Groot Hospitality (komodo, Swan, Papi Steak) Miami, Fl. Corporate Pastry Chef (June 2019- September 2020)

•Menu development for different venues
•Recruiter, interview Hire and provide training to the head pastry chefs
•Dessert quality control of all the pastry departments in the company restaurants 
•Kitchen design for new openings
•Supervise head pastry chef

Novikov, Miami, Fl
Head Pastry Chef (December 2017 – June 2019)

•Responsible for training all pastry cooks
•Create the signature desserts for Novikov Miami and develop the pastry department
•Responsible for overseeing pastry cooks
•Order all food supplies
•Create schedules for pastry team
•Dessert costing

Escuela Gastronómica de Occidente, Cali, Colombia
Pastry and Baking Head Chef Instructor (September 2015 – September 2017)

•Standardize the pastry and bakery program
•Teach techniques and concepts required in the production of pastries, breads and desserts
•Create pastry and bakery seminars

Zuma Miami, London, Dubai, Abu Dhabi, New York, Oblix, London Support and Development Pastry Chef (June 2014 – June 2015)

•Standardize dessert menus (globally)
•Create desserts for lunch, dinner and brunch menu
•Support and train the head pastry chefs and the team
•Develop and train the pastry department in New York for the opening

Zuma, Miami Beach, Fl
Executive Pastry Chef</strong> (May 2012 – Dec 2013)

•Responsible for overseeing and training all pastry cooks
•Create dessert menu for every brunch, lunch and dinner
•Order all food supplies

The Tudor House/ The Dream Hotel, (opening and consulting) Miami Beach, FL Executive Pastry Chef (May 2011 – Sept 2011)

•Responsible for recruiting, hiring, interviewing pastry department
•Responsible for training, managing, and developing new employees
•Plan and create all new menu items including, room service, pool bar, and restaurant
•Create schedules, inventory sheets, cost outs, order guides for restaurant

AMG Restaurants, (opening and consulting), Delray Beach, FL
Executive Pastry Chef (Dec 2010 – May 2011)

•Create, teach and expedite modern dessert menus for 2 restaurants (Asian & American)
•Responsible overseeing pastry cooks for 2 restaurants
•Oversee all aspects of pastry

Nobu, Miami Beach, FL
Executive Pastry Chef (Nov 2008 – Nov 2010)

•Hire, train, supervise all pastry cooks
•Plan, cost, and execute, including seasonal dining, and special events
•Responsible for ongoing development and execution of standardized recipes
•Prepare departmental budget and operate within budget guidelines
Create all aspects of the dessert menu following the Japanese cuisine guidelines