Renelito Garcia

Dedicated with experience in high-volume food preparation and service roles. Manages sections using excellent organisation and planning for efficient kitchen operations. Creative and knowledgeable for improved menu development.

Deadline-driven Pastry Chef with year background catering for customers. Increases profits and customer interest through excellent reputation for creating best-in-town cakes. Focused on maintaining exceptional customer satisfaction by creating desserts on time in high-pressure environments.

Creative Pastry

Chef thriving in fast-paced kitchen environments. Designs and delivers innovative cakes, pastries and desserts with meticulous attention to quality and uniformity. Collaborative team player committed to producing high-volume goods within deadlines.

Pastry Chef de Partie - Solaire Parañaque - Parañaque

(2025-07 - 2026-04)

Oversees a specific station (e.g., desserts, baking, chocolate) within the pastry department, producing high-quality pastries, cakes, and plated desserts while managing ingredient stock, supervising junior staff, and ensuring strict health and safety compliance.

Head Pastry Chef - woodbury & co. - Manama, Bahrain

(2023-06 - 2025-03)

• Creating menu
• Ensuring food safety
• Production controller
• Developing recipe
• Managing kitchen staff and central kitchen
• Making dessert plating for the cafe
• Making cakes and customize cake
• Monitored processes, maintaining consistency in quality and presentation of finished products.
• Developed and executed delicious, memorable pastries, increasing revenue by %.
• Utilised to motivate team members to consistently exceed production targets by %.

Pastry Chef de Partie - Lilou Artisan Patisserie Bahrain - Manama, Bahrain

(2020-07 - 2023-05)

• Created new desserts and pastries to apply requests from customers and latest cooking trends, offering more variety.
• Modified recipes according to customer needs and requests, increasing customer loyalty and satisfaction.
• Collaborated with chef to analyse and approve pastry selections and align with quality standards.
• Concocted and tested different recipes to use for menu and specials and provide adequate selections, maintaining accuracy and attention to detail.
• Trained and mentored cooks to improve team operations and quality standards.
• Created range of delicious desserts, cakes and pastries by accurately following set recipes.
• Modified recipes to accommodate customer needs and requests, increasing loyalty and satisfaction.
• Used and monitored correct temperature to bake pastries to create fluffier and moist desserts.
• Monitored portion and waste control, amending portion size to reduce waste and increase profits.
• Participated in staff meetings to present and discuss new ideas, recipes and areas requiring improvement.
• Researched latest trends to develop new recipes for seasonal products and perform best baking practices.
• Safeguarded kitchen equipment to prevent damages and breakdowns, managing wear and tear.
• Managed hardworking, deadline-driven pastry teams, assigning tasks depending on skills for optimum productivity.

Pastry sous chef - Frosted frozen fresh - Riffa, Bahrain

(2020-01 - 2021-02)

• Measured and accurately processed materials to minimise wastage.
• Guided teams in product merchandising and inventory management.
• Prepared orders to deliver excellent presentation and quality standards.
• Trained and mentored employees to maximise team performance.
• Assembled, prepared, decorated and frosted average of [Number] cakes per shift.
• Produced frostings and creams for cakes and other edibles.
• Stocked shelves and ordered inventory when product stock became low.
• Worked with common cake decorating and baking tools, such as mixers and carving tools.
• Assisted customers with planning cake vision, including colour, theme and size.
• Developed pastry and confectionery goods following strict recipe

Pastry Chef de Partie - Bahrain Airport Services - Muharaq, Bahrain

(2015-06 - 2020-01)

• Created a variety of desserts, cookies, cakes and bread by closely following set recipes.
• Invented and incorporated new pastries, cakes and desserts into menus according to buying trends and customer requests.
• Stayed in-line with health and safety regulations by monitoring surroundings throughout tasks and wearing personal protective equipment.
• Incorporated new recipes and pastry dishes on menus according to seasons and festive periods.
• Collaborated with chef to analyse and approve pastry selections and align with quality standards.
• Researched latest trends to develop new recipes for seasonal products and perform best baking practices.
• Managed hardworking, deadline-driven pastry teams, assigning tasks depending on skills for optimum productivity.
• Created attractive dessert trays for catering events.
• Maintained food safety levels by checking product temperatures and freshness.
• Recruited, trained and supervised bakery staff to create cohesive team.
• Set oven temperatures and monitored or modified when needed to deliver perfectly baked goods.

Pastry Chef - Frutto Gelato - Manama, Bahrain

(2013-05 - 2015-06)

• Created range of delicious desserts, cakes and pastries by accurately following set recipes.
• Monitored portion and waste control, amending portion size to reduce waste and increase profits.
• Managed hardworking, deadline-driven pastry teams, assigning tasks depending on skills for optimum productivity.
• Put measured amounts of ingredients into milk and mixed contents to achieve desired consistency.
• Generated ingredients for cheese and other dairy products by curdling milk and heating curd.
• Separated cream from milk using various processes to obtain homogenised milk.
• Boiled or pasteurised milk to attain target butter fat content for various dairy products.
• Followed health and safety regulations in handling dairy ingredients and products to minimise contamination.

Assistant cake decorator - Decorating Memories - Tubli, Bahrain

(2012-02 - 2013-03)

• Produced frostings and creams for cakes and other edibles.
• Worked with common cake decorating and baking tools, such as mixers and carving tools.
• Boxed, weighed and wrapped cakes and other bakery products to prepare for pickup.
• Assisted customers with planning cake vision, including colour, theme and size.
• Controlled spoilage by generating turn movement and

Pastry maker - Al Karama Sweets - Riyadh, Saudi Arabia

(2009-09 - 2011-11)

• Produced frostings and creams for cakes and other edibles.
• Worked with common cake decorating and baking tools, such as mixers and carving tools.
• Assembled, prepared, decorated and frosted average of [Number] cakes per shift.
• Assessed equipment cleanliness before production runs for compliance with health and safety regulations.
• Combined ingredients following precise recipes, mixing and blending to prepare for baking.

Pastry Line Cook - Casper & Gambinis - Al khobar, Saudi Arabia

(2007-05 - 2009-06)

• Supported chefs in managing food preparation to achieve high-quality, precise plating and presentation standards.
• Prepared dishes for up to [Number] guests at catering events or during high-volume shifts.
• Monitored temperatures in refrigerators, freezers and warming lamps.
• Maintained cleanliness and organisation of kitchen stations and storage areas.
• Followed recipes and customer request details to prepare

Kitchen Helper - Shang-rila Hotel - Makati, Philippines

(2004-07 - 2006-03)

• Assisted with unloading of ingredient and supply deliveries into storage cupboards.
• Helped prepare and plate dishes, adding condiments and garnishes to enhance presentation and meet quality standards.
• Operated dishwashers and pressure washers to deep clean cutlery, plates and dishes after use.
• Operated various equipment such as microwaves, ovens and hobs to cook food according to recipes.
• Washed and peeled produce and prepared ingredients and equipment to support kitchen workflow.
• Mopped and swept kitchen areas and storage rooms according to established cleaning schedule.
• Neatly placed and arranged kitchen utensils, dishes and equipment into designated places after cleaning or use.
• Kept kitchen, storage and preparation tables sanitary by conducting [Timeframe] deep cleaning tasks.
• Assisted in the unloading of ingredient and supply deliveries into storage cupboards.

Bachelor Of Science in Nursing - Nursing - J. P Sioson Gen. Hospital & Colleges (2002)