Jacob Fraijo

Pastry Sous Chef

Location 15h@2xNew York, NY

Connection 15h@2xConnections 1

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Work Experience
  • Pastry Sous Chef

    Rose Café & Restaurant
    Aug. 2015 to Sep. 2016 (1 year and 1 month)

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    Role & Tasks:

    ‑Developing, mentoring and managing team of 8 to execute production at Rose Café. This includes hiring, scheduling and training for execution of European style bread and viennoiserie, market pastries, macarons, tarts, cakes, sorbet and ice cream production, and plated desserts using seasonal farmers market produce. Also responsible for developing systems to help calculate current food costs as well as creating a standardized recipe achieving method for the bakery and restaurant in order to maintain consistency and organization. Orders product, monitor’s waste, and conducts monthly inventory.
    Assisted General Manager in training FOH staff with pastry verbiage, handling and display for enhanced guest experience.

  • Head Baker

    Quince Restaurant/Cotogna
    Jan. 2014 to Jul. 2015 (1 year and 6 months)

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    Role & Tasks:

    ‑Responsible for developing bread formulas and execution of bread program for Michael Tusk’s two star Michelin Quince and Northern Italian restaurant Cotogna. Daily collaboration with Chef de Cuisine of Quince to develop bread components for seasonal tasting menus. Responsible for managing and training assistant baker, attends collective creative meetings once a month with culinary and pastry teams.
    Spent time as Pizziolo at Cotogna, baking pizzas in a wood fire oven.
    Set up and executed service on Canapé station at Quince.

  • Pastry Chef de Partie

    Thomas Keller Restaurant Group, Bouchon Bakery
    Jan. 2013 to Jan. 2014 (12 months)

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    Role & Tasks:

    ‑Responsible for producing all mise en place including mignandises, dessert components, spinning ice creams daily, and dessert line execution. Participated in creative meetings weekly with Pastry Chefs to develop dessert specials and new mignardises.

    ‑ Responsible for mixing, shaping, baking up to 10 varieties of European breads as well as enriched doughs for viennoiserie station. And maintaining fresh bread through out service with up to 6 bakes a night.

  • Pastry Cook

    Bottega Louie & Gourmet Market
    Jun. 2011 to Apr. 2013 (1 year and 10 months)

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    Role & Tasks:

    -Responsible for producing gourmet sandwiches on European style breads, mixing, shaping, and baking all breads used for sandwich station, roasting and slicing meats, detail oriented knife work and cooking of vegetables.
    Learned classic lamination of croissants, pain au lait, puff pastry, and other viennoiserie. All under the direction of Pastry Chefs Carolyn Nugent and Alen Ramos.
    Finished pastries for patisserie case such glazed éclairs, tarts, entremet cakes, canelé, religieuse, and verrines. Tempered and decorated chocolate plaquettes for petits gateaux. Produced and packaged chocolates and confections for patisserie including molded bonbons and barres, palet d’or, hand rolled truffles, nougat provençal, pate de fruit, and soft caramels.

  • Patisserie and Baking
    Le Cordon Bleu, Pasadena, CA
    Jan. 2009 to Jan. 2010

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    Associates degree in Patisserie and Baking Degree


Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Pastry Program Management


Petit Fours/Mignardises

Chocolate Making

Servsafe Certified

Cost Optimization

Staff Education / Motivation


Time Management

Ice Cream/Sorbet

Menu / Recipe Development


Pastry Commissary

Wood Fire

Pastry Menu Development

Photography, travel, dining
Spanish Fluent
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