Jillian Lindo
Pembroke Pines,FL
Summary
Accomplished Executive Pastry Chef with high-level technical expertise and passion for pastries. Managed team of pastry chefs for 8 large facilities and earned recognition for creativity and quality of work. Excellent organizational skills and mastery of pastry styles led to exceptional results.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Paralegal/Case Manager ( Marchman Act )
Administrative Office Of The Courts. Probate Div.
07.2023 - Current
- Coordinated services with other agencies, community-based organizations, and healthcare professionals to provide useful benefits to clients.
- Provide assistant to self -represented litigants (SLRS) who are dealing with Marchman (Substance abuse) Act procedures. This involves guiding them, distributing, and reviewing legal forms, and responding to their inquires via phone, email, and in person meetings.
- Monitor, review case reports, and share statistics with General Magistrate.
- Role includes maintaining communication with public, staying informed about procedures changes, and aiding in creating resource materials.
- Role requires critical thinking, efficient case review, logical problem – solving, careful attention, and decision making with moderate impact.
- Coordinated services with other agencies, community-based organizations, and healthcare professionals to provide useful benefits to clients.
Executive Pastry Chef
Halfmoon Resort & Spa
12.2019 - 07.2023
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Supervised and enhanced work of 20-person team producing more than 500 plates per day.
- · Key Achievement: Applied knowledge of advanced baking techniques, current trends, and seasonal ingredients to enhance menus across all restaurants.
Head Pastry Chef
Secrets Resort & Spa/ Breathless Resort/
08.2018 - 12.2019
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry, bread and dessert production.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Prepared French, Mexican, Italian, Japanese and Jamaican Desserts For Restaurants.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Managed three properties within Secrets umbrella. In this role, oversaw team of 30 pastry cooks and one pastry chef.
- Responsible for creating menus and executing plated desserts for nine restaurants, each with distinct cuisine styles.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Maintained well-organized mise en place to keep work consistent.
- Accountable for wide range of culinary responsibilities, including preparing banquet desserts, breads, sweet amenities, wedding cakes, plated desserts, and intricate chocolate and sugar creations.
Executive Pastry Chef
Sandals Royal Caribbean
01.2015 - 08.2018
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Trained new employees on bakery methods and procedures.
- Prepared and set up weekly chocolate buffets and displays.
- Provided extensive selection of 30 distinct wedding cake options and packages.
Head Pastry Chef ( Seasonal )
The Tryall Club
12.2011 - 05.2012
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Prepare for their yearly New Years Eve Ball
- Daily preparation of breads.
- Preparation of plated deserts for special function and weddings.
- Solely Responsible for menu development and staff training to ensure successful execution of menus.
- Supervised and enhanced work of 10-person team producing more than 200 plates per day
Pastry Chef
Iberostar Rosehall Grand Hotel
07.2011 - 10.2011
- 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.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Ensure quality products that are cost effective.
- Oversee daily pastry operations for breakfast, lunch, and dinner.
- Create and prepare all desert menus for a la Carte restaurants and buffets for up to 400 covers.
- Decorative sugar and chocolate show pieces for themed buffets.
- Daily production of artesian bread.
- Creation of Bread Show pieces.
Pastry Chef
Round Hill Hotels & Villa's
03.2010 - 10.2010
- Maintained well-organized mise en place to keep work consistent.
- Oversee daily pastry operations for breakfast, lunch, and dinner.
- Create and prepare all deserts menus for restaurants and buffets.
- Scheduling and payroll of staff up to 20 persons.
- Pastry buffet presentation.
- Supply all villas with breakfast pastries
- Created and prepared Wedding and Birthday Cakes.
- Prepare plated desserts for all special functions and weddings.
- Set up of pastry buffets for nightly themes for over 300 persons.
- Train staff in production and presentation of pastries.
- Ensure quality products that are cost effective.
- Personalized creations for holidays, weddings, graduations, and personal events.
Executive Pastry Chef
Beaches Boscobel Resort & Spa
03.2009 - 03.2010
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- ·Set up petit fours desserts for over 300-400 people daily for buffet line.
- Create and Prepare dessert menus for all onsite restaurants.
- Created and prepared Wedding and Birthday Cakes.
Patisserie Chef Extern
Sandals Whitehouse European Village & Spa
10.2008 - 12.2008
- Created recipes and prepared advanced dishes.
- Oversee V.I.P. banquet and special events
- Managed over 300 plated desserts for Banquets
- Supervise pastry production including breakfast, lunch, and dinner
- Wedding cake design
- Plate and prepare a la carte desserts for six on-site restaurants
- Weekly preparation and display of Chocolate Buffet.
- Managed preparation and execution of Petit fors, Croissants, Danishes, Mousses and Breads.
Education
Bachelor of Science - Psychology
Florida International University
Miami, FL12.2022
Certificate - Baking And Pastry Arts
Le Cordon Bleu College of Culinary Art - Miramar
Miramar, FL10.2008
Skills
- Operational Processes
- Desserts Knowledge
- Pastry Preparation
- Detailed oriented
- Team Cooperation
- Developing Menus & Menu Optimization
- Quality Assurance Controls
- Assist Customers
Certification
SERVSAFE
- Certification by National Restaurant Association Educational Foundation
Languages
English
Native or Bilingual
Spanish
Limited Working
Timeline
Paralegal/Case Manager ( Marchman Act )
Administrative Office Of The Courts. Probate Div.
07.2023 - Current
Executive Pastry Chef
Halfmoon Resort & Spa
12.2019 - 07.2023
Head Pastry Chef
Secrets Resort & Spa/ Breathless Resort/
08.2018 - 12.2019
Executive Pastry Chef
Sandals Royal Caribbean
01.2015 - 08.2018
Head Pastry Chef ( Seasonal )
The Tryall Club
12.2011 - 05.2012
Pastry Chef
Iberostar Rosehall Grand Hotel
07.2011 - 10.2011
Pastry Chef
Round Hill Hotels & Villa's
03.2010 - 10.2010
Executive Pastry Chef
Beaches Boscobel Resort & Spa
03.2009 - 03.2010
Patisserie Chef Extern
Sandals Whitehouse European Village & Spa
10.2008 - 12.2008
Bachelor of Science - Psychology
Florida International University
Certificate - Baking And Pastry Arts
Le Cordon Bleu College of Culinary Art - Miramar
SERVSAFE
- Certification by National Restaurant Association Educational Foundation
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