Summary
Overview
Work History
Education
Skills
Timeline
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Hope A. Marrero

Elizabeth,NJ

Summary

A passionate and dedicated pastry chef with a decade of professional experience in the culinary world. Known for my creativity and hard work ethic, I bring a fresh and innovative approach to the kitchen. My love and commitment to my craft are evident in every task I undertake, and possess extensive knowledge in kitchen operations, food safety, mentorship, and management.

Overview

10
10
years of professional experience

Work History

Regional Training & Development Manager

Paris baguette
Moonachie, NJ
02.2022 - Current
  • Facilitate training for new and existing bakers and cakers through Paris Baguette’s structured training program, by familiarizing trainees with all baking and caking processes and procedures
  • Conduct needs assessments to determine the type of training and content needed by attendee, to deliver measurable results
  • Provide ongoing coaching and mentoring for both newly hired and existing Bakers and Cakers after they complete training programs
  • Create and ensure execution of training plans and initiatives for existing Bakers and Cakers who need ongoing development
  • Collaborate with Operations and Café Production teams to determine identify performance gaps in order to develop and execute the training needed to bridge those gaps
  • Ensure that the methods and materials used for training are consistent, on brand and aligned to overall company strategies, and executed in a cost-effective and motivational way
  • Make recommendations to Training and Development leadership regarding opportunities to evolve training and ensure our programs have impact
  • Collate and report on training metrics that regularly measure the effectiveness of our training programs
  • Understand and adhere to training budgets.
  • Monitored progress against project milestones and deadlines.
  • Coordinated with external vendors to ensure that software solutions meet customer requirements.
  • Analyzed existing applications for optimization opportunities or potential refactoring needs.
  • Maintained an up-to-date knowledge of industry trends in order to recommend improvements or updates as needed.
  • Assisted in troubleshooting issues reported by users during testing phase.
  • Observed pricing and legal requirements for all products.
  • Collaborated with product management team on feature requests from customers.
  • Coordinated with project leaders to resolve product issues.
  • Provided technical direction, guidance and mentorship to junior developers.
  • Conducted regular performance evaluations of development staff members.
  • Mentored team members to succeed and advance within department and company.
  • Evaluated employee skill levels and implemented new techniques to boost staff knowledge.
  • Planned and led training programs on staff development to enhance employee knowledge, engagement, satisfaction and performance.
  • Presented training information via role playing, simulations and team exercises.
  • Effectively trained instructors and supervisors on techniques for managing employees.
  • Conducted evaluations of training courses to uncover areas in need of improvement.
  • Monitored training costs to maintain training budget.
  • Maintained corporate responsibility by staying up-to-date with laws affecting human resource training programs.
  • Led training classes and recorded instruction for later use.
  • Created testing and evaluation procedures to assess performance before, during and after training sessions.

Lead Pastry Cook

Flagship Facilities (Meta and Instagram) INC
MANHATTAN, Nyc
01.2018 - 02.2022
  • Utilizes Daily Prep list in order to coordinate tasks for the day
  • Monitor supplies and ingredients necessary for daily operations
  • Check quality of material and equipment
  • Creating pastries, bake goods, and confections by following a set recipe
  • Maker batters, dough’s, fillings, creams, garnishes the day of
  • Prepare and execute desserts daily and ready by 11:45 am service along with back up’s
  • Communicate with line cooks about amount of dessert sold daily, and make accordingly
  • Prepare menus for occasions
  • Suggest new menu items
  • Assist in determining how food should be presented and help create decorative food display
  • Keep abreast with the latest food and industry trends
  • Follow proper handling and right temperature of all food products
  • Attend all scheduled employee meetings and bring suggestions for improvement
  • Ability to work in a small, fast paced environment.
  • Collaborated with other chefs to develop creative dishes for special events.
  • Evaluated finished products for flavor balance, texture, appearance and temperature.
  • Resolved customer complaints regarding pastries or desserts promptly and efficiently.
  • Created innovative menus featuring signature desserts and baked goods.
  • Developed and implemented new recipes for a variety of pastries, cakes, and desserts.
  • Supervised junior pastry cooks to ensure adherence to food safety regulations.
  • Planned menu of desserts and pastries to complement savory entree items.
  • Managed the preparation of large batches of doughs, icings, fillings, mousses.
  • Analyzed cost data to determine profitability of items prepared in bakery section.
  • Maintained accurate records of inventory levels, costs, and sales figures.
  • Ordered ingredients and supplies as needed for daily production.
  • Promoted positive customer relations through friendly interactions with guests.
  • Kept up-to-date on industry trends in order to stay competitive in the marketplace.
  • Followed recipe measurement instructions to create delicious pastries, cakes and chocolates.
  • Demonstrated product and layout execution to associates, following food safety standards and sanitation guidelines.
  • Enforced health code regulations within the kitchen area at all times.
  • Calculated necessary ingredient amounts based on projected number of servings.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.

