Executive Pastry Chef
Harborlight Hotels Group · San Francisco, CA
Jan, 2020 · Present
• Lead a 14-person pastry team across 3 hotel properties producing 2,000+ plated desserts weekly for restaurants, banquets, and room service.
• Redesigned signature dessert menus that lifted pastry attach rate 28% and added $1.1M annual F&B revenue.
• Cut food waste 19% through production forecasting and bulk prep systems without sacrificing presentation quality.
• Mentored 6 sous chefs; two promoted to pastry chef roles at partner properties.
Pastry Chef
Mission Bay Bistro · San Francisco, CA
Mar, 2016 · Dec, 2019
• Owned the full pastry program for a 120-seat fine-dining restaurant and private-dining events.
• Developed seasonal dessert and bread programs featured in SF Chronicle and Eater SF.
• Managed inventory and vendor relationships for chocolate, dairy, and specialty produce within a $180K annual pastry budget.
Pastry Cook / Lead
Golden Gate Culinary Collective · Oakland, CA
Jun, 2012 · Feb, 2016
• Produced wedding cakes, plated desserts, and viennoiserie for 40–80 event days per month.
• Trained new cooks on laminating, tempering, and plating standards.
• Coordinated daily prep lists and quality checks to keep event production on schedule.