Eunji Jen Kim
Woodside,NY
Summary
Classically trained Pastry Chef with over 20 years in high-volume catering and fine dining. Expertise includes health-focused desserts and innovative menu concepts that drive client satisfaction. Strong communication skills foster teamwork and enhance client relationships.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Pastry Chef
Compass Group USA
New York, New York
09.2025 - Current
- Worked with culinary team to create seasonal dessert menus and specials, elevating guest dining experiences.
- Crafted diverse pastry items for multiple dining services, enhancing menu variety across locations.
- Optimized production schedule to consistently deliver high-quality goods within tight deadlines.
- Managed inventory to ensure availability of fresh ingredients and supplies.
Executive Pastry Chef / Department Manager
Citigroup Client Center Dining Room
New York, USA
07.2011 - Current
- Established comprehensive pastry program servicing Client Center Dining for the Executive Dining Room, Catering Division and Cafe Operations in multifaceted building servicing up to 10,000 clients and guests per day
- Designed and executed menus for lunch and dinner across plated, buffet, and banquet styles, enhancing dining experiences.
- Cultivated strong client relationships by setting high standards and adapting to evolving demands, ensuring client satisfaction.
- Developed trend-driven pop-up installations that engaged clients with innovative items, fostering ongoing interest in new concepts.
- Analyzed client feedback through communication with waitstaff and through sales numbers to continually drive for transformation and improvement in menu and service standards
- Motivated staff by fostering a culture of teamwork while maintaining a strong sense of ownership in duties through respectful and consistent communication and recognition of accomplishments and areas of improvement
Chef Instructor
Young Chefs Academy
Forest Hills, USA
10.2020 - 09.2021
- Developed and delivered engaging culinary lessons for 20 children and teens, incorporating diverse cooking techniques and cuisines to enrich student learning
- Created and updated curriculum materials to ensure alignment with current culinary trends and industry standards
- Motivated and mentored staff to leverage skills and interests, fostering student engagement
Pastry Sous Chef
The Lambs Club
New York, USA
04.2010 - 08.2011
- Produced daily desserts in upscale, fast-paced hotel, enhancing seasonal American menu offerings
- Partnered with head chef to create menus featuring local ingredients and innovative pastry techniques
- Led production of desserts and pastries for high-profile events.
- Collaborated with executive chef on menu development and seasonal offerings.
- Trained and mentored junior pastry staff in techniques and presentation.
Pastry Chef
Spigolo
New York, USA
12.2008 - 05.2011
- Created dessert and bread menu for Southern Italian restaurant, highlighting seasonal and local ingredients
- Coordinated annual charity events for Autism Speaks and City Harvest, raising awareness and community engagement.
- Created a variety of pastries using high-quality ingredients and techniques.
- Developed new recipes to enhance menu offerings and customer satisfaction.
- Managed inventory levels to ensure fresh ingredients were always available.
Pastry Sous Chef
Orsay Restaurant
New York, USA
01.2008 - 12.2008
- Executed classical French dessert menu in formal breakfast, lunch, and dinner services and banquet parties.
- Assisted the head pastry chef in maintaining high standards of service through training staff and fostering a collaborative team environment
- Designed and executed innovative pastry recipes for seasonal menus.
- Managed inventory and ordered ingredients to ensure freshness and availability.
- Collaborated with culinary team to maintain high-quality standards in food preparation.
Pastry Sous Chef
Esca Restaurant
New York, USA
01.2007 - 01.2008
- Executed exceptional Italian desserts for New York Times three star restaurant
- Utilized seasonal menu creation to minimize waste and enhance ingredient quality
- Checked in daily deliveries under strict quality and safety protocols
Owner / Manager
Little Michaels Café
Bronx, USA
11.2005 - 01.2007
- Increased sales by 25% upon ownership by implementing new menu items, remodeling and managing budgets
- Oversaw staff of five to seven in developing diverse menu featuring healthy options and local favorites
- Fostered supportive workplace by organizing team building events and cross training staff for personal and professional growth
Pastry Sous Chef
The World Yacht
New York, USA
09.2004 - 09.2005
- Crafted American style desserts that adapted to dynamic dining environment
- Partnered with head chef to oversee inventory, securing timely procurement of premium ingredients
- Led pastry team in creating seasonal dessert menus.
- Developed and refined recipes for various baked goods.
- Oversaw daily kitchen operations to ensure quality standards.
Production Manager
Johanssons Bakery
Providence, USA
05.2002 - 07.2004
- Implemented rigorous bread production program with strict recipe guidelines and daily execution methods, ensuring consistent quality and adherence to safety standards.
- Trained students in high standards and speed of bread production, fostering skills that enhance their employability in culinary arts.
- Managed and produced desserts for annual events showcased in government buildings in Providence, Rhode Island, contributing to positive public engagement and representation of local culinary talent.
Education
Foodservice Management - Bachelor's Degree -
Johnson and Wales University
Providence, RI, USA01-2004
Baking and Pastry Arts - Associate's Degree -
Johnson and Wales University
Providence, RI, USA01-2002
Skills
- Pastry techniques
- Dessert presentation
- Recipe development
- Menu design
- Culinary collaboration
- Cost control
- Stock control
Certification
- Servsafe Certified, 2019
- NYCDOH Food Protection Certified, 2005
Hobbies and Interests
- Animal Welfare and Rescue
- Health and Wellness
- Disability Rights
Languages
Korean Native
Timeline
Pastry Chef
Compass Group USA
09.2025 - Current
Chef Instructor
Young Chefs Academy
10.2020 - 09.2021
Executive Pastry Chef / Department Manager
Citigroup Client Center Dining Room
07.2011 - Current
Pastry Sous Chef
The Lambs Club
04.2010 - 08.2011
Pastry Chef
Spigolo
12.2008 - 05.2011
Pastry Sous Chef
Orsay Restaurant
01.2008 - 12.2008
Pastry Sous Chef
Esca Restaurant
01.2007 - 01.2008
Owner / Manager
Little Michaels Café
11.2005 - 01.2007
Pastry Sous Chef
The World Yacht
09.2004 - 09.2005
Production Manager
Johanssons Bakery
05.2002 - 07.2004
Foodservice Management - Bachelor's Degree -
Johnson and Wales University
Baking and Pastry Arts - Associate's Degree -
Johnson and Wales University