• Managed daily preparation and production, ensuring quantity, quality and food safety• Developed the pastry menu with unique seasonal and year around flavor profile as well as stunning visual presentation• Oversee the catering and special event ordering• Trained, and directed all kitchen staff• Schedule management for the kitchen staff

• Mixed, laminated, and shaped croissants, danishes and puff pastry• Mixed and shaped tarts and quiches• Mixed, proofed, shaped and baked, brioche, French baguettes, ciabatta, focaccia, sourdough levains.• Prepared and mixed the fillings for the baked goods• Mentored by French chef, independently and safely maintained levain preferment, operated large French deck oven (4 deck, 8 doors), industrial mixer, automatic full-size sheeter, and industrial slicer• Effectively prepped, stored, rotated and stocked product, open and close the station. Directly trained new staff

• Started as one of the opening team members of the patisserie, directly mentored by Chef Dries Delanghe• Worked with teammate, crafted a variety of French dessert such as tarts, pate a choux, chocolate, and entremets from start to finish• Achieved the daily dessert production and ordering with great attention to detail• Effectively communicated with the production team with daily sheet of inventory• Documented recipe and assisted in the development of new dessert, pastry and bread product• In-depth understanding the fundamentals of French pastry making through daily practice

• Developed cookies, scones, muffins and other seasonal baked goods with cost calculation• Assembled and decorated cakes and desserts• Assist the executive pastry chef delivering custom orders, catering weddings, private parties, companies and university events• Maintained an organized and clean work station

• Booked, produced, packaged and delivered pastries for company meetings and events• Planned menu and calculated cost• Maintained excellent client relationships