Artemis Baghdanian
Kailua Kona, HI,HI
Summary
Dynamic Pastry Sous Chef with extensive experience at Rosewood Hotel, excelling in recipe development and dessert presentation. Proven ability to enhance guest satisfaction through innovative menu planning and effective inventory management. Skilled in training staff and maintaining quality control, ensuring exceptional culinary standards in high-pressure environments.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Pastry Sous Chef
Rosewood Hotel Kona
Big Island
03.2024 - Current
- Partnered with executive chef to develop and present seasonal menu items, enhancing culinary offerings.
- Trained and supervised junior pastry staff in techniques and safety practices, fostering a skilled and compliant team.
- Developed weekly work schedules for pastry staff to ensure optimal coverage during peak hours, improving service efficiency.
- Maintained inventory levels for baking supplies and placed orders.
- Communicated effectively with front-of-house personnel regarding any special requests or changes to orders placed by customers.
Pastry Chef as a Task Force
Conrad Hotel
Nashville, USA
10.2023 - 11.2023
- Supervised kitchen staff in daily pastry production and ensured adherence to quality standards.
- Collaborated with culinary team to design and execute visually appealing dessert presentations that elevated guest experiences.
- Trained new staff on pastry techniques and reinforced kitchen safety protocols to maintain a safe working environment.
- Developed unique dessert recipes to enhance seasonal menus and guest satisfaction.
Pastry Chef as a Task Force
Ballantyne Hotel
Charlotte, USA
08.2023 - 10.2023
- Developed unique recipes for pastries and desserts, highlighting seasonal ingredients to attract diverse clientele.
- Collaborated with culinary team to design dessert presentations that enhanced customer satisfaction.
- Assisted in menu planning for pastry items, aligning offerings with seasonal trends.
Assistant Pastry Chef
Ritz Ritz-Carlton Hotel and Spa
Half Moon Bay, USA
11.2018 - 04.2020
- Prepared specialty amenity dishes and dessert trays for VIP clients, enhancing guest experience.
- Developed new menu ideas and trained staff on execution and presentation.
- Prepare all new desserts/ menu items for the banquet and the new weekly brunch menu.
- Assisted pastry chef in daily operations and led team in chef's absence.
- Training employees to serve safely.
- Contributed to operations of a prestigious 5-star hotel
Pastry Sous Chef
Four Seasons Hotel and Resort
Anguilla
01.2016 - 01.2017
- Coordinated kitchen workflow during peak service hours to maintain high standards of productivity.
- Conducted quality checks on all pastry items before service to ensure consistency.
- Participated in recipe development meetings with executive chef and other culinary staff.
- Monitored inventory levels to guarantee timely availability of essential supplies for smooth operations.
Pastry Sous Chef
Salamander Hotel and Spa
Virginia, US
11.2014 - 12.2016
- Trained junior pastry staff in advanced baking techniques and kitchen safety protocols, enhancing team skill set and compliance.
- Implemented cost-control measures, reducing dessert production expenses while maintaining quality standards.
- Designed and maintained clean, organized, efficient pastry kitchen layout to streamline workflow and improve accessibility.
Pastry Supervisor
The Kahala Hotel and Resort
Hawaii
09.2011 - 11.2014
- Developed and implemented new recipes that aligned with hotel brand standards, enhancing menu offerings.
- Tracked and maintained accurate records of sales and wastage data to inform inventory management and reduce waste.
- Supervised pastry production, ensuring quality and consistency across all offerings.
- Trained and mentored staff in pastry techniques and kitchen safety protocols.
- Managed inventory of ingredients, maintaining freshness and minimizing waste.
Chef
Chef for Luxury Private Yacht
Honolulu, Hawaii
01.2011 - 09.2011
- Prepared gourmet meals for The Prince of Morocco using traditional recipes.
- Designed gourmet menus tailored to guests' preferences and dietary restrictions.
- Prepared and presented exquisite dishes using fresh, high-quality ingredients.
- Managed kitchen operations, ensuring cleanliness and compliance with safety standards.
Assistant Pastry Chef
Sofitel Hotel
Beverly Hills, USA
06.2008 - 06.2010
- Collaborated with corporate pastry chef to develop innovative dessert recipes that enhanced menu offerings.
- Assisted in creating high-quality pastries for restaurant and event service.
- Collaborated with chefs to develop innovative dessert recipes and presentation styles.
- Maintained cleanliness and organization of the pastry kitchen workspace.
Pastry Cook
Longhi's Restaurant
Oahu, USA
01.2005 - 01.2008
- Supported Head Chefs in executing key kitchen operations.
- Baked various breads and breakfast pastries for daily service.
- Prepared and baked a variety of pastries for high-end dining experiences.
- Collaborated with culinary team to develop innovative dessert menus.
- Maintained cleanliness and organization of pastry station and kitchen areas.
Pastry Cook
Mandarin Oriental Hotel
Oahu, USA
01.2005 - 01.2008
- Sanitized work areas and equipment, ensuring compliance with health and safety standards.
- Recorded amounts and types of goods used in menu preparation, supporting inventory management and cost control.
- Prepared and baked a variety of pastries for restaurant and banquet services.
- Designed dessert menus to enhance guest dining experiences at the hotel.
- Collaborated with culinary team to ensure consistent quality in pastry offerings.
Pastry Cook
Ortolan Restaurant
Los Angeles, USA
01.2005 - 06.2005
- Collaborated with Michelin-starred Executive Chef Christophe Eme on high-quality pastry preparations.
- Supported Chef in Garde Manger and general prep, ensuring efficient kitchen operations.
- Prepared a variety of pastries following hotel standards and recipes.
- Collaborated with kitchen staff to ensure timely service during peak hours.
- Maintained cleanliness and organization of pastry station throughout shifts.
Education
Associate of Occupational Studies Degree - Le Cordon Bleu Culinary Arts
California School of Culinary Arts
Pasadena, California01-2005
Skills
- Baking techniques
- Recipe development
- Dessert presentation
- Menu planning
- Quality control
- Cost control
- Inventory management
- Bonbons
Certification
•plated dessert Vincent Vallee.
Bonbon Master Class, Chef Luis Amando, 2025
• Bonbon Class, Chef Andrey Dubovik, 2025
• Bonbon Class, Chef Hand Ovando, 2026
Bonbon Master Class, Chef Luis Amando, 2025
• Bonbon Class, Chef Andrey Dubovik, 2025
• Bonbon Class, Chef Hand Ovando, 2026
Timeline
Pastry Sous Chef
Rosewood Hotel Kona
03.2024 - Current
Pastry Chef as a Task Force
Conrad Hotel
10.2023 - 11.2023
Pastry Chef as a Task Force
Ballantyne Hotel
08.2023 - 10.2023
Assistant Pastry Chef
Ritz Ritz-Carlton Hotel and Spa
11.2018 - 04.2020
Pastry Sous Chef
Four Seasons Hotel and Resort
01.2016 - 01.2017
Pastry Sous Chef
Salamander Hotel and Spa
11.2014 - 12.2016
Pastry Supervisor
The Kahala Hotel and Resort
09.2011 - 11.2014
Chef
Chef for Luxury Private Yacht
01.2011 - 09.2011
Assistant Pastry Chef
Sofitel Hotel
06.2008 - 06.2010
Pastry Cook
Longhi's Restaurant
01.2005 - 01.2008
Pastry Cook
Mandarin Oriental Hotel
01.2005 - 01.2008
Pastry Cook
Ortolan Restaurant
01.2005 - 06.2005
Associate of Occupational Studies Degree - Le Cordon Bleu Culinary Arts
California School of Culinary Arts