CAROLINA PEREGO
NY
Summary
A seasoned culinary leader with extensive experience in managing kitchen operations, creating innovative menus, overseeing staff, ensuring food quality, and maintaining high standards of food safety, all while demonstrating a passion for delivering an exceptional experience.
Overview
28
28
years of professional experience
Work History
Executive Corporate Chef
Citarella
02.2010 - Current
- Responsible for training developing and motivating culinary and kitchen staff to ensure food preparation and serving standards are met.
- Designed layout for three locations: Hudson Yards, Bridge Hampton, Connecticut
- Tested, designed and developed pastry products, catering, pizzas and sandwiches
- Schedule and manage team of 200 + employees
- Developed new catering menu or gastronomy
- Responsible for ensuring all safety guidelines were met in the kitchen.
- Designed new desserts for social and corporate events
- Developed innovative solutions to complex problems, resulting in improved organizational performance.
- Product costing and ordering of pastry products and supplies
- Play a central role in creating new dishes and organized tastings for select patrons to gain their opinions.
Corporate Executive Pastry Chef
Cipriani USA
09.1998 - 12.2009
- Provided pastries, pastas, and breads to all Cipriani venues
- Scheduled and managed a team of 30+ employees
- Recruited and trained staff
- Designed pastry kitchen
- Coordinated the opening of the; Rainbow Room, Cipriani 42nd St., Le Specialita', Dolci Restaurant, Cipriani Wall Street (Catering and Restaurant), Harry Cipriani, Cipriani 23rd St., Cipriani Sutton Place, Cipriani London, Punta Del Este, Hong Kong, and Billionaire Sardina
Executive Pastry Chef
Tuscan Square
08.1997 - 09.1998
- Menu development: Creating, developing, and testing new recipes and baking techniques
- Production: Overseeing the production of desserts and baked goods
- Presentation: Ensuring desserts are presented visually stunning
- Inventory management: Managing inventory and purchasing
Executive Pastry Chef
Four Season Hotel
11.1996 - 07.1997
- Managed pastry production resulting in consistent high-quality pastries for hotel guests.
- Oversaw daily operations in the pastry department, ensuring timely completion of tasks while maintaining exceptional product quality.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Collaborated with the culinary team to develop innovative dessert menus, resulting in increased sales and repeat customers.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
Education
L'ECOLE DU GRAND CHOCOLAT - TECHNOLOGY CHOCOLATE RESTORATION
L'ECOLE DU GRAND CHOCOLAT
ACADEMIA DI COMMERCIO E TURISMO - DESSERT MENU PLANNING AND PLATE PRESENTATION
ACADEMIA DI COMMERCIO E TURISMO
ETOILE DI SOTTOMARINA - PROFESSIONAL SUGAR WORK, Artistic Chocolate making and presentation
ETOILE DI SOTTOMARINA
SCOULA REGIONALE DE SARONNO - PASTRY DIPLOMA
SCOULA REGIONALE DE SARONNO
Skills
- English
- Spanish
- Italian
Timeline
Executive Corporate Chef
Citarella
02.2010 - Current
Corporate Executive Pastry Chef
Cipriani USA
09.1998 - 12.2009
Executive Pastry Chef
Tuscan Square
08.1997 - 09.1998
Executive Pastry Chef
Four Season Hotel
11.1996 - 07.1997
ACADEMIA DI COMMERCIO E TURISMO - DESSERT MENU PLANNING AND PLATE PRESENTATION
ACADEMIA DI COMMERCIO E TURISMO
ETOILE DI SOTTOMARINA - PROFESSIONAL SUGAR WORK, Artistic Chocolate making and presentation
ETOILE DI SOTTOMARINA
SCOULA REGIONALE DE SARONNO - PASTRY DIPLOMA
SCOULA REGIONALE DE SARONNO
L'ECOLE DU GRAND CHOCOLAT - TECHNOLOGY CHOCOLATE RESTORATION
L'ECOLE DU GRAND CHOCOLAT
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