Description
PROFILE Award-winning Executive Pastry Chef with an exceptional reputation in creating delectable pastry delicacies and in leading culinary operations and professional staff. French-trained in various baking and customized techniques, constructing adventurous and reimagined plated desserts, cheesecakes, souffles, bonbons, ice creams, chocolates, and sugar show pieces. Committed to extraordinary quality, intricacy and forging memorable experiences for guests and patrons. QUALIFICATIONS * Over 24 years' experience in fine dining, bakery, desserts and pastry kitchens, managing all aspects of hotel culinary operations in casino resort and luxury hospitality brands * Over 20 years' distinguished pastry experience, specializing in Chocolate Center Pieces/ Sugar work/ European Pastries / Ice Cream & Sorbets / Truffles / Special Events cakes and confections * Winner of 2013 Taste of Mississippi Pastry Competition * Additional expertise as Executive Sous Chef, Culinary Consulting, and in directing Banquets and Catering production for over 2000+ guests attending celebrations and special events * Proven experience in Culinary Instruction, Budget Management of $2M to over $10M, Food Production, Cost Controls, VIP guest services, Room Service, and teaching/training safety and waste reduction * Successful leadership experience in hiring, training and motivating staff of over 100, including managing multiple outlets that served over 2000 guests
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