JOHN CHOE
Plano
Summary
Creative Executive Pastry Chef known for high productivity and efficient task completion. Skilled in innovative dessert creation, advanced sugar artistry, and precise recipe development. Excel in time management, adaptability, and leadership, ensuring seamless kitchen operations and team coordination.
Overview
37
37
years of professional experience
1
1
Certification
Work History
EXECUTIVE PASTRY CHEF
San Martin Bakery and Bistro
Dallas
12.2020 - Current
- Planned daily tasks for staff members to ensure efficient workflow in the kitchen.
- Conducted performance reviews with pastry chefs to assess progress and identify areas for improvement.
- Worked closely with restaurant managers to develop dessert menu options that meet customer expectations while staying within budget constraints.
- Reviewed cost sheets regularly to maintain profitability goals set by management.
- Instructed employees on methods of preparation, presentation techniques, and baking processes.
- Developed and implemented innovative recipes for a variety of pastries, cakes, breads, and other desserts.
- Researched and incorporated global pastry trends into the menu, attracting a diverse clientele.
- Mentored baking staff in proper techniques and bakery procedures.
EXECUTIVE PASTRY CHEF
Eatzis Market and Bakery
Dallas
06.2018 - 12.2020
- Home Base Oak Lawn Location
- Responsible for six stores
- Primary Leader in Research and Development
- In Charge of Training for New Menu Implementation
- Direct Supervision of 24 employees
- Budget Champion 2019 in Food Cost and Man Hours
PASTRY CHEF INSTRUCTOR
Le Cordon Bleu College of Culinary Arts
Dallas
06.2011 - 10.2017
- Advanced Pastry Technique Instruction
- Pastry Department Head
- Curriculum Champion
- ACF Team Coach
- Blue Ribbon Kitchen Pastry Representative
- Provide exceptional service/instruction to students and co-workers.
EXECUTIVE PASTRY CHEF
Silversea Cruises
Monaco
06.2010 - 03.2011
- 5 Star Hospitality Cruise ship for discerning exclusive clients
- 6 Refined high end restaurant outlets
- Complete scratch baking pastry shop
- Supervised menu execution in bread, breakfast pastries, tea pastries, individual party, buffets, plated desserts, petit fours, chocolate and room service menu
- Coordinated a team of nine to meet 24 hour/7 day production demands
EXECUTIVE PASTRY CHEF
La Farine
Natchitoches
12.2008 - 06.2010
- Daily production requires fresh breads and scratch baked pastries
- Fabrication of Artisan pastries
- Catering to Banquets and Weddings
- Educating and training 7 employees
- Facilitating very unique and personalized cakes for all occasions
- Excelling and sustaining profitable margin for the company
EXECUTIVE PASTRY CHEF
La Baguette
Palo Alto
04.2008 - 11.2008
- Supervised the daily production for high volume pastry shop averaging 13k daily sales
- Managed a team of 12 in a scratch pastry shop
- Menu replication and creation
- Baguette, sour dough, ciabatta, Focaccia, harvest bread and other bread production
- Croissants, Danish, and other pastries from laminated doughs
- European and American pastries
- Wedding cakes
- Petit for sec, chocolate truffle, French macaroon box production
PASTRY CHEF INSTRUCTOR
California Culinary Academy/Le Cordon Bleu
San Francisco
09.2001 - 04.2008
- Advanced Pastry Instructor/Department Head
- Meeting the demands of banquets and restaurant outlets.
- Training an average of 30 culinarians every three weeks.
- Serving over 2000 customers a week.
- Execution managed in timely manner.
EXECUTIVE PASTRY CHEF
Smith Ranch Association
San Rafael
09.1999 - 09.2001
- Create, budget, plan and lead to produce.
- Please 800 customers of discriminating tastes in high-end retirement establishment with:
- Daily varied plated and banquet desserts at a minimum of 400 covers
- Scratch breakfast pastry, chocolate and sugar showpieces, cakes, specialty breads and desserts
- Weekly menu changes for 2 restaurant outlets
- Entire kitchen inventory control.
- Effective control of food cost yielding profit.
- Increased overall pastry sales of all 800 guests from 25% to minimum of 50% daily.
EXECUTIVE PASTRY CHEF
Bistro Aix
San Francisco
01.1999 - 12.1999
- Plan and create seasonal and classical plated desserts for the bistro style restaurant.
- Execute daily specialty while maintaining a six-item dessert menu.
- Improved dessert sales revenue by sevenfold/Increased and maintained dessert order to 35% of daily total covers.
- Favorable guest recognition from repeat guests.
