Inga Flores
SAN FRANCISCO,CA
Summary
Motivated and creative Pastry Chef De Tournant eager to contribute to a team's success through hard work, attention to detail, and organizational skills. With a strong combination of management skills and high motivation to learn and grow, I am seeking a role to expand my knowledge base of culinary knowledge and techniques such as chocolate work and viennoiserie, while infusing creativity and playfulness into every dessert and surpassing culinary expectations.
Overview
6
6
years of professional experience
Work History
Pastry Chef De Tournant
Lazy Bear
06.2022 - Current
- Collaborated with Executive Chefs and Sous Chefs to develop seasonal pastry menus that complemented the overall menu and highlighted locally sourced ingredients.
- Managed day to day production while ensuring quality of all pastry related items such as bread, cakes, ice cream/sorbets, etc.
- Assisted with ordering, scheduling, and training of junior cooks to follow all Michelin standards to the highest regard.
- Collaborated with the front-of-house team to address customer feedback and create more personalized dining experiences based on dietary restrictions and preferences.
Pastry Chef De Partie
International Smoke
03.2020 - 04.2022
- Assisted Pastry Chef in developing and maintaining a to-go dessert program for Mina Family Kitchen during 2020-2021.
- Trained and managed new pastry team employees, maintaining a successful pastry program serving an average of 200+ guests per night.
- Planned, developed, and executed holiday dessert specials, including buffet and pre fixe style menus for 300+ guests.
- Assisted Executive Chef in monthly inventory, pastry team management, family meal planning, restaurant organization, and ordering from major suppliers such as BiRite, Vesta, Cooks, Chefs' Warehouse, and Pacific Gourmet.
- Managed pastry production schedule while assuring high quality of product.
Pastry Chef De Partie
Revival Bar And Kitchen
05.2019 - 02.2020
- Responsible for production of all pastry components such as ice creams, sorbets, cakes, various pastries, jams and sauces.
- Responsible for production of all in house bread items such as focaccia, pita, challah, pizza dough, biscuits, and beignets.
- Worked with Executive Chef on creating seasonal dessert menus featuring local ingredients and plant based options.
- Maintained well-organized mise en place and plated charcuterie and desserts for a nightly average of 100 guests.
- Trained new pastry team members on all aspects of the station.
- Assisted garde manger during service and prep.
Owner, Executive Chef
Unicorn Girl Creations
01.2018 - 04.2019
- Hired, trained, and managed team of 6 spanning across culinary, operations, and marketing.
- Designed, planned, and executed theme based menus for 6 10-course dinner parties and 2 catering events, ranging from 15-45 guests per event.
- Responsible for developing menus, managing production schedule, sourcing of ingredients, inventory and overall BOH management.
- Created social media campaigns featuring original themed dishes and in-house infused cannabis products.
Education
BBA - Finance
Loyola University of Chicago
Chicago, IL06.2015
Skills
- Organizational Skills
- Team Leadership
- Menu Development
- Supply Ordering
- Inventory Management
- Fluent in Russian
Timeline
Pastry Chef De Tournant
Lazy Bear
06.2022 - Current
Pastry Chef De Partie
International Smoke
03.2020 - 04.2022
Pastry Chef De Partie
Revival Bar And Kitchen
05.2019 - 02.2020
Owner, Executive Chef
Unicorn Girl Creations
01.2018 - 04.2019
BBA - Finance
Loyola University of Chicago
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