A creative and passionate pastry chef with over 15 years of restaurant industry experience. Well versed in a variety of pastry fields such as bread production, plated deserts, and tiered cake making with a love for sharing knowledge and skills with others.
Overview
15
15
years of professional experience
Work History
Owner/Baker
Pope's Bespoke Buttercream Cakes
09.2019 - Current
Designed, baked, assembled, and decorated all cake orders including weddings, showers, birthdays, and large events
Cultivated strong client relationships, driving repeat business and referrals.
Oversaw daily business operations
Coordinated all deliveries
Created seasonal and holiday menus to include macarons, pies, cupcakes
Pastry Chef
Les Sablons
04.2017 - 09.2018
Developed new pastry recipes for seasonal menus.
Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Cultivated strong relationships with chefs and cooks, ensuring smooth operations and timely completion of tasks- often working as the expeditor during service hours.
Mentored cooks in pastry techniques, fostering a supportive work environment and increasing their skillsets.
Oversaw purchasing, storage, and use of kitchen supplies, as well as monthly inventory for both savory and pastry items.
Global Pastry Sous Chef
Hotel Commonwealth, Eastern Standard, Island Creek Oyster Bar, Row 34
01.2013 - 04.2017
Oversaw multiple pastry teams, a hotel catering team, and bread department along side the Executive Pastry Chef
Collaborated with chefs to develop innovative desserts for seasonal menus in a variety of different restaurant and event settings
Prepared and plated desserts and bread for each setting, including large banquet events and fast paced restaurant services.
Mentored cooks, imparting valuable knowledge and skills to improve overall team performance across all restaurants and the hotel.
Boosted team morale through effective communication, collaboration, and fostering a positive work environment among colleagues.
Ensured compliance with health regulations by teaching cooks to maintain a clean, organized, and sanitized station at all times.
Head Bread Baker
The Hotel Commonwealth, Eastern Standard, Island Creek Oyster Bar
01.2011 - 01.2013
Created and adjusted recipes for bread service, viennoiserie, and other dough related items in two restaurants and a hotel.
Incorporated artisanal techniques such as hand-shaping loaves, laminating dough by hand and with a sheeter, and use of a steam injected bread oven.
Recruited, hired, and trained staff of hardworking associates.
Created schedules for bread production, employee shifts, and ordering.
Bread Baker
Hi-Rise Bread Company
05.2010 - 01.2011
Mixed doughs for a variety of breads yeast raised and sourdough.
Portioned and shaped all breads by hand
Baked loaves in large steam injected deck oven which held over 100ea loaves
Cleaned and maintained kitchen equipment and oven.
Education
Baking And Pastry Certificate -
Le Cordon Bleu Boston
Cambridge, MA
01-2011
Bachelor's of Fine Arts Degree - Sculpture
Massachusetts College of Art And Design
Boston, MA
01-2010
Servsafe Certified
Servsafe Allergen Certified
Skills
Strong baking and Pastry knowledge and execution
Mentoring and motivating others to grow and learn
Coordinating departmental operations
Verbal and written communication
Timeline
Owner/Baker
Pope's Bespoke Buttercream Cakes
09.2019 - Current
Pastry Chef
Les Sablons
04.2017 - 09.2018
Global Pastry Sous Chef
Hotel Commonwealth, Eastern Standard, Island Creek Oyster Bar, Row 34
01.2013 - 04.2017
Head Bread Baker
The Hotel Commonwealth, Eastern Standard, Island Creek Oyster Bar