BLAISE EZINHOU

Led the pastry department, overseeing all aspects of menu development, production, and team supervision for events and catering projects.

• Led the end-to-end development and execution of bespoke pastry menus for high-profile outdoor events and individual catering projects, encompassing a diverse range of cakes, pastries, desserts, and artisanal breads.
• Consistently prepared and baked a wide array of pastry items, adhering to stringent quality standards and established recipes to ensure product excellence.
• Masterfully decorated and presented all pastry and dessert creations, elevating visual appeal and enhancing the customer experience.
• Trained and mentored pastry assistants, fostering skill development and ensuring consistent application of advanced techniques and production standards.
• Streamlined inventory management and procurement processes for pastry ingredients and supplies, optimizing stock levels and minimizing waste.
• Maintained rigorous compliance with all food safety and sanitation regulations, ensuring a hygienic and safe pastry kitchen environment.
• Collaborated cross-functionally with the culinary team to innovate and introduce new recipes and menu offerings, expanding product diversity.

Managed pastry production and quality control for the supermarket's restaurant, contributing to menu innovation and team development.

• Mentored and trained 2 junior bakers, significantly improving their pastry production techniques and overall departmental efficiency.
• Consistently upheld high-quality standards for all restaurant pastry menu items, contributing to enhanced customer satisfaction.
• Optimized inventory levels and analyzed ordering trends to inform menu revisions, reducing waste and enhancing profitability.

Responsible for ensuring product quality and creating custom pastries for clients.

• Ensured the consistent quality and excellence of all bakery products, maintaining high standards for taste and presentation.
• Developed and prepared a diverse range of custom pastries tailored to client specifications, enhancing customer loyalty.

Managed kitchen budget, supervised staff, and optimized inventory to enhance customer satisfaction.

• Managed the pastry kitchen budget, optimizing ingredient consumption and labor costs by analyzing customer preferences, resulting in cost efficiencies.
• Provided comprehensive training and supervision to 1 pastry assistant, enhancing their technical skills and operational efficiency.
• Proactively monitored inventory levels and analyzed ordering trends to inform menu adjustments, successfully reducing waste and elevating customer satisfaction.

Supported the Head Pastry Chef in production, menu development, and team collaboration.

• Collaborated with 2 pastry chef assistants to implement a streamlined production system, improving efficiency and output.
• Expertly prepared a wide variety of fresh pastries and desserts, including cakes, cookies, donuts, croissants, tarts, and artisanal breads.
• Partnered with the Head Pastry Chef to revise and innovate seasoning menus and develop new, appealing menu items.