Nikolay Berry-Smith

Pastry Chef

Talent

Edinburgh, EdinburghMember since September 14, 2022

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About

Im a passionate pastry chef who loves baking and creating desserts, discovering recipes and working to improve my favourites ! Love to learn and gaining knowledge as pastry is like fashion , changing all the time ! Just moved to Edinburgh for new adventures! Looking to find a place to work where i’ll be happy to wake up for ! I value well organised work, clean and tidy but also busy. Thanks !

Experience

Executive Head Of Pastry & Bakery/Kitchen Manager

BigWigs Bakery - Bournemouth May 2022 to Present

Managing all pastry chefs and bakers, team of 10 , coordinating daily baked good orders and wholesale, supervising food prep and bake off, teaching new recipes and implementing new products to increase the sale, managing GP and food cost, contacting suppliers and getting best prices and quality products possible, costing menus and wholesale items, managing two shops and training staff for opening the third one, COSHH training, maintaining monthly cost reports and calculating wages, making rotas, producing specs, organising baking classes for employees to be more cost effective and sufficient. Controlling stock, teaching quality and AA plating. Rewarding the most hard-working team members and motivating the rest, nominating senior staff.

Working with the owners on advertising and social media to increase the sale.

Executive Head Of Pastry & Bakery/Deli Shop

Noisy Lobster - Mudeford March 2018 to Present

1 Rosette, Mudeford Avon Beach

Creating menus, running section, functions, ordering, a la carte service, teaching students.

Managing team of 4, creating recipes, costing, contacting suppliers, arranging price ranges, increasing sale of baked goods , creating weekly lists to fulfil demand of our customers. Creating seasonal menus for a la carte, training staff, employing new ones, making rotas, working along with head chef and the owners. Supplying deli shop, restaurant and coffee cabin with baked goods daily. Employing new staff, teaching and adjusting to our standarts.

cover per day : 400-500

Head Of Pastry

Harbor Hotel - Christchurch 2018 to Present

2 Rosettes, Christchurch

Position: Head Of Pastry Chef Working on Pastry section, creating desserts menus, functions, weddings, special events with high quality food, ordering, teaching students, stock take, private dining, supporting Bournemouth College, running busy service a la carte, afternoon teas etc.

Covers per day: 200 - 250 Functions: 120 Afternoon teas: 70 - 90 Numbers of pastry chefs: 1

Head Of Pastry Chef and Baker

Captains Club Hotel - Christchurch 2016 to 2018

Responsibilities: Working on Pastry section, creating desserts for functions, weddings, special events with 2 rosette quality, ordering, teaching students, stock take, food festival event, private dining. Baking breads, bread rolls etc, dinner in the sky event 2017 Southampton

Covers per day: 150 - 200 Functions: 100 Afternoon teas: 50 - 80 Number of pastry chefs: 1

Number chefs in the kitchen: 7

Head of Pastry

Marriott Hotel - Bournemouth 2015 to 2016

Responsibilities: Delivering the best quality food, working on Pastry section, creating desserts for functions, weddings, special events with 2 rosette quality, ordering, training new young chefs and teaching them about pastry section, making sure that food is 2 rosettes standard or higher.

Covers per day: 80 - 100 Functions: 200 Afternoon teas: 60 - 80 Number of pastry chefs: 1

Number chefs in the kitchen: 5

Chef de Partie, Junior Sous Chef

Giraffe Concept, Restaurant - Poole 2014 to 2015

Responsibilities: Stock taking, ordering, work with computer, running all kitchen sections, running service; breakfast, lunch, dinner. Assisting the Head chef with all aspects of the day running of the restaurant. Full supervisions of kitchen brigade and menu planning. Keeping all working areas and surfaces clean and tidy. Ensuring that all foods are produced in a safe and hygienic manner at all times. Maintaining budgetary targets and GP. Responsible for managing all aspects of the kitchen,

including co-ordinating the activities and training for all chefs, cooks, and kitchen personal to ensure a safe, efficient and profitable service.

Covers per day: 50 - 100 Number of pastry chefs: 1 Number chefs in the kitchen: 4

Breakfast Chef

Miramar Hotel Bournemouth - Bournemouth 2014 to 2014

Responsibilities: Preparing and serving breakfast for 150 -200 people, all fresh and made by a hand.

Breakfast: 100 - 150 pax

Senior Chef De Partie The Crown Hotel - Blandford Forum 2013 to 2014

Responsibilities: Running all kitchen section, making breakfast, order taking for individual customers and functions/parties, stock taking, general duties required while working in the kitchen, storing, work with the computer, knowledge of basic computer programs, using of Internet, helping the Head Chef in the running of the kitchen, making rotas.

Sous Chef

Sphinx Poland SA Jelenia Gora 2010 to 2013

additional work)

Position: Sous Chef

Responsibilities: Egyptian style menu, all fresh menu management of company brand standards running section during service supervision of junior brigade ongoing training of all staff Stock orders.

Head Chef

"Karczma Karkonoska" Restaurant in Szklarska Poreba - dishes, UK 2004 to 2006

Responsibilities: Arranging the menu for summer season, ordering food products preparing meals for restaurant guests, preparing grill meals, salads and other dishes form fresh products, management of five people team. Stock taking, ordering, rotas.

Sous Chef

Argast PHU "Gawra" Hotel 2004 to 2005

Responsibilities: Supporting the Head Chef in the smooth running of the kitchen,

working on all kitchen sections, preparing meals for hotel guests, Preparation of meals in line with hotel brand standards, stock taking, rotas.

Senior CDP

Orbis SA (Mercure) in Jelenia Gora 1997 to 2004

Responsibilities: Preparing meals for hotel guests, serving hotel guests, preparing meals in hotel dining room, arranging the menu, stocktaking, estimates, ordering food products, quality control (food, service, etc.)

CDP

Orbis SA (Mercure) in Jelenia Gora 2002 to 2003

Responsibilities: Preparation of grill meals, sauces, salads and other dishes included in the menu, monthly stock counts, estimates, ordering food products, quality control, working on all kitchen sections

Senior CDP

Orbis SA (Mercure) in Jelenia Gora - PL 2000 to 2002

Responsibilities: Preparation of meals on wedding's and other big events, learning Italian cuisine, ordering food products, working on all kitchen sections