Bianca J. Chavers
New York
Summary
Energetic and creative, with passion for crafting delightful pastries and keen eye for detail. Well-versed in baking techniques and ingredient selection, coupled with proficiency in dough preparation and cake decorating. Dedicated to bringing joy through delectable creations and contributing to positive culinary experience. Basically I have a passion for this. Thank you.
Overview
10
10
years of professional experience
Work History
Pastry Cook
Harvard Club Of New York City
10.2024 - Current
- Assist Executive Pastry Chef by creating new desserts item for special event for Banquets, Buffets and Brunches
- Baked consistent quality items by accurately mixing, diving, shaping and proofing
- Developed new products based on seasonal ingredients, holidays and dessert trends
- Mixed dough, cakes, cookies, pies, tarts and petit fours
- Prepared all pastry items in accordance to standards of quality, quality control, taste, presentation
- Plating desserts for banquets
- Full creativity on pastries for Sunday brunches
- Mise en place pastries for a la carte
- Maintain a clean, safe and an organized environment
Pastry Sous Chef
Soho House New York
10.2024 - 12.2024
- Well-versed on preparing delicious, house made pastries, following recipes, contributing creatively and working autonomously on all pastry stations to deliver a-la-carte or production-based pasty's in fast-paced and demanding environment
- Support Pastry Chef on the line and with inventory as well as the purchasing of goods to ensure kitchens are functioning at optimal performance with a sustainable food cost while also maintaining wastage.
- Precise attention to detail and efficient in creating a-la-carte dish(s), including family meal
- Support Pastry Chef by assisting with end of shift reports and handover sheets
- Maintain company target goals and consistent experience for Soho House Standards for service; 3-8-10
- Positive influence for teams under pressure and provide a welcoming work environment that increases staff moral
Pastry Cook
Harvard Clubhouse
10.2023 - 02.2024
- Assist Pastry Chef by creating new desserts item for special event for Banquets, Buffets and Brunches
- Baked consistent quality items by accurately mixing, diving, shaping and proofing
- Developed new products based on seasonal ingredients, holidays and dessert trends
- Mixed dough, cakes, cookies, pies, tarts and petit fours
- Prepared all pastry items in accordance to standards of quality, quality control, taste, presentation
- Plating
- Maintain a clean, safe and an organized environment
Sous Chef
Heritage Grand Bakery
11.2022 - 09.2023
- Assist in all areas of the pastry production, Including scaling, mixing, proofing, lamination, baking, decorating, and finishing
- Assist in all areas of pastry production, and work services as needed
- Assist the Executive Pastry Chef in the research and development process of new items
- Perform each duty in accordance with the Executive Pastry Chef standards within the company policies, practices, and procedures
- Assist in orders and monthly inventories
- As a sous chef, I lead by example and train team members to excel in culinary skills and teamwork
Chef Assistant
Bosie Bakery/Bosie Tea Parlor
08.2014 - 03.2020
- Learned how to prep all french pastries for the bakery and supplied other bakeries around the metro area
- Managed daily kitchen operation with a staff of 2 members and training interns
- Assist in preparation for catering order in large quantities
- Prep chocolates, confection cakes, cookies, pies, tarts, ganache's, madeleine's, financier's and macaroon's
- Weighed, measured and mixed ingredients according to recipes or personal judgment
- Supported baker's by producing fillings and batter for quiche's
- Measured, mixed and prepared raw materials according to companies specifications and recipes
Education
Certificate - Culinary Arts
ROC United
New York, NY05.2014
Associate Degree - Arts & Graphic Design
Katherine Gibbs School of Design
New York, NY06.2001
High School Diploma -
Jacqueline Kennedy Onassis High School
New York, NY06.1997
Skills
- Leadership and management skills
- Pastry preparation
- Food safety and sanitation
- Dessert presentation
- Cake decorating
- Teamwork skills
- Excellent multi-tasker
- Allergy awareness
Timeline
Pastry Cook
Harvard Club Of New York City
10.2024 - Current
Pastry Sous Chef
Soho House New York
10.2024 - 12.2024
Pastry Cook
Harvard Clubhouse
10.2023 - 02.2024
Sous Chef
Heritage Grand Bakery
11.2022 - 09.2023
Chef Assistant
Bosie Bakery/Bosie Tea Parlor
08.2014 - 03.2020
Associate Degree - Arts & Graphic Design
Katherine Gibbs School of Design
Certificate - Culinary Arts
ROC United
High School Diploma -
Jacqueline Kennedy Onassis High School
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