Michel Pastry Chef CITY New York ST Floranc

• High end catering for high end customer
• Met gala 4 years in a row
• Traveling around the country and the world to cater exclusive food
• Twice invited by her highness the Emir of Quatar to cater weddings
• Enhanced customer satisfaction by creating visually appealing and delicious pastries for a high-end customers.
• Developed seasonal dessert offerings that incorporated fresh, locally-sourced ingredients, supporting sustainability efforts and showcasing regional flavors.
• Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
• Designed custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations and generating positive word-of-mouth referrals.
• Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
• Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
• Incorporated modern culinary techniques such as molecular gastronomy into traditional pastry recipes to create unique dessert offerings that set the establishment apart from competitors.
• Maintained a safe and sanitary work environment by adhering to local health department regulations and implementing best practices for food handling within the pastry department.
• Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
• Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
• Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
• Maintained well-organized mise en place to keep work consistent.
• Oversaw purchasing, storage, and use of kitchen supplies.

• Maintained a safe and sanitary work environment by adhering to local health department regulations and implementing best practices for food handling within the pastry department.
• Incorporated modern culinary techniques such as molecular gastronomy into traditional pastry recipes to create unique dessert offerings that set the establishment apart from competitors.
• Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
• Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
• Worked closely with event planners or clients to design dessert tables or buffet stations that aligned with event themes and exceeded expectations.
• Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
• Cultivated relationships with suppliers to secure premium-quality ingredients at competitive prices.
• Guest pastry chef at James Beard house
• Article in ny times, gourmet magazine

seasonal pastry menu developments

wines buying and maintaining list

awarded wine spectator list 4 years in a row

• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
• Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
• Implemented efficient production techniques, reducing waste and improving overall pastry quality.

• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.

• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.

• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Implemented efficient production techniques, reducing waste and improving overall pastry quality.
• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.

• 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.
• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Demonstrated attention to detail in crafting intricate pastry designs, resulting in excellent presentation and visual appeal for customers.
• Adapted quickly to new techniques and equipment, increasing overall productivity within the kitchen team.
• Supported a positive work environment through effective communication and teamwork among staff members.

• Worked under guidance of experienced professionals to learn trade best practices and techniques.
• Demonstrated eagerness to learn by asking questions and seeking clarification when necessary.
• Enhanced practical skills by assisting experienced professionals in various tasks.
• Adhered to company policies, procedures, and safety guidelines during daily work activities.
• Learned proper and safe use and maintenance of power tools, hand tools and safety equipment.
• Observed experienced professionals in action, gaining valuable insights into best practices within the field.
• Exhibited strong work ethic by consistently arriving on time, completing tasks diligently.
• Completed assigned tasks efficiently and accurately, contributing to overall project success.