Executive Pastry Chef - Recipe & Menu Development, Food Preparation Training, Pre-opening Management
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An executive role wherein expertise in product and menu development in patisserie and boulangerie is required. Simplifying processes/recipes to save time, money and produce more, challenging accepted methods to achieve efficiency and better results, introducing new ideas to set a trend and continuously researching the outside market to keep up with the times are traits I bring to a company. A true people-driven leader, I uphold work ethics and the values of good inter-personal relations within and outside of my team unfailingly motivating people to proudly perform their tasks.
Executive Pastry Chef at Shangri-La Hotel (2025-11-08 – Present)
In charge of all Pastry Bakery operation managing 10 outlets with 500 seating ballrooms, and 3 event ballrooms, working side by side with the Executive Chef in creating menus and food costing, Labor cost budgeting and scheduling for regulars and FETs, creating monthly development staff training, creating menus and costing for whole year promotion such as Christmas, Easter, Valentines day, Creating promotional cakes and pastries for retail in hotel deli shop, doing requisition with all materials needed in Pastry Bakery operation, managing staff rotation and staff training. Implementation of Shangri-la SFSMS Hygiene and Sanitation.
Executive Pastry Chef - Pre-Opening at ARIA HOTEL AND RESIDENCES (2025-02-09 – 2025-11-06)
Making policies and procedure from scratch, SWOT analysis and benchmarking, budget projection. Overlooking the whole design and construction of pastry and Bakery kitchen, catering 8 outlets including the main coffee shop with 175 seating capacity, 4 function rooms with ballroom 400 setting capacity. Responsible for all dessert menus and costing in all outlets, implementing rules and ensuring quality products from bread, cakes and pastries.
Maintaining par level food cost, monitoring store room requisition and procurement, Responsible in training programs for all the staff to insure the consistency of all products and for the upcoming grand opening, recipe and menu re-engineering for banquets, Outlets, Ala Carte Restaurants and outside VIPS functions.
Pre-Opening Policies and Procedures, Recipe Cards, Menu engineering, Pastry Bakery Kitchen Action Plan, Entrée level, Job Descriptions, Staff budgeting, Pre-opening training plan and procedures. Budgeting projections for all outlets and banquet operations.
Executive Chef Research and Development / Area Executive Chef at Totsys Café Patisserie (2023-07-10 – 2024-10-22)
Overlooking the whole pastry Commissary kitchen, menu planning for banquet events, introducing new line of products for retail and outlets, implementing rules and ensuring quality products from breads to cakes and pastries and all retail products. Maintaining par level food cost, monitoring store room requisition and procurement, doing training for all the staff to insure the consistency of all products, re-engineering menus for outside caterings and some VVIP events.
Pre-Opening Policies and Procedures, Recipe Cards, Menu engineering, Pastry Bakery Kitchen Action Plan, Entrée level, Job Descriptions, Staff budgeting, Pre opening training plan and procedures in all Café outlet.
Executive Pastry Chef (2022-06-05 – 2023-05-29)
In charge of all Pastry Bakery operation managing 7 outlets with 500 seating ballroom, and 3 event boardrooms, working side by side with the executive chef in creating menus and food costing, Labor cost budgeting, creating menus for quarterly promotions yearly around, implementing monthly developmental staff training, responsible in all requisition with all materials needed in Pastry Bakery operation, managing staff rotation in roster and continued staff training. Implementation of Hygiene and Sanitation in accordance with ISO Standards.
Executive Pastry Chef - Pre-Opening (2018-12-03 – 2022-04-27)
Overlooking the whole pastry kitchen, catering 5 outlets including the main coffee shop with 150 seating capacity, 2 function ballrooms. Responsible for all dessert menus in all outlets, implementing rules and ensuring quality products from breads, cakes and pastries. Maintaining par level food cost, monitoring store room requisition and procurement, Responsible in training programs for all the staff to insure the consistency of all products, recipe and menu re-engineering for banquets, 5 Outlets, 1 Ala Carte Restaurants and outside VIPS functions.
Pre-Opening Policies and Procedures, Recipe Cards, Menu engineering, Pastry Bakery Kitchen Action Plan, Entrée level, Job Descriptions, Staff budgeting, Pre-opening training plan and procedures. Budgeting projections for all outlets and banquet operations.
Executive Pastry Chef - Pre-Opening at Bai Hotel Cebu (2016-06-21 – 2018-05-03)
Making policies and procedures from scratch, SWOT analysis and budget projection. Overlooking the whole pastry kitchen, catering 10 outlets including the main coffee shop with 485 seating capacity, 12 function rooms with 1 ballroom. Responsible for all dessert menus in all outlets, implementing rules and ensuring quality products from breads, cakes and pastries.
Maintaining par level food cost, monitoring store room requisition and procurement, Responsible in training programs for all the staff to insure the consistency of all products, recipe and menu re-engineering for banquets, 12 Outlets, 2 Ala Carte Restaurants and outside VIPS functions.
Pre-Opening Policies and Procedures, Recipe Cards, Menu engineering, Pastry Bakery Kitchen Action Plan, Entrée level, Job Descriptions, Staff budgeting, Pre-opening training plan and procedures. Budgeting projections for all outlets and banquet operations.
Executive Pastry Chef at Crimson Resort and Spa (2012-12-11 – 2016-06-20)
In charge for the whole pastry kitchen, menu planning implementing rules and ensuring quality products from breads to cakes and pastries. Maintaining par level food cost, monitoring store room requisition and procurement, doing training for all the staff to insure the consistency of all products, re-engineering menus for banquets and outside VIPS functions. Working side by side with the Executive Chef in menu planning and upcoming events functions.
Executive Pastry Chef (Pre-Opening) at TWG TEA SALON (2011-11-06 – 2012-11-22)
Overlooking the whole pastry kitchen, menu planning implementing rules and ensuring quality products from breads to cakes and pastries with infused teas in all products. Maintaining par level food cost, monitoring store room requisition and procurement, doing training for all the staff to insure the consistency of all products, re-engineering menus for outside and VIPS functions.
Pre-Opening Policies and Procedures, Recipe Cards, Menu engineering, Pastry Bakery Kitchen Action Plan, Entrée level, Job Descriptions, Staff budgeting, Pre opening training plan and procedures.
Executive Pastry Chef - Pre-Opening at FAUCHON PARIS DUBAI (2010-10-14 – 2011-11-01)
In charge for the whole pastry kitchen, train with corporate executive pastry chef to ensure the quality and standard for all breads and desserts menu planning for some outside catering events, implementing rules and standards in accordance with the policies and procedures, maintaining a high standard in production, quality of operation, initiating harmonious working environment with strict implementations of rules, hygiene sanitation and staff training in accordance with Fauchon Paris Standard.
Pre-Opening Policies and Procedures, Recipe Cards, Menu engineering, Pastry Bakery Kitchen Action Plan, Entrée level, Job Descriptions, Staff budgeting, Pre-opening training plan and procedures.
Pastry Chef (Pre-Opening) at Radisson Blu Hotel Cebu (2009-03-22 – 2010-10-02)
In charge for the whole pastry kitchen.
