Damaris Neira
New York,NY
Summary
Creative Pastry Sous Chef with experience in high-end restaurants, producing a variety of baked goods and pastries. Strengths include keen understanding of baking techniques, ingredient sourcing, and recipe development. Known for creativity in menu creation and ability to train and manage kitchen staff effectively, resulting in improved overall team productivity and positive customer reviews.
Overview
16
16
years of professional experience
Work History
Pastry Sous Chef
Restaurant Associates A Division of Compass Group
New York, NY
05.2019 - Current
- Mentored baking staff in proper techniques and bakery procedures.
- Participated in recipe development meetings with executive chef and other culinary staff.
- Adhered to safety protocols to minimize mishaps and accidents with baking equipment.
- Organized store by returning merchandise to proper areas and restocked displays.
- Assisted executive chef in creating menus that reflect seasonal produce as well as changing customer tastes.
- Designed and maintained a clean, organized, and efficient pastry kitchen layout.
- Implemented sanitation procedures including cleaning schedule for all baking equipment.
- Utilized artistic skills to decorate cakes and pastries, enhancing presentation and customer satisfaction.
- Reviewed expiration dates on items and removed expired products from stock to maintain quality.
- Monitored color of baking items to raise or lower temperature or remove from oven.
- Finished baked goods with glazes, icings and other toppings.
- Improved performance of team members resulting in high-quality meals produced daily.
- Provided direction to pastry cooks in the day-to-day operations of the pastry kitchen.
- Communicated effectively with front-of-house personnel regarding any special requests or changes to orders placed by customers.
- Monitored inventory levels to ensure availability of supplies needed to meet customer demand.
- Maintained strict adherence to food safety and sanitation standards, passing all inspections.
- Coached new staff on policies, procedures and performance strategies.
- Offered exceptional customer service, handling special dessert requests and dietary restrictions.
- Collaborated with the executive chef to pair desserts with menu items for optimal dining experience.
- Maintained high standards of food preparation and service in accordance with established recipes, quality and presentation standards.
- Assisted in developing cost-effective methods to reduce waste while maintaining product quality standards.
- Developed special menu items to improve business offerings.
- Trained kitchen workers on culinary techniques.
- Implemented cost-control measures, effectively decreasing dessert production expenses.
- Implemented a system for tracking and minimizing food waste in the pastry department.
- Created weekly work schedules for pastry staff ensuring adequate coverage during peak hours.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Coordinated with the front-of-house staff to ensure timely delivery of desserts.
- Developed creative new menu items and recipes to ensure ongoing customer satisfaction.
- Oversaw baking and pastry production for large events, serving up to XXX guests.
- Coordinated with purchasing department regarding ingredients needs as well as pricing information.
- Ensured proper ordering and receiving of necessary ingredients for the pastry kitchen.
- Identified areas where efficiency can be improved within the pastry kitchen environment.
- Trained junior pastry staff in advanced baking techniques and kitchen safety protocols.
- Reviewed invoices from vendors for accuracy before submitting them for payment.
- Stayed up-to-date on industry trends related to ingredients, techniques and flavors used in pastries.
- Conducted regular tasting sessions with staff members to evaluate current dessert offerings.
- Supervised preparation and presentation of desserts for catered events.
- Maintained compliance with health department regulations by adhering to safety protocols.
- Checked dough for proper consistency, adding more flour if needed.
- Calculated and adjusted baking times and temperatures for different oven types, ensuring consistent results.
- Coordinated supplies, placed orders and managed stock on hand for bakery.
- Supervised a team of pastry chefs, providing guidance and training on daily tasks and responsibilities.
- Inspected all bakery products and removed any found to possess defects.
- Blended ingredients and mixed dough, following recipes.
- Oversaw pastry production for catering, pick-up orders and in-store customers.
- Managed inventory of baking supplies and ingredients, reducing waste.
- Recognized by management for providing exceptional customer service.
Pastry Cook
Breads Bakery
New York, NY
02.2017 - 02.2019
- Weighed out portions of ingredients to prepare batters or doughs for various baked goods.
- Developed special menu items to improve business offerings.
- Finished baked goods with glazes, icings and other toppings.
- Set ovens to appropriate temperatures to pre-heat.
- Operated ovens, mixers, grinders and other kitchen equipment as needed.
- Wrapped items in plastic in preparation for display and to sell to customers.
- Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
- Mixed colors and flavors of frosting to create desired aesthetic effects on cakes.
- Measured ingredients accurately according to recipes used in the bakery.
Pastry Cook Assistant
Dean and Deluca
New York, NY
05.2014 - 11.2016
- Documented customer orders accurately and efficiently.
- Maintained a clean working environment throughout the day.
- Organized supplies, including sprinkles, food coloring and edible glitter.
- Reviewed expiration dates on items and removed expired products from stock to maintain quality.
- Met with customers to discuss needed bakery items and take orders.
- Adhered to all health regulations while preparing cookies and cakes.
- Finished baked goods with glazes, icings and other toppings.
Cake Decorator
Magnolia Bakery
New York, NY
05.2009 - 03.2014
- Mixed colors and flavors of frosting to create desired aesthetic effects on cakes.
- Used photo cake software to create specialty birthday and anniversary cakes.
- Finished baked goods with glazes, icings and other toppings.
- Created custom cakes for special occasions such as weddings, birthdays, and anniversaries.
- Reviewed expiration dates on items and removed expired products from stock to maintain quality.
- Measured ingredients accurately according to recipes used in the bakery.
- Kept up with industry trends regarding new flavor combinations and design ideas.
- Combined ingredients by hand and with electric mixing equipment.
- Set ovens to appropriate temperatures to pre-heat.
- Cleaned work area after completing each project for sanitation purposes.
- Followed safety protocols while using sharp utensils such as knives or spatulas.
- Met with customers to discuss needed bakery items and take orders.
- Assisted customers with planning cake vision, including color, theme and size.
- Incorporated creative elements into cake designs as requested by clients.
- Frosted finished cakes evenly and smoothly using various techniques.
Education
High School Diploma -
High School For Environmental Studies
New York06-2004
Skills
- Pastry equipment operation
- Ingredient sourcing
- Menu planning
- Pastry production expertise
- Mentoring junior staff
- Recipe development
- Work under pressure
- Sanitation standards
- Creative presentation
- Collaborative mindset
- Food safety protocols
- Presentation management
- Allergen awareness
- Flavor pairing
- Training staff
- Menu preparation
- Plating
- Restaurant background
- Dessert preparation
- Pastries expertise
- Icings and fondant
- Frosting and decoration
- Sanitation practices
- Pastry techniques
- Pastry preparation
- Glazing and icing application
- Food plating
Languages
English
Native/ Bilingual
Spanish
Native/ Bilingual
Portuguese
Limited
Timeline
Pastry Sous Chef
Restaurant Associates A Division of Compass Group
05.2019 - Current
Pastry Cook
Breads Bakery
02.2017 - 02.2019
Pastry Cook Assistant
Dean and Deluca
05.2014 - 11.2016
Cake Decorator
Magnolia Bakery
05.2009 - 03.2014
High School Diploma -
High School For Environmental Studies
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