solving and conflict resolution among staff personnel.

• Energetic, dedicated with strong leadership and interpersonal skills. Proven ability to worker effectively with people of various ages, cultural backgrounds, and experience levels.

• Creative, congenial and enthusiastic for Pastry and Bakery.

• Excellent analytical, organizational and presentation skills.

• Proven ability to prioritize and handle multiple tasks in a challenging environment.

• Time phasing planning and management of project execution. Ample experience in the administration of personnel and the day to day handling of matters connected with labor relations.

Professional experience

INDIANS WELL GOLF RESORT: Head Pastry Chef IW CLUB California 08/2010 to 03/2012 .Responsible for fine dinning production and all components for desserts, ice cream, sorbets, gluten free/sugar free desserts, banquet production and plating desserts, while maintaining a high standard.

FOUNTAINEBLEAU HOTEL GOTHAM STEAK HOUSE: Assistant Pastry Chef, Miami Beach Florida 11/2009 to 08/2010 responsible to assist the chef with the working requirements of the day to day operations for fine dinning production all components for desserts, ice cream, sorbets, classic bread, Danish pastry dough, Brioche and croissant style and plating desserts while maintaining a high standard of cleanliness and sanitation in designated work areas.

BILTMORE HOTEL: Pastry cook,Coral Gables, Florida 04/2009 11/2009

Volunteer at the Culinary Demonstration with Chef David Bracha in the Cellar Club at the Biltmore and pre production for banquet especial events.

MARRIOTT HOTEL: Pastry cook Coral Gables Florida 04/2009 11/2009

Responsible to assist the chef with the working requirements of the day to day operations for banquet and pantry area while maintaining a high standard of cleanliness and sanitation in designated work areas.

ETHAN ALLEN: Interior Designer: Arizona and New York 01/2006 to 12 /2008,

Duties performed: Interior Designer of residential projects in accordance with the nature and destination of facilities,

advising to clients, supporting the design team with all the tasks necessary to achieve the goals of the team, home

consultation, assist customers as directed.

GARCIA MATHIES INTERIORS.: Architect project manager, Miami, Florida. 01/1994 11/2005.

Duties performed: Inspection, supervision, advising to clients, design and execution of the residential projects, commercial projects and interior design of appropriate. Furniture and its distribution in space, in accordance with the nature and destination of facilities.

Education & Certification

Le Cordon Bleu College of Culinary Arts, Miami, Fl

Patisserie and Baking Diploma Graduated May 2008

University José María Vargas, Caracas, Venezuela

Bachelor Degree in Architecture Graduated on 1992

Technical Knowledge:

Sanitation and Safety, Serv Safe, certification, Hospitality and Restaurant Management, Restaurants and Industrial

Kitchen design, Sanitary Installation in building, Electrical Installation in Building, Auto cad 2007, Word and Excel program, Adobe Photo shop.

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