Pastry Chef - Bonzai Pan Asian Kitchen - Isle of Man
(2023-01 - 2025-06)
- Revitalized dessert offerings seasonally, driving an 18% uptick in sales.
- Led a 5-member pastry team, assuring consistency across outlets and fine dining.
- Engineered elegant chocolate décor and pralines, heightening event presentation quality.
- Orchestrated pastry operations for 300+ covers/day, achieving 95% guest satisfaction.
- Crafted 120+ bespoke celebration cakes/week, increasing dessert revenue by 20%.
- Optimized ingredient usage and inventory flow, cutting waste by 15%.
- Streamlined artisan bread logistics to multiple outlets, boosting delivery efficiency by 25%.
Pastry Studies - Professional Sabbatical
(2022-11 - 2023-01)
Pursued advanced pastry workshops and rejuvenated skills in modern, dietary‑friendly dessert craft (e.g., gluten‑free, sugar‑free toppings).
Pastry Chef de Partie - Foodpark by Raintree Inc - Makati City
(2020-01 - 2022-11)
- Oversaw daily production of over 300+ cakes and pastries for multiple outlets, including cake counters, executive lounges, and fine dining restaurants.
- Spearheaded custom cake decoration, chocolate garnishes, and praline production for events and high-end clients.
- Coordinated bread distribution across outlets, including sourdough, rye, and multigrain, ensuring product consistency and timely delivery.
- Trained 5 junior pastry staff in precision techniques, reducing production time by 15%.
Pastry Consultant - Toby's Estate Coffee Shop - Makati City
(2019-09 - 2020-01)
- Designed and launched 7 signature pastries for new menu rollout, increasing dessert sales by 22%.
- Audited and improved pastry quality control systems, reducing product returns by 30%.
Assistant Pastry Chef - Astoria Plaza Hotel - Ortigas, Pasig City
(2017-01 - 2019-08)
- Supervised a team of 6 in producing a wide range of plated desserts, cakes, petit fours, and artisan breads for daily buffet and VIP service.
- Managed inventory, staff scheduling, and cost control, reducing pastry wastage by 10% YoY.
- Created custom VVIP cakes and showpieces for weddings and high-profile events.
Pastry Sous Chef - Pink Heaven Bakeshop & Bistro - Talisay, Cebu
(2015-09 - 2016-12)
- Led pastry team in producing wedding cakes, fondant cakes, and specialty Filipino desserts for boutique clientele.
- Managed external catering operations for VVIP clients and handled cross-outlet collaboration and logistics.
- Cut production inconsistencies by implementing new QC checklists.
Demi Chef de Partie - Marco Polo Hotel Ortigas - Ortigas, Pasig City
(2014-01 - 2015-09)
- Executed daily plated dessert production (300+ covers) in fine dining and buffet outlets.
- Developed seasonal pastry specials and collaborated on menu planning with the Executive Chef.
- Mentored 3 junior pastry cooks and introduced a garnish template system, standardizing plating.
Pastry Cook I - Crowne Plaza Galleria - Ortigas, Pasig City
(2008-08 - 2014-01)
- Consistently produced high-quality pastries for large-scale banquets, VVIP events, and themed functions (up to 800 guests).
- Recognized for precision in chocolate work and ice cream production.
Pastry Kitchen Helper - Intercontinental Makati Hotel - Makati City
(2006-09 - 2008-08)
- Supported pastry team in daily mise en place and dessert plating for executive lounge and 5-star buffet.
- Gained foundational knowledge in French pastries, ice cream, and decoration.
Pastry Kitchen Helper - Sofitel Philippine Plaza Hotel - Pasay City
(2005-07 - 2006-09)
- Assisted in chocolate, mousse, and pastry preparations; trained under senior chefs on buffet plating.
