A goal driven hardworking professional dedicated in producing quality food to the best of my abilities. My culinary studies have covered each of the departments in the kitchen, giving me critical skills and knowledge other sections in the kitchen. My experience has been very broad, from working with Larder, running the vegetable section to running the pastry section. My Passion is the kitchen and the ability to create beautiful dishes as well as learn from the best in the culinary arts. As a passionate pastry chef, I am skilled in the intricate detail and precision required to create delicate and artistic cakes and deserts. As a detail-orientated professional with a flair for creating custom desserts, pastries and cakes as well as the age old classics. I possess outstanding interpersonal skills enabling a good fit within a team environment allowing for results that exceed expectations.
-Currently running a pastry section on my own, designing own menus for different areas of the business -In charge of menu costings as well as menu development on for our Lick the Spoon Concept which runs on a 5 week rotation for 4 months and then changes (for our staff canteen which consists of 6 desserts , 2 biscuits, 3 cakes and a vegan choice) -Developing and Costing our Skyscape (restaurant) and fine dining menu which changes monthly -Developing and costing our seasonal hospitality brochure for canape and finger food buffet. - In charge of ordering our daily sandwich deliveries and making sure they are delivered to meeting rooms on time. - Health and safety Leader for the catering aspect of the building and helping to develop training with staff and keeping them informed of aspects of safety that are happening throughout the contract. - Counting and inputting weekly stock take . -Managing a commi chef as well as the sandwich chef.
• Assisting the head Pastry chef in creatively designing and developing with new desserts using ingredients that are currently in and out of season. • Assisting the Head Pastry chef teach the new commi chefs techniques and skills that they have not yet acquired, to better meet the challenges of the kitchen. • Preparing and decorating decadent Trolley desserts to be presented in the 1776 dessert trolley daily as well as deserts and cakes to match a specific theme. • Assisting the head pastry chef control any ordering, organising, maintenance or cleaning that is required on a daily basis. • Running the Pastry Section as well as taking a lead role in resolving any situations that may arise when the head pastry is unavailable or not present. • Assisting multiple different sections should they be behind on service. • Assisting with mise en plus on different sections during special events.
• Required to complete day to day task such as baking and assembling cakes necessary for the day’s service as well as making sure sufficient backups were available should they run out. • To ensure that a sufficient amount of desserts are assembled and decorated precisely meeting the high standards of the head pastry chef, for the required amount of customers. • Preparing items for other facilities in the building such as scones for the bakery, cakes, pastries and deserts for the other restaurants as well as individual tarts to be sold to the consumers on the ground floor. • On the occasion there were functions additional work would be required in terms of mise en place and assembling desserts for said function • Required to take care of making sure orders were accurate and that sufficient ingredient were in the facility to be used for our daily and weekly use • Assist the Head pastry chef in coming up to new desserts as well as experimentation with flavours and textures
• I work two shifts a day involving either the breakfast service and the lunch service or alternatively the Lunch service and the Dinner service. I work three +/- 15 hour later shifts and two +/- 10 hour early shifts. • I am involved in the Pastry Mise En Plus required for Breakfast, Lunch and Dinner services. • I am required to run the Pastry section, including creating restaurant and Brassiere cakes, Mise En Place and service. • Working with the head Pastry Chef to create and decorate new dishes for the new season menu’s when required. • I am involved in restaurant exclusives whereby I plan and assemble the required desert canapés as per the customers. Should there be no deserts I have been stationed on other sections to product the canapés • I Spent a couple of months as the lead Vegetable Chef in the kitchen. This involved me running the Section behind the line. • I’ve been involved in putting together Mise En Place ingredients lists as well as assist in the creation of new dishes. • I’ve also been involved in working with celebrity Pastry Chefs who attended charity events.