With over two decades of experience as a Pastry Chef in some of New York's greatest kitchens I am now able to share my knowledge and assist others in various ways.
Assist in designing pastry kitchen for maximize efficiency. Interview and hire pastry management and cooks according to your company's requirements. Create menu according to the needs of the restaurant and provide tastings until desired menu is achieved. Train the staff on production of pastry and breads. Work with the new management to organize pastry kitchen to meet health code requirements. Work with management staff to train pastry cooks for efficient, quick service. Guide the management to develop scheduling of staff to avoid any hourly overtime and maintain budget guidelines.
This can be done in several ways . Create completely new dessert menu, improve existing menu or continually upgrade seasonal desserts when needed throughout the year. Consult with owners and executive chef to develop menu changes according to their needs. Develop changes and provide tastings until desired outcome is achieved. Train existing pastry staff on the changes and updates to production and service.
TRAINING AND TROUBLESHOOTING
Sometimes your happy with your Pastry staff but things can be inconsistent, unorganized, costly or just not exactly what your looking for. I can reorganize the kitchen and production to increase efficiency and decrease payroll or make improvements to dessert items that aren't quite what you want.
If you are pleased with your pastry staff and would like to expand their knowledge, I can help with that. Maybe its a technique to be learned, an introduction to ingredients that may inspire your staff or helping your pastry chef with the layout and look of their desserts.
FULL TIME EMPLOYMENT
Maybe you will realize "let's just hire this guy".