Felicia Fernandes
sydney
Summary
Dynamic Pastry Chef with extensive experience specializing in innovative dessert creation and menu planning. Proven ability to enhance customer satisfaction through high-quality pastry techniques and effective team collaboration. Recognized for developing seasonal menus that increased sales and engaging customers with allergy-friendly options. Strong ingredient knowledge and commitment to excellence.
Overview
7
7
years of professional experience
Work History
Pastry Chef (fulltime)
Pathways Sailor Bay
02.2025 - 08.2025
- Managed pastry service and preparation by myself.
- Streamlined production processes, reducing prep time while maintaining product standards.
- Collaborated with culinary team to design seasonal specials that increased customer engagement.
- Evaluated new baking tools and equipment, recommending upgrades to improve efficiency and output quality.
- Led daily pastry station operations, ensuring timely delivery of high-quality desserts during peak hours.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
Pastry Chef (Casual)
A'mare Sydney
04.2024 - 06.2024
- Supervised preparation of pastry items, ensuring adherence to quality standards and presentation guidelines.
- Managed inventory levels of baking ingredients, minimizing shortages and optimizing storage solutions.
- Conducted regular quality checks on finished products, maintaining consistency in taste and appearance.
- Trained junior staff on pastry techniques and best practices for efficiency improvements.
- Improved consistency of plated desserts by designing clear presentation guidelines for serving staff.
Pastry Chef (casual)
Saint Peter
02.2024 - 03.2024
- Developed and executed innovative pastry recipes, enhancing dessert menu variety.
- Supervised kitchen staff, ensuring adherence to food safety standards and efficient workflow.
- Trained junior bakers in advanced pastry techniques, fostering skill development and confidence.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Created visually appealing presentations for pastries, elevating customer dining experience.
Chef De Partie (casual)
Love Tilly Group
05.2023 - 03.2024
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Sanitized all counters properly to prevent food-borne illness.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Chef De Partie Pastry (fulltime)
Etymon Projects
10.2022 - 05.2023
- Prepared and presented high-quality dishes according to menu specifications.
- Collaborated with kitchen team to ensure efficient food service operations.
- Maintained cleanliness and organization of workstations in compliance with health standards.
- Trained junior kitchen staff on cooking techniques and safety protocols.
- Assisted in inventory management and ordering of kitchen supplies to minimize waste.
- Developed new recipes that enhanced menu offerings and seasonal specials.
- Monitored food preparation processes to ensure consistency and quality standards were met.
Pastry Chef (fulltime)
Gastronomy
05.2022 - 08.2022
- Developed and executed seasonal menus enhancing culinary creativity and guest satisfaction.
- Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
- Trained new team members on cooking techniques, equipment usage, and kitchen protocols.
- Collaborated with suppliers to source high-quality ingredients, optimizing cost management.
- Managed inventory and ordering of ingredients to ensure consistent quality and availability.
- Trained junior staff in pastry techniques, fostering a collaborative kitchen environment.
- Developed and executed innovative dessert recipes, enhancing menu variety and customer satisfaction.
Chef (PartTime Turned Fulltime)
Mooreish Hospitality Pty Ltd
10.2021 - 01.2022
- Prepared and presented high-quality dishes in accordance with restaurant standards.
- Collaborated with kitchen staff to ensure efficient service during peak hours.
- Assisted in menu development by providing input on seasonal ingredients and trends.
- Maintained cleanliness and organization of workstations to comply with health regulations.
Commi Chef (fulltime)
Ezra
09.2020 - 06.2021
- Developed and executed seasonal menus emphasizing local ingredients and culinary trends.
- Trained kitchen staff on food preparation techniques and safety standards.
- Streamlined inventory management processes to reduce waste and optimize supply usage.
- Collaborated with front-of-house staff to enhance customer experience through menu knowledge and presentation.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Pastry Chef (Part-time)
General Chao ATF Chatswood Trust
02.2019 - 03.2021
- Assisted in preparing and baking a variety of pastries and desserts.
- Maintained cleanliness and organization of kitchen workspace to ensure safety.
- Supported senior chefs in recipe development and ingredient selection.
- Learned operation of baking equipment and tools for efficient production.
Education
Advanced Diploma in Hospitality Management - Hospitality Management
Le Cordon Bleu
Sydney, NSW11-2019
Skills
- Pastry techniques
- Pastry preparation
- Ingredient knowledge
- Menu planning
- Dessert preparation
- Restaurant experience
Timeline
Pastry Chef (fulltime)
Pathways Sailor Bay
02.2025 - 08.2025
Pastry Chef (Casual)
A'mare Sydney
04.2024 - 06.2024
Pastry Chef (casual)
Saint Peter
02.2024 - 03.2024
Chef De Partie (casual)
Love Tilly Group
05.2023 - 03.2024
Chef De Partie Pastry (fulltime)
Etymon Projects
10.2022 - 05.2023
Pastry Chef (fulltime)
Gastronomy
05.2022 - 08.2022
Chef (PartTime Turned Fulltime)
Mooreish Hospitality Pty Ltd
10.2021 - 01.2022
Commi Chef (fulltime)
Ezra
09.2020 - 06.2021
Pastry Chef (Part-time)
General Chao ATF Chatswood Trust
02.2019 - 03.2021
Advanced Diploma in Hospitality Management - Hospitality Management
Le Cordon Bleu