Lead Pastry Chef
Maison Vieux Carré · New Orleans, LA
Mar, 2021 · Present
• Design and execute a 12-item seasonal dessert menu; dessert attach rate rose from 18% to 31% in 14 months.
• Lead a 4-person pastry station for 180–220 covers on weekend service without ticket delays.
• Cut pastry food cost 4.2 points via yield tracking, vendor rotation, and scrap reuse for mise.
• Introduced laminated viennoiserie program (croissant, kouign-amann) that now accounts for ~22% of brunch pastry sales.
• Train and schedule junior cooks; built plating SOPs that cut remakes by ~35%.
Pastry Cook
Crescent City Patisserie · New Orleans, LA
Jun, 2017 · Feb, 2021
• Produced wedding cakes, entremets, and retail pastry for 40–60 special orders weekly.
• Standardized recipes and batch sheets for chocolate, fruit, and cream dessert lines.
• Supported pop-up collaborations with two local coffee shops; average weekend sell-through 95%.
• Maintained allergen labeling and temperature logs to health-department standards.
Pastry Assistant
Bayou Bistro · Baton Rouge, LA
Aug, 2015 · May, 2017
• Assisted plated dessert service for 120-seat dining room and banquet events up to 200 guests.
• Prepared ice creams, sorbets, and basic viennoiserie under chef supervision.
• Inventory counts twice weekly; reduced over-ordering on dairy and chocolate by ~15%.