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Hi, I’m
Cora Rose Mitseff
Pastry Chef
Malibu,CA
Summary
American raised and French educated. Accomplished Pastry Chef with high-level technical expertise and passion for everything food related. Managed team of pastry chefs while in Vietnam and earned recognition for creativity and quality of work. Excellent organizational skills and mastery of pastry styles led to exceptional results. Always up for learning something new and collaborating with others!
Overview
13
years of professional experience
4
years of post-secondary education
2
Languages
Work History
Maison Marou | Stephanie AubriotHo Chi Minh City, Vietnam
Executive Pastry Sous Chef
12.2019 - 12.2021
Job overview
- Monitored 3 main kitchens in different locations, 2 different cities.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Trained and mentored team to maintain product quality and shop's reputation.
- Created unique weekly specials and added new items such as Viennoiseries, Ice Cream, Birthday Cakes, Granola, Savory items to drive business growth.
Waldorf Astoria - Trianon Palace | Eddie BenghanemVersailles, France
Pastry Chef De Partie
12.2016 - 08.2019
Job overview
- Production in hotel and restaurant services: 1* Michelin Gordon Ramsay at Trianon in Versailles.
- Responsible in supervising productions and services, developed and executed dessert menus. Daily organization and management of team of 10.
- First Chef Assistant in preparations of 400 attended Jewish wedding in Israel.
- Placed orders to restock items before supplies ran out.
- Collaborated with pastry team to create menu for large banquets.
Pâtisserie Chocolaterie Glacerie | Olivier BajardPerpignan, France
Pastry Cook
08.2012 - 08.2016
Job overview
- Prepared wide variety of confections such as macarons, chocolate, ice cream, etc. by following traditional and modern recipes.
- Responsible of classes for armatures and professionals. Organization and management of the apprentices.
- Service coordinator: setting up store, consulting clients, customer service, handing money and transactions.
Patisserie Bruno MontcoudiolMonistrol-Sur-Loire, France
Pastry Cook
01.2012 - 08.2012
Job overview
- Production in laboratory: fabrication of different confections.
L'ecole International De Pâtisserie|Olivier BajardPerpignan, France
Pastry Cook (Intern)
07.2009 - 12.2011
Job overview
- Production in laboratory: fabrication of different confections.
The French Pastry SchoolChicago, IL
Student Apprentice
01.2007 - 01.2008
Job overview
- Assistant to chefs, responsible for scaling of demos, small productions and cleanliness of kitchen.
Education
École Supérieure Des MétiersMuret, France
Mention Complementaire from Baking And Pastry Arts
10.2015 - 06.2016
CFA De La CMA66Perpignan, France
Certificat D'Aptitude Professionnelle from Baking And Pastry Arts
10.2014 - 06.2015
L'ecole International De Patisserie Olivier BajardPerpignan, France
Certificate from Baking And Pastry Arts
07.2009 - 11.2009
Academy of Art UniversitySan Francisco, CA
No Degree from Art
01.2008 - 12.2008
The French Pastry SchoolChicago, IL
from Baking And Pastry Arts
01.2007 - 12.2007
Skills
Recipe development
Software
Interests
Photography
Film
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Pastry Sous Chef
Maison Marou | Stephanie Aubriot
12.2019 - 12.2021
Pastry Chef De Partie
Waldorf Astoria - Trianon Palace | Eddie Benghanem
12.2016 - 08.2019
École Supérieure Des Métiers
Mention Complementaire from Baking And Pastry Arts
10.2015 - 06.2016
CFA De La CMA66
Certificat D'Aptitude Professionnelle from Baking And Pastry Arts
10.2014 - 06.2015
Pastry Cook
Pâtisserie Chocolaterie Glacerie | Olivier Bajard
08.2012 - 08.2016
Pastry Cook
Patisserie Bruno Montcoudiol
01.2012 - 08.2012
L'ecole International De Patisserie Olivier Bajard
Certificate from Baking And Pastry Arts
07.2009 - 11.2009
Pastry Cook (Intern)
L'ecole International De Pâtisserie|Olivier Bajard
07.2009 - 12.2011
Academy of Art University
No Degree from Art
01.2008 - 12.2008
The French Pastry School
from Baking And Pastry Arts
01.2007 - 12.2007
Student Apprentice
The French Pastry School
01.2007 - 01.2008
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