Marsh House
Nashville, TN
Seafood
Boutique Hotel, Luxury Hotel
Part of QED Hospitality
51-100 Employees • 27 Employees on Culinary Agents
1 Employee RecommendationSee Details
Followers (128)
Carla Campanella
I am interested in positions as an Executive Pastry Chef as I seek to perfect my skills to the highest level and degree world-wide. I want to be that famous chef that wows the world with my work and pizzazz and draws attention and awe to my industry in your venues of interest. I am open to relocation. I am capable of leading teams of other pastry chefs, and mentoring others in the field. Please accept my humble request for an offer letter in writing before I commit to making a decision and moving to your great opportunity. SUMMARY I am an accomplished pastry chef with the necessary skills and proper experience for a hospitality management corporation; that has been a valuable asset to all of my employers. I possess more than 15 years of progressive experience in the pastry field. My professional history includes my most recent position as a Pastry Chef at Nikki Beach, Miami Beach, Florida; and many other places in Miami Beach. As the Executive Pastry Chef, my responsibilities included making all the party pastries for brunch every Sunday for 800 people, and now my products are made available to the cafeteria as well. I successfully completed projects of varying complexity and volume, which were common attractions for which most pastry shops are looking. My manager and Executive Chef, Chef Brian Molloy, in Nikki Beach also relied on my ability to complete my tasks with the utmost professional courtesy and highest conduct to include excellent and regular communication with my assistants.
Miami Beach, FL
I am interested in positions as an Executive Pastry Chef as I seek to perfect my skills to the highest level and degree world-wide. I want to be that famous chef that wows the world with my work and pizzazz and draws attention and awe to my industry in your venues of interest. I am open to relocation. I am capable of leading teams of other pastry chefs, and mentoring others in the field. Please accept my humble request for an offer letter in writing before I commit to making a decision and moving to your great opportunity. SUMMARY I am an accomplished pastry chef with the necessary skills and proper experience for a hospitality management corporation; that has been a valuable asset to all of my employers. I possess more than 15 years of progressive experience in the pastry field. My professional history includes my most recent position as a Pastry Chef at Nikki Beach, Miami Beach, Florida; and many other places in Miami Beach. As the Executive Pastry Chef, my responsibilities included making all the party pastries for brunch every Sunday for 800 people, and now my products are made available to the cafeteria as well. I successfully completed projects of varying complexity and volume, which were common attractions for which most pastry shops are looking. My manager and Executive Chef, Chef Brian Molloy, in Nikki Beach also relied on my ability to complete my tasks with the utmost professional courtesy and highest conduct to include excellent and regular communication with my assistants.
Miami Beach, FL
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