Pedro Roman

Pastry Cook

Location 15h@2xNew York, NY

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Work Experience
  • Pastry Cook

    Sant Ambroeus
    Nov. 2016 to Present (10 months)

    See Details

    Role & Tasks:

    Prepare all European style pastries including mousse cakes, napoleons, opera cakes, tiramisu, and more. Also, I decorate all cakes as well as work with chocolate to decorate cakes and pastries. We work to produce all of the pastries for all of the Sant Ambroeus restaurant throughout Manhattan as well as the Lowes Regency Hotel.

  • Pastry Sous Chef

    Plenty Cafe Bakery Catering
    Sep. 2011 to Present (6 years)

    See Details

    Role & Tasks:

    I began as a Baker and worked my way up to Pastry Sous Chef/Kitchen Manager. I oversee a team of pastry cooks as well as help to create items for our daily display as well as for special orders. I have experience baking everything from pies, tarts, quiches, scones, biscuits, cakes, decorating cakes, pastry creams and curds and more,

    Awards:
    Upon opening, the New York Times wrote an article about Plenty Bakery and Catering.
Skills

Ordering / Purchasing

Ordering / Receiving

Dough Making / Portioning

Dressings

Enforcement Of Safety / Sanitation Standards

Portioning

Receiving/Organizing

Scheduling

Food Handlers Certificate

Food Safety Knowledge

Staff education / motivation

Menu development

General knife handling

Cake Making

Pastry Production

Cake decorating

Catering

Chocolate Making

Languages
English Fluent
Spanish Fluent
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