Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Simone Leite

Boston,MA

Summary

Disciplined cook committed to impeccable food preparation and presentation for restaurants. Recognized for preparing high-quality cuisine aligned with restaurant standards and consistency requirements. Familiar with diverse culinary, pastry, and baking techniques.

Overview

15
15
years of professional experience

Work History

Pastry Cook Assistant

Ramsey's Kitchen Boston
Boston, Massachusetts
09.2022 - 05.2024
  • Assisted the pastry chef in creating and developing new desserts.
  • Prepared doughs, batters, and icings for pastries.
  • Measured ingredients accurately to ensure consistent quality of products.
  • Performed inventory control tasks such as tracking stock levels and ordering supplies when needed.
  • Ensured that all food safety regulations were adhered to while handling food items.
  • Kept records of daily production including a number of items produced, waste generated, and any issues encountered.
  • Cut fruits into small pieces for use in pies, tarts, and other desserts.
  • Troubleshoot minor mechanical issues on ovens, mixers, or other bakery equipment.
  • Assembled truffles and filled chocolates by hand using molds or templates.
  • Measured, mixed, and prepped raw materials according to company specifications and recipes.
  • Placed dough in pans, molds, and sheets and monitored products during baking to adjust temperature.
  • Supervised preparation and presentation of desserts for catered events.
  • Developed special menu items to improve business offerings.
  • Developed and executed original dessert menus for high-end restaurants, ensuring variety and seasonal relevance.
  • Calculated and adjusted baking times and temperatures for different oven types, ensuring consistent results.

Pastry Cook Assistant

Newbury Rooftop LLC (Contessa)
Boston, Massachusetts
07.2021 - 07.2022
  • Assisted the pastry chef in creating and developing new desserts.
  • Prepared doughs, batters, and icings for pastries.
  • Measured ingredients accurately to ensure consistent quality of products.
  • Operated industrial kitchen equipment such as mixers, ovens, proofers, and fryers.
  • Followed recipes precisely to create classic French pastries such as éclairs and macarons.
  • Transported prepared items from the kitchen to designated areas using carts or trays.
  • Cut fruits into small pieces for use in pies, tarts, and other desserts.
  • Placed finished products into boxes or bags ready for delivery or pickup.
  • Sliced cakes according to customer requests before wrapping them up for sale.
  • Garnished plates with edible flowers before serving them at events or functions.
  • Conducted recipe testing and modification to improve thetaste and texture of baked goods.
  • Trained junior pastry staff in advanced baking techniques and kitchen safety protocols.

Junior Sous Chef

Tastes on The Fly Logan Airport
Boston, Massachusetts
05.2014 - 11.2019
  • Assisted Executive Chef in menu planning, recipe development, and kitchen operations.
  • Organized and maintained the daily mise en place for all stations.
  • Managed food inventory, ordering and receiving of products from vendors.
  • Trained and supervised junior cooks in proper culinary techniques.
  • Maintained a clean work area to ensure compliance with health regulations.
  • Created new dishes by combining ingredients by customer preferences.
  • Checked the quality of raw materials before use to maintain high standards of product presentation.
  • Prepared sauces, dressings, soups, stocks, marinades, and other items as needed throughout the day.
  • Inspected food deliveries for freshness before storing them properly in designated areas.
  • Modified existing recipes based on theavailability of ingredients or customer requests.

Cook

DLW Dine Boston Logan Airport
Boston, Massachusetts
01.2010 - 05.2014
  • Prepared meals according to recipes and menus, andadjusted ingredients and cooking times accordingly.
  • Adhered to food safety standards when storing and preparing foods.
  • Organized storage areas for efficient usage of space.
  • Resolved customer complaints regarding food quality or services provided.
  • Operated grills, fryers, and broilers to cook items to quality guidelines.
  • Wrapped, dated, and labeled food items in storage for safety and freshness.

Prep. Line

Panera Bread
Everett, Massachusetts
03.2009 - 12.2009
  • Prepared ingredients for use in cooking, such as washing, peeling, cutting, and seeding vegetables.
  • Maintained a clean and sanitary work area by adhering to all safety standards.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Executed proper techniques when preparing menu item ingredients.

Education

High School Diploma -

Instituto Elizabeth Kallil
Brazil
12-1988

Skills

  • Menu Planning
  • Baking techniques
  • Organization
  • Cake Decorating
  • Sanitation Practices
  • Recipe Development
  • Recipe creation
  • Inventory Rotation
  • Catering understanding
  • Restaurant Experience
  • Reliable and Responsible
  • Sanitation
  • Food handling
  • Cooking techniques
  • Frying
  • Knife Skills
  • Food Preparation
  • ServSafe certified

Languages

Portuguese
Full Professional
Spanish
Professional

Timeline

Pastry Cook Assistant

Ramsey's Kitchen Boston
09.2022 - 05.2024

Pastry Cook Assistant

Newbury Rooftop LLC (Contessa)
07.2021 - 07.2022

Junior Sous Chef

Tastes on The Fly Logan Airport
05.2014 - 11.2019

Cook

DLW Dine Boston Logan Airport
01.2010 - 05.2014

Prep. Line

Panera Bread
03.2009 - 12.2009

High School Diploma -

Instituto Elizabeth Kallil

Similar Profiles

CREATE PROFILE
Simone Leite