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Click here or scroll down to respond to this candidateCandidate's Name
Executive Pastry Chef - The Chevy Chase Country Club
Bethesda, MD
EMAIL AVAILABLE
PHONE NUMBER AVAILABLE
Willing to relocate to: Oaklahoma - Oklahoma City, OK - Dallas-Fort Worth, TX
Work Experience
Executive Pastry Chef
CHEVY CHASE COUNTRY CLUB - Chevy Chase, MD
March 2023 to Present
Pastry Chef/ Bakery Manager
Lavande Patisserie - Rockville, MD
September 2020 to Present
Pastry Chef
The Watergate Hotel
November 2017 to December 2019
Fine dining
Work with management on new initiatives for the hotel, SOPs and menus for Chocolate Filigree
The Chocolate Chalet, American Girl suite including tea time, Brunch Sundaes,
Valentine's and Galentines programs and more
Oversees and helps produce desserts with team throughout the hotel including
336 guestrooms, 3 dining outlets - Kingbird, The Next Whiskey Bar & Top of the Gate
Banquets operations of 27,000 square feet, working with a multitude of clients
such as weddings, meetings and and birthdays.
Food cost and inventory requisition for pastry department Experienced in
Collaborate with executive chef on menu development
Excel
Word
Pastry Sous
The Watergate Hotel
November 2018 to 2019
Food safety regulations
Work with management on new initiatives for the hotel, SOPs and menus for Inventory control
The Chocolate Chalet, American Girl suite including tea time, Brunch Sundaes,
Valentine's and Galentines programs and more . Productivity & performance
Oversees and helps produce desserts with team throughout the hotel including Food presentation
336 guestrooms, 3 dining outlets - Kingbird, The Next Whiskey Bar & Top of the Gate . Guest service
satisfaction
Banquets operations of 27,000 square feet, working with a multitude of clients
such as weddings, meetings and and birthdays. Recipe development
Food cost and inventory requisition for pastry department Prioritizing and problem resolution
Collaborate with executive chef on menu development
Training & leadership
Pastry Chef
BLT Prime X David Burke
May 2017 to December 2017
Powerpoint
Collaborate with management to implement new ideas for productivity and guest
satisfaction
Train new team members on standards set forth by the company
Use guests feedback to ensure highest satisfaction
Mentor and train employees
Research and Develop new recipes and ideas and having fun while working with my
team.
Pastry Supervisor
Waldorf Astoria/ Hilton Bonnet Creek
January 2015 to May 2017
in a high
volume sometimes fast paced environment
Supervises pastry performance throughout the complex which includes a large
scale banquet operation, in room dining and multiple dining outlets.
Works with executive pastry chef to implement new ways of organization which References available
upon request
will keep productivity high.
Ensures daily upkeep of product, inventory and ordering.
Provides support, training and recognition to team.
Demonstrated leadership during times without management, doing all BEO
documents, scheduling, direct ordering and inputting costs/ information into birchstreet.
Was chosen for career video for brand
Bakery Manager
Blue Bird Bake Shop
August 2014 to December 2015
Guaranteed food was properly displayed and frequently rotated to ensure quality
is superior and takes action to improve irregularities.
Daily training on new products using locally sustainable ingredients.
Monitored inventory to help keep food waste cost down and established different
specials to utilize products.
Led by example to maintain a clean and professional kitchen.
Pastry Chef
Aura / Pastry
June 2011 to October 2014
June 2011- October 2014
Daily production of all from scratch breads, desserts, pastas and a multitude of other items.
Worked side by side with executive chef to create a extensive dessert menu that
showcased our team's talent.
Cross trained on grade manger, saute and expo.
Gave the team the necessary tools and training on items to feel comfortable
executing in lieu of an absence, providing driven results.
Assisted in managing a team of 15, building training logs and documents to provide
consistent quality.
Collaborated with chef on daily specials to optimize our guests culinary experience.
Having a sense of urgency, while still upholding quality, flavor and presentation.
Education
Associate of Arts in General Studies
Miami Dade College
Skills
Baking
Line cook
kitchen
Cooking
POS
Culinary Experience
Food Safety
Food Preparation
Catering
Restaurant Experience
Kitchen Management Experience
Certifications and Licenses
ServSafe
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