Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Nicolas Berrais

Houston,TX

Summary

Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills.

Overview

27
27
years of professional experience

Work History

Executive Pastry Chef

Magnol
04.2024 - Current
  • Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
  • Streamlined production processes, improving efficiency and reducing waste in the pastry kitchen.
  • 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.
  • Oversaw daily operations in the pastry department, ensuring timely completion of tasks while maintaining exceptional product quality.
  • Prepared French pastries to meet customer order requirements.

Head Baker

1228 Wolfgang Puck
03.2023 - 04.2024
  • In charge of all the danishes production
  • Collaborated with team members to complete tasks and maintain smooth running of bakery.
  • Trained new employees on bakery methods and procedures.
  • Prepared dough for variety of pastries, cakes and breads.
  • Replenished bakery items in display cases.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Pastry Chef

Burgundy
09.2020 - 02.2023
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
  • Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
  • Monitored quality of ingredients used in recipes to maintain consistency and safety standards.

Pastry Chef

MGM Grand Casino
05.2016 - 02.2020
  • 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.
  • 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 well-organized mise en place to keep work consistent.

Executive Pastry Chef

CUT by Wolfgang Puck 1 Michelin Star
04.2014 - 04.2016
  • Collaborated with the culinary team to develop innovative dessert menus, resulting in increased sales and repeat customers.
  • Established a strong rapport with fellow chefs and kitchen staff, fostering teamwork and open communication to ensure seamless execution of daily operations.
  • Participated in industry conferences or workshops to stay current on new trends, techniques, and ingredients in the world of pastry.
  • Developed creative plated desserts that complemented entrée dishes designed by the executive chef, enhancing overall dining experiences for guests.
  • Coordinated with front-of-house staff to ensure smooth service during peak dining hours or special events.

Pastry Chef

Craftsteak by Tom Colicchio
05.2012 - 04.2014
  • Created signature desserts that increased repeat customer visits, making them favorites among clientele.
  • Implemented seasonal menu rotation, attracting customers with variety of fresh and timely offerings.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
  • Maintained well-organized mise en place to keep work consistent.

Assistant Pastry Chef

Joel Robuchon Mgm Grand 1 Michelin Star
05.2009 - 04.2012
  • Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
  • Ensured consistent quality by strictly adhering to established recipes and presentation guidelines.
  • Demonstrated strong attention to detail while executing intricate designs on pastries and desserts.
  • Trained new staff members on proper techniques, elevating overall team performance.

Assistant Pastry Chef

Mix Alain Ducasse 1 Michelin Star
09.2007 - 04.2009
  • Scaled out and mixed ingredients according to recipes and procedures.
  • Created new dessert items for seasonal and special events.
  • Assisted head pastry chef with menu planning, taking into account seasonal ingredients and customer preferences.

Pastry Chef

Multiple Employers
09.1998 - 06.2006

Assistant Pastry Chef

Jebel Ali Golf Resort
01.2001 - 09.2001

Education

Pastry And Baking

Cifam
Nantes France
07-1998

Skills

  • Sanitation practices
  • Recipe creation
  • Pastry preparation
  • Training staff
  • Restaurant experience
  • Recipe development
  • Food safety
  • Team management
  • bread preparation

Languages

English
Native or Bilingual
French
Native or Bilingual

Timeline

Executive Pastry Chef

Magnol
04.2024 - Current

Head Baker

1228 Wolfgang Puck
03.2023 - 04.2024

Pastry Chef

Burgundy
09.2020 - 02.2023

Pastry Chef

MGM Grand Casino
05.2016 - 02.2020

Executive Pastry Chef

CUT by Wolfgang Puck 1 Michelin Star
04.2014 - 04.2016

Pastry Chef

Craftsteak by Tom Colicchio
05.2012 - 04.2014

Assistant Pastry Chef

Joel Robuchon Mgm Grand 1 Michelin Star
05.2009 - 04.2012

Assistant Pastry Chef

Mix Alain Ducasse 1 Michelin Star
09.2007 - 04.2009

Assistant Pastry Chef

Jebel Ali Golf Resort
01.2001 - 09.2001

Pastry Chef

Multiple Employers
09.1998 - 06.2006

Pastry And Baking

Cifam

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