Wilfried Déguénon

• Developed special menu items to improve business offerings.
• Measured, mixed and prepped raw materials according to company specifications and recipes.
• Created 1 desserts such as Apple Tatin Tasha's style
• Oversaw pastry production for catering, pick-up orders and in-store customers.
• Supervised preparation and presentation of desserts for catered events.
• Improved performance of team members resulting in high-quality meals produced daily.
• Coached new staff on policies, procedures and performance strategies.
• Developed unique recipes for pastries and desserts, using seasonal ingredients.
• Planned daily production schedules based on customer orders and sales forecasts.
• Decorated cakes with intricate designs and patterns.
• Maintained a clean working environment by adhering to health and safety regulations.
• Analyzed customer feedback data to identify areas for improvement in product offerings or processes.

Pastry chef for various international events such as Liv Golf held in different locations like Florida, Pennsylvania, and Chicago, USA.

The Queens tournament in London U.K.

LTA Tournament Eastbourne

Salon prive (Car show) and many more...

• Planned daily production schedules based on customer orders and sales forecasts.
• Created custom cakes for weddings, birthdays and other special occasions.

• Drove the production of holiday confections such as mandiants, rochers, Christmas log, and diverse chocolate bonbons.
• founder of Oba Chocolat, Improving Productions Processes, Recipes

• Prepared for Easter celebrations

• Managed kitchen staff team and assigned tasks for various stages of food production.
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.

• Increased knowledge and practical skills through intensive training sessions with Angela Agricole in the areas of pastry dough, cream production, plant-based products development, and chocolate confectioneries.

• Founded Oba Chocolat and enhanced production processes and recipes.

• Led the operations of H-Club at Hot Spurs Tottenham FC

• Wimbledon in charge of the royal box

• Managed multiple locations including TwIckenham '6 nation’s', Harlequins dessert station, and Chelsea & excel venues.
• Developed special menu items to improve business offerings.
• Organized daily tasks for the entire team of bakers ensuring efficient workflow.

• Contributed to the success of prestigious events alongside Raymond Blanc's team at Royal Ascot

• I went to Israel at Beit Shemesh to train Perly chocolatier employee and improves recipes.

• Assumed responsibility for coordinating and executing mise en place and service in the prestigious royal box during Wimbledon Championships

• Founded Oba Chocolat, optimizing production processes and enhancing recipes

• Delaware North (Emirates stadium, West Ham and Wembley stadium) I did couple of month to replace the pastry chef at the 3 michelin star shifts in the Diamond club in Emirates stadium

• Mise en place for banqueting section|Landmark Hotel (Agency)

• Created various chocolate candies, including molded and coated tablage, ganache, macaroon, candied chestnut, and gingerbread during the Easter season.

• Performed mise en place for the restaurant and prepared desserts à l’assiette. Managed the mise en place for the shop including making tarts, cakes, etc. Built proficiency in bread-making, ice cream production, and sorbet preparation. Developed new recipes, handled orders, and provided training to the cdp.
• Inspected equipment and supplies to identify any issues or problems with safety standards.
• Followed recipe measurement instructions to create delicious pastries, cakes and chocolates.
• Conducted regular meetings with staff members to discuss ideas for improving efficiency of operations.
• Managed the budget for the pastry kitchen including purchasing decisions and cost control measures.

• Consistently performed and maintained daily mise en place for a high-end Michelin star establishment
• Decorated cakes incorporating intricate designs and patterns.

• Implemented strict mise en place procedures for the restaurant and dessert à l'assiette, ensuring efficient and organized food preparation.
• Performed inventory control tasks such as tracking stock levels and ordering supplies when needed.
• Transported prepared items from the kitchen to designated areas using carts or trays.
• Followed recipes precisely to create classic French pastries such as éclairs and macarons.
• Cut fruits into small pieces for use in pies, tarts and other desserts.
• Assembled truffles and filled chocolates by hand using molds or templates.
• Organized all baked goods on display counters in an aesthetically pleasing manner.
• Decorated cakes, cupcakes and other pastries with chocolate, fondant and other toppings.
• Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.

• Made confections from molds and ordered ingredients from manufacturer.
• Decoratively packaged all products.
• Prepared and mixed ingredients according to specific recipes.
• Followed recipes with accuracy and precision to achieve optimal integrity of food products, including specific flavor and texture.
• Produced food products of desired flavors, textures, colors and bouquets by properly interpreting and following established recipes and procedures.

• Assisted in the preparation of doughs, batters and icings for cakes, cupcakes, pies and other baked goods.
• Weighed out portions of dough before forming into desired shapes for baking.
• Rolled out dough by hand or with a rolling pin to create pie crusts or other pastry shells.
• Decorated cakes according to customer specifications using various icing techniques.

• other posts outside catering