Wendy CAMERE CABRERA
Lima
Summary
Chef Instructor & Cooking and Pastry Coach, specializing in the creation of desserts and menus for restaurants.
Experience in Team building, private events and training.
Determined, practical and perfectionist.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Pastry Chef Instructor
Le Cordon Bleu Perú
08.2023 - Current
- Monitored progress of individual students closely, providing additional support when necessary to facilitate success in the program.
- Developed a strong alumni network, connecting current students with industry professionals for mentorship and guidance in their careers.
- Continually refined teaching methods by soliciting feedback from students, adjusting instructional strategies as needed to maximize learning outcomes.
- Collaborated with fellow instructors to develop interdisciplinary culinary programs, enriching the overall educational experience for students.
- Consistently received positive evaluations from both peers and administrators for dedication to teaching excellence and commitment to student success.
- Maintained up-to-date knowledge of industry trends and emerging technologies in the field of pastry arts, integrating these into instructional materials when relevant.
- Contributed to the school''s overall reputation of excellence by consistently producing well-prepared graduates who excel in the pastry arts field.
- Managed course materials and resources efficiently, providing a well-structured learning environment for students.
- Promoted teamwork among students through collaborative projects that fostered communication skills and creative problem-solving abilities.
- Mentored students individually, addressing specific needs and helping them achieve their career goals as pastry chefs.
- Enhanced student learning by incorporating hands-on baking techniques and demonstrations in pastry classes.
- Organized workshops featuring guest pastry chefs, exposing students to diverse perspectives and techniques within the industry.
- Implemented safety protocols during lab sessions, ensuring a secure working environment for all participants.
- Evaluated student performance regularly through assessments, offering constructive feedback for improvement in their skills.
- Maintained clean, neat and well-sanitized kitchen.
- Monitored food production for quality, safety, and adherence to establishment standards.
- Supervised and monitored students' use of tools and equipment.
Pastry Chef Instructor
Instituto SISE
04.2023 - 12.2023
- Established strong relationships with local businesses within the foodservice industry, opening up opportunities for student internships and job placements.
- Continually refined teaching methods by soliciting feedback from students, adjusting instructional strategies as needed to maximize learning outcomes.
- Collaborated with fellow instructors to develop interdisciplinary culinary programs, enriching the overall educational experience for students.
- Consistently received positive evaluations from both peers and administrators for dedication to teaching excellence and commitment to student success.
- Maintained up-to-date knowledge of industry trends and emerging technologies in the field of pastry arts, integrating these into instructional materials when relevant.
- Promoted teamwork among students through collaborative projects that fostered communication skills and creative problem-solving abilities.
- Managed course materials and resources efficiently, providing a well-structured learning environment for students.
- Enhanced student learning by incorporating hands-on baking techniques and demonstrations in pastry classes.
- Implemented safety protocols during lab sessions, ensuring a secure working environment for all participants.
- Maintained clean, neat and well-sanitized kitchen.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Monitored food production for quality, safety, and adherence to establishment standards.
- Planned and documented programs of study meeting individual needs and abilities of students.
Pastry Chef Instructor
Le Cordon Bleu Perú
04.2023 - 08.2023
- Monitored progress of individual students closely, providing additional support when necessary to facilitate success in the program.
- Established strong relationships with local businesses within the foodservice industry, opening up opportunities for student internships and job placements.
- Developed a strong alumni network, connecting current students with industry professionals for mentorship and guidance in their careers.
- Continually refined teaching methods by soliciting feedback from students, adjusting instructional strategies as needed to maximize learning outcomes.
- Collaborated with fellow instructors to develop interdisciplinary culinary programs, enriching the overall educational experience for students.
- Consistently received positive evaluations from both peers and administrators for dedication to teaching excellence and commitment to student success.
- Promoted teamwork among students through collaborative projects that fostered communication skills and creative problem-solving abilities.
- Managed course materials and resources efficiently, providing a well-structured learning environment for students.
- Mentored students individually, addressing specific needs and helping them achieve their career goals as pastry chefs.
- Enhanced student learning by incorporating hands-on baking techniques and demonstrations in pastry classes.
