Summary
Overview
Work history
Education
Skills
Languages
Timeline
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Cedric CARDOSO

London,City of Westminster

Summary

Accomplished professional with expertise in team supervision, budget management, and safety compliance. Demonstrates a strong ability in quality assurance and production methods, ensuring optimal operational efficiency. Skilled in inventory oversight and staff development, fostering a productive work environment through effective conflict resolution. Committed to leveraging these competencies to drive organisational success and continuous improvement.

Experienced professional with focus on production management and process optimisation. Drive operational improvements and ensure high-quality standards through strategic planning, team leadership, and innovative problem-solving. Capable of enhancing productivity and reducing costs using lean manufacturing techniques.

Overview

26
26
years of professional experience
4
4
years of post-secondary education

Work history

Production manager

Notting hill bakery
London, Royal Kensington and Chelsea
02.2012 - Current
  • Coordinated cross-functional teams for smooth workflow.
  • Fostered positive work environment through effective leadership.
  • Ensured quality control by rigorous testing procedures.
  • Delegated tasks efficiently to promote team productivity.
  • Implemented safety protocols, improved workplace security.
  • Innovated production techniques, resulting in cost-saving measures.
  • Complied with all industry regulations, ensuring legal operations.
  • Managed project timelines for successful product delivery.
  • Defined manufacturing quality guidelines and criteria to adhere to company standards.
  • Led recruitment of manufacturing staff members, overseeing selection, training and performance new employees.

Head pastry chef

swan at the globe
London, City of London
01.2011 - 02.2012
  • Assisted in budget planning for bakery department, ensuring financial prudence.
  • Created customised cakes for special events, satisfying individual client needs.
  • Streamlined baking processes to increase efficiency.
  • Managed inventory, ensuring availability of necessary ingredients.
  • Experimented with flavours resulting in delicious pastries and baked goods.
  • Implemented high standards of hygiene in bakery section.
  • Developed seasonal dessert menus to attract more customers.
  • Maintained equipment, reducing breakdowns and interruptions during service time.
  • Coordinated with management on portion control to limit wastage.
  • Monitored food cost whilst maintaining highest standard of pastries.
  • Demonstrated expertise in various baking techniques, enhancing product quality.
  • Improved menu options by creating unique and innovative pastry designs.
  • Worked under pressure to meet high-volume orders during peak times.
  • Trained junior chefs, imparting knowledge and improving skillsets.
  • Introduced new patisserie items, expanding the restaurant's offering.
  • Inspected and cleaned food preparation areas to maintain sanitary practices.
  • Monitored ovens, setting time and temperature controls to achieve optimum baking results.
  • Decorated completed baked goods with glazes, icings and artistic elements.
  • Expanded menu with gluten-free and vegan-friendly desserts.

Head pastry chef

Soho House
london
07.2009 - 01.2011
  • Maintained equipment to reduce breakdowns and service interruptions.
  • Demonstrated expertise in diverse baking techniques to elevate product quality.
  • Trained junior chefs, enhancing their skills and knowledge base.
  • Introduced new patisserie items, broadening restaurant offerings.
  • Created unique and innovative pastry designs to improve menu options.
  • Operated effectively under pressure to fulfil high-volume orders during peak times.
  • Covered flexible hours, including nights, weekends, and bank holidays.
  • Used Microsoft Word and other software tools to create documents and clear communications.

Head pastry chef

roof garden (virgin groupe)
London, Royal Kensington and Chelsea
01.2008 - 07.2009
  • Worked closely with suppliers for timely delivery of products.
  • Improved menu options by creating unique and innovative pastry designs.
  • Enhanced customer satisfaction with detailed attention to dietary requirements.
  • Experimented with flavours resulting in delicious pastries and baked goods.
  • Created customised cakes for special events, satisfying individual client needs.
  • Served bakery customers daily with professional customer service.
  • Created unique sourdough for bread and pizzas.

