b'7535 NW 44th Street Apt. 303\nLauderhill, FL 33319\n(305) 281-5379\nrgonzalez619@gmail.com\nhttps://chefsroll.com/chefrobert\n\nRobert Gonzalez\nSummary\n\nA creative, passionate, and energetic pastry chef looking to expand knowledge and\nexperience in the kitchen.\n\nSkills\n\n\xef\x82\xb7 Knowledgeable and\nexperience working kitchen\nequipment\n\xef\x82\xb7 Food cost management and\ncontrol\n\xef\x82\xb7 Menu planning and\ndevelopment with the\nseasons\n\xef\x82\xb7 Extensive understanding of\nculinary terminology\n\xef\x82\xb7 Leader in the kitchen\n\xef\x82\xb7 Kitchen management\n\nCareer\n\n\xef\x82\xb7 Chocolate tempering\n\xef\x82\xb7 Schedule management\n\xef\x82\xb7 Maintain an organized\nservice line\n\xef\x82\xb7 Team player\n\xef\x82\xb7 Maintaining full stock on\nall pastry items\n\xef\x82\xb7 Pre-plans and prepares\nfor large events\n\xef\x82\xb7 Detail oriented\n\xef\x82\xb7 Banquet planning and\nexecution\n\nHead Pastry Chef\nTuyo Restaurant / Miami Culinary Institute Caf\xc3\xa9\n\n\xef\x82\xb7 Hard working, punctual\nand reliable\n\xef\x82\xb7 Excellent\ncommunications skills\n\xef\x82\xb7 Approachable\n\xef\x82\xb7 Fast learner\n\xef\x82\xb7 Excellent math skills\n\xef\x82\xb7 Fluent in English and\nSpanish\n\xef\x82\xb7 Listens well to Advice\nand Critiques\n\xef\x82\xb7 Ability to serve a spoon\nquenelle\nFebruary 2012 -Present\nMiami, FL\n\nIn charge of managing and maintaining Tuyo Restaurant\xe2\x80\x99s fine dining dessert menu as well as\nthe bakery items for the Miami Culinary Institute\xe2\x80\x99s Caf\xc3\xa9 which is staffed by culinary students.\nDesigning a dessert menu which reflects the vision of the Contemporary American restaurant\nas well as the seasons.\nIn addition to completing my studies at Miami Culinary, I worked under Chef Norman Van\nAken who premiered and headed Tuyo from November 2011 until January 2014.\n\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\nRobert Gonzalez\n\nCreating a unique and upscale dessert menu as well as stunning visual presentation.\nResponsible for maintaining all fresh components for the dessert line.\nProducing fresh bakery items for the Caf\xc3\xa9 every day and keeping the case full.\nPlacing orders for maintaining stock on all products for both operations.\nSchedule management for the Pastry Cooks.\nPrepare and maintain petit fours for guests each evening.\nMaintaining Cheese Course with seasonal made jams and jelly.\nMade and maintained sourdough starter for fresh bread baked daily.\nMaintained a clean and organized pastry kitchen as well as the pastry line for service.\nLead by example, patiently taught assistants techniques and recipes.\nPlating all dessert items through service every evening.\nProduced and spun all ice creams and sorbets in house.\nResponsible for closing down the pastry line and kitchen at the end of every night.\n1\n\n\x0c\xe2\x80\xa2\n\xe2\x80\xa2\n\xe2\x80\xa2\n\nAcademic\n\nCommunicate with servers if there were to be an allergy on a certain table. To provide\nadditional options or substitutions.\nPreparation for large parties and catering both on and offsite.\nEnsured in keeping to the safety and sanitation rules.\n\nMiami Culinary Institute\nCulinary Arts Management, AS\n\n2011 \xe2\x80\x93 2014\n\nUniversity of Illinois Champaign- Urbana\nPhysics\n\n2008 \xe2\x80\x93 2010\n\nPortfolio\nhttps://chefsroll.com/chefrobert\nhttps://instagram.com/chefrobertdaniel\nReferences\nChef Victor Santos\nExecutive Chef Tuyo Restaurant\n(305) 281-9596\n\nExecutive Pastry Chef Max Santiago\nFormer Pastry Chef, Tuyo Restaurant\nExecutive Pastry Chef, Thomson Hotel Miami Beach\n(786) 734-4564\nJim Carrol\nHead Manager & Coordinator, Tuyo Restaurant\nMiami Culinary Institute\n(954) 907-3608\nChef Collen Engle\nCulinary Institute Director/Instructor, Miami Culinary Institute\n(502) 593-7003\nLinks\n\nRobert Gonzalez\n\nTuyo Restaurant http://tuyomiami.com/\nMiami Culinary Institute http://www.miamidadeculinary.com/\n\n2'