Sol Garcia
San Diego,CA
Summary
Accomplished Executive Pastry Chef at LANA, seeked for innovative menu development and exceptional kitchen management. Spearheaded dessert sales growth by 20% through creative flavor pairing and allergen-friendly options. Fluent in Spanish and English, fostering strong communication and teamwork. Affluent in cake decoration and pastry techniques, consistently exceeding client expectations with custom designs, while allowing to build interpersonal connections through dependent kitchen leadership.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Executive Pastry Chef
LANA
05.2025 - Current
- 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.
- Assisted in budget planning for the pastry department by forecasting ingredient needs and monitoring expenses closely throughout each fiscal quarter.
- Developed creative plated desserts that complemented entrée dishes designed by the executive chef, enhancing overall dining experiences for guests.
- Participated in industry conferences or workshops to stay current on new trends, techniques, and ingredients in the world of pastry.
- 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.
- Worked closely with event planners or clients to design dessert tables or buffet stations that aligned with event themes and exceeded expectations.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Prepared culturally diverse pastries to meet customer order requirements during every day service and special events.
- Mentored junior pastry chefs, sharing expertise and fostering professional growth within the team.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Designed custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations and generating positive word-of-mouth referrals.
Third Lead Pastry Assistant
Michelle Coulins
San Diego, CA
02.2025 - 04.2025
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Cut and shaped dough for pies, rolls and other pastries.
- Processed customer orders and payment transactions.
- Replenished bakery items in display cases.
- Managed display cases to verify freshness and attractiveness of products.
- Determined baking times for various items.
- Prepared dough for variety of pastries, cakes and breads.
- Scaled out and mixed ingredients according to recipes and procedures.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Created new dessert items for seasonal and special events.
- Meticulously decorated cakes and desserts for special events, ensuring positive feedback from clients.
- Increased sales by promoting specialty items through creative display techniques on the pastry counter.
- Provided excellent customer service by assisting patrons with inquiries about baked goods'' ingredients or preparation methods.
- Improved kitchen efficiency by maintaining a well-organized work area, allowing for quicker and more effective production of pastries.
- Reduced food waste by implementing proper storage techniques and rotating ingredients accordingly.
- Maintained well-organized mise en place to keep work consistent.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Cleaned and maintained kitchen equipment and oven.
- Decorated cakes, cupcakes and other pastries according to customer requests.
Lead Baker/Pastry Chef
Cesarina
San Diego, CA
11.2024 - 12.2024
- Adhered to food safety regulations while handling ingredients, ensuring top-notch hygiene standards were maintained.
- Evaluated performance metrics, identifying areas for improvement in both individual performance and overall bakery operations.
- Streamlined production processes for increased efficiency and consistency in product quality.
- Enhanced customer satisfaction by providing high-quality baked goods and exceptional service.
- Utilized advanced baking techniques to create intricate designs that delighted customers.
- Developed innovative recipes, resulting in a diverse and appealing product selection.
- Implemented improved sanitation practices, maintaining a clean and safe workspace at all times.
- Operated and maintained bakery equipment, including ovens and mixers.
- Produced consistently high-quality baked goods for customers.
- Maintained accurate inventory of baking supplies and ingredients.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- 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.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Determined baking times for various items.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
Lead Night Pastry Assistant
Paradis & Communion
San Diego, CA
08.2024 - 11.2024
- Scaled out and mixed ingredients according to recipes and procedures.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Created new dessert items for seasonal and special events.
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
- Meticulously decorated cakes and desserts for special events, ensuring positive feedback from clients.
- Prepared ingredients for daily baking tasks, ensuring accurate measurements and freshest quality possible.
- Increased sales by promoting specialty items through creative display techniques on the pastry counter.
- Managed time effectively while multitasking between various responsibilities including mixing doughs, preparing fillings, baking pastries, and cleaning work areas.
- Ensured compliance with health regulations by consistently practicing proper sanitation techniques during food preparation processes.
- Participated in regular team meetings to discuss product development ideas, operational improvements, or other relevant topics for the betterment of the bakery department.
- Provided excellent customer service by assisting patrons with inquiries about baked goods'' ingredients or preparation methods.
- Proactively learned new skills such as cake decorating or bread making to expand personal expertise and contribute further to the team''s success.
- Improved kitchen efficiency by maintaining a well-organized work area, allowing for quicker and more effective production of pastries.
- Continuously updated knowledge on current trends within the industry, incorporating innovative ideas into the bakery''s offerings for increased appeal.
- Contributed to team effort in meeting tight deadlines during busy periods or large orders, maintaining high-quality standards throughout production process.
- Reduced food waste by implementing proper storage techniques and rotating ingredients accordingly.
- Supported head pastry chef with administrative tasks such as inventory management, resulting in smoother operations within the bakery department.
- Collaborated with pastry chefs to design seasonal menus, increasing menu variety and attracting more customers.
- Maintained well-organized mise en place to keep work consistent.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Cleaned and maintained kitchen equipment and oven.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Trained new employees on bakery methods and procedures.
Lead Baker
Pop Pie Co.
SSa
04.2024 - 07.2024
- Maximized productivity by effectively delegating tasks among team members based on their strengths.
- Participated in local events to promote the bakery brand, leading to increased community engagement.
- Managed inventory and ingredient ordering to ensure minimal waste and optimal freshness.
- Reduced employee turnover by creating strong relationships within the team and addressing any concerns promptly.
- Daily Production of 200+ pies a day
- Lead Baker for morning and night productions of savory, sweet, and specialty pies.
- Proficient in following established recipes and enhancing them to up in-house sales
- Managed in-house production of barista syrups and specialty items.
Lead Commissary Baker/Lead Barista
Mission Yogurt
San Diego, CA
07.2023 - 02.2024
Education
International Studies
San Diego High School
San Diego, CA06.2021
Skills
Kitchen Management
Time management
Strong multitasker
Strong technical baking knowledge
Cake decoration (piping, fondant work, traditional techniques,etc)
Dough handling & Bread Production
Proficient in equipment handling
Menu Development
Inventory Management & Cost Control
Detail Oriented/Motivated
Trilingual
Fluent in Spanish and English
Proficient in Portuguese and Icelandic
Strong Interpersonal skills
Strong communication skills
- Ingredient knowledge
- Sanitation practices
- Pastry techniques
- Recipe creation
- Flavor pairing
- Food allergy awareness
- Pastry preparation
- Creativity and innovation
- Training staff
- Glazing and icing application
- Food plating
- Catering expertise
- Restaurant experience
- Plating
Certification
Food Handlers Safety Certification
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Portuguese
Professional Working
Icelandic
Elementary
Timeline
Executive Pastry Chef
LANA
05.2025 - Current
Third Lead Pastry Assistant
Michelle Coulins
02.2025 - 04.2025
Lead Baker/Pastry Chef
Cesarina
11.2024 - 12.2024
Lead Night Pastry Assistant
Paradis & Communion
08.2024 - 11.2024
Lead Baker
Pop Pie Co.
04.2024 - 07.2024
Lead Commissary Baker/Lead Barista
Mission Yogurt
07.2023 - 02.2024
International Studies
San Diego High School