Lionel HASSELIN
ST. LEONARDS-ON-SEA,EAST SUSSEX
Summary
Creative culinary professional with expertise in baking techniques and some experience in hot kitchen operations. Proven ability to manage teams and ensure efficient kitchen workflows while maintaining high standards of hygiene. Committed to enhancing pastry quality and delivering culinary experiences.
Overview
18
18
years of professional experience
Work History
Pastry Chef
Middle House
MAYFIELD, East Sussex
10.2025 - Current
- Maintained an up-to-date knowledge of pastry trends, continuously innovating and expanding the dessert menu offerings.
- Trained junior pastry chefs and kitchen staff in advanced pastry techniques and the importance of attention to detail.
- Managed cost control measures for the pastry section, effectively balancing budget constraints with the need for quality.
- Maintained safe and sanitary area by checking food products' temperature and freshness.
- Developed and executed seasonal menus, incorporating local ingredients for freshness and sustainability in dessert offerings.
Head Pastry Chef
The Georges in Rye
RYE, East Sussex
08.2025 - 10.2025
- Designed new recipes based on trends and customer requests.
- Maintained atmosphere of enthusiastic customer awareness with emphasis on fast, friendly customer service.
- Managed inventory of baking supplies, negotiating with suppliers for cost-effective purchasing.
- Trained junior pastry chefs in advanced baking techniques, fostering a culture of continuous improvement.
- Conducted rigorous quality control checks to guarantee excellence in every dessert served.
Pastry Chef
Beaverbrook Town House
LONDON CHELSEA, LONDON
04.2023 - 07.2025
- Baked pastries bread, pies and pastries for customers.
- Designed new recipes based on trends and customer requests.
- Implemented strict hygiene and food safety standards in the pastry section, surpassing regulatory requirements.
- Adapted recipes for special dietary requirements, including gluten-free and vegan options, accommodating all guests.
- Rolled, cut and shaped dough to form brioche, baguettes and focaccia bread.
Brand Manager
AGENOR
Faches Thumesnil (FRANCE), Haut de France
08.2008 - 07.2021
- Led cross-functional teams to execute successful product launches, meeting project timelines and budget constraints.
- Analysed market trends and demand to develop accurate pricing strategies.
- Coordinated with legal departments to ensure compliance with trade regulations and intellectual property rights.
- Monitored and reported on brand performance, using insights to drive continuous improvement in strategies.
- Managed crisis communication strategies, mitigating potential damage to brand reputation.
Education
Professional Tittle Pastry 1 and 2 - Culinary and baker
School of culinary Arts LENOTE
PARIS2022
First and Second Level Baker - Culinary and baker
CFA St SAULVE
St SAULVE2022
Master of Business Administration - Business
University Lille 3
Lille2001
Higher National Diploma - Litterature
Notre Dama de Grace
Maubeuge1997
Skills
- Pastry making
- Innovative thinking
- Food hygiene standards
- Recipe development
- Cost management
- Inventory management
- Kitchen safety
- Sanitation and cleanliness
Languages
English
Upper Intermediate
B2
French
Proficient
C2
Spanish
Intermediate
B1
Timeline
Pastry Chef
Middle House
10.2025 - Current
Head Pastry Chef
The Georges in Rye
08.2025 - 10.2025
Pastry Chef
Beaverbrook Town House
04.2023 - 07.2025
Brand Manager
AGENOR
08.2008 - 07.2021
Professional Tittle Pastry 1 and 2 - Culinary and baker
School of culinary Arts LENOTE
First and Second Level Baker - Culinary and baker
CFA St SAULVE
Master of Business Administration - Business
University Lille 3
Higher National Diploma - Litterature
Notre Dama de Grace