Arnulfo Fayloga "Jun"
Canning town,London
Summary
Motivated Head Pastry Chef offering over the years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Good communication and leadership skills. Experienced in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Experienced Pastry Chef professional with strong leadership and relationship-building skills.
Overview
25
25
years of professional experience
Work History
Head Pastry Chef
Aqua Kyoto Restaurant Group
30 Argyll St, London W1F 7EB, City of London
03.2024 - Current
- Conducted regular quality checks, guaranteeing superior end-products.
- Collaborated with kitchen staff for seamless operations.
- Trained junior chefs, imparting knowledge and improving skillsets.
- Worked closely with suppliers for timely delivery of products.
- Developed seasonal dessert menus to attract more customers.
- Managed inventory, ensuring availability of necessary ingredients.
- Maintained equipment, reducing breakdowns and interruptions during service time.
- Created customised cakes for special events, satisfying individual client needs.
- Demonstrated expertise in various baking techniques, enhancing product quality.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
- Maintained constant product availability and prepared accurate inventory and production reports for budgeting.
- Developed new products based on seasonal ingredients and dessert trends.
- Expanded menu with gluten-free and vegan-friendly desserts.
Head Pastry Chef
Novikov Restaurant
Mayfair, City of Westminster
09.2011 - 01.2024
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Practiced safe food handling procedures at all times.
- Properly labelled and stored including dairy, fruits and dry goods in appropriate storage room, walk-in refrigerator, freezer or cooler.
- Managed 9 staff and maintained appropriate staffing levels throughout shifts.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Verified freshness of products upon delivery.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Develop and implement new dessert menus.
- Complete understanding on food costing, budgeting, health & safety, and HACCP procedures.
- Managed inventory, ensuring availability of necessary ingredients.
Head Pastry Chef
Gilgamesh Restaurant
, London
04.2007 - 07.2011
- Prepared cakes and desserts performed all baking duties.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Develop and implement new dessert menus.
- Complete understanding on food costing, budgeting, health & safety, and HACCP procedures.
Chef de Partie
Zuma Restaurant
, London
04.2002 - 03.2007
- Recommended menu items to Pastry Chef for new dish development, holidays, special events and promotions.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Prepare cakes, desserts and performed all baking duties.
- Practiced safe food handling procedures at all times.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Changed and sanitised all cutting boards, benches and surfaces when beginning new task to avoid cross-contamination.
- Verified freshness of products upon delivery.
Commis Chef
St Martins Lane Hotel
, London
01.2000 - 03.2002
- Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
- Ordered and received bakery products and supplies.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Verified freshness of products upon delivery.
- Practiced safe food handling procedures at all times.
- Learning basic pastries, desserts, mixed dough scaled breads and performed all baking duties.
Education
Professional Chef Diploma Patisserie Level 2 & 3 - Patesserie & Confectionary
Westminster Kingsway College
Victoria, London01.1999
Skills
- Strong attention to safe food handling procedures
- Create new and exciting desserts to renew our menus and engage the interest of customers
- Committed team player
- Identify staffing needs and help recruit and train personnel
Maintain a lean and orderly Pastry department and adhere to health and safety standards - Certificate in food hygiene HACCP awareness
- Good desserts presentation and Cake decorating
Timeline
Head Pastry Chef
Aqua Kyoto Restaurant Group
03.2024 - Current
Head Pastry Chef
Novikov Restaurant
09.2011 - 01.2024
Head Pastry Chef
Gilgamesh Restaurant
04.2007 - 07.2011
Chef de Partie
Zuma Restaurant
04.2002 - 03.2007
Commis Chef
St Martins Lane Hotel
01.2000 - 03.2002
Professional Chef Diploma Patisserie Level 2 & 3 - Patesserie & Confectionary
Westminster Kingsway College
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