Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Dehvan Mixon

San Francisco,CA

Summary

Adept at chocolate work and team management, I elevated Wayfare Tavern's dessert offerings, creating innovative menus that boosted sales and customer satisfaction. My expertise in pastry techniques and ingredient knowledge, coupled with a flair for menu development and food cost analysis, has consistently enhanced dining experiences and fostered professional growth within culinary teams. History of keeping costs under control and meeting demanding business objectives while attracting customers with tasty, beautiful dessert creations. Bringing 10 years' experience in culinary environments. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Pastry with skills in concept development and high-quality restaurant operation. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with purveyor contact,cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english/spanish skills. Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills. Skilled Baker with exceptional knowledge of baking times, methods, temperatures, and flavors. Well-versed in proper function and maintenance of bakery utensils and equipment. Focused professional creates memorable and delicious baked goods. Creates custom desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

5
5
years of professional experience

Work History

Executive Pastry Chef

Wayfare Tavern
04.2023 - Current
  • Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
  • Coordinated with front-of-house staff to ensure smooth service during peak dining hours or special events.
  • Designed custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations and generating positive word-of-mouth referrals.
  • Collaborated with the culinary team to develop innovative dessert menus, resulting in increased sales and repeat customers.
  • Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
  • Participated in industry conferences or workshops to stay current on new trends, techniques, and ingredients in the world of pastry.
  • Streamlined production processes, improving efficiency and reducing waste in the pastry kitchen.
  • Established a strong rapport with fellow chefs and kitchen staff, fostering teamwork and open communication to ensure seamless execution of daily operations.
  • Oversaw daily operations in the pastry department, ensuring timely completion of tasks while maintaining exceptional product quality.
  • Assisted in budget planning for the pastry department by forecasting ingredient needs and monitoring expenses closely throughout each fiscal quarter.
  • Maintained a safe and sanitary work environment by adhering to local health department regulations and implementing best practices for food handling within the pastry department.
  • Operated clean pastry cooking station and complied with applicable health and safety standards.
  • Cultivated relationships with suppliers to secure premium-quality ingredients at competitive prices.
  • Incorporated modern culinary techniques such as molecular gastronomy into traditional pastry recipes to create unique dessert offerings that set the establishment apart from competitors.
  • Worked closely with event planners or clients to design dessert tables or buffet stations that aligned with event themes and exceeded expectations.
  • Prepared French, Greek and [Type] pastries to meet customer order requirements.
  • Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
  • Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
  • Developed seasonal dessert offerings that incorporated fresh, locally-sourced ingredients, supporting sustainability efforts and showcasing regional flavors.
  • Developed creative plated desserts that complemented entrée dishes designed by the executive chef, enhancing overall dining experiences for guests.
  • Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
  • Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
  • Mentored junior pastry chefs, sharing expertise and fostering professional growth within the team.
  • Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
  • Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
  • Maintained well-organized mise en place to keep work consistent.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
  • Cycled menus to keep offerings fresh and interesting for customers.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Oversaw purchasing, storage, and use of kitchen supplies.
  • Managed in-store, pick-up orders and catering needs.
  • Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Personalized creations for holidays, weddings, graduations, and personal events.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Supervised and enhanced work of 40-person team producing more than 500 plates per day.
  • Cleaned and maintained kitchen equipment and oven.
  • Followed food safety standards when handling ingredients.
  • Created unique daily specials to drive business growth.
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Prepared dough for variety of pastries, cakes and breads.
  • Packaged finished products for sale.
  • Trained new employees on bakery methods and procedures.
  • Prepared frostings and other toppings for cakes and pastries.
  • Monitored temperatures of ovens, proof boxes and other equipment.
  • Decorated cakes, cupcakes and other pastries according to customer requests.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Determined baking times for various items.
  • Cut and shaped dough for pies, rolls and other pastries.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Pastry Jr Sous Chef

Craftsman and Wolves
04.2021 - 04.2022
  • Prepped daily menu items to quickly deliver upon request.
  • Oversaw cleanliness of each station in kitchen.
  • Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Successfully completed kitchen product inventory as assigned.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Assisted in catering special events, contributing to memorable dining experiences for guests at weddings, corporate functions, and other occasions.
  • Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
  • Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
  • Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.

Pastry Sous Chef

Miller and Lux
03.2021 - 04.2022
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Managed inventory effectively, ensuring proper stock levels of ingredients necessary for daily operations and special events.
  • Developed custom dessert options for clients with dietary restrictions or preferences, resulting in increased customer satisfaction.
  • Consistently met production deadlines by efficiently prioritizing tasks in a fast-paced environment.

Pastry Chef De Partie

Spruce
09.2019 - 06.2021
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Managed time effectively during peak hours to ensure timely delivery of freshly prepared pastries to customers.
  • Earned recognition from supervisors for consistently going above and beyond expectations.
  • Received numerous compliments from guests regarding unique flavor combinations and attention to detail in presentation.
  • Participated in menu planning meetings, providing valuable input on potential dessert offerings.
  • Worked directly with suppliers to source high-quality ingredients at competitive prices.
  • Reduced food waste by implementing proper storage techniques and ingredient rotation practices.
  • Stayed up-to-date with current industry trends through ongoing research, attending workshops, conferences, or trade shows as necessary.
  • Contributed to a positive work environment by maintaining a professional attitude under pressure.
  • Maintained a clean and organized work area, adhering to strict sanitation guidelines.
  • Collaborated with the culinary team to develop innovative dessert menus for special events.

Education

Associate of Science - Culinary Science

ICASI
Cleveland Ohio
06.2015

Skills

  • Chocolate work
  • Team Management
  • Ingredient Knowledge
  • Sanitation Practices
  • Nutritional knowledge
  • Pastry Techniques
  • Baking Expertise
  • Food Cost Analysis
  • Menu development
  • Recipe creation
  • Flavor Pairing
  • Sugar Artistry
  • Fondant handling
  • Creative Flair
  • Precision measuring
  • Food Plating
  • Catering expertise
  • Restaurant Experience

Accomplishments

  • Supervised team of 40 staff members.
  • Resolved product issue through consumer testing.
  • Collaborated with team of 8 in the development of Miller and Lux popup in Vail, Colorado. .

Timeline

Executive Pastry Chef

Wayfare Tavern
04.2023 - Current

Pastry Jr Sous Chef

Craftsman and Wolves
04.2021 - 04.2022

Pastry Sous Chef

Miller and Lux
03.2021 - 04.2022

Pastry Chef De Partie

Spruce
09.2019 - 06.2021

Associate of Science - Culinary Science

ICASI

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Dehvan Mixon