Arnold Baltazar
Hampton Park,VIC
Summary
Experienced Pastry Chef in a Cruise Ships for 14 years. Positive, hardworking, well-organized, hands-on leader supervised and managed e1orts of 12 assistant pastry chef to produce high quality of pastries for high volume of passenger. Baker with a year and half of Bakery experience with a specialized emphasis in Cake Design and Decorating. Incorporating passion and precision into all cake product with attention to details that create not only specialty cake but amazing memory of the occasion. To secure a position that will utilize my training skills and experience to advance my career and o1ers both a challenge and a good opportunity for growth.
Overview
19
19
years of professional experience
Work History
Production Team Leader
Noisette Bakery
09.2023 - Current
- Mentored new employees, providing them with the necessary knowledge and guidance to become effective members of the production team.
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
- Led a team of production workers to consistently meet deadlines and exceed performance goals.
- Improved employee morale by fostering a positive work environment through clear communication and supportive leadership.
- Evaluated employees' strengths and assigned tasks based upon experience and training.
Baker
Noisette Bakery
03.2019 - 09.2023
- Checked equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary
- Adapted the number of ingredients to match the number of items to be baked
- Placed dough in pans, molds, or on sheets and bake in production ovens or on grills
- Observed the color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly
- Prepared all the necessary ingredients needed for baking including the machines and other utensils
- Ensured the quality of the bread to meet the customers' satisfaction making sure that the equipment and tools that will be used are cleaned and sanitized
- Prepared dough, baking and cooling it as needed for cakes, muffins, and cupcakes.
Chief Pastry
Sea Chefs Ltd.
07.2016 - 02.2019
- Responsible for the up-to-standard work flow in the assigned work area of the Galley and the related administrative tasks
- Food preparation like cakes, pralines, cookies and dessert in strict adherence to the given recipes and standard
- Responsible for equipment set-up as well as storing of goods and equipment up to standard
- Cleaning/sanitizing in the assigned workplace (utensils and equipment) using the PPE (Personal Protective Equipment)
- Ensure all the operation carried out with the utmost economy consistent with the agreed quality and hygiene standard.
Chef de Partie Pastry
Royal Caribbean Ltd (Jewel of the Seas)
09.2013 - 11.2015
- Examination and control of stock movements in orders in the area of responsibility
- Planning, organisation, documentation of inventories
- Preparation and regular checks of logs and check lists
- Notification and handling of all relevant (unusual) events, such as damages, repairs, security violation etc
- Acceptance and checking of deliveries in the assigned work area
- Regular inspection of the work area with special regard to hygiene, cleanliness, safety and repairs.
Chef de Partie 3 - Pastry
Royal Caribbean Ltd. (Jewel of the Seas)
12.2010 - 07.2013
- Ensure that all health, safety and cleanliness standards are adhered to and correct any deficiencies
- Ensure that all food is prepared to the standards as set out for the Executive Chef and Chef de Cuisine
- Lead by example as a hands on Pastry Cook ensuring the quality and consistency of all products served
- Assist in the day-to-day activities of the pastry kitchen team
- Follow all operating procedures and identify and correct any organizational problems that impact the effectiveness of the operation
- Control food costs by maintaining accurate records of all food ingredients for pastry
- Other duties or responsibilities as assigned or required.
Commis 1 - Pastry
Royal Caribbean Ltd. (Jewel of the Seas)
11.2009 - 07.2010
- Assisting Other Chefs in the Kitchen
- Helping with Deliveries
- Measuring Ingredients
- Preparing Vegetables and Meats
- Assisting with Stock Rotation
- Training and Learning
- Cleaning Stations.
Pastry Cook - Assistant
Royal Caribbean Ltd. (Jewel of the Seas)
04.2007 - 09.2009
- Prepare Desserts and Baked Goods
- Clean Food Preparation Areas
- Check and Maintain Stock of Needed Ingredients
- Oversee Adherence to Food Safety and Sanitation Regulations.
Commis 1 Pastry/Pastry-cook Trainee
Royal Caribbean Ltd. (Jewel of the Seas)
08.2005 - 02.2007
- Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards
- Responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean.
Education
Certificate III in Retail Baking (Cake And Pastry)
William Angliss Institute of TAFE
Melbourne, VIC03.2016
High School Diploma -
Lasip National High School
03.1993
Skills
- Worker Training
- Personnel Management
- Team motivation
- Work Scheduling
- Quality Control
- Contamination prevention
- Teamwork and Coordination
Additionalinformation
Filipino, P7946291B, 20/10/31, 31/03/76, Lingayen Pangasinan, Male, Married,
Mr. Omar Monzon Olaes, Noisette Night Shift Baker Supervisor, 0470-656-201
Mr. Bernard Punz, Senior Vice President Hotel Operations, Sea chefs Cruises Ltd. Limassol
Timeline
Production Team Leader
Noisette Bakery
09.2023 - Current
Baker
Noisette Bakery
03.2019 - 09.2023
Chief Pastry
Sea Chefs Ltd.
07.2016 - 02.2019
Chef de Partie Pastry
Royal Caribbean Ltd (Jewel of the Seas)
09.2013 - 11.2015
Chef de Partie 3 - Pastry
Royal Caribbean Ltd. (Jewel of the Seas)
12.2010 - 07.2013
Commis 1 - Pastry
Royal Caribbean Ltd. (Jewel of the Seas)
11.2009 - 07.2010
Pastry Cook - Assistant
Royal Caribbean Ltd. (Jewel of the Seas)
04.2007 - 09.2009
Commis 1 Pastry/Pastry-cook Trainee
Royal Caribbean Ltd. (Jewel of the Seas)
08.2005 - 02.2007
Certificate III in Retail Baking (Cake And Pastry)
William Angliss Institute of TAFE
High School Diploma -
Lasip National High School
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