Denis Baudis

Pastry Chef, Head Baker in charge of implementing new desserts, creations, food cost control. Retail & wholesale, original recipes, supervise quality control and managing bakery staff. Increased sales revenues.

Pastry Chef, responsible for buffet, a la Carte, special event up 1000 guests, party desserts, overall in charge of production, pastries, cakes and original recipes, creations, decorations, birthday and wedding cakes, supervise quality control and managing staff.

Pastry Chef / manager In charge of creating cakes, pastries, including developing new recipes. Such as vegan croissants, breakfast pastries, mousse cakes, cookies etc, destined to home delivery and specialty stores throughout the tri-state area. Managing and training staff. Work both wholesale and retail department. Increased sales revenues, negotiated with vendors for best prices. Zagat rated: 28.

Pastry chef: overall in charge of making pastries, cake and original recipes, creations and decorations, chocolate, sugar work, managing a staff of 3. Supervised quality control. Introduced popular new recipes and increased sales revenues.

Supplied country clubs and restaurants in Westchester County. Hired, trained staff. Delivered to upscale clientele.

Three Year Apprenticeship in French Pastries

Diploma of C.A.P. (Professional Craftsmanship Certificate of Pastry, Confection, Chocolate)

Certificate in Food and Beverage Management