Jennifer Bolbat

Pastry Sous Chef

Location 15h@2xGreater Los Angeles Area

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Work Experience
  • Pastry Sous Chef

    Heirloom LA
    Oct. 2015 to Present (1 year and 2 months)

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    Role & Tasks:

    -Work with Pastry Chef to develop seasonal menu items highlighting produce from the farmer's market.
    -Helped to implement a system to cost out all menu items.
    -Create daily prep lists, order needs, and facilitate the production of pastry department.
    -Perform all food production tasks, including training other team members in proper procedures.
    -Prepare dessert items for private tastings.
    -Cook at offsite events, ranging from small parties to larger 200+ events, cooking buffet, family style, tray pass, and plated style events.
    -Network with service industry members.

  • Freelance Chef

    Freelance
    Mar. 2011 to Present (5 years and 9 months)

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    Role & Tasks:

    -Specializes in vegan and vegetarian cooking.
    -Using seasonal and local produce.
    -Custom celebration cakes.
    -Pastries including ice creams, sorbets, and freshly baked breads.
    -Catering at private homes for small parties.
    -Cooking lessons for the at home cook.
    -Recipe development.

  • Pastry Chef

    Connie and Teds
    Jun. 2013 to Jun. 2015 (1 year and 12 months)

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    Role & Tasks:

    -Essential in creating the dessert menu and detailed guidelines for the pastry department.
    -Managed a diverse team of seven people. Trained the entire team including new hires and my replacement.
    -Responsible for hiring, scheduling, inventory, ordering and overall organization of the entire pastry department.
    -Developed new recipes and specials and facilitated large-scale bread production for the entire restaurant.
    -Maintained current with all procedures relating to health and safety guidelines.

  • Pastry Cook

    The Larder at TavernLos Angeles, CA, US
    Nov. 2012 to Jun. 2013 (7 months)

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    Role & Tasks:

    -Produced a variety of small and large-scale desserts and confections.
    -Accountable for the packaging and management of wholesale accounts and catering orders.
    -Administered the weekly delivery of the farmer’s market produce.

  • Private Chef

    Private Home
    Oct. 2011 to Nov. 2012 (1 year and 1 month)

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    Role & Tasks:

    -Monitored household inventory, planned weekly menus, purchased and prepared all household meals.
    -Arranged, shopped for, and executed dinner parties and catering events.
    -Networked with service industry individuals to generate a group of people interested in hosting events.

  • Line Cook

    Mohawk Bend
    Jul. 2011 to Oct. 2011 (3 months)

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    Role & Tasks:

    -Instrumental in the standardization of recipes for the restaurants opening menu.
    -Trained new employees including my replacement.
    -Worked during service creating and executing appetizers, entrees, and bar snacks.

Education
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