Sous Pastry Chef at HILTON AMERICAS-HOUSTON
Award-winning executive pastry chef with over 25 years of experience in artistic pastry design and the culinary arts. Experienced in designing and creating exquisite desserts from wedding cakes to grand scale chocolate sculptures which are well known across the nation. Proven talents to produce quickly, under pressure, and without sacrificing quality. Knowledge and ability to prepare, and present, pastries, restaurant and banquet desserts, custom wedding and specialty cakes. Designed and created chocolate sculptures, sugar décor for holidays, brunches, dessert buffets, and special events. High level of quality with an equal understanding of all health and sanitation issues. Maximized bakery productivity through proper staffing and supervision. Creations have been displayed by the Houston Museum of National Science Chocolate Exhibition and was nominated for Houston’s Culinary Awards Pastry Chef of the Year 2 times. Possess a comprehensive background in product development, food trends, relationship management, and strong communication skills to understand customer needs and build relationships with vendors, customers, and employees.
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