Luisa Layton

• Contributed to menu development, incorporating diverse flavor profiles that catered to varying dietary preferences and restrictions.
• Increased bakery sales by 30% by introducing seasonal and trending dessert options.
• Conducted regular performance evaluations for pastry team members, providing constructive feedback for continuous improvement.
• Streamlined production processes for improved efficiency and reduced waste in the kitchen.
• Enhanced customer satisfaction by creating innovative and visually appealing pastry designs.
• Trained and mentored a team of apprentice bakers to maintain product quality and restaurant reputation.
• Optimized ingredient utilization by creatively repurposing surplus items into unique dessert offerings or specials.

• Determined quantity of product to prepare for the next day's operation by maintaining a detailed production schedule.
• Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
• Prepared variety of goods such as viennoiserie, entremets, gelatos, gourmet cookies, silk pies, cakes, pate de fruit, marshmallows, macarons, cheesecakes, tuiles, tarts, gels, compotes, caramels, also with a strong presence in chocolate work such as ganache, decor, mousses, bonbons, glazes, knowledge in tempering inspiration chocolates (yuzu/strawberry/almond), and perfectly gilded bands for each entremet.
• Performed all duties promptly, showing exemplary execution.

Pastry Chef

• Plated gourmet desserts in high volume with perfect execution.
• Worked with the Executive Pastry Chef and Owner, monitoring baking, mixing, and finishing cakes, pastries, and a full range of bakery products.
• Performed all aspects of pastry in front of guests, allowing them to watch and take videos of their desserts being made.

Chocolatier/Sculpting Instructor (The Conche Chocolate and Cake Studio)

• Instructed chocolate, macaron, and sculpting classes for adults and children with co-instructor Chef.
• Showed the enrobing process, taught the history of chocolate, how to temper chocolate, make decor, and properly make a glossy ganache.
• Gave fun facts through a chocolate tasting using chocolates from Valrhona, giving context and history behind each flavor.
• Taught how to sculpt various types of cute animals using our premade chocolate pieces, ensuring fun and learning throughout the class.