Pastry Chef
Maison Belle Vie Restaurant · New Orleans, LA
Mar, 2021 · Present
• Lead a 5-person pastry team producing 180+ plated desserts nightly for tasting and a la carte menus.
• Redesigned dessert menu seasonally; dessert attachment rate rose from 28% to 41% within 10 months.
• Developed signature beignet soufflé and chicory crème brûlée featured in local food press.
• Cut food waste 18% through tighter yield tracking and next-day component reuse.
• Train and schedule junior bakers; maintain allergen logs and health-code standards.
Pastry Sous Chef
The Magnolia Hotel · New Orleans, LA
Jun, 2018 · Feb, 2021
• Oversaw breakfast pastry and afternoon tea production for 220-room luxury hotel.
• Built wedding cake program averaging 12 custom cakes per month with $4.2k average order value.
• Standardized recipes for croissants, viennoiserie, and plated hotel desserts across two kitchens.
• Coordinated with banquet and F&B on large events (up to 300 guests).
Pastry Cook
Café du Marais Bakery · New Orleans, LA
Aug, 2015 · May, 2018
• Executed daily production of laminated doughs, tarts, and seasonal entremets.
• Supported weekend brunch pastry rush; consistently hit 6am bake-off deadlines.
• Assisted head pastry chef with R&D for limited-run holiday collections.