Filipe Borchardt
Executive Pastry Chef
Orlando,FL
Summary
Experienced Pastry Chef with demonstrated history in luxury Forbes rated properties. Skilled in Classical and Contemporary Cuisine, High Volume Banquets, Chocolate Work, Customer Service, Menu Development, Amenities and Cost Control. Strong operations professional with emphasis on team development and mentorship focused on creating memorable and unique experiences to guests.
Overview
11
11
years of professional experience
1
1
Certification
1
1
Language
Work History
Executive Pastry Chef
Orlando World Center Marriott
3 2023 - Current
- Manage labor, food cost, and schedule to meet business demand and goals while leading a team of 27 employees including a Pastry Chef, Assistant Pastry Chefs and Pastry Cooks for the largest Marriott in the world including 2010 rooms and suites, 500.000 sqft of banquet space and 7 outlets.
- Develop seasonal dessert offerings for restaurant and banquet events that incorporated fresh, locally-sourced ingredients, supporting sustainability efforts and showcasing regional flavors.
- Mentor and train Pastry Chef, Assistant Pastry Chefs and Pastry Cooks resulting in increased productivity and positive ESS scores.
- Partner with hotel sales and event planning teams to create memorable experiences to potential and returning clients resulting in more revenue and multi-year contracts.
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences
Executive Pastry Sous Chef
Sea Island Resort - Forbes 5 Stars
02.2022 - 02.2023
- Assisted Executive Pastry Chef in developing menus for banquets, restaurants, pastry shops, VIP amenities, private events, and holiday events
- Assisted in controlling food costs by monitoring ingredient usage and minimizing wastage throughout the pastry department.
- Attending event planning meetings and pre-con to better understand and assist our guests.
- Mentored junior pastry chefs, imparting valuable knowledge and skills to improve overall team performance.
- Staffed, trained and set the operation for success before departure by investing in hiring strong candidates, setting up strong connections with interns to return upon completion of their education and promoting strong cooks into leadership roles.
Pastry Chef - Pastry Shop
Wynn Las Vegas - Forbes 5 Stars
03.2019 - 02.2022
- Manage inventory, banquet orders and production for the Pastry Shop
- Assist in managing labor, food cost and schedule
- Assist the Executive Pastry Chef and Assistant Executive Pastry Chef in creating new menu items for restaurants, pastry shops, VIP parties and special events.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
Assistant Pastry Chef - Pastry Shop
Wynn Las Vegas - Forbes 5 Stars
01.2018 - 03.2019
- Manage the quality of products and baked goods for 13 outlets to meet hotel standards.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Created new dessert items for seasonal and special events.
- Optimized kitchen workflow with well-maintained equipment and readily available supplies at all times.
- Consistently met deadlines for high-volume orders during peak business hours or special events.
Pastry Cook
The Langham Chicago - Forbes 5 Star
03.2016 - 01.2018
- Daily menu preparation for Afternoon High Tea inclusive of production and time management.
- Follow recipes and techniques created by the Executive Pastry chef.
- Introduced to Chocolate work and invested time in learning with the Chef on proper techniques and execution.
Pastry Commis
COMO Metropolitan Miami Beach - Forbes Recommended - Hotel Opening Team
10.2014 - 12.2015
- Moved from Savory Kitchen to Pastry and started back as a Commis taking in a traditional apprenticeship with the Executive Pastry Chef.
- Prepared and monitored inventory and production of quality baked goods such as cakes, desserts, and pastries
- Followed recipes and techniques set by the Pastry Chef and given creative liberty when possible
- Performed extra responsibilities requested by the Pastry Chef, Executive Chef, Sous Chef and assisted in other areas of the kitchen during peak business to include Garde Manger and Hot Line while attending the Pastry Station.
Demi-Chef de Partie
COMO Metropolitan Miami Beach - Forbes Recommended
12.2013 - 10.2014
- Prepared all food items in a hygienic and timely manner while maintaining sanitation practices
- Worked several stations to include Garde Manger, Sautee, Pasta Station, Grill and etc.
- Followed recipes and techniques set by the Executive Chef.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
Education
Certificate - L'Art De La Patisserie
The French Pastry School
Chicago, IL 05.2001 -
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Miami, FL 05.2001 -
Skills
- Food quality
- Menu development
- Recipe Development
- Teamwork and Collaboration
- Chocolate Work
- Active Learning
- Problem-Solving
- Excellent Communication
- Adaptive and creative
- Team Training
Certification
ServSafe - Certified Professional Food Manager - Expires on January 2027
Timeline
Executive Pastry Sous Chef
Sea Island Resort - Forbes 5 Stars
02.2022 - 02.2023
Pastry Chef - Pastry Shop
Wynn Las Vegas - Forbes 5 Stars
03.2019 - 02.2022
Assistant Pastry Chef - Pastry Shop
Wynn Las Vegas - Forbes 5 Stars
01.2018 - 03.2019
Pastry Cook
The Langham Chicago - Forbes 5 Star
03.2016 - 01.2018
Pastry Commis
COMO Metropolitan Miami Beach - Forbes Recommended - Hotel Opening Team
10.2014 - 12.2015
Demi-Chef de Partie
COMO Metropolitan Miami Beach - Forbes Recommended
12.2013 - 10.2014
Certificate - L'Art De La Patisserie
The French Pastry School
05.2001 -
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
05.2001 -
Executive Pastry Chef
Orlando World Center Marriott
3 2023 - Current
ServSafe - Certified Professional Food Manager - Expires on January 2027
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