Executive Pastry Chef
Send a job offer directly to this candidate
To obtain a position with an outstanding hospitality group that can offer growth and development, stability, high standards in hospitality and culinary; and to become part of an evolving brand that can offer a long-term career path. In addition, I would like to partner with a team that best utilizes my talents and skills in support of the group's needs.
Executive Pastry Chef - Scampo - Boston, MA
(2019-03 - 2025-09)
Create seasonal menu items to fit the restaurant's cuisine and local ambience. Designed and produced monthly special artisanal desserts as well as produced unique and creative gelato and sorbets. Assisted on a daily basis in the production of bread sticks, naan, pizza, sweet potato biscuits, ricotta donuts & any other savory pastry.
Bar garnishes. Fashioned elaborate wedding desserts as well as displays for business dinners. Produced custom variations of cakes, worked on Garde marger 3 days week/ exbo on weekends.
Lydia on offsite catering for large food events & food dinners & weddings. Maintained inventory for the following kitchen items: pastry, dairy, cheese, produce, coffee/tea and kitchen liquor. (Laid off due to Covid19 & reduced labor)
Executive Pastry Chef - Nahita - Boston, MA
(2018-04 - 2019-03)
Generated specific seasonal menus in keeping with the restaurant theme. Produced variety of bread line-sourdough, pita, cornbread and tortillas, as well as the Pacojet creations of sorbets and ice cream. Designed PDR events of cake orders and dessert displays. Assisted with ceviche and sashimi raw bar. Responsible for kitchen inventory.
Executive Pastry Chef - Troquet on South - Boston, MA
(2015-08 - 2017-11)
Worked in support of the Executive Chef to create seasonal menu items for both the dining room selections and for tasting menus and banquet needs. Personal responsibilities included homemade pizza dough; Garde Manager; fine dining dessert plating and execution as well as raw bar support. Technical tasks focused on ordering and receiving product, supervising kitchen staff and developing culinary team; and coaching employees on monitoring food cost of menu items in order to stay within the scope of the budget.
Prioritized a clean, safe, well-organized kitchen line as well as a strong focus on high quality execution for our guests.
Assistant Pastry Sous Chef - Babbo Pizzeria Enoteca - Boston, MA
(2015-03 - 2015-08)
Worked with Executive Chef team to plan dessert and pastry menu including gelato and sorbet production. Support of line work, plating of elegant desserts, antipasti, and pizza. Close affiliation with all team members to run smooth shifts, maintain high level service and work collaboratively.
Daily focus on cleanliness, organization, food quality of product at all times; strong communication with staff and management, while maintaining a high sense of timing; and creation of a positive energy in the kitchen. Focus always on the guest experience with the goal to provide the best prepared product.
Executive Pastry Chef - Forty 1 North, Boutique Hotel - Newport, RI
(2013-12 - 2015-12)
Oversight of Pastry Program: development, coaching and education of staff and supervision of 2 outlet venues a gastro pub and other fine dining. Experience in plating dessert for lunch and dinner, developing cakes and dessert displays for wedding & business functions.
Assistant Pastry Sous Chef - Four Seasons Hotel - Manhattan, NYC
(2014-11 - 2014-11)
Externship with Jasmina Bojic. Training to create multiple pastry menus for varying concepts and overall pastry chef duties.
Diploma - Baking & Pastry - Le Cordon Bleu (2011-07 - 2013-07)
Externship - Professors from Paris Campus - Le Cordon Bleu (2013-05 - 2013-07)
Externship - Commissary - Finale Dessertery (2013-07 - 2013-10)