Pastry Cook

Halifax | W Hotel
Hoboken, NJ
02.2016 - 01.2018
  • Prepared breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, sauces, amenities and special request items for restaurant and hotel banquet daily
  • Coordinated with room service to produce memorable personalized amenities
  • Created specials and new menu items using seasonal ingredients
  • Assisted the Pastry Chef with testing and producing new recipes, specials, products and concepts
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation
  • Maintained daily quality standards for restaurant & hotel plated dessert menu
  • Ensured and checked all slips for weekend brunch parties, buy-outs, weddings and all events
  • Maintained and strictly abided by state sanitation/health regulations and hotel requirements
  • Trained new employees to standards of procedures involving quality, sanitation, efficiency and production for all shifts
  • Ability to work a variety of shifts including weekends, days, afternoons and evenings
  • Assisted in weekly/monthly inventory and ordering
  • Possesses professional disposition with good communication and interpersonal skills.

Lead Cake and Pastry Decorator

Carlo's Bakery
Hoboken, NJ
11.2013 - 02.2016
  • Measured, weighed and mixed ingredients to make doughs, batters and creams
  • Rolled, kneaded, cut or shape dough to form sweet tarts, cookies and other goods
  • Able to cut, fill, stack and ice various cakes in a timely matter
  • Executed large amounts of pastries, cupcakes and store cakes daily also including specialty cakes for orders
  • Specialization in Italian pastries, fondant cakes and fondant/gum paste decorations
  • Assuring all pastry, cupcake and cake orders are done and ready for pick up or delivery
  • Designed and tested recipes to give the bakery a unique variety of products
  • Oversaw bakery operations and aided with high-volume orders as needed
  • Actively assisting and advising customers in questioning about bakery products or cake ordering
  • Ability to be flexible and work under strict and fast time frames
  • Inspected deliveries ensuring freshness and quality
  • Check equipment to ensure that it meets health and safety regulations and perform maintenance and cleaning as necessary
  • Responsible for training all new interns, bakers, and decorators
  • Independently managed inventory of supplies and ordered supplies when needed.
  • Created custom designed cakes and pastries for special occasions, such as weddings, birthdays, anniversaries, and corporate events.
  • Coordinated with other departments within the company to ensure timely delivery of finished products.
  • Ordered supplies necessary to maintain efficient operations within the bakery.
  • Monitored customer satisfaction ratings regularly to ensure high-quality service was consistently provided.
  • Maintained records of customer orders including pricing information for billing purposes.
  • Assisted customers with selecting appropriate cake designs based on their individual needs or preferences.
  • Developed training programs for new employees related to preparing cakes and pastries according to established standards.
  • Designed intricate decorations on cakes using fondant, buttercream frosting, marzipan, chocolate glazes, fresh fruit garnishes.
  • Implemented cost-saving measures throughout the bakery by identifying ways to reduce waste or increase efficiency.
  • Ensured compliance with health regulations regarding sanitation, food storage, and temperature controls.
  • Organized weekly meetings with bakers and decorators to discuss upcoming projects or tasks.
  • Provided guidance to staff members on proper baking techniques and troubleshooting issues that arose during production processes.
  • Used pastry bags and tips to pipe messages and decorative roses onto cakes.
  • Assisted customers with planning cake vision, including color, theme and size.
  • Answered phone calls, put in orders and handled customer disputes or complaints.
  • Cleaned display cases, utensils, and working spaces to keep sanitary work environment.
  • Decorated cakes for special occasions, showers, birthdays and christenings.
  • Prepared buttercream and icings to use for decorating cakes, cupcakes, tarts and other pastries.
  • Assembled, prepared, decorated and frosted average of 80 cakes per shift.

Education

Associate of Arts - Baking And Pastry Arts

Star Career Academy
03.2014

Skills

  • Expert in Microsoft Word, Excel and PowerPoint
  • Ability to speak English and Spanish
  • Culinary Expertise
  • Recipe Development
  • Food Presentation
  • Sanitation Practices
  • Baking Techniques
  • Food Safety
  • Food Production Oversight
  • Demonstration Skills
  • Menu Planning
  • Quality Controls
  • Performance Monitoring
  • Staff Training
  • Coaching and Mentoring

Timeline

Regional Training & Development Manager

Paris baguette
02.2022 - Current

Lead Pastry Cook

Flagship Facilities (Meta and Instagram) INC
01.2018 - 02.2022

Pastry Cook

Halifax | W Hotel
02.2016 - 01.2018

Lead Cake and Pastry Decorator

Carlo's Bakery
11.2013 - 02.2016

Associate of Arts - Baking And Pastry Arts

Star Career Academy

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Hope A. Marrero