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Click here or scroll down to respond to this candidateCandidate's Name
PHONE NUMBER AVAILABLE
EMAIL AVAILABLE
Street Address Court St., Apt 4C
Brooklyn, NY Street Address
Experience
July 2010-Present
Hill Country Hospitality Group NY, NY
Corporate Pastry Chef
- running the pastry department of five restaurants, which includes retail, catering, wholesale, and
mail order
- creating the dessert menu for retail, catering, and parties
- training pastry assistants to do production for breakfast, lunch, and dinner
- using Compeat to cost out desserts and track inventory
- meeting labor and food cost percentage goals set for each quarter
- testing developing new recipes
December 2009- July 2010
Kenmare NY, NY
Pastry Chef
- creating the dessert menu for service, parties, and special occasions
- training pastry cooks to do production and plating of desserts
- making ice creams, sorbets, cakes, cookies, sauces, custards, bread, etc.
- making birthday and special occasion cakes
- baking breads and pastries
- keeping track of inventory levels and ordering accordingly
- pricing dessert menu/cost analysis
May 2009 December 2009
Civetta NY, NY
Ron Suhanoskys Downtown Italian Restaurant
Pastry Chef
- creating the dessert menu for service, parties, and special occasions meeting Ron Suhanoskys
requirements for an authentic Italian dessert menu
- creating weekly seasonal dessert specials
- training pastry cooks to do daily production using proper technique and ensuring the
consistent quality of all desserts
- making ice creams, sorbets, cakes, cookies, sauces, tarts, custards, etc.
- making birthday, special occasion, and wedding cakes
- baking breads and brunch pastries
- keeping track of inventory levels and ordering accordingly
- pricing dessert menu/cost analysis
March 2008 February 2009
Benoit NY, NY
Alain Ducasses NY bistro and restaurant
Pastry Chef de Partie
- daily set up of the dessert plating station and plating desserts
- training pastry cooks to set up the dessert pastry station and plating desserts
- making ice creams, sorbets, sauces, custards, tarts
- baking breads and pastries
- keeping track of inventory levels
- checking daily party lists and preparing desserts accordingly
August 2007 March 2008
Michaels NY, NY
Michael McCarthys NY Restaurant
Pastry Cook
- making cakes, cookies, sauces, sorbets, ice creams, breads
- making party desserts
- plating desserts
May 2001 July 2007
Caf Scaramouche Brooklyn, NY
High end caf/patisserie, wholesale bakery supplier to Dean & DeLuca, the Metropolitan
Museum of Art, and the United Nations
Pastry Chef
- scaling and mixing products as per recipe instructions
- preparing and baking pastries, cookies, scones, muffins, cakes, quiche, turnovers, tarts, pies,
fillings
- decorating cakes, pies, and tarts
- hand decorating sugar cookies
- meeting with clients to help them design their wedding and specialty cakes
- decorating wedding and specialty cakes using fondant, sugar paste, etc.
- making production schedule
- making list of needed ingredients for ordering
- making cost analysis of naked goods
- training pastry cooks
- handling the wholesale aspect of the business which included new product development,
pricing, communicating with wholesale customers which included Dean & DeLuca, the
Metropolitan Museum of Art, and the United Nations
Education and Interests
B.S. in Accounting, Baruch College
Food Protection Course, NYC Dept. of Health and Sanitation
Stained Glass
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