Open To Work
Diane Segretto
Naples,FL
Summary
Dynamic Pastry Chef with extensive experience at Southward HO Country Club, specializing in innovative recipe development and dessert presentation. Proven ability to enhance customer satisfaction through creative flavor pairing and meticulous attention to detail. Skilled in training staff and maintaining high sanitation standards, ensuring a reliable and efficient kitchen environment.
Overview
7
7
years of professional experience
Work History
Pastry Chef
Southward HO Country Club
Bay Shore, NY
04.2023 - 12.2023
- Prepared and decorated a variety of pastries for club events and member dining experiences.
- Assisted in inventory management, ensuring availability of essential baking ingredients and tools.
- Maintained cleanliness and organization of kitchen workspace to adhere to health and safety standards.
- Collaborated with team members to execute dessert presentations for special occasions and seasonal menus.
Pastry Sous Chef
The French Workshop
Plainview, NY
12.2022 - 04.2023
- Assisted in preparation of pastries, cakes, and desserts adhering to French culinary standards.
- Collaborated with head pastry chef to develop seasonal menu items reflecting current trends.
- Maintained cleanliness and organization of pastry station to ensure efficient workflow during service.
- Monitored inventory levels of ingredients, ensuring timely restocking for uninterrupted production.
Kitchen Manager/pastry and Salad Chef
Nantucket’s
Port Jefferson, NY
09.2021 - 09.2022
- Managed kitchen operations, ensuring compliance with food safety standards and regulations.
- Trained and supervised staff in food preparation techniques and kitchen protocols.
- Streamlined inventory management processes to reduce waste and improve cost efficiency.
- Developed weekly menus focusing on seasonal ingredients and customer preferences.
Pastry Chef
Mannino’s
Commack, NY
04.2017 - 03.2020
- Developed new pastry recipes, contributing creative ideas to enhance menu offerings at the club.
- Monitored baking times and temperatures to ensure quality control of all pastry items produced.
- Received feedback from members, adapting recipes based on preferences to improve guest satisfaction.
- Trained junior kitchen staff in pastry techniques, fostering skill development within the culinary team.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
Pastry Chef
Prime an American Steakhouse
Huntington, NY
04.2017 - 09.2018
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
Education
Associate of Science - Culinary Arts
Culinary Institute of America
Hyde Park09.1989
Skills
- Pastry techniques
- Pastry preparation
- Ingredient knowledge
- Menu planning
- Dessert preparation
- Restaurant experience
- Recipe creation
- Chocolate work
- Sanitation practices
- Recipe development
- Allergen awareness
- Dough handling
- Training staff
- Food plating
- Icings and fondant
- Catering expertise
- Inventory rotation
- Food costing
- Flavor pairing
- Glazing and icing application
- Restaurant background
- Frosting and decoration
- Reliable and responsible
Work Preference
Job Search Status
Open to workWork Type
Part TimeLocation Preference
On-SiteHybridSalary Range
$45000/yr - $200000/yrTimeline
Pastry Chef
Southward HO Country Club
04.2023 - 12.2023
Pastry Sous Chef
The French Workshop
12.2022 - 04.2023
Kitchen Manager/pastry and Salad Chef
Nantucket’s
09.2021 - 09.2022
Pastry Chef
Mannino’s
04.2017 - 03.2020
Pastry Chef
Prime an American Steakhouse
04.2017 - 09.2018
Associate of Science - Culinary Arts
Culinary Institute of America