Luis L. Nesbit
Pastry Chef, Independent restaurants
Portland, OR · (503) 555 0120 · name@example.com · linkedin.com/in/luislnesbit
Key Qualifications
EXPERIENCE
Nine years in professional kitchens, four leading a pastry program
INDUSTRIES
Independent restaurants, seasonal Pacific Northwest dining
SPECIALTIES
Plated desserts, ice creams and sorbets, preserving, menu costing
SYSTEMS
Toast, Restaurant365 recipe costing, MarketMan ordering
CREDENTIALS
Certified Pastry Culinarian, American Culinary Federation
EDUCATION
Associate degree in baking and pastry arts, Oregon Culinary Institute
Results at a Glance
21%
Two years
22%
Checks to percent
46
New desserts
2%
Purchases by moving
Executive Summary
Pastry chef running a two person pastry program for a 110 seat restaurant serving 320 covers a night. Nine years in kitchens, four leading pastry. Builds dessert menus around what the farms send and keeps food cost at 21 percent while doing it.
Signature Achievements
- Held dessert food cost at 21 percent across two years while ingredient prices rose, by preserving summer fruit for winter plates.
- Raised dessert attachment from 22 percent of checks to 38 percent after rebuilding the menu around three shareable plates.
- Wrote and costed 46 new desserts in one year, each tested for a 90 second plate up time on a busy line.
- Cut pastry waste to under 2 percent of purchases by moving trim into ice cream bases and family meal.
- Trained two cooks who now run the station without supervision on weekends.
Professional Experience
Pastry Chef
Wildwood Alder, Portland, OR 2022 to present
110 seat restaurant with a changing menu and a pastry team of two
- Own the dessert menu, bread service and the pastry side of every private dinner.
- Order dairy, chocolate and fruit weekly and cost every recipe before it reaches the menu.
- Work the pastry station through service and expedite desserts on Friday and Saturday nights.
Pastry Cook
Sellwood Ferry House, Portland, OR 2019 to 2022
Neighborhood restaurant with a small pastry program and a wood oven
- Produced all desserts, laminated dough and bread for a 90 seat dining room.
- Ran the weekend brunch pastry production of 300 pieces.
Line Cook and Pastry Assistant
Hawthorne Table, Portland, OR 2016 to 2019
Casual restaurant where cooks rotated across every station
- Worked garde manger and pastry prep, and learned tempering and sugar work from the chef.
- Covered the pastry station on days off and eventually took it over.
Licensure and Certification
Certified Pastry Culinarian, American Culinary Federation, 2019
ServSafe Food Protection Manager certification, renewed 2024
Education
Associate degree in baking and pastry arts, Oregon Culinary Institute, 2016
Core Skills
Plated desserts · Recipe costing · Ice cream and sorbet · Fruit preserving · Menu development · Station training · Ordering · Chocolate work · Bread service · Toast