Pastry Chef
RESTAURANTE EL PASAJE SL
12.2022 - 03.2023
- Creative Pastry Chef
- Private Group´s Instructor
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
Head Pastry Chef
Alabardero Catering
09.2022 - 12.2022
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Maintained safe and sanitary kitchen conditions by enforcing strict adherence to food safety guidelines.
- Managed daily operations of the pastry department, ensuring timely completion of tasks while maintaining high quality standards.
- Coordinated with event planners to design custom dessert tables that aligned with client themes and preferences, resulting in memorable experiences for attendees.
- Collaborated with culinary team to develop well-balanced and complementary dessert menus for various events.
- Developed customized wedding cake designs, resulting in increased bookings for special events.
- Delivered training sessions on advanced baking techniques to fellow staff members, sharing valuable industry knowledge and expertise.
- Established effective communication channels between front-of-house and back-of-house teams, enhancing operational efficiency during peak service hours.
- Increased bakery sales by introducing seasonal and trending dessert options.
- Mentored junior pastry chefs, fostering a positive learning environment and promoting professional growth.
- Contributed to menu development, incorporating diverse flavor profiles that catered to varying dietary preferences and restrictions.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Chef Instructor for Private Workshops
Libre_no_excuses
04.2021 - 09.2022
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Monitored food production for quality, safety, and adherence to establishment standards.
- Coached junior chefs on cooking techniques and performance strategies.
- Planned and delivered courses for industry professionals and general public.
- Managed classroom resources and inventory, ensuring all equipment was properly maintained and available for student use during class sessions.
- Implemented creative teaching methods to accommodate various learning styles, resulting in improved student comprehension and retention of material.
- Inspired creativity among students by challenging them to develop unique dishes using seasonal ingredients or specific cooking techniques.
Executive Pastry Chef
Cotton House Hotel - Autograph Collection 5 Stars
11.2021 - 03.2022
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
- Collaborated with the culinary team to develop innovative dessert menus, resulting in increased sales and repeat customers.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for a high-end restaurant.
- Incorporated modern culinary techniques such as molecular gastronomy into traditional pastry recipes to create unique dessert offerings that set the establishment apart from competitors.
- Coordinated with front-of-house staff to ensure smooth service during peak dining hours or special events.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Mentored junior pastry chefs, sharing expertise and fostering professional growth within the team.
- Developed creative plated desserts that complemented entrée dishes designed by the executive chef, enhancing overall dining experiences for guests.
- Developed seasonal dessert offerings that incorporated fresh, locally-sourced ingredients, supporting sustainability efforts and showcasing regional flavors.
- Designed custom desserts for special events such as weddings, anniversaries, and corporate functions, exceeding client expectations and generating positive word-of-mouth referrals.
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
Head Pastry Chef
Limaná Restaurante
10.2019 - 10.2021
- Chef of Healthy, Vegan and Gluten-Free Cuisine and Pastry.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Fostered a culture of teamwork within the pastry department, promoting collaboration among staff members towards shared goals.
- Managed daily operations of the pastry department, ensuring timely completion of tasks while maintaining high quality standards.
- Coordinated with event planners to design custom dessert tables that aligned with client themes and preferences, resulting in memorable experiences for attendees.
- Improved overall dining experience with creative plated desserts that delighted guests'' senses.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Received recognition for outstanding pastry creations at regional culinary competitions, elevating the reputation of the establishment.
- Established effective communication channels between front-of-house and back-of-house teams, enhancing operational efficiency during peak service hours.
- Contributed to menu development, incorporating diverse flavor profiles that catered to varying dietary preferences and restrictions.
Pastry & Culinary Head Chef
Espai Boisà Barcelona
03.2019 - 10.2019
- Created seasonal menus by sourcing local ingredients and incorporating culinary trends.
- Analyzed inventory for optimizing purchasing and minimizing overhead expenses.
- Designed menus to reflect seasonal availability and cater to diverse dietary preferences.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
Executive Pastry Chef
Ovnew Restaurante
05.2019 - 08.2019
- temporary opening support
- Gastronomic pastry for a sensory experience themed restaurant
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for a high-end restaurant.
Chef Resident
Espai Boisa Barcelona
01.2016 - 01.2017
- Head Chef de Eventos privados, team building y de formación para adultos y niños
- Creación de Menús por temporada a base, en un 70%, de productos ECO y de proximidad
Pastry Chef Instructor
Universidad San Ignacio De Loyola
10.2007 - 08.2015
- Established strong relationships with local businesses within the foodservice industry, opening up opportunities for student internships and job placements.
