Summary
Overview
Work History
Education
Skills
Certification
References
Accomplishments
References
Training
APPRENTICESHIP
INTERNSHIP/PRACTICUM
Timeline
Generic

ARISTEO LEONARDO

Constitution Hill,NSW

Summary

Dynamic Cake Artist and former Head Pastry Chef, skilled in cake decorating and recipe development. Renowned for attention to detail and food safety compliance, I excel in creating innovative desserts that delight customers. Proven ability to lead teams and enhance product quality in fast-paced environments.

Overview

26
26
years of professional experience
1
1
Certification

Work History

Cake Artist/Designer

UNBOXED CAKES BY ARIES
06.2023 - Current
  • Status: Self-Employed/Part-time

HEAD Pastry Chef/R & D Chef

PASSIONTREE VELVET / BOTANICS FOOD GROUP
NSW Silverwater
07.2018 - 06.2023
  • Create, develop, and test new recipes/product.
  • Cake Decorating (Floral Arrangement/Fondant/Buttercream)
  • Train and supervise new staff.
  • Keep a record of supplies and order dry goods for the baking section.
  • Checking for consistency and quality of the product.
  • Cleaning kitchens and work areas to a high standard.
  • Extend work hours in the exigencies of service.
  • On the HACCP team. Making sure that we meet all requirements.

Pastry Chef

THE GROUNDS OF ALEXANDRIA
Alexandria, NSW
11.2014 - 07.2018
  • Preparing hot and cold desserts, sweets sauces
  • Baking cakes and pastries (Tarts, French macaroons, individual desserts, building croquembouche).
  • Cake decorating (fondant and buttercream)

Chef de Partie – Pâtisserie

PS GOURMET PTE. LTD.
Queensway, SINGAPORE
05.2008 - 10.2014
  • Preparing hot and cold desserts, sweets sauces, cakes and pastries.
  • Keep a record of supplies and order dry goods for the baking section.
  • Help the Pastry Chef plan new desserts, cakes, and pastries and maintain the quality of the product produced.
  • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
  • Extend work hours in the exigencies of service.
  • Location: PS Café Petit Blk 78 Guan Chuan Street Tiong Bahru

Continental Cook

Damac Al Jazeera Catering W.L.L.
DOHA, QATAR
08.2005 - 08.2006
  • Assisting the Head Chef in creating menu items, recipes & developing dishes.
  • Takes charge of mise en place and cooking of the menu items.
  • Prepare and cook daily breakfast.
  • Prepare packed breakfast, lunch and dinner.
  • In charge & ensure that the kitchen and equipment are properly cleaned and maintained.
  • Extend work hours in the exigencies of service.

COOK/Culinary Laboratory Assistant

De La Salle – College of Saint Benilde
Manila, PHILIPPINES
08.2001 - 08.2005
  • Company Overview: School of Hotel, Restaurant & Institution Management
  • Takes charge of menu planning and costing for each school function.
  • Prepares market list for each function and forwards approved market list to the Purchasing.
  • Takes charge of mise en place and cooking of the menu items for each function.
  • Observes/practices CLU-adopted food safety system.
  • Source and tests, whenever necessary, different recipes.
  • Employs cost-effective techniques/methods of preparing/cooking dishes without sacrificing quality.
  • Maintains a compilation of standardized recipes.
  • Assisting the chef/faculty and students in various culinary activities.
  • Extend work hours in the exigencies of service.
  • Department: Culinary Laboratory Unit/SHRIM Department

Extra Cost Control Encoder

VIA MARE Catering Services, Incorporation
San Antonio Village, Makati City, Philippines
11.2000 - 05.2001
  • Encodes purchases and issuances.
  • Encodes stock transfer to various outlets.
  • Encodes reconciliation report (both Central Storeroom & Central Freezer)
  • Encodes monthly inventory report.
  • Received fax orders from various outlets.
  • Assist in filing.
  • Performed other duties assigned by immediate Supervisor.
  • Department: Cost Control Department

Stock/Quality Controller

CHOWKING Food Corporation
Ortigas Center, Philippines
07.1999 - 12.1999
  • Check and receive delivery items from the Commissary.
  • Prepare and measure/weigh ingredients.
  • Conduct a taste test with the kitchen staff and the store manager.
  • Assigned cook for frying section, noodles section and toppings sections.
  • Dispatched food ordered by the customer.

