Pastry Chef - Misericordia Heart of Mercy - Chicago, IL
(2021-01)
- Production Baking
- Restocking restaurant bakery
- Lending support to all areas of the kitchen
- R&D of items created to be used in the restaurant
- Production of cookies using a Polin depositor
- Production of brunch pastries using my own recipes
- Proficiency with artisan breads, yeast breads, and donuts, and custards, fillings and creams
Head Pastry Chef - Royal Sonesta Hotel - Chicago, IL
(2017-01 - 2021-12)
- Built, Created, produced, and executed menu for entire pastry and banquet department
- Created, built, and executed donut program, for the weekend donut special
- Worked independently
- Produced items for banquets, weddings, conferences, and parties
- Proficiency with artisan breads, pretzels, yeast breads and donuts, custards, fillings and creams, jams, mousse, and cakes
Pastry Baker - Blue Door Kitchen and Garden - Chicago, IL
(2016-01 - 2017-12)
- Production baking; Southern Cuisine
- Celebrity chef Art Smith curated menu
- Trained bakers and created desserts
- Proficiency with artisan breads, yeast breads, dough starters, donuts, beignets, custards, fillings, creams, jams, pies, cakes, and confections
Head Pastry Chef - Farmhouse - Evanston, IL
(2015-01 - 2016-12)
- Built dessert program for lunch, dinner, brunch, and wine dinners
- Trained and managed 4 assistants
- Created artisan pastries
- Menu development, creation and execution
- Proficiency with artisan breads, crackers, pretzels, yeast breads, donuts, biscuits, cupcakes, pies, custards, fillings, creams, decorated cakes, wedding cakes, jams and jellies, and ice cream production
Pastry Baker - White Oak Tavern and Inn - Chicago, IL
(2014-01 - 2015-12)
- Production baking using progressive techniques
- Created pastries using farmers' market produce, and craft ingredients and techniques
- Maintained a clean workspace, while working with others
- Bread production, and charcuterie; plated savory dishes
- Proficiency with artisan breads, foccacia, cookies, custards, fillings, creams
Research and Development Pastry Chef - Intrestco - Mount Prospect, IL
(2012-01 - 2014-12)
Worked across multiple venues: Harvest Room (Palos Heights), Reverie (River North, Chicago), Yum Cha Dim Sum Parlor (Millenium Park), E+O Food and Drink (Mount Prospect). Unique opportunity to work alongside celebrity chef and mentor Rodelio Aglibot.
- Built and created desserts, developed recipes, and trained staff
- Directed conception, revisions, and recipes alongside the executive chef
- Created recipes and menus and produced pastries for all venues
- Managed bakers to adhere to recipe standards and baking techniques
Head Pastry Chef - SUNDA New Asian - Chicago, IL
(2008-01 - 2012-12)
- Built, Created, produced, and executed all desserts
- Plated and assisted on the dessert hot and cold station
- Managed and trained pastry assistants
- Ordered, received, products, inventories products, and pastry products
- Composed a weekly dessert special
- Fun, progressive deserts with a southeast Asian flair, including fried candy bars, fried ice cream and Mochi
- Proficiency with donuts, custards, fillings, creams, candies, cakes, cookies, and sauces
Pastry Baker - Aigre Doux - Chicago, IL
(2006-01 - 2008-12)
Best new Chef and restaurant: Mohammad Islam, and Executive Pastry Chef: Malika Ameen. Opened the restaurant with the executive pastry chef.
- Assisted with plating and serving desserts
- Produced cakes, cookies, custards, fillings, creams, frosting, candies, confections, and artisan breads
- Responsible for daily foccacia production
- Trained bakers
