Dayan Neto
Miami Lakes,FL
Summary
Professional with focus on pastry and baking, bringing strong culinary skills and creativity to kitchen. Adept at team collaboration and adapting to changing needs, ensuring smooth operations and high-quality results. Expertise in pastry preparation, dessert presentation, and kitchen management. Known for reliability, consistency, and passion for delivering exceptional pastries.
Overview
6
6
years of professional experience
Work History
Pastry Sous Chef
Casadonna
07.2025 - Current
- Led pastry team in daily production of high-quality desserts and pastries.
- Collaborated with kitchen management on inventory planning and ingredient sourcing strategies.
- Streamlined pastry production by implementing efficient processes and techniques, reducing waste and increasing productivity.
- Managed inventory effectively, ensuring proper stock levels of ingredients necessary for daily operations and special events.
Head Pastry CDP
Bouchon Bistro
02.2024 - 07.2025
- Prepare and execute a wide range of classic French pastries, viennoiserie, and plated desserts to the high standards of the Thomas Keller Restaurant Group
- Manage daily mise en place and coordinate production timelines to support smooth service across brunch, lunch, and dinner.
- Ensure precision and consistency in every product, from laminated doughs to delicate garnishes, honoring traditional technique with modern execution.
- Collaborate with the Executive Pastry Chef and culinary team to design seasonal menus, test new recipes, and uphold brand excellence.
- Maintain strict adherence to food safety, sanitation, and organizational standards in a high-volume, fine-dining environment.
- Train and mentor junior pastry cooks, promoting a culture of discipline, refinement, and growth.
- Contribute to the ongoing legacy of Chef Thomas Keller by delivering exceptional quality, detail, and guest experience through pastry.
Pastry Sous Chef
Pura Vida
06.2022 - 01.2024
- Demonstrated expertise in creating and decorating a wide variety of pastries for high-volume production.
- Proficient in using professional baking equipment and ensuring consistent quality control.
- Experienced in high-volume commercial baking, including breads, pastries, and cakes.
- Knowledgeable in food safety regulations and maintaining a clean and organized bakery environment.
- Collaborated with team members to ensure efficient and smooth pastry production.
- Proficient in following recipes and ensuring accuracy in measurements and ingredients.
Baker
CAO Bakery & Cafe
01.2020 - 01.2023
- Proficient in using professional baking equipment and ensuring consistent quality control.
- Ability to work quickly and efficiently in a fast-paced environment.
Skills
- Time management
- Trilingual
- Leadership
- Restaurant experience
- Punctuality
- Detail observations
- Work under pressure
- Mentoring junior staff
- Catering expertise
- Problem-solving
Languages
English
Spanish
Italian
Timeline
Pastry Sous Chef
Casadonna
07.2025 - Current
Head Pastry CDP
Bouchon Bistro
02.2024 - 07.2025
Pastry Sous Chef
Pura Vida
06.2022 - 01.2024
Baker
CAO Bakery & Cafe
01.2020 - 01.2023