Micaela Benavente
Plantation,FL
Summary
Pastry professional with luxury hotel experience, specializing in high-volume production, plated desserts, and banquet execution while maintaining refined presentation and strict quality standards. Known for efficiency, creativity, and consistent execution in fast-paced kitchen environments.
Overview
4
4
years of professional experience
Work History
Pastry Cook
The Ritz-Carlton Hotel Company
12.2024 - Current
- Contributed to menu development and seasonal offerings, applying creativity while aligning with brand standards and guest expectations.
- Collaborated with the banquets and events department to execute high-volume, customized dessert production for large-scale and private events.
- Prepared all pastry items in strict accordance with quality standards, portion control, flavor profiles, and refined presentation.
- Created custom desserts and pastries for holidays, weddings, corporate events, and VIP guest requests.
- Demonstrated exceptional attention to detail in refined pastry designs, ensuring elegant presentation aligned with luxury standards.
- Demonstrated strong proficiency in handling professional pastry and kitchen equipment, ensuring precision, efficiency, and consistency in production.
- Adapted quickly to last-minute menu changes and service demands, demonstrating flexibility and problem-solving skills in a fast-paced environment.
- Developed allergy-conscious dessert options, including gluten-free, dairy-free, and egg-free variations, while maintaining flavor and presentation integrity.
- Upheld food safety, sanitation, and quality control standards, ensuring consistent excellence and compliance.
- Maintained pastry workspaces and equipment in immaculate condition to support a high-end kitchen environment.
- Adapted efficiently to new techniques, systems, and equipment, contributing to increased productivity and team performance.
- Managed multiple tasks simultaneously while consistently meeting deadlines during high-volume and peak service periods.
Pastry Cook
Eclair Affaire Laboratory
05.2024 - 11.2024
- Help creating new dessert items for seasonal and special events.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Prepared wide variety of goods such as eclairs, petit gateaux, cookies and tarts by following traditional and modern recipes.
- Ensured high-quality standards in pastry production, significantly reducing waste and optimizing ingredient usage.
- Adapted quickly to new techniques and equipment, increasing overall productivity within the kitchen team.
- Maintained clean and organized work environment, ensuring compliance with health and safety standards.
Baker
Einstein Bros. Bagels
12.2023 - 05.2024
Cashier
Chipolte Mexican Grill
08.2023 - 12.2023
Pastry Intern
Qhusi Taller Restaurante by Le Cordon Bleu Perú
01.2023 - 07.2023
Pastry and Bakery Intern
Los Incas Lima Hotel
01.2022 - 12.2022
Education
Diploma in Pastry Arts - Pastry
Le Cordon Bleu Institute
Perú07.2023
Skills
- Task prioritization
- Interpersonal skills
- Professionalism
- Adaptability and flexibility
- Active learning
- Attention to detail
- Problem-solving aptitude
- Workflow management
- Creativity and innovation
- Teamwork
- Reliable and responsible
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Pastry Cook
The Ritz-Carlton Hotel Company
12.2024 - Current
Pastry Cook
Eclair Affaire Laboratory
05.2024 - 11.2024
Baker
Einstein Bros. Bagels
12.2023 - 05.2024
Cashier
Chipolte Mexican Grill
08.2023 - 12.2023
Pastry Intern
Qhusi Taller Restaurante by Le Cordon Bleu Perú
01.2023 - 07.2023
Pastry and Bakery Intern
Los Incas Lima Hotel
01.2022 - 12.2022
Diploma in Pastry Arts - Pastry
Le Cordon Bleu Institute