HARRY LARSEN
Henderson
Summary
Detail-oriented baker/chef with 25 years of bakery experience and dedication to quality. Recognized for creative contributions to recipe development and menu planning. Operates and maintains mixers and other industry-standard bakery equipment safely and according to user instructions. Strong communication, measurement, and customer service skills. Accomplished culinary professional skilled in leading entire bakery team and directing kitchen operations. Oversee production, preparation, special events, and purchasing. Keep team members working efficiently and follow food safety and sanitation regulations. Foster an educational environment from which to develop culinary staff for future advancement.
Overview
14
14
years of professional experience
Work History
Assistant Pastry Chef
Westgate Las Vegas Resort & Casino
03.2025 - Current
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Reduced discrepancies on internal and state health inspections by monitoring sanitation and properly storing items.
- Scaled out and mixed ingredients according to recipes and procedures.
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Created new dessert items for seasonal and special events.
Baker
Durango Resort and Casino
10.2024 - 03.2025
- Complied with health and safety codes to protect staff and customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Production baker duties.
- Collaborated with team members to complete tasks and maintain smooth running of bakery.
City Wide Pastry Chef
Caesars Entertainment Forum
07.2021 - 10.2024
- Managed banquets, pick-up orders and catering needs.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cleaned and maintained kitchen equipment and ovens and walk-ins.
- Personalized creations for holidays, weddings, graduations, and personal and corporate events.
- Produced quality desserts by reading recipes, scaling, and measuring ingredients and operating mixer, oven, sheeters and ice cream machines.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Pastry Chef
Caesars Entertainment
05.2012 - 03.2020
- 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.
- Planned and implemented seasonal menus, conducting research into emerging culinary trends.
- Scaled, mixed, and baked cakes, cookies, pastries, pies, bread, and other sweet and savory treats.
- Monitored ingredient portions and engaged in waste control to maintain profit margins.
- Applied decorative elements such as frosting and fondant to cakes and pastries using variety of tools.
- Consistently prepared the same dishes with the same quality to delight customers and keep them coming back again and again.
- Reduced waste by improving inventory control and consistently rotating products before expiration dates.
- Kept kitchen clean and organized with easy-to-access ingredients.
- Established and enforced presentation standards to uphold the establishment’s reputation.
- Interviewed and trained back-of-the-house employees at all levels.
- Led kitchen staff by example, keeping workstations clean and overseeing food preparation and presentation.
- Kept staff working efficiently and productively to achieve total guest satisfaction.
- Created new recipes and developed pricing structures to meet financial targets.
- Monitored the operation of the kitchen to check for proper sanitation.
- Organized activities in kitchen maintenance, stock management, and food rotation to eliminate issues with product expiration.
- Obtained best prices from vendors by negotiating contracts for ingredients and equipment procurement, reducing monthly food costs.
Education
GED - general subjects
Rancho High School
Las Vegas, NV06.1981
Skills
- Inventory rotation
- Recipe development
- Plating
- Scaling and portioning
- Verify food quality
- Cost control
- Inventory management
- Purchasing management
- Culinary research
- Mixer operation
- Frosting and decoration
- Kitchen management
- Create recipes
- Kitchen equipment operation
- Food safety
Timeline
Assistant Pastry Chef
Westgate Las Vegas Resort & Casino
03.2025 - Current
Baker
Durango Resort and Casino
10.2024 - 03.2025
City Wide Pastry Chef
Caesars Entertainment Forum
07.2021 - 10.2024
Pastry Chef
Caesars Entertainment
05.2012 - 03.2020
GED - general subjects
Rancho High School