Summary

Work experience

• baker- Pastry Chef

  Camp Meeting Event Season

  2025.12-2025.12

  • Volunteered at an event feeding 700 international and local delegates. • Managed the kitchen team, preparing desserts, and snacks • Served breakfast, lunch, dinner, and night snacks while maintaining food safety and hygiene standards.
• Baker-Pastry Chef-Confectionery

  Maxwell's Baked Goodies Shop, San Juan City

  2021.01-2023.12

  (3 years)

  · Prepare cakes, cookies, pies, and bread using various recipes. · Create new desserts to enhance menus and attract customers. · Decorate pastries for an appealing presentation. · Monitor ingredient stocks and order within budget. · Ensure the quality of materials and cooking equipment. · Guide and motivate pastry assistants and bakers. · Assist in recruiting and training staff. · Keep cooking stations organized and clean, following health and safety standards.
• Pastry Chef

  Delish Bakery

  2014.11-2021.09

  (7 years)

  · Oversee daily kitchen operations and check all orders. · Create a variety of pastries, desserts, cakes, and customized designs. · Expanded gluten-free pastry line, boosting sales by 20%. · Train new assistants in baking, preparation, and presentation standards. · Maintain food safety, hygiene, and kitchen etiquette.
• Pastry Chef

  Delta Modern Food Factory

  2012.09-2014.09

  (2 years)

  · Oversee daily kitchen operations and assign staff duties · Prepare various breads, pastries, desserts, and goodies · Frost and decorate cakes, including classic, premium, and personalized designs · Verify all orders and produce accordingly · Manage inventory and purchasing orders · Ensure food safety, hygiene, and proper kitchen etiquette · Conduct research and development (RND)
• Pastry Chef/Prod Manager

  Nic's Bakeshop

  2006.10-2012.06

  (6 years)

  · Oversee all aspects of production and operation in the commissary. · Plan and schedule production activities and supervise the production process. · Ensure the production of high-quality products with timely preparation and presentation. · Conduct menu planning and develop new products based on market acceptability. · Maintain cost-effectiveness and uphold high standards in food production. · Serve as a production reliever during manpower shortages. · Stay informed about health and safety practices. · Supervise and motivate a team of workers while evaluating their performance.
• Pastry Chef

  Classic of International M/V Funchal

  2000.11-2005.11

  (5 years)

  · Managed the pastry station, ensuring portion standards and presentation. · Prepared and plated desserts for à la carte and buffet settings. · Handled teatime, noon, and midnight snacks, including loaf cakes, scones, cookies, and muffins. · Kept the pastry station organized and clean, complying with US Public Health regulations.
• Pastry Chef De Partie

  Pastry/Chef de Partie M/V Bolero Festival Cruises (Ligabue Group)

  1998.08-2000.06

  (2 years)

  · Preparation of different types of dough, batters, fillings, and creams. · Judging the quantity and quality of ingredients needed for pastries, cakes, and desserts. · Decorating and plating desserts according to appropriate designs and standards. · Maintaining cleanliness, safety, and hygiene in the pastry kitchen. · Coordinating with the head pastry chef to receive instructions and organize the work process. · Monitoring the inventory and ensuring the availability of necessary ingredients and equipment. · Updating menus and suggesting new pastry items to attract customers. · Training and supervising junior pastry cooks, and delegating tasks to them. · Observing and following the established recipes and procedures to maintain consistency in product quality.
• Pastry Chef De Partie

  Pastry/Chef de Partie M/V AZUR Festival Cruises (Ligabue Group)

  1998.11-1999.05

  (7 months)

  · Preparation of different types of dough, batters, fillings, and creams. · Judging the quantity and quality of ingredients needed for pastries, cakes, and desserts. · Decorating and plating desserts according to appropriate designs and standards. · Maintaining cleanliness, safety, and hygiene in the pastry kitchen. · Coordinating with the head pastry chef to receive instructions and organize the work process. · Monitoring the inventory and ensuring the availability of necessary ingredients and equipment. · Updating menus and suggesting new pastry items to attract customers. · Training and supervising junior pastry cooks, and delegating tasks to them. · Observing and following the established recipes and procedures to maintain consistency in product quality.
• 2nd PASTRYMAN

  M/V Costa Riviera

  1997.11-1998.08

  (10 months)

  · Assist the Pastry Chef with pastry prep, execution, and display. · Corrections, upkeep, and kitchen and warehouse equipment faults should be reported to the pastry chef. · Food deterioration should be recorded and communicated to chefs · Food goods should be ordered and stored per food preservation regulations in refrigerators and freezers. · Reduce wastage, and make sure to rotate your stock. · Production budgets, menu cards, and serving tips should all be updated. · Cooks a variety of fillings, frosting, and sauces
• Baker

  Makati (Sports) Club, Inc.

  1997.06-1997.09

  (4 months)

  · Produce various breads like baguettes, crusty rolls, vienna, and hard rolls. · Bake muffins, brioche, French toast, and minced rolls. · Clean bakery equipment, work area, tools, and knives.
• CHIEF BAKER / DECORATOR

  Patisserie Francaise

  1991.08-1995.06

  (4 years)

  · Prepare mise en place sauces, fillings, and syrup · Bake-based vanilla and chocolate sponge used for a chilled assortment of pastries, tarts, and roulade · Prepare an assortment of pits four sweets salt sticks and ice cream · Prepare and bake croissants, pain de au, and Danish pastries · Decorate all personalized cakes, for all occasions, such as drawing cartoons for birthday designs.

Educational experience

• Florida Institute, San Juan, Metro Manila

  Secondary

  1982.06-1995.03

  (13 years)

  Undergrad
• Sylvia Reynoso Gala Culinary Art Studio

  Culinary Certificate

  1988.04-1988.11

  (8 months)

  Baking Course I | Special Bread Baking Course

Languages

Skills