- Continually refined teaching methods by soliciting feedback from students, adjusting instructional strategies as needed to maximize learning outcomes.
- Consistently received positive evaluations from both peers and administrators for dedication to teaching excellence and commitment to student success.
- Promoted teamwork among students through collaborative projects that fostered communication skills and creative problem-solving abilities.
- Managed course materials and resources efficiently, providing a well-structured learning environment for students.
- Mentored students individually, addressing specific needs and helping them achieve their career goals as pastry chefs.
- Implemented safety protocols during lab sessions, ensuring a secure working environment for all participants.
- Maintained clean, neat and well-sanitized kitchen.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
Head Pastry Chef
Nanka Eco-Restaurant
10.2011 - 12.2012
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Maintained safe and sanitary kitchen conditions by enforcing strict adherence to food safety guidelines.
- Enhanced customer satisfaction by creating innovative and visually appealing pastry designs.
- Improved overall dining experience with creative plated desserts that delighted guests'' senses.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Received recognition for outstanding pastry creations at regional culinary competitions, elevating the reputation of the establishment.
- Increased bakery sales by introducing seasonal and trending dessert options.
- Optimized ingredient utilization by creatively repurposing surplus items into unique dessert offerings or specials.
- Contributed to menu development, incorporating diverse flavor profiles that catered to varying dietary preferences and restrictions.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Education
Bachelor of Professional Studies - Business Administration And Management
Pontificia Universidad Católica Del Perú PUCP
Lima, Peru06.2023
Conscious Raw And Eco-Healthy Life Program - Culinary Science
Crudivegania - Escola D´ Alimentació Conscient
Girona, Spain12.2016
Master of Arts - Modern Pastry And Creativity
Espai Sucre - Pastry School
Barcelona, Spain12.2010
High Degree Chef - Chef And Pastry School
Universidad San Ignacio De Loyola
Lima, Peru12.2005
Skills
- Food safety compliance
- Nutrition
- Menu planning expertise
- Demonstrations
- Vegan pastry options
Team leadership qualities
- Culinary instruction experience
- Gluten-free baking techniques
- Pastry plating techniques
- Pastry recipe development
- Allergy awareness training
- Seasonal dessert creation
Certification
- FCE (First Certificate in English)
- Resolviendo retos con innovación
Languages
Catalán
Inglés
Awards
Diploma de excelencia académica, 06/01/23
Timeline
Pastry Chef Instructor
Le Cordon Bleu Perú
08.2023 - Current
Pastry Chef Instructor
Instituto SISE
04.2023 - 12.2023
Pastry Chef Instructor
Le Cordon Bleu Perú
04.2023 - 08.2023
Pastry Chef
RESTAURANTE EL PASAJE SL
12.2022 - 03.2023
Head Pastry Chef
Alabardero Catering
09.2022 - 12.2022
Executive Pastry Chef
Cotton House Hotel - Autograph Collection 5 Stars
11.2021 - 03.2022
Chef Instructor for Private Workshops
Libre_no_excuses
04.2021 - 09.2022
Head Pastry Chef
Limaná Restaurante
10.2019 - 10.2021
Executive Pastry Chef
Ovnew Restaurante
05.2019 - 08.2019
Pastry & Culinary Head Chef
Espai Boisà Barcelona
03.2019 - 10.2019
Chef Resident
Espai Boisa Barcelona
01.2016 - 01.2017
Head Pastry Chef
Nanka Eco-Restaurant
10.2011 - 12.2012
Pastry Chef Instructor
Universidad San Ignacio De Loyola
10.2007 - 08.2015
- FCE (First Certificate in English)
- Resolviendo retos con innovación
Bachelor of Professional Studies - Business Administration And Management
Pontificia Universidad Católica Del Perú PUCP
Conscious Raw And Eco-Healthy Life Program - Culinary Science
Crudivegania - Escola D´ Alimentació Conscient
Master of Arts - Modern Pastry And Creativity
Espai Sucre - Pastry School
High Degree Chef - Chef And Pastry School
Universidad San Ignacio De Loyola
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