Ava Moretti

• Lead a 12-person pastry brigade producing 1,800+ weekly covers across banquet, restaurant, and in-room dining. • Created seasonal plated-dessert and afternoon-tea menus that increased dessert revenue 18% year over year. • Standardized recipes, yields, and production schedules, reducing food waste 22% while protecting classical technique. • Direct ordering, inventory costing, HACCP/ServSafe practices, and daily quality control for a high-volume hotel kitchen. • Train cooks and apprentices in lamination, chocolate work, sanitation, and service leadership.

• Supervised a 7-person pastry team producing 600+ daily viennoiserie, petits gâteaux, and plated desserts for a destination patisserie. • Improved laminated-dough consistency and proofing controls, cutting remake rates 15% across a 14-item viennoiserie program. • Coordinated wholesale and wedding-cake production calendars, meeting 98% of delivery deadlines during peak seasons. • Managed daily prep lists, station assignments, ordering, and close-down procedures while maintaining ServSafe standards. • Trained junior pastry cooks in classical French techniques, piping, finishing, and efficient service execution.

• Produced daily croissants, brioche, tarts, custards, and plated components for a 300-seat culinary training restaurant. • Executed classical pastry recipes and precise chocolate, caramel, and meringue work under demanding service timelines. • Supported banquet and wedding orders of up to 500 guests, consistently meeting prep and presentation standards. • Maintained organized mise en place, rotation logs, allergen controls, and sanitation records in compliance with food-safety procedures. • Earned expanded station responsibility after improving prep organization and reducing end-of-service shortages.

Focused training in classical French pastry, bakery production, plated desserts, chocolate, confectionery, and kitchen sanitation.