HECTOR TEJADA MOLINA
Bronx
Summary
Innovative Executive Pastry Chef with 19 years of experience in dessert station production and banquet execution. Developed budgets to reduce food waste and theft, ensuring efficient operations. Experienced in recipe adherence and food presentation standards, contributing to high-quality culinary offerings.
Overview
16
16
years of professional experience
Work History
Sous Chef / Saucier
Le District Restaurant
New York
07.2022 - 03.2026
- Prepared sauces, stocks and all saucier station responsibilities.
- Oversaw food preparation, quality control, and plating standards to maintain high culinary excellence.
- Supported Executive Chef Vincent Nargi in daily kitchen operations and staff supervision, ensuring efficient workflow.
- Trained and supervised kitchen staff, enhancing team skills and fostering a collaborative environment.
- Supported inventory management, ordering and kitchen organization.
- Maintained sanitation, food safety and operational standards.
Head Pastry Chef
Cafe Luxembourg
New York
07.2020 - 07.2022
- Created innovative pastries, baked goods, and confections, adhering to recipes while incorporating seasonal ingredients.
- Managed pastry section of kitchen, collaborating with executive and sous chefs to ensure seamless operations.
- Oversaw staff training sessions
- Preparing ingredients and handling baking and other kitchen equipment.
Prep Cook
The Odeon Restaurant
New York
04.2014 - 05.2020
- Followed detailed prep lists provided by chefs to ensure efficient kitchen operations.
- Prepared simple dishes, including entrees and salads, to support timely service during peak hours.
- Set up and sanitized workstations to ensure a clean and efficient kitchen environment.
- Assisted in various kitchen roles including Garde Manger, Line Cook, and Sous Patissier.
Patissier Chef
The Milling Room Restaurant
New York
09.2016 - 09.2017
Line Cook
Petite Boucherie
New York
02.2015 - 12.2015
Line Cook
Cafe Cluny
New York
01.2011 - 04.2014
Sous Chef
Sagaponack NYC Restaurant
New York
01.2010 - 11.2010
Education
Some High School -
INA Instituto Nacional De Aguilares
SalvadorSkills
- Sauce preparation
- Pastry skills
- Pastries expertise
- Dessert preparation
- Recipe creation
- Menu planning
- Food presentation
- Ingredient sourcing
- Sanitation and cleanliness
- Kitchen safety
- Attention to detail
- Time management
- Culinary creativity
- Restaurant experience
Timeline
Sous Chef / Saucier
Le District Restaurant
07.2022 - 03.2026
Head Pastry Chef
Cafe Luxembourg
07.2020 - 07.2022
Patissier Chef
The Milling Room Restaurant
09.2016 - 09.2017
Line Cook
Petite Boucherie
02.2015 - 12.2015
Prep Cook
The Odeon Restaurant
04.2014 - 05.2020
Line Cook
Cafe Cluny
01.2011 - 04.2014
Sous Chef
Sagaponack NYC Restaurant
01.2010 - 11.2010
Some High School -
INA Instituto Nacional De Aguilares