Abdi Morales-Rodriguez
Rockville,MD
Summary
Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. Focused professional creates memorable and delicious baked goods. Creates custom desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills. Skilled Baker with exceptional knowledge of baking times, methods, temperatures and flavors. Well-versed in proper function and maintenance of bakery utensils and equipment. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure Pastry position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Pastry Chef
Cuba Libre Restaurant
04.2014 - 02.2017
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Cycled menus to keep offerings fresh and interesting for customers.
- Trained kitchen staff (2-3) to perform various preparation tasks under pressure.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Followed food safety standards when handling ingredients.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Trained new employees on bakery methods and procedures.
- Prepared dough for variety of pastries, cakes and breads.
- Cut and shaped dough for pies, rolls and other pastries.
- Cleaned and maintained kitchen equipment and oven.
- Packaged finished products for sale.
- Prepared frostings and other toppings for cakes and pastries.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Determined baking times for various items.
- Monitored temperatures of ovens, proof boxes and other equipment.
Pastry Assistant, Chef
Morimoto
01.2012 - 09.2013
- Contemporary Japanese style restaurant
- Owner and Executive Chef /Iron, Masaharu Morimoto
- In charge of preparing and plating desserts for evening/night service
- Supervisor: Executive Pastry Chef, Manabu Inoue.
- Maintained well-organized mise en place to keep work consistent.
- Scaled out and mixed ingredients according to recipes and procedures.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Placed orders to restock items before supplies ran out.
Lead Pastry Cook
Red Farm
01.2011 - 01.2012
- Farm to table concept
- Responsible for creation of new dessert menus every season
- Confection of desserts
- Responsible for purchasing fresh ingredients and in charge of maintaining quality control
- Training of new employees
- Inventory, preparation and plating.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Created new dessert items for seasonal and special events.
- Scaled out and mixed ingredients according to recipes and procedures.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Followed food safety standards when handling ingredients.
- Trained new employees on bakery methods and procedures.
- Cleaned and maintained kitchen equipment and oven.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Prepared dough for variety of pastries, cakes and breads.
- Monitored temperatures of ovens, proof boxes and other equipment.
Pastry Assistant
La Fonda del Sol
01.2009 - 01.2010
- Worked directly with Executive and Pastry Chef
- Responsible for Pastry station, confection of desserts and preparation of seasonal sorbet and ice creams
- Training new employees.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Scaled out and mixed ingredients according to recipes and procedures.
- Created new dessert items for seasonal and special events.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
- Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
Pastry Assistant
Triomphe
10.2007 - 10.2009
- Responsible of preparation and confection of desserts
- Training new employees.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Scaled out and mixed ingredients according to recipes and procedures.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Maintained well-organized mise en place to keep work consistent.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cycled menus to keep offerings fresh and interesting for customers.
Chocolatier
Tumbador Chocolate
09.2006 - 08.2007
- Chocolate confectioner
- Chocolate tempering
- Confection of finest chocolates and responsible for quality control procedures.
- Packaged chocolate items for delivery or pickup.
- Made confections by hand and ordered ingredients from suppliers.
- Brought new variations of chocolate to candy bar.
- Troubleshot and repaired malfunctioning kitchen equipment to maintain team performance levels.
- Kept work areas clean, neat and organized to promote safety, productivity and team success.
- Created batches of food products with specified flavor, texture, clarity, bouquet and color profiles by following production recipes and procedures.
- Sorted final products according to specified regulatory, customer or company standards.
- Followed instructions and processes to maintain food and beverage integrity.
- Documented batch production information such as ingredients and amounts, cycle times and temperatures observed.
- Chose, inspected, weighed, and measured ingredients for each production run.
- Cleaned and sterilized factory processing containers and work areas to keep foods safe.
- Worked with large vats, paddles and agitators to blend, mix and heat raw materials.
Culinary
Blue Ribbon
06.2006 - 08.2006
- School Externship
- Bakery area
- Preparation and elaboration of artisanal breads.
Pastry Assistant
Cilantro’s Restaurant
01.2001 - 12.2005
- Confection of Nouvo Latino desserts using seasonal fresh ingredients.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Scaled out and mixed ingredients according to recipes and procedures.
- Created new dessert items for seasonal and special events.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
- Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Maintained well-organized mise en place to keep work consistent.
- Managed in-store, pick-up orders and catering needs.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Education
Pastry - Baking Arts, Culinary Arts
Institute of Culinary Education
New York, NY08.2006
Culinary Degree - Hotel Management
Colegio Universitario Del Este
San Juan, PR07.1997
Some College (No Degree) -
InterAmerican University
Aguadilla, PRSkills
- Creative and passionate Pastry chef with vast experience with broad range of techniques and comprehension in baking and pastry arts Detailed and oriented professional with skills for creating custom desserts Proven dedication to work and ability to exceed customer expectations Competent in kitchen operations with valuable experience in service, supervising, training, and inventory
- Menu design Purchasing Kitchen management
- Dessert creation Food Safety standards Presentation and display
- Inventory control Employee training Hospitality
- Pastry Preparation
- Reading Comprehension
- Consistent Supervision
- Proper Food Handling
- Special Requests
- Desserts Knowledge
- Recipe Creation
- Inventory Rotation
- Kitchen Equipment Maintenance
- Temperature Monitoring
- Inventory Maintenance
- Scaling and Portioning
- Culinary Research
- Mixer Operation
- Portion Sizes
- Proper Storage Procedures
- Frosting and Decoration
- Cooking and Baking
- Team Cooperation
- Manage Inventory
- Continuous Kneading Machines
- Glaze, Icing and Topping Application
- Prepare Orders
- Batter and Filling Preparation
- Expiration Monitoring
- Accurate Scale Operation
- Cooking Machinery Operation
- Raw Materials Assessment
- Oven Operation
- Food Processor Operation
- Product Wrapping and Packaging
- Material Requirements Planning
- Spreadsheet Tracking
- New Recipe Development
- Monitor Quality
- Decorate Products
- Health and Safety Compliance
- Client Presentation Delivery
- Quality Evaluation
- Damage Identification
- Plating
Certification
Food and handling NYC Certificate- In process
Timeline
Pastry Chef
Cuba Libre Restaurant
04.2014 - 02.2017
Pastry Assistant, Chef
Morimoto
01.2012 - 09.2013
Lead Pastry Cook
Red Farm
01.2011 - 01.2012
Pastry Assistant
La Fonda del Sol
01.2009 - 01.2010
Pastry Assistant
Triomphe
10.2007 - 10.2009
Chocolatier
Tumbador Chocolate
09.2006 - 08.2007
Culinary
Blue Ribbon
06.2006 - 08.2006
Pastry Assistant
Cilantro’s Restaurant
01.2001 - 12.2005
Pastry - Baking Arts, Culinary Arts
Institute of Culinary Education
Culinary Degree - Hotel Management
Colegio Universitario Del Este
Some College (No Degree) -
InterAmerican University