Summary
Overview
Work History
Education
Skills
Timeline
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Evans Saavedra

Miami,FL

Summary

At Mila Restaurant, as a Pastry Chef De Partie, I spearheaded a revamp of the dessert menu, leading to enhanced customer satisfaction through visually appealing, delicious pastries. My expertise in food safety and passion for customer service were pivotal in streamlining production, achieving a perfect blend of innovation and efficiency.

Overview

4
4
years of professional experience

Work History

Pastry Chef De Partie

Mila Restaurant
08.2021 - 05.2024
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Developed new recipes based on seasonal ingredients and current trends, keeping the menu fresh and exciting.
  • Streamlined pastry production process for increased efficiency and consistent quality.
  • Collaborated with the culinary team to develop innovative dessert menus for special events.

Sous Chef Y Line Cook

Planta Restaurant
11.2019 - 08.2021
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.

Education

Gastronomía Nacional E Internacional

Instituto La Araucana
Osorno, Chile
12.2011

Skills

  • Customer service focus
  • Food safety knowledge
  • Training and mentoring
  • Sanitation Standards

Timeline

Pastry Chef De Partie

Mila Restaurant
08.2021 - 05.2024

Sous Chef Y Line Cook

Planta Restaurant
11.2019 - 08.2021

Gastronomía Nacional E Internacional

Instituto La Araucana

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Evans Saavedra