Filipe Neves

Responsible for the same things as my previous Work Experience

Responsible for the supervision of Bakery Pastries all the production and finishing of all cakes

Training of Junior pastry chefs

Working closely with the Head Pastry Chef to assure the best possible quality of all products and as well the creation of new items for the pastry menu

Orders of the products needed for pastry production and hygiene

Supervision of the sales time, working closely to assure the best guest experience

Responsible for forming a new all team of junior pastry chefs, including forming the Head Pastry Chef on Cedric's pastry techniques

Responsible for the same things as the previous Work Experience

Responsible for the mass production of the pastry lab

Responsible for the finishing of all pastry products, including the piping of Cedric Grolet's flowers as well as the finishing and spraying of the fruits

Responsible for all the fruits inserts and final montages

Responsible for the orders of all the products needed for production, including higiene products as well

Responsible for helping the team to work organised and clean

Responsible for the everyday cleaning and sanitising of all sections

Responsible to teach and train junior pastry chefs, as well as the sales team

• Ensured timely preparation of all baked goods to maintain freshness and quality.
• Exhibited meticulous attention to detail in crafting visually appealing patisserie items.
• Enhanced baking skills through continuous professional development and workshops.
• Proficiently utilised diverse baking tools and equipment to optimise production.
• Preparation of all the desserts of the Airelles Buffet
• Preparation of the Bakery pastries for breakfast and amenities.
• Working closely with Head Pastry Chef to ensure quality in all the products

Responsible of the mise en place production.

Responsible for finishing some of the menu pastries.

Good presence and spirit in the lab, working organised and clean in a high paced environment.

Training new commis and other positions on how to increase the quality of the product as well as the skills needed to work faster.

Working closer with the Chef and the Sous Chef, helping them managing the lab and the team.

Responsible of ensuring the quality at The Chef Counter, as well at the Goutea Experience.

Leadership by example.

Very Passionate about pastry as well as bakery.

Very creative and ambitious to make a better job day after day.

Experienced in the Bakery section, Chefs counter, and mise en place production.

Responsable for the finishing pf the pastries, using several different techniques and methods.

Happy to work in fast paced pastry shop.

Always working clean and organised.

The Connaught Patisserie, responsible to finishing pastries, responsible for mise en place production, always working clean in a super busy environment, responsible for helping juniors by training them.

Lunch and Dinner Service at Jean Georges Restaurant, responsible for the section and all the deserts plating and mise en place, also helping juniors by training them.

Afternoon tea, responsible for the finishing of the pastries, mise en place, also training juniors pastry chefs.

Bakery,

Responsible for part of chocolate production for all the sections in the pastry.

Closely followed recipes and standards, maintaining consistency across processes.

Respect all the food safety and hygiene rules.

Mise en place for breakfast service.

Mise en place and service of big catering events.

Lunch and dinner service.

Pastry and bakery production.

Closely followed recipes and standards, maintaining consistency across processes.