- Manage production for the café outlet, requiring pastry works and cakes.
EXECUTIVE PASTRY CHEF
Café 311
San Francisco
01.1998 - 12.1998
- Planned and created seasonal and classical plated desserts for the all-day service restaurant.
- Catered high-end pastries.
- Scratch baked various breads.
- Wedding cakes.
Pastry Chef I
The Ritz Carlton
Laguna Niguel
01.1998 - 12.1998
- Promoted from The Ritz-Carlton, San Francisco.
- Led pastry team of 7; responsible for banquet production and F&B Outlet menu planning.
- Emphasized quality and quantity of production in a timely manner.
- Responsible for Sunday Brunch pastries.
- Wedding cakes.
- Special interest in Mignardises, candies and truffle fillings.
Pastry Cook
The Ritz Carlton
San Francisco
01.1996 - 12.1997
- Acquired and displayed command of all skills required producing banquet contracts and restaurant menu.
- Demonstrated versatility by being able to meet objectives required during all three shifts in Hotel pastry shop.
- Participated in several intensive specialty courses sponsored by the Ritz-Carlton, with emphasis on chocolate, sugar, and plated desserts.
- Listen and respond to customer requests or problems in a timely manner.
- Maintain a high standard of performance and accountability for timely completion of work assignments.
- Accept increasing levels of responsibility and perform additional assignments after expected work is completed.
- Develop and implement clear plans to accomplish specific objectives while prioritizing and making adjustments on the fly when needed to assure that activities and objectives are performed in alignment with critical needs and goals of department.
Apprentice I
West Gin Bakery
San Diego
01.1988 - 12.1995
- Breads and laminated pastries catering to country clubs, hotels, restaurants and private parties.
- Promoted to assist Pastry Chef in 1990 with daily production of petit fours, sponges, individual cakes, mini pastries for retail purposes and all types of tarts.
- Advanced in 1992 to finish traditional, classical, wedding, and personalized cakes.
- Promoted to manage and oversee daily production in 1994, led a team of 9 employees, responsible to meet the demands of all types of contracts to the various types of establishments in San Diego area.
Education
Professional Pastry Chef Training -
California Culinary Academy
San Francisco01.1996
Skills
- Menu development
- Recipe innovation
- Cost control
- Performance evaluation
- Team leadership
- Baking techniques
- Chocolate work
- Sugar artistry
Certification
Professional Food Manager
Languages
Spanish
Native/ Bilingual
French
Professional
Korean
Native/ Bilingual
References
References available upon request.
Timeline
EXECUTIVE PASTRY CHEF
San Martin Bakery and Bistro
12.2020 - Current
EXECUTIVE PASTRY CHEF
Eatzis Market and Bakery
06.2018 - 12.2020
PASTRY CHEF INSTRUCTOR
Le Cordon Bleu College of Culinary Arts
06.2011 - 10.2017
EXECUTIVE PASTRY CHEF
Silversea Cruises
06.2010 - 03.2011
EXECUTIVE PASTRY CHEF
La Farine
12.2008 - 06.2010
EXECUTIVE PASTRY CHEF
La Baguette
04.2008 - 11.2008
PASTRY CHEF INSTRUCTOR
California Culinary Academy/Le Cordon Bleu
09.2001 - 04.2008
EXECUTIVE PASTRY CHEF
Smith Ranch Association
09.1999 - 09.2001
EXECUTIVE PASTRY CHEF
Bistro Aix
01.1999 - 12.1999
EXECUTIVE PASTRY CHEF
Café 311
01.1998 - 12.1998
Pastry Chef I
The Ritz Carlton
01.1998 - 12.1998
Pastry Cook
The Ritz Carlton
01.1996 - 12.1997
Apprentice I
West Gin Bakery
01.1988 - 12.1995
Professional Pastry Chef Training -
California Culinary Academy
Similar Profiles
Aaron MetcalfeAaron Metcalfe
Cook's Assistant at Bistro San MartinCook's Assistant at Bistro San Martin
Ramona TorresRamona Torres
Cashier at San Martin BakeryCashier at San Martin Bakery
Cassie CountsCassie Counts
Server/Bartender/Hostess/Restaurant Busser at Evie's Bistro & BakeryServer/Bartender/Hostess/Restaurant Busser at Evie's Bistro & Bakery
Austin HartfieldAustin Hartfield
Assistant Manager at Uncle Ray's Fried TurkeyAssistant Manager at Uncle Ray's Fried Turkey
DAQUALA NEVELSDAQUALA NEVELS
Benefits Advisor at BeneLynkBenefits Advisor at BeneLynk