Diego Mieres
Doral,USA
Summary
Passionate and creative pastry chef with wide broad experience and education in an expanded range of specialty techniques. Very detailed oriented for creating custom orders to exceed customer's expectations. Well knowledge in the business including staff supervision, sales and event planning. Experienced Chef Instructor well-versed in running kitchens, teaching future professionals and designing courses. Knowledgeable about controlling costs, organizing supplies, and overseeing food production. Prepared to offer 25 years' experience in the field to a challenging new role.
Overview
20
20
years of professional experience
Work History
Pastry Chef Instructor
Gerbaud
03.2014 - 12.2014
- Training and develop Easter European pastries, cakes and fillings
- Teaching Hungarian pastry cooks and chefs about new American pastries and South American desserts
- Planned and documented programs of study meeting individual needs and abilities of students.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Planned and delivered courses for industry professionals and general public.
- Coached junior chefs on cooking techniques and performance strategies.
Pastry Chef Consultant
La estancia
12.2008 - 12.2009
- Monitored ingredient portions and engaged in waste control to maintain profit margins
- Maintained strict health and safety standards to protect the bakery's customers
- Produced high-quality breads, cakes and pastries for in-store purchases and special events
- Update all recipes procedures
- In charge of all production of 5 stores
- Argentinian pastries cookies and bread
- Managed in-store, pick-up orders and catering needs.
- Maintained well-organized mise en place to keep work consistent.
- Personalized creations for holidays, weddings, graduations, and personal events.
Pastry Chef
L atelier monier
02.2007 - 12.2008
- Strategized color coordination and eye appeal of pastries, both hot and cold using in-house garnishes and toppings
- Identified staffing needs and helped recruit and train personnel
- Developed and marketed unique recipes to bring in customers and repeat business
- French pastries breads and desserts
Pastry Chef
Rooco Pastry Shop
01.2005 - 01.2007
- Responsible for decorating variety of pastries
- Create new pastries, bakery items and recipes
- Coordinate workers and assign particular baking responsibilities
- Manage junior kitchen staff members
- Oversee variety of trainees in kitchen
- Prepare the budget of pastry department set monthly goals
- Responsible of inventory and food cost and also assist the executive chef with the development of new menu items
- Contributed to development of new desserts and menus for both a la carte and custom orders
- Stored, rotated, and labeled perishable food items according to food safety guidelines
- Monitored ingredient portions and engaged in waste control to maintain profit margins
- Identified staffing needs and helped recruit and train personnel
- Decorated cakes, cookies and pastries with fun and artistic designs for events or seasonal offerings
- Italian cakes desserts and breads
Pastry Chef
Just rugelach
02.2003 - 12.2004
- Produced high-quality breads, cakes and pastries for in-store purchases and special events
- Consulted with customers to understand and meet specific needs
- Kept well-organized and stocked inventory of ingredients and supplies to meet expected customer demands
- Adapted baking recipes to meet the needs of customers with allergies, sensitivities and medical issues such as celiac disease
- Combined measured ingredients in bowls of mixing, blending, and cooking machinery
- Design new recipes and update old recipes
- Jewish pastries and breads
Pastry Sous Chef
Payard
03.2002 - 04.2003
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Pastry Chef
Riviera Portuguese Bakery
01.2000 - 01.2002
- Created new pastries from old recipes
- Decorating Cakes and pastries
- Incorporated a broad variety of mixes to meet an assortment of taste
- In charge of the cost control pastry department
- Portuguese breads and pastries
Pastry Chef
Uruguay
01.1999 - 07.2000
- Maintained strict health and safety standards to protect the bakery's customers
- Decorated cakes, cookies and pastries with fun and artistic designs for events or seasonal offerings
- Produced high-quality breads, cakes and pastries for in-store purchases and special events
- Consulted with customers to understand and meet specific needs
- Combined measured ingredients in bowls of mixing, blending, and cooking machinery.
Pastry Cook
Uruguay - Argentina
01.1995 - 01.1999
- Working in Uruguay and Argentina, Working in every position in the line during this period of time
- Working in bakeries and restaurants as pastry cook, pastry sous chef, and pastry chef throughout those years.
Education
Associated Degree - Patisserie and Baking
Le Cordon Bleu
Associate - culinary arts
Le Cordon Bleu
Bachelor degree - hospitality and management
Culinary Institute of America
Associated Degree - Patisserie and Baking
Uruguay
Course - Chocolate and confectionery technology and technics
French pastry school in chicago
Skills
- Superb decision making and time management skills
- Ability to perform the duties of kitchen manager, executive chef, executive pastry chef
- High skills in viennoiserie, international pastries
- Presentation and Display
- Team Leadership
- Baked Goods Productions
- Food and Beverage Operations
- Client Relations
- Superb decision making
- Time Management
- Over 25 years of experience in the industry
- Knowledge of all the positions in the kitchen
- Knowledge of foreign hotel and restaurant pastries
- Extensive working knowledge of bakery equipment including mixers, small wares equipment, etc
- Sugar Shop ( Budapest )
- Gerbaud ( Budapest )
- Pastries, traditional eastern European breads and cakes
- Working with frozen desserts as well and training chefs in
- Food Safety Compliance
- Nutrition Knowledge
- Knife Skills
- Menu Planning
Languages
Spanish
Native or Bilingual
Portuguese
Full Professional
Timeline
Pastry Chef Instructor
Gerbaud
03.2014 - 12.2014
Pastry Chef Consultant
La estancia
12.2008 - 12.2009
Pastry Chef
L atelier monier
02.2007 - 12.2008
Pastry Chef
Rooco Pastry Shop
01.2005 - 01.2007
Pastry Chef
Just rugelach
02.2003 - 12.2004
Pastry Sous Chef
Payard
03.2002 - 04.2003
Pastry Chef
Riviera Portuguese Bakery
01.2000 - 01.2002
Pastry Chef
Uruguay
01.1999 - 07.2000
Pastry Cook
Uruguay - Argentina
01.1995 - 01.1999
Associated Degree - Patisserie and Baking
Le Cordon Bleu
Associate - culinary arts
Le Cordon Bleu
Bachelor degree - hospitality and management
Culinary Institute of America
Associated Degree - Patisserie and Baking
Uruguay
Course - Chocolate and confectionery technology and technics
French pastry school in chicago