Pedro Roman

Pastry Cook

Location 15h@2xNew York, NY

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Work Experience
  • Pastry Cook
    Sant Ambroeus
    Nov. 2016 to Present (1 year)

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    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 and 8 months)

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    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,

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

Ordering / Purchasing

Ordering / Receiving

Dough Making / Portioning


Enforcement Of Safety / Sanitation Standards




Food Handlers Certificate

Food Safety Knowledge

Staff education / motivation

Menu development

General knife handling

Cake Making

Pastry Production

Cake decorating


Chocolate Making

English Fluent
Spanish Fluent
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