Ryan Santos

• From Scratch Dessert specials on a weekly basis based on foods and flavors in season
• Designed a new Dessert menu twice a year based on season ie Spring Summer & Fall Winter
• constant rotation of New ice cream and sorbet flavors
• elevate classical desserts through the use of modern techniques
• Production of our daily bread service making fresh Focaccia Cheddar Biscuits and Lavash every day
• production of hundreds of desserts for our Private event desserts menu to feed a range of guests from our Private dining room to a rooftop buyout
• production of line cook prep such as Mint Gelee Herb butter Creme Fraiche and duck fat corn bread
• 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.
• Oversaw daily operations in the pastry department, ensuring timely completion of tasks while maintaining exceptional product quality.
• Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
• Mentored junior pastry chefs, sharing expertise and fostering professional growth within the team.
• Operated clean pastry cooking station and complied with applicable health and safety standards.
• Designed custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations and generating positive word-of-mouth referrals.
• Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.

• production of from scratch ice cream and sorbet bases
• Maintained a clean and organized workspace, ensuring efficient operations and adherence to health codes.
• Collaborated with the culinary team to develop creative dessert options for special events and catering orders.
• Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
• Assisted head pastry chef in developing new recipes for seasonal menus, resulting in increased sales.
• Provided exceptional service to customers by accommodating special dietary needs or requests.
• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Prepared dough for variety of pastries, cakes and breads.
• Monitored temperatures of ovens, proof boxes and other equipment.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Prepared frostings and other toppings for cakes and pastries.
• Determined baking times for various items.
• Assisted head pastry chef with menu planning, taking into account seasonal ingredients and customer preferences.
• push out of my comfort zone using flavors Native to japanese and other asian cultures

Learned to thrive under pressure with an average of 600 covers a night and 1000+ on holidays with additions of private events and VIP guests

• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
• Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
• Maintained a clean and organized workspace, ensuring efficient operations and adherence to health codes.
• Ensured food safety compliance through diligent monitoring of temperatures during storage, preparation, and service.
• Scaled out and mixed ingredients according to recipes and procedures.