Summary
Overview
Work History
Education
Skills
Timeline
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David Laufer

Profesional
Chicago,IL

Summary

Accomplished Executive Pastry Chef with high-level technical expertise and passion for pastries. Managed team of pastry chefs for large facility and earned recognition for creativity and quality of work. Excellent organizational skills and mastery of pastry styles led to exceptional results.

Overview

2
2
years of post-secondary education
12
12
years of professional experience

Work History

Executive Pastry Chef

Zelda's Catering Company
Chicago, IL
01.2019 - Current
  • Developed new dessert menu and wedding cake program.
  • Created Kosher chocolate truffle line, specialty cookies and french macarons.
  • Produced revolutionary kosher menu offerings to put establishments on local, regional and national map.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Oversaw purchasing, storage and use of kitchen supplies.
  • Iced and airbrushed cakes and other pastries for customized orders.
  • Created unique daily specials to drive business growth.

Executive Pastry Chef

River City Casino and Hotel
St. Louis, MO
01.2016 - 01.2019
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Was founding member of the St Louis Pastry Guild.
  • Won STl magazine best cookie in St Louis
  • Participated with many community catering events that included kids in the middle, Gazelle Magazine, and American liver foundation.
  • Mentored more than 30 kitchen staff at all levels to prepare each for demanding roles.
  • Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
  • Operated clean pastry cooking station and complied with applicable health and safety standards.
  • Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
  • Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.

Executive Pastry Chef

The Chase
St. Louis, MO
01.2014 - 01.2016
  • Luxury Historic resort with 300 hotel rooms and 80 residents; creating product for The Preston, The Chase Club, Banquets, Pool, Room Service, and amenities.
  • Leading team of 6 pastry cooks with responsibility including training, scheduling, ordering, production, disciplinary action, 90day/yearly review for staff and costing.
  • Revamped entire pastry program taking quality to higher level of service.
  • Open new restaurant "The Preston" for hotel creating signature desserts and breads for daily service and brunch.
  • Active leader of television segment, social media, and community events.
  • Created grand gingerbread display and chocolate Easter eggs display in hotel lobby for holiday events.

Pastry Sous Chef

The Cosmopolitan of Las Vegas
Las Vegas, NV
01.2012 - 01.2014
  • Las Vegas property of 3000 room hotel and Casino.
  • Lead team of 30 bakers working with master chocolatier Vincent Pilon.
  • Duties included scheduling, daily/weekly production list, banquet production, yearly reviews, daily order using Stratton Warren program, cost managing, and creating new desserts for restaurants and The wicked Spoon buffet.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Established and maintained positive vendor relationships.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Developed new products based on seasonal ingredients, holidays and dessert trends.

Pastry Chef

Four Seasons Hotel Westlake Village
Westlake Village, CA
01.2009 - 01.2012
  • Property of 270 room luxury hotel and wellness center.
  • Manage staff of 4 team members and responsible of quality of pastry for entire hotel including banquet, room service, weekly buffets, wellness desserts, and restaurants.
  • In charge of scheduling, annual reviews, menu planning, and developing pastry team members.
  • Produced centennial cake for Ronald Regan Library.

Education

Associate of Science - Baking and Pastry

The Culinary Institute Of America
Hyde Park, NY
08.1995 - 04.1997

Basic Spanish -

College Of Southern Nevada
Las Vegas, NV
08.2005 - 12.2005

Skills

Safety and compliance

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Timeline

Executive Pastry Chef

Zelda's Catering Company
01.2019 - Current

Executive Pastry Chef

River City Casino and Hotel
01.2016 - 01.2019

Executive Pastry Chef

The Chase
01.2014 - 01.2016

Pastry Sous Chef

The Cosmopolitan of Las Vegas
01.2012 - 01.2014

Pastry Chef

Four Seasons Hotel Westlake Village
01.2009 - 01.2012

Basic Spanish -

College Of Southern Nevada
08.2005 - 12.2005

Associate of Science - Baking and Pastry

The Culinary Institute Of America
08.1995 - 04.1997

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