Jean-louis Capelli
Pastry Chef
Naples,fl
Summary
Talented Pastry Chef proficient in developing recipes, managing inventory and handling high-volume daily production needs. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
34
34
years of professional experience
Work History
L'ecole de boulangerie de Paris
Paris
01.1979
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
Pastry Chef De Partie
CMX Bistro
Naples, FL
09.2021 - Current
- CMX cinebistro naples fl pastry chef:
- Trained new kitchen staff on procedures and managed performance for up to 4 team members
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Oversaw purchasing, storage and use of kitchen supplies.
pastry chef
La Colmar
Naples, FL
09.2018 - 04.2020
- La colmar(under new management), :Manage daily operations.Re-developped menu, interview,hired and trained all staff.
- Maintained well-organized mise en place to keep work consistent.
- Personalized creations for holidays, weddings, graduations and personal events.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
pastry chef
Dorona
Naples, FL
01.2018 - 08.2018
- Dorona restaurant naples fl, :Executed all pastry productions for the restaurant
- Created unique daily specials to drive business growth.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
pastry chef
La Colmar
Naples, FL
01.2017 - 01.2018
- In charge of pastry display and special orders
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
Catering Pastry Chef
Fogg cafe
Naples, FL
01.2015 - 04.2017
- Responsible for all catering events on the pastry side
- Helping with cooking if needed.
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Event Caterer
Jean- Louis Capelli
Telluride, CO
01.2005 - 01.2015
- Catering,telluride, Sought-after specialty cakes,french desserts and private cooking/catering in telluride co.Responsible for every aspect of business,including a storefront pastry case for a local bakery.
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Cooked for large groups of people and managing various types of food for large events.
- Crafted exciting catering options for clients.
Executive pastry chef
Wildflour Cooking Company
Telluride, CO
01.1999 - 01.2003
- Telluride,co
- Solely responsible for maintaining and creating pastry case at well-known cafe in telluride,co.Responsible for ordering and all special events.creating menu for weddings and catering cooking including.
Executive chef
Sofio's Mexican restaurant
Telluride, CO
01.1991 - 01.1998
- In charge of creating and planning menus,training kitchen staff ordering food & supplies and prepping for day to day menu items for a very busy restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Oversaw business operations, inventory control and customer service for restaurant.
- Modernized work processes to reduce guest wait times and boost daily output.
Sous-chef
Cactus cafe
01.1987 - 01.1990
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Pastry chef
Telluride
01.1984 - 01.1986
- Monikas gourmet catering
- Telluride,co
Line
cook Hotel Saint
01.1981 - 01.1982
- Jean cap- ferrat cotes azur france
Education
Cap And Bep of Cooking -
Cooking School in Paris
France 05.2001 -
Skills
Catering expertise
Pastry preparation
Recipe development
Restaurant background
Desserts knowledge
Cake decorating
Management
Holiday baking
French baking techniques
Timeline
Pastry Chef De Partie
CMX Bistro
09.2021 - Current
pastry chef
La Colmar
09.2018 - 04.2020
pastry chef
Dorona
01.2018 - 08.2018
pastry chef
La Colmar
01.2017 - 01.2018
Catering Pastry Chef
Fogg cafe
01.2015 - 04.2017
Event Caterer
Jean- Louis Capelli
01.2005 - 01.2015
Cap And Bep of Cooking -
Cooking School in Paris
05.2001 -
Executive pastry chef
Wildflour Cooking Company
01.1999 - 01.2003
Executive chef
Sofio's Mexican restaurant
01.1991 - 01.1998
Sous-chef
Cactus cafe
01.1987 - 01.1990
Pastry chef
Telluride
01.1984 - 01.1986
Line
cook Hotel Saint
01.1981 - 01.1982
L'ecole de boulangerie de Paris
01.1979