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Click here or scroll down to respond to this candidateCandidate's Name
ABOUTEXPERIENCEContact David on Culinary Agentsis one where I can contribute great value and substance and at the same time learn and acquire new skills and knowledgeI am David I studied international culinary arts at the University of Valle de Mexico and from there I began to work learning and discovering new techniques in all areas of the kitchen. I have great experience in the pastry and bakery area both in production and in service. I consider the customer service of fundamental quality to be successful. My short-term goals are to continue working hard with cleaning, organization and proactivity to continue acquiring new skills and continue adding value and substance in the kitchens where I develop. Pastry Chef de Partie Caf RiggsAug. 2022 to Jan. 2024 (1 year and 5 months)900 F ST NWRole & TasksResponsible for the dessert line at the Riggs Hotel restaurant and performing simultaneous preparation for the opening and closing functions of the dessert line. Inspect, supervise and train two pastry cooks in the execution and production of desserts and breads. Work with the executive pastry chef and on the mise an place daily preparation list. work aligned with high standards of quality and efficiency in the execution of desserts. Organizing, controlling and executing daily dessert service orders in a fast-paced environment and daily special events. Maintain constant communication with the executive pastry chef for effective and high-quality service. Preparation and baking of French breads such as brioche buns, breatzels, biscuits, biscuits, muffins, savory and sweet quiche cakes, production of ice cream bases and sorbets, macarons, preparation of French desserts cream brle, entremets, tart tatin cheesecakes, pata choux, souffls, tiramisu, financiers.Lead Pastry Cook Albi washignton D.CAug. 2021 to Aug. 2022 (1 year)Role & TasksResponsible for setting up the albi restaurant dessert line and doing simultaneous preparation for the Yellow bakery. Duties Opening and closing of the dessert line. work on the line with high standards of quality and efficiency in the execution of quenelle desserts. Organization, control and execution of daily dessert service orders in a fast and busy environment Michelin Star. Maintain constant and effective communication with servers and managers for an effective and high quality service. Preparation and baking of kanafehs, baklavas, cookies, brownies, basboussas, soft serve ice creams. Work with the executive pastry chef to make the mise an place daily preparation list. Inspect and clean work machinery and food work areas before and after starting a project. Management and cleaning of Taylor soft ice cream machines, Paco jet and hard ice cream machine.AwardsMichelin star 2022Assistant Pastry Chef Cafe MilanoOct. 2020 to Jan. 2024 (3 years and 3 months)3251 Prospect St NW, Washington, DC, United States Role & TasksResponsible for assisting the pastry chef and head baker in the daily production of Italian desserts as well as tiramisu, entremets, Italian cookies sorbets and ice creams and service at special parties in a super fine dining environment with a high volume atmosphere, responsible assisting to the head baker in the daily production of Italians breads like pizza doughs, focaccia, sourdoughs, grisini, carte music pomodoro buns etc.David Rodriguez HernandezWashington D.C., DCvia Culinary Agents Resume 1 of 2EDUCATIONSKILLSLANGUAGESHighlightedCulinary & KitchenAdvanced Knife Skills, Basic Knife Skills, Charcuterie and Cheese Board Arrangement, Expediting, Meat Butchery, Meat Cookery, Molecular Gastronomy, Pasta Cooking, Pasta Dough Making, Pastry Menu Development, Pizza Cooking, Plating and Presentation, Portioning, Sous Vide, Vegetable Cookery, Wok Cooking, Woodfire CookingBaking & PastryBaking Bread, Cake Decorating, Cake Making, Chocolate Work, Dough Making, Ice Cream / Sorbet Making, Pastry Commissary Knowledge, Pastry Making Service100 Covers Per Night, 200 Covers Per Night, 300 Covers Per Night, 300+ Covers Per Night, 50 Covers Per Night, Catering Management KnowledgeBusiness OperationsFood Safety Knowledge, Safety Procedures Knowledge EnglishSpanishBaking and pastry cook Le DiplomateFeb. 2020 to Feb. 2021 (1 year)1601 14th Street Northwest, Washington, DC 20009, United States Role & TasksResponsible for the pastry line in charge of the service and closing of the line management of basic and advanced knowledge of traditional and contemporary French cuisine Preparing and baking the complements for the sweet line, making meringues, pot de creams, choux pastry, creme brules, gougeres, madelines, jellies, entremets, biscuits, financiers, ice creams and sherbets . in charge of assembling pastry dishes at the moment, work under a lot of pressure being a multitask and with a lot of sense of urgency, teamwork, and good communication to give the best results at the time of service. High quality handling in the elaborations and handling of large quantities in the production of pastry, speed and organization and a lot of cleanliness in the service line Culinary arts universidad del valle de MexicoJun. 2016 to Aug. 2020culinary arts DegreeAvenida Las Palmas 5500, Cumbres Elite 4to. Sector, 64610 Monterrey, NL Description Firm knowledge and technical domains in the pastry and bakery area. Knowledge in French traditional and modern pastry knowledge and mastery of Mexican cooking techniques oriental and Mediterranean cuisine. teamwork multitask ability and give good results in under pressure work. A sense of urgencyDavid Rodriguez HernandezWashington D.C., DCvia Culinary Agents Resume 2 of 2 |
