responsible for the danish production/baking for all the outlets. creating new recipes for new outlets / seasonal menu.

Executive Baker 2009 to 2014: Wynn Las Vegas, Las Vegas NV· Responsible for bread production for all Wynn and Encore restaurants including both room service and banquets.· Responsible for all financial aspect of the bakery.· Developing the highest quality products for our restaurants while improving our efficiency and lowering our food cost.· Creating new recipes to attract a wider a diverse clientele.· Producing over 125 different types of bread per day and between 16000 to 26000 pieces per day.responsible for the training of all the employee including the supervisors/assistant (35 persons plus four assistants and a administrative assistant.responsible to establish all the procedures and making sure they are followed.

developed new artisan style bread line for the bakery.

Executive Baker 2003 to 2008: Bellagio Resort, Las Vegas NV· Responsible for production of all bread for Bellagio, MGM Mirage, Treasure Island, MGM Grand, Excalibur, Luxor, some of the restaurants from Mandalay bay and Monte Carlo.· Developing the highest quality and variety of bread to all VIP events/ party at Bellagio and MGM Grand. Producing the bread for the fine dining restaurants in MGM mirage property including AAA 5 Diamond restaurants such as Picasso and Le Cirque.· Created over 60 recipes of artisan bread for events such as New Years (approx 3000 peoples) and VIP parties.· Responsible of the daily activities of the bakery and the 50 employees, including 3 supervisors, 1 assistant chef, 4 drivers and 2 secretaries, operating 24/7 in a union environment.· Researching high quality product at a lower food cost that meet our quality standard with existing and new vendors.· Responsible for the training of new employees.· Worked closely with county health department and our Director of Safety Management to proactively comply with all current and pending health ordinances and regulations.· In charge of all financial aspects of the bakery.

helped starting a new bakery in downton west palm beach. worked on blueprints, buying/sourcing the right equipment matching our budget. creating and setting all the pastries and bread recipes.

·Manager in charge of the Boulangerie department for the New -Orleans and Baton Rouge areas.·Retrained the crew to meet La Madeleine’s standards, managed P&L, food and labor costs. ·Significantly lowered labor costs by reducing the number of management employees while improving product quality and work efficiency. Manager, Home Boulangerie1995–1996: La Madeleine French bakery, Dallas, TX·Learned all aspects of la Madeleine Breads, specs, sizes, procedures and more. Manager, Home kitchen 1994—1995: La Madeleine French Bakery, Mesquite, TX·In charge of the night shift to make all fresh pastries for our restaurants including fruit tarts, regular and strawberry napoleons, chocolate eclairs, St Tropez and more. ·Mixing and baking all cakes needed for the morning shift such as Sacher torte, carrot cakes, chocolate and white genoise for Ann’s cakes, eclairs, regular and triple cheesecakes. Mixing all muffins. ·Supervising the viennoiserie line at night and the packaging of frozen products.

In charge of all the bread production including 23 different specialty breads, and also in charge of the pastry department.·Managed and trained 1 apprentice, 1 baker and 2 pastry chefs.

October 1988 to january 1989 French troupe de marine 24 eme RIMA Perpignan, France.Chef Boulanger 1989-1990: French Army, Djibouti, Djibouti• In charge of all the bread production for the French troops has well as the Djiboutientroops, Foreign Legion and any arriving military ship (French or others).• Managed 7 French bakers and 2 local bakers.