Summary
Overview
Work History
Education
Skills
Certification
Languages
References
Timeline
Generic

Rait Pettai

Lake Forest,CA

Summary

Pastry chef with extensive experience at 1, 2, and 3-star Michelin star restaurants, specializing in recipe development and inventory management. Demonstrated ability to create innovative desserts while promoting effective teamwork. Achievements include improved pastry production efficiency and strict adherence to food safety standards, contributing to memorable guest experiences at prestigious events.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Pastry Sous Chef

Knife Pleat-1 Michelin Star
, Denmark
01.2025 - Current
  • Maintained exceptional cleanliness and organization of food and beverage products for quality assurance.
  • Adapted measurements to align with production quantities for bakery items.
  • Demonstrated extensive knowledge of culinary techniques, service protocols, and guest engagement.
  • Trained junior pastry staff in advanced baking methods and kitchen safety standards.
  • Monitored inventory levels to guarantee supply availability for customer demands.
  • Cut and shaped dough for various baked goods, including rolls, bread, and pastries.
  • Streamlined bakery operations to enhance productivity while upholding quality standards.
  • Oversaw baking and pastry production for large events serving up to 100 guests.

Sous Chef

Shloss- 3 Michelin Star Restaurant
, Switzerland
03.2021 - 12.2024
  • Oversaw pastry production for catering, pick-up orders and in-store customers.
  • Created new recipes using available ingredients and for special occasions.
  • Organized daily tasks for the entire team of bakers ensuring efficient workflow.
  • Managed time efficiently to produce high-quality goods within tight deadlines.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Adhered to safety protocols to minimize mishaps and accidents with baking equipment.
  • Assisted in menu planning for all pastry items.
  • Oversaw baking and pastry production for large events, serving up to 75 guests.
  • Planned daily production schedules based on customer orders and sales forecasts.
  • Rolled and kneaded dough in preparation for cutting and shaping.
  • Led a team of pastry chefs, fostering a collaborative and efficient work environment.
  • Reviewed expiration dates on items and removed expired products from stock to maintain quality.
  • Finished baked goods with glazes, icings and other toppings.
  • Analyzed customer feedback data to identify areas for improvement in product offerings or processes.
  • Measured, mixed and prepped raw materials according to company specifications and recipes.
  • Researched and incorporated global pastry trends into the menu, attracting a diverse clientele.
  • Ensured that all equipment was properly cleaned, maintained, stored and calibrated regularly.

Pastry Chef

La Dame Pic-2 Michelin Star Restaurant
, London
02.2018 - 12.2020
  • Oversaw pastry production for catering, pick-up orders and in-store customers.
  • Adapted measurements to meet quantity of bakery items being prepared.
  • Inspected finished goods before packaging them up for sale or delivery.
  • Organized daily tasks for the entire team of bakers ensuring efficient workflow.
  • Assisted in menu planning for all pastry items.
  • Planned daily production schedules based on customer orders and sales forecasts.
  • Maintained strict adherence to food safety and sanitation standards, passing all inspections.
  • Stocked shelves with freshly-baked goods throughout the day as needed.
  • Collaborated with the executive chef to pair desserts with menu items for optimal dining experience.
  • Developed unique recipes for pastries and desserts, using seasonal ingredients.

Chef-Grande Mangre/Commis Pastry Chef

Restaurant by Patrick Guibau-2 Michelin Star
, Dublin
06.2016 - 06.2018
  • Finished baked goods with glazes, icings and other toppings.
  • Measured, mixed and prepped raw materials according to company specifications and recipes.
  • Ensured proper storage of products to prevent spoilage or contamination.
  • Coached new staff on policies, procedures and performance strategies.

Chef De Cuisine

Jordane- 2 Michelin Star Restaurant
, Denmark
06.2013 - 06.2015
  • Supervised specialty dish preparation, accommodating diverse dietary needs and customer requests.
  • Monitored quality, presentation, and portion sizes of plated food across kitchen line.
  • Evaluated employee performance and provided constructive feedback regularly.
  • Managed all kitchen personnel, including cooks and dishwashers, to enhance efficiency.
  • Conducted tastings to evaluate and refine flavor profiles of menu items.
  • Planned staff schedules to optimize coverage and foster teamwork.
  • Oversaw inventory management, placing orders to replenish stock before depletion.
  • Ensured compliance with food safety regulations to maintain high standards.

Education

Associate of Arts - Culinary/Pastry

Tartu Vocational School
Tartu, Europe
03-2012

Skills

  • Baking techniques
  • Recipe development
  • Inventory management
  • Food safety
  • Menu planning
  • Pastry production

Certification

  • Professional Culinary Degree

Languages

Estonian
Professional
English
Professional
Russian
Professional

References

References available upon request.

Timeline

Pastry Sous Chef

Knife Pleat-1 Michelin Star
01.2025 - Current

Sous Chef

Shloss- 3 Michelin Star Restaurant
03.2021 - 12.2024

Pastry Chef

La Dame Pic-2 Michelin Star Restaurant
02.2018 - 12.2020

Chef-Grande Mangre/Commis Pastry Chef

Restaurant by Patrick Guibau-2 Michelin Star
06.2016 - 06.2018

Chef De Cuisine

Jordane- 2 Michelin Star Restaurant
06.2013 - 06.2015

Associate of Arts - Culinary/Pastry

Tartu Vocational School

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