Education

Bachelor of Science - Hotel and Restaurant Management

Lyceum of the Philippines
Manila, Philippines
03.1999

Some College (No Degree) - Community Service Course

Signature Training College
Parramatta, NSW

Skills

  • Cake Decorating (fondant and buttercream)
  • Modelling fondant figurines
  • Attention to detail
  • Food safety compliance
  • Time management
  • Team collaboration
  • Cooking
  • Recipe development
  • Baking techniques

Certification

  • Certificate of Achievement FOOD HYGIENE FOR FOOD HANDLERS Institute of Technical Education Singapore 2012-07-24
  • Statement of Attainment FB-RM-102C-0 Follow Food & Beverage Safety and Hygiene Policies and Procedures Singapore Workforce Skills Qualifications 2008-06-09

References

Available upon request.

Accomplishments

  • Gold Medallists (On-the-spot Cake Decoration) Mini-Chefs on Parade 98 Lyceum of the Philippines, Manila, Philippines 1998-08-07
  • Participants (On-the-spot Cake Decoration Student Division) CHEFS ON PARADE 98 World Trade Centre, Manila, Philippines (1998-10-21 to 1998-10-23)

References

References available upon request.

Training

  • BASIC CULINARY ARTS SEEL HOTELIERS TRAINING (2007-03-29 to 2007-03-31)
  • SEMINAR ON HOTEL HOUSEKEEPING/FOOD & BEVERAGE SERVICES SEEL HOTELIERS TRAINING (2007-03-16 to 2007-03-20)
  • LE CORDON BLEU Culinary Arts Demonstration – Pâtisserie By Chef Christophe Bidault (Le Cordon Bleu London) De La Salle – College of Saint Benilde (2005-06-06)
  • LE CORDON BLEU Culinary Arts Demonstration – Entrée By Chefs Frederic Fauth (Le Cordon Bleu Canada) De La Salle – College of Saint Benilde (2005-06-08)
  • “Chocolate Praline Demonstration” By Chef Jean Marc, Belgian Chef (Singapore-based Chef) De La Salle-College Saint Benilde (2004-09-04)
  • “Baking Demonstration”, by Sir Ermo Consista, Baker De La Salle-College of Saint Benilde (2004-06-19)
  • Hotel and Restaurant Management Seminar-Workshop 1 Theme: Room Service Management Lyceum of the Philippines, Manila, Philippines (1998-08-31)

APPRENTICESHIP

Hotel Assigned: Dusit Hotel Nikko Training Centre: SEEL HOTELIERS Position: as PASTRY MAN Date: 2007-03-01 to 2007-05-31 Executive Chef: Chef Beat Burgi Duties and Responsibilities: Takes charge of mise en place. Baking cakes, cookies, pastries and breads. Decorating cakes and pastries. Performed other duties assigned by the immediate Chef.

INTERNSHIP/PRACTICUM

Hotel Assigned: Hotel Las Palmas Manila Hotel Address: 1616 A. Mabini, Malate, Manila, Philippines Department Assigned: Kitchen (Hot/Cold), Housekeeping, Food & Beverage and HR Department Date: 1998-10-26 to 1999-01-08

Timeline

Cake Artist/Designer

UNBOXED CAKES BY ARIES
06.2023 - Current

HEAD Pastry Chef/R & D Chef

PASSIONTREE VELVET / BOTANICS FOOD GROUP
07.2018 - 06.2023

Pastry Chef

THE GROUNDS OF ALEXANDRIA
11.2014 - 07.2018

Chef de Partie – Pâtisserie

PS GOURMET PTE. LTD.
05.2008 - 10.2014

Continental Cook

Damac Al Jazeera Catering W.L.L.
08.2005 - 08.2006

COOK/Culinary Laboratory Assistant

De La Salle – College of Saint Benilde
08.2001 - 08.2005

Extra Cost Control Encoder

VIA MARE Catering Services, Incorporation
11.2000 - 05.2001

Stock/Quality Controller

CHOWKING Food Corporation
07.1999 - 12.1999

Bachelor of Science - Hotel and Restaurant Management

Lyceum of the Philippines

Some College (No Degree) - Community Service Course

Signature Training College

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ARISTEO LEONARDO