Donfred Valladares

 Executive Pastry Chef - Pastry Department
The Diet Care
Effective 4th February 2018 - Till Date

- Planed and executed the new Keto diet menu along with new receipies of dessert and also Essential wheat gluten breads.
- Managing a team of 50 staff of pastry and bakery catering to a vast number of outlets which include(Supermarkets, Co-op, boutiques, and over 2000plus diet clients)
- Coordinating with the management and the sales team directly for all client requirements.
- Ensuring all the products is prepared according to the standard recipes and hygiene guidelines.
- Creating new desserts for the clients and alternating ingredients for those who are allergic to particular ingredients.
- Servicing all the recipes to see that the method and procedures used and the ingredients used are up to high standards desired by client and management requirements.
- Creating and conducting trainings to improve the skills of the staff in order for them to perform better.
- Creating new cakes for special occasions.
- Coordinating that entire store and packaging materials are hygienically fit.
-Following up regularly that procedures and recipies are followed effectively to give proper yield and consistency.

of Duties Handled
•Assisting the Exécutive Chef in the supervision of the opérations to be in line with the Company’s Standards.
•Ensure the Recipe review program is followed through by the CDP’s and head of sections.
•Daily application of the Culinary Check List to monitor production and correct preparation
•Monitor working hours and fill out report of overtime for payroll purposes.
•Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the Main Office.
•Communicating on a daily basis with the Stores to utilize perishable food items in due course. Check on the fridges & freezers in general to avoid shortages and proper storage.
•Control overtime and proper time management procedures (work within the set budget).
•Control and provide daily food requisitions to the stores for the next day preparation according to the functions forecast.
•Responsible for the control and maintenance of all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office.
•Check food handling and storage procedures wherever food is handled.
•Check all food storerooms daily. Assure that food is well rotated and “first in” is “first out”.
•Guide, motivate and develop junior employees within the Human Resource Policies.
•Teach and train staff for production and presentation changes to menu items
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•Pastry Chef - Food & Beverage (Pastry Department

of Duties Handled
- Meet with the various chefs in the restaurant to discuss menu planning and pairing of desserts with entrée and appetizer selections.
- Testing and evaluation of new pastry and dessert recipes.
- Ordering all supplies from various vendors and in some cases going directly to the growers for the freshest possible fruits and berries and inspecting storage areas for hygiene.
- Preparing a budget for the pastry department of the kitchen in conjunction with the management and the other chefs.
- Controlling food cost and costing of various recipes prepared
- Supervising the various apprentice and chefs in training in the pastry kitchen.
- Providing training, education and even community classes on pastry and dessert making.
- Making menu’s for banquet functions and also plated desserts for sit down menu’s
- Trying, testing & rotating time to time the cake shop display cakes and savory items
- Checking quality & standards for all bakery preparations
- Assisting in the Recruitment of staff for the Pastry Department
- Training & developing staff in all classic pastry preparations including ice-creams, pralines and truffles
- Key person for establishing and opening of Gourmet Shop at the Missoni Hotel now called Symphony Style Hotel and is responsible for managing the shop.

of Duties Handled
•Majorly supervising all the activities in the Pastry as well as the production
•Handling the Pastry Department in the absence of the Pastry Chef
•Supervising all the products produced in the Pastry
•Handling all buffet and pre-plated fine dining parties
•Top VIP room amenities
•Chocolate figures (for Christmas, New Year, Easter, Valentines Day)
•Setting up ginger bread house at the Radisson Blu
•Co-ordinating with the Executive Chef for employee training and appraisals
•Training new and existing staff of food hygiene procedure

of Duties Handled
•Handling the buffet presentation, a la Carte
•Managing In-house functions and also outside catering
•Maintaining the standards of the Fauchon ‘Salon de the’ (tea lounge) under the strict supervision of Fuchon standards.
•Incoming/Outgoing Stock control
•Ordering food market and overseas products and feeding them in the opera system

Food & Beverage (Pastry Department)
One and Only Royal Mirage,

Did industrial training in the Food and Beverage Department during my Diploma.