Matthew OShea
Delray Beach
Summary
Accomplished Pastry Chef and business owner with a proven track record specializing in French baking techniques and effective team management. Demonstrated success in maintaining high standards of cleanliness and food safety.
Professional baker with strong expertise in crafting high-quality bread and pastry products As well as laminated doughs. Skilled in traditional and modern baking techniques, dough preparation, and oven management. Known for teamwork, adaptability, and consistent delivery of results. Reliable and collaborative, with keen eye for quality and efficiency.
Overview
19
19
years of professional experience
Work History
Bread Baker
Fleur Bake Shop
04.2024 - 09.2024
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Troubleshot equipment issues, performing routine maintenance tasks to prevent costly repairs or downtime.
- Cleaned and maintained kitchen equipment and oven.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Owner /Executive Pastry Chef
The Goodland Modern Pastry Kitchen
06.2018 - 06.2023
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Trained and motivated employees to perform daily business functions.
- Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
Pastry Cook 1
The Four Seasons Hotel
04.2012 - 03.2018
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Managed inventory levels and placed orders for ingredients, maintaining sufficient stock levels while minimizing waste.
- Scaled out and mixed ingredients according to recipes and procedures.
- Maintained cleanliness and proper food safety standards, ensuring a safe working environment for all staff members.
- Demonstrated attention to detail in crafting intricate pastry designs, resulting in excellent presentation and visual appeal for customers.
Baker
Renaud’s Patisserie
04.2010 - 04.2012
- Produced consistently high-quality baked goods for customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Collaborated with team members to complete tasks and maintain smooth running of bakery.
Pastry Cook
Babbo Italian Eatery
03.2009 - 03.2010
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Scaled out and mixed ingredients according to recipes and procedures.
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
Pastry Cook
Union Square Cafe
03.2008 - 03.2009
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Scaled out and mixed ingredients according to recipes and procedures.
- Maintained cleanliness and proper food safety standards, ensuring a safe working environment for all staff members.
- Stayed current on industry trends and emerging techniques, attending workshops and conferences to continuously improve skills as a pastry cook.
Baker
Bouley Bakery
02.2006 - 02.2008
- Produced consistently high-quality baked goods for customers.
- Operated and maintained bakery equipment, including ovens and mixers.
Education
Associate of Arts - Pastry/Baking
The Culinary Institute of America
Hyde Park, NY01-2006
Skills
- Opening and closing duties
- Management
- Product presentation
- French baking techniques
Timeline
Bread Baker
Fleur Bake Shop
04.2024 - 09.2024
Owner /Executive Pastry Chef
The Goodland Modern Pastry Kitchen
06.2018 - 06.2023
Pastry Cook 1
The Four Seasons Hotel
04.2012 - 03.2018
Baker
Renaud’s Patisserie
04.2010 - 04.2012
Pastry Cook
Babbo Italian Eatery
03.2009 - 03.2010
Pastry Cook
Union Square Cafe
03.2008 - 03.2009
Baker
Bouley Bakery
02.2006 - 02.2008
Associate of Arts - Pastry/Baking
The Culinary Institute of America
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