Kean Serrano

Adaptable pastry professional with hands-on experience in high-volume baking, sponge cake production, cake decorating, and batch baking. Experienced in maintaining product quality and food safety standards while coordinating production priorities in fast-paced kitchen environments. Knowledgeable in GMP, HACCP, and food safety practices.

Commis Pastry - Vikings Group - Pasay City, NCR

(2025-03 - 2026-08)

• Prepared a diverse range of desserts, including round cakes, petit fours, jellies, panna cotta, muffins, cookies, bars, cheesecakes, and Filipino desserts.
• Excelled at cake assembly, decorating, and finishing using whipped cream and ganache, maintaining consistent presentation and product quality.
• Developed and executed seasonal, holiday, and monthly pastry specials, contributing original concepts and independently handling product design, assembly, and finishing.
• Maintained efficient pastry production in a high-volume buffet operation serving 1,000+ guests daily during peak service periods.
• Introduced stock-labeling and usage-control measures that improved stock availability and supported consistent pastry production during high-volume service periods.
• Guided two newly assigned pastry team members in daily production procedures, workflow, and product preparation under the direction of senior chefs.

Kitchen Intern - Vikings Group - Pasay City, NCR

(2024-12 - 2025-03)

• Assisted with cold kitchen and antipasto prep and supported execution of Japanese dishes.
• Aided in daily pastry and bread production. Executed large-scale, mass production of cookies, dessert bars, and doughnuts.

Cookery NC II - Center for Asian Culinary Studies (2024-10 - 2024-12)

Senior High School - Concordia College, Inc. (2022 - 2024)