Benjamin Faure

Team and Kitchen Management
Oversaw the organization and daily management of the pastry section, while coordinating effectively with both front-of-house and back-of-house teams to ensure smooth service and communication.

Menu Creation and Innovation
Designed and developed creative, seasonal pastry menus that enhanced the overall dining experience, aligning with the restaurant’s vision and customer expectations.

Operational Coordination
Managed the full scope of kitchen operations—from production schedules to workflow efficiency—ensuring consistency, quality, and cost control across all pastry output.

Event and Function Oversight
Led pastry preparation for special events and private functions, maintaining the highest standards of presentation, timing, and guest satisfaction.

Leadership and Team Culture
Fostered a positive, collaborative work environment with a focus on team development, professional growth, and mutual respect within the kitchen brigade.

Commitment to Quality and Craft
Maintained an unwavering commitment to culinary excellence, consistently delivering refined, well-executed pastry creations with creativity and technical precision.

Team Leadership and Mentoring
Led and mentored a team of up to 15 pastry chefs and bakers, delivering hands-on training, clear guidance, and constructive feedback to promote individual development and overall team success.

Operations Management
Managed the daily operations of two pastry shops, overseeing production schedules, staff coordination, quality control, and ensuring high levels of customer satisfaction.

Research and Development
Directed the creation and development of innovative pastry products, balancing creativity with consistency and maintaining the brand’s standards of excellence.

Continuous Improvement and Quality Enhancement
Championed ongoing refinement of techniques, recipes, and presentation styles, contributing to the brand’s reputation for exceptional quality and visually striking pastries.

Shop Launch and Operational Setup
Spearheaded the successful opening of the new shop, leading the development of the pastry menu and setting up operational standards to ensure smooth daily workflows.

Team Training and Management
Built and managed the pastry team from the ground up, providing training and support to maintain high consistency and quality in all products from day one.

Product Development and Brand Alignment
Focused on creating unique pastry offerings that reflected and reinforced the brand’s vision, contributing to the shop’s strong reputation for excellence and creativity.

Opening-Team Experience
Joined the team during the launch of the pâtisserie, gaining firsthand experience in setting up production workflows, systems, and organizational structure from scratch.

Multi-Disciplinary Skill Development
Trained intensively across multiple specialties including chocolaterie (chocolate work), glacerie (ice cream and frozen desserts), viennoiserie, and pastry, enhancing both technical range and precision.

Management and Leadership Growth
Quickly entrusted with increased responsibility, supporting daily production planning, inventory coordination, and helping organize the team during high-pressure service periods.

High-Standard, Boutique-Level Production
Worked under chef Pierre Mathieu's vision to produce elegant, high-end pastries, gaining insight into boutique production standards and creative product design.

Adaptability in a Fast-Evolving Environment
Learned to adapt quickly in a new and evolving environment, contributing to the successful launch and smooth operation of the shop from its earliest days.

Opportunity-Driven Career Growth
Chose to leave this company after one year to seize the opportunity to become Head Pastry Chef in another respected pâtisserie—an important step forward in professional development.

Led Pastry and Viennoiserie Production
Managed daily production of a wide range of pastries and viennoiseries, ensuring high standards of quality and consistency across all items.

Team Leadership and Training
Oversaw and supported fellow apprentices, providing guidance, delegating tasks, and ensuring smooth operations within the pastry section.

Worked in a Large-Scale Operation
Gained experience in a high-volume environment with 12 operating pastry shops, requiring strong organizational and time management skills.

Competition Experience – Sugar, Chocolate, and Artistic Pastry
Actively competed in professional pastry competitions, including sugar and chocolate showpieces, enhancing technical precision and creative artistry.

WorldSkills Competitor – Junior Pastry World Championship
Selected to represent in the prestigious WorldSkills Competition, demonstrating excellence in all aspects of pastry, including flavor, design, and technique.

Adaptability and Multitasking
Balanced hands-on production responsibilities with competition training and mentoring others, developing resilience and flexibility under pressure.

Creative Development and Innovation
Contributed to the creation of new pastry items and showpieces, refining skills in recipe development, plating, and visual presentation.

Commitment to Craftsmanship
Developed a strong foundation in traditional French pastry techniques, combined with modern artistic pastry trends and precise execution.

Training Under a Meilleur Ouvrier de France
Worked directly under MOF David Capy, learning from one of France’s top pastry chefs known for excellence, discipline, and innovation.

High-Level Pastry Techniques
Refined and expanded advanced techniques in modern pastry, chocolaterie, and viennoiserie, with a strong focus on precision and consistency.

Exposure to Excellence and Rigor
This experience pushed the limits of skill and discipline, teaching how to work to the highest professional standards in both product and process.

Strong Technical and Personal Growth
Strengthened time management, speed, and adaptability in a demanding environment that required daily excellence and attention to every detail.

Contribution to Boutique Production
Took part in the production of high-end, boutique-level pastries and confections, helping maintain the high reputation of the brand.

A Defining Step in Professional Maturity
This year was a turning point in personal and professional development, building confidence, skill, and resilience that have shaped your path as a pastry chef.

Foundational Training in French Pastry
Completed a two-year CAP apprenticeship, gaining hands-on experience in traditional French pastry, viennoiserie, and basic chocolaterie.

Mastery of Core Techniques
Learned essential pastry techniques, including doughs, creams, sponges, glazing, and finishing, under the guidance of skilled professionals.

Daily Production and Shop Experience
Assisted in the daily preparation and presentation of pastries for a local clientele, learning the rhythm and discipline of a working pastry shop.

Attention to Quality and Craft
Developed an eye for detail, consistency, and precision—values central to the pastry profession.

Discovery of Passion for the Profession
This experience solidified a deep love for the craft and confirmed the decision to pursue a career as a professional pastry chef.

Growth Through Mentorship
Benefited from close mentorship and constructive feedback, which laid the technical and personal foundations for future growth in the industry.