Alex Villanueva
San Francisco,CA
Summary
Experienced and accomplished culinary expert with a strong focus on creating exceptional desserts and pastries for banquets, high-volume restaurants, and Michelin-starred fine dining establishments. Recognized for excelling in demanding environments, I have a proven track record of making substantial contributions to the creative development of pastry departments within Michelin-starred establishments.
Overview
10
10
years of professional experience
Work History
Assistant Pastry Chef
The Fairmont Hotel
10.2023 - Current
- Accomplished in crafting desserts, pastries, and bread for banquets ranging from 15 to 1000 attendees.
- Proven team player, offering insights and effective problem-solving in dynamic banquet settings.
- Highly dependable in delivering professional guest service for banquets, ensuring a positive experience.
- Maintained a clean and organized workspace, ensuring efficient operations and adherence to health codes.
Pastry Chef De Partie
Saison Hospitality
01.2020 - 10.2023
- Contributed to the creative growth of the pastry department in close collaboration with the head chef.
- Efficiently multitasked and executed tasks in a two Michelin-starred restaurant, showcasing adaptability and creativity in a high-stress environment.
- Managed family meal, production and prep, off-site logistics, and worked during service, ensuring the use of high-quality seasonal ingredients.
Pastry Cook Assistant
The Slanted Door
11.2014 - 10.2019
- Applied extensive knowledge of classical pastry and baking techniques, particularly in handling a pastry plating station responsible for 500 covers during nights.
- Tasked with creating staff meals for 150 people per shift, demonstrating the ability to cater to specific dietary needs and family preferences.
- Maintained a clean and organized pastry station, upholding stringent standards of health, hygiene, and food storage.
Line Cook/Pastry Cook
Boulevard
02.2017 - 02.2019
- Strengthened ability to work rapidly and efficiently to meet the demands of a restaurant serving an average of 300 guests a night for dinner service.
- Tasks included prep, family meal, showcasing flexibility by filling positions in both the hot line and pastry when needed.
Line Cook/Pastry Cook
Range Restaurant
06.2016 - 01.2017
- Garde manger and cold kitchen.
- Managed pastry station during service.
Prep Cook/Retail Sales Associate
Cowgirl Creamery
09.2013 - 09.2016
- Learned the basics of teamwork and engagement, organization, working in a high-volume establishment, and providing quality customer service.
- Gained knowledge of cheese production, styles, and taste profiles of California and European cheeses.
Education
Associate of Science - Culinary Arts
The Art Institute of San Francisco
San Francisco, CA03.2014
Skills
- Supply Monitoring
- Recipe Development
- Pastry Preparation
- Sanitation Standards
- Cake Decorating
- Seasonal Recipes
- Operation Budget
- Creative problem-solving
- Dessert presentation
- Special dietary needs
- Attention to detail
- Garnishing techniques
- Baking techniques
- Mixing methods
- Catering Expertise
- Dessert Preparation
- Restaurant Background
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Assistant Pastry Chef
The Fairmont Hotel
10.2023 - Current
Pastry Chef De Partie
Saison Hospitality
01.2020 - 10.2023
Line Cook/Pastry Cook
Boulevard
02.2017 - 02.2019
Line Cook/Pastry Cook
Range Restaurant
06.2016 - 01.2017
Pastry Cook Assistant
The Slanted Door
11.2014 - 10.2019
Prep Cook/Retail Sales Associate
Cowgirl Creamery
09.2013 - 09.2016
Associate of Science - Culinary Arts
The Art Institute of San Francisco
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