Kyle Fedus

Pastry Cook

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Summary

Self taught, and classically trained artist/ foodie turned into pastry cook. Nothing is better than doing what you love and for me that is the continued education/ dedication of food preparation and plating.

Self taught, and classically trained artist/ foodie turned into pastry cook. Nothing is better than doing what you love and for me that is the continued education/ dedication of food preparation and plating.

My Dream Job is My dream job would be working in a small no frills highly creative restaurant with a strong menu concept and fresh seasonal ingredients.

Work Experience
  • Pastry Cook

    Dec. 2015 to Nov. 2016 (11 months)

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    Role & Tasks:

    • In charge of all pastry orders, par levels, inventory and maintaining production levels for service, parties and seasonal menu changes.
    Includes:
    • making crepe, waffle, and pancake batter
    • baking and unfolding Ny style cheesecakes, Red Velvet, Chocolate mousse cakes, and key lime pies
    • Setting up am station for Banquet kitchen and dipping/ decorating insane milkshake glasses
    • Maintaining a seamless station especially during rush hours and restocking station for night crew
    • Placed and received stock orders from select distributors, assuring each order met our request and was inventoried adequately. • Conducted bi-weekly assessments of department backlog for remediation and result analysis.
    • Hand-selected and trained new staff
    • Implemented new organizations systems such as par and bulk level sheets for the line and walk-in inventory and consolidated previously assorted items for desserts for ease of service. • Created new menu items like chocolate dipped strawberries and waffle bowls.

  • Pastry Commissary

    Sadelle's RestaurantNew York, NY, US
    Aug. 2015 to Dec. 2015 (4 months)

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    Role & Tasks:

    Became proficient at all aspects of bagel production; from mixing starter, weighing and mixing the dough, and rolling out all of Sadelles signature bagels that include: plain, sesame, everything, everything 2.0, Poppy,
    • In charge of pastry mise including:
    • crushing chocolate for daily chocolate chip loaf
    • scooping all cookies for the restaurant (chocolate chip, Oatmeal raisin and double chocolate chip)
    • Prepared babka, rugelach, bear claw wet/dry ingredients for daily production and prepared babka and sticky bun fillings.
    • went from floater to full-time pastry cook as part of a three man for all dough production, fillings/batters, and baking and un-molding of all cookies and cakes.

  • Pastry Cook

    JunoonNew York, NY, US
    Apr. 2015 to Aug. 2015 (4 months)

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    Role & Tasks:

    Adequately prepared house-made ice creams both manually and with the assistance of a Paco-Jet. As well as puddings, cakes, truffles and mousse(s)

    Maintained a seamless station during rush hours without the assistance of the Executive or Sous.

    Altered maitre sea and petit fours monthly in accordance with hot kitchen menu changes

    Worked overnight several nights a week in preparation for seasonal menu changes. Tasks varied from the assembly of tasting plates to the construction/ execution of entire dessert menu changes

Education
Skills

Advanced Knife Handling

Pasta Cooking

Menu development

Pastry Plating

Cake Making

Pastry Production

Petit Fours/Mignardises

Servsafe Certified

Time Management

Ice Cream/Sorbet

Menu / Recipe Development

Viennoisserie

Pastry Commissary

Pastry Menu Development

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