Master pastry chef

Gatineau cake shop
oxford
06.2006 - 01.2008
  • Enhanced international menu by producing a wide variety of breads.
  • Created seasonal dessert menus, fostering culinary innovation.
  • Excelled in French patisserie, contributing to customer satisfaction.
  • Trained junior staff, encouraging skill enhancement and career development.
  • Ensured food safety through strict adherence to hygiene standards.
  • Designed bespoke wedding cakes for significant events, leaving memorable impressions.
  • Implemented rigorous quality control measures for consistent pastry production.
  • Exhibited advanced sugar work techniques for exceptional dessert displays.

Supervisor leader

maison blanc
London
02.2005 - 02.2007
  • Delegated tasks effectively, maximising individual strengths within the team.
  • Provided training for new staff members, improving their job performance.
  • Enhanced team performance by implementing effective communication strategies.
  • Assisted management in strategic planning sessions, contributing valuable input towards company objectives.
  • Collaborated closely with other department supervisors to streamline processes across different teams.
  • Managed shift schedules to ensure optimal staffing levels at all times.
  • Boosted overall productivity with efficient resource allocation.
  • Monitored inventory levels regularly, ensuring adequate stock availability at all times.
  • Resolved conflicts between team members swiftly and professionally, maintaining a positive working atmosphere.
  • Managed daily planning of workplace operations, clearly communicating targets to staff for smooth, efficient task delivery.
  • Managed staff rotas, planning workloads effectively and strategically.
  • Identified operational problems and proposed solutions to management, improving service efficiency.
  • Held daily meetings to ensure consistent communication and team motivation towards productivity goals.

Senior pastry chef

delice fertois
paris
01.2004 - 02.2005
  • Developed cost-efficient sourcing methods, significantly lowering ingredient costs.
  • Specialised in french pastry and conficeries.
  • Partnered with culinary team to introduce seasonal offerings.
  • Designed innovative pastries for special occasions, strengthening shop market presence.
  • developing viennoiseries.
  • Created visually appealing pastries which boosted sales.
  • Maintained high levels of quality assurance through meticulous attention to detail in all stages of preparation process.

Apprentice chef

delice fertois
paris
02.1999 - 01.2004
  • Ensured high standards of hygiene and cleanliness, maintaining a safe kitchen environment.
  • Mastered various cooking techniques, enhancing overall pastry presentation.
  • Prepared ingredients for complex cake to streamline cooking process.
  • Developed customised cake and danish for customers, improving customer satisfaction rates.
  • Studied culinary trends and applied them in daily work, keeping the menu fresh and appealing.

Education

BTM - Catering

Ecole Hotelier Etiolles
Paris
01.1999 - 06.2002

High School Diploma - CATERING

Ecole Hotelier D Etiolles
Paris
09.2002 - 07.2003

Skills

  • Team supervision
  • Budget management
  • Safety compliance
  • Quality assurance
  • Production methods
  • Inventory oversight
  • Staff development
  • Conflict resolution

Languages

English
Fluent
French
Native
Portuguese
Advanced
Polish
Intermediate
Spanish
Beginner

Timeline

Production manager

Notting hill bakery
02.2012 - Current

Head pastry chef

swan at the globe
01.2011 - 02.2012

Head pastry chef

Soho House
07.2009 - 01.2011

Head pastry chef

roof garden (virgin groupe)
01.2008 - 07.2009

Master pastry chef

Gatineau cake shop
06.2006 - 01.2008

Supervisor leader

maison blanc
02.2005 - 02.2007

Senior pastry chef

delice fertois
01.2004 - 02.2005

High School Diploma - CATERING

Ecole Hotelier D Etiolles
09.2002 - 07.2003

Apprentice chef

delice fertois
02.1999 - 01.2004

BTM - Catering

Ecole Hotelier Etiolles
01.1999 - 06.2002

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Cedric CARDOSO