Ava Grant

Dedicated pastry professional with strong international pastry techniques, creating refined and consistent desserts within luxury hospitality environments. Skilled in high-volume production, precise presentation, and maintaining exceptional quality standards during service. Experienced in pastry production, menu development, training, and banquet execution while supporting seamless kitchen operations.

Brings creativity, precision, and adaptability, with a strong commitment to teamwork, innovation, and upholding the highest standards of food safety and culinary excellence.

PASTRY 1 - JR. PASTRY SOUS CHEF at THE TERRACE HOTEL, HILTON (2025-01 – Present)

• Lead daily pastry production for restaurant service, banquets, catering, and special events within a high-volume hotel environment.
• Seasonal menu planning and development, creating and refining desserts aligned with culinary direction, ingredient availability, and guest experience.
• Develop and execute plated desserts and pastry concepts while maintaining consistency, quality, and elevated presentation standards.
• Coordinate pastry production schedules, prioritizing daily prep, service needs, banquets, and special events to ensure efficient kitchen operations.
• Train and guide pastry team members in production techniques, organization, plating, and quality standards.
• Manage pastry inventory, ingredient ordering, production records, and par levels to support operational efficiency and seasonal menu planning.
• Collaborate with culinary leadership on menu development, seasonal offerings, special events, and new pastry concepts.

PASTRY 3-2 at CAMANO COMMONS BAKERY (2025-01 – Present)

• Prepared a variety of pastries for daily bakery service and large-scale catering orders.
• Maintained consistent quality and presentation in high-volume production settings.
• Coordinated and executed pastry production for large-scale catered events, ensuring timely delivery and consistent presentation.
• Gained hands-on experience in production, timing, and plating, ingredient ordering and inventory.

PASTRY BAKER & RECIPE DEVELOPER at INDEPENDENT (2022-01 – 2024-12)

• Develop original pastry recipes and test formulas for consistency and flavor.
• Produce small-batch pastries for local customers and special orders.
• Manage ingredient sourcing, kitchen prep, and product packaging.
• Focus on refined pastries inspired by international baking techniques.

FOOD & BEVERAGE MANAGEMENT – University of Business, Italy (2025-01 – 2026-12)

MAINTAINING KITCHEN STANDARDS WITH HACCP (2025-01 – 2025-12)

WILTON PIPING CLASS (2019-01 – 2023-12)

ONLINE PASTRY SEMINARS (2016-01 – 2020-12)