Edvan Kokoneshi
Brooklyn
Summary
Pastry Chef with over 20 years of experience in Italy, France, Switzerland, and Albania. Specialized in preparing artisan and modern pastries, baked goods, roasted delicacies, and gelato. Strong skills in kitchen management, business operations, and recipe innovation, with a passion for quality and customer service.
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state, and local food sanitation and safety standards.
Overview
27
27
years of professional experience
Work History
Pastry Sous Chef
RAMERINO Prime Restaurant
New York
02.2023 - Current
- Led the preparation and presentation of high-quality pastry dishes, enhancing customer satisfaction and repeat business.
- Mentored junior pastry staff, improving team skills and fostering a collaborative kitchen environment.
- Developed seasonal dessert menus, incorporating innovative recipes that increased customer engagement and dining experience.
- Ensured compliance with food safety regulations and quality standards, maintaining a safe and hygienic work environment.
- Collaborated with the culinary team to create unique dessert offerings, enhancing the restaurant's competitive edge.
- Managed inventory for pastry ingredients, optimizing stock levels to ensure consistent availability and quality.
- Coordinated with purchasing department regarding ingredients needs as well as pricing information.
- Maintained compliance with health department regulations by adhering to safety protocols.
- Maintained high standards of food preparation and service in accordance with established recipes, quality and presentation standards.
- Trained kitchen workers on culinary techniques.
- Coached new staff on policies, procedures and performance strategies.
- Managed inventory of baking supplies and ingredients, reducing waste.
- Finished baked goods with glazes, icings and other toppings.
- Adapted measurements to meet quantity of bakery items being prepared.
- Created new recipes using available ingredients and for special occasions.
Head Chef
DUOMO 51
New York
02.2023 - Current
- Led a team of chefs to create innovative menus, enhancing customer satisfaction and driving repeat business.
- Streamlined kitchen operations by implementing new food preparation techniques, improving efficiency and reducing waste.
- Trained and mentored junior chefs, fostering a collaborative environment that elevated culinary standards and creativity.
- Developed and maintained high food safety and sanitation standards, ensuring compliance with local health regulations.
- Collaborated with suppliers to source high-quality ingredients, enhancing menu offerings and supporting sustainable practices.
- Managed inventory and ordering processes, reducing costs and optimizing stock levels to meet demand.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Distributed food to service staff for prompt delivery to customers.
Pastry Chef & Business Owner
Mont Blanc Pastry & Gelato
01.2013 - 01.2023
- Founded and successfully managed a high-end pastry and gelato business.
- Designed and launched seasonal menus and specialty pastries that increased customer engagement.
- Oversaw daily kitchen operations, inventory control, and supplier relations.
- Recruited, trained, and supervised kitchen staff to maintain productivity and quality standards.
- Ensured compliance with food safety and hygiene regulations (HACCP).
- Created visually striking pastries and desserts for events, custom orders, and promotional purposes.
Pastry Chef & Cook
Social Centers of the Geneva Municipality
01.2008 - 01.2012
- Prepared pastries and meals for communal dining programs with consistent quality.
- Assisted in menu planning and recipe standardization for large-scale social service kitchens.
- Maintained a clean, organized, and compliant kitchen environment.
- Mentored junior staff in pastry techniques and safe kitchen practices.
- Monitored ingredient quality and ensured proper storage and rotation.
Pastry Chef
Luky Pastry & Rotisserie
Annecy
01.2005 - 01.2008
- Produced cakes, pastries, and rotisserie items according to strict recipes and standards.
- Developed new seasonal dessert recipes to attract customer interest.
- Streamlined workflow and collaborated closely with the kitchen team in a fast-paced environment.
- Maintained stock levels and ordered ingredients to avoid shortages.
- Ensured consistent adherence to hygiene and food safety standards.
Pastry Chef
Ai Portici Pastry Shop
Bologna
01.2003 - 01.2005
- Prepared both traditional and modern Italian pastries with high attention to detail.
- Assisted in designing dessert presentations for client orders and special events.
- Collaborated with colleagues to meet production deadlines efficiently.
- Maintained a clean and organized workspace, monitoring ingredient quality.
Pastry Chef
Ceva Pastry, Bakery & Rotisserie
Province of Cuneo
01.1999 - 01.2003
- Learned and executed foundational pastry, bakery, and rotisserie techniques.
- Assisted senior chefs with daily production tasks and quality control.
- Maintained equipment, tools, and work areas according to hygiene standards.
- Contributed to recipe development and product testing.
- Ensured timely production of baked goods for customer orders.
Education
pastry and baking
Skills
- Artisan and modern pastry preparation
- Bakery & rotisserie expertise
- Artisan gelato production
- Business management & team organization
- Food safety and hygiene (HACCP)
- Recipe innovation and aesthetic presentation
- Pastry preparation
- Menu development
- Kitchen operations
- Inventory management
- Staff training
- Recipe creation
- Quality control
- Cost optimization
- Baking techniques
- HACCP compliance
- Baking techniques mastery
- Special dietary accommodations
- Recipe development
- Menu planning
- Dessert preparation
- Sanitation practices
- Allergen awareness
- Teamwork and collaboration
- Written communication
- Adaptive and creative
- Dough handling
- Sugar artistry
- Glazing and icing application
- Baking science
- Pastry techniques
- Vegan pastry
- Restaurant background
Personal Information
Date of Birth: 06/12/79
Languages
- Italian
- French
- English
- Romanian
- German
- Albanian, Native
- Italian, Fluent
- French, Fluent
- English, Intermediate
- Romanian, Fluent
- German, Intermediate
Instagram Handle
chef_edvan_Kokoneshi
Timeline
Pastry Sous Chef
RAMERINO Prime Restaurant
02.2023 - Current
Head Chef
DUOMO 51
02.2023 - Current
Pastry Chef & Business Owner
Mont Blanc Pastry & Gelato
01.2013 - 01.2023
Pastry Chef & Cook
Social Centers of the Geneva Municipality
01.2008 - 01.2012
Pastry Chef
Luky Pastry & Rotisserie
01.2005 - 01.2008
Pastry Chef
Ai Portici Pastry Shop
01.2003 - 01.2005
Pastry Chef
Ceva Pastry, Bakery & Rotisserie
01.1999 - 01.2003