Luna Barrios
Grand Hyatt Indian Wells Resort & Spa
Redlands
3
Languages
1
Certification
9
years of professional experience
Detail-oriented Professional experienced in managing high-pressure environments and optimizing processes. Delivered significant improvements in team productivity through effective communication, administrative strategy, and proactive issue resolution. Focused on maintaining organization and calmness while supporting team objectives in fast-paced environments
Work History
Executive Pastry Chef
7 Months- Direct, mentor, and develop pastry team members while fostering a collaborative, high-performing kitchen culture.
- Managed departmental operations including scheduling, production planning, inventory management, purchasing, vendor relations, and operational reporting to ensure seamless workflow.
- Oversaw payroll processing, labor scheduling, and workforce planning to optimize resource allocation while maintaining labor cost control.
- Utilize Human Resource Management (HRM) systems for hiring, onboarding, performance evaluations, coaching, employee documentation, and compliance.
- Collaborated with cross-functional teams to align event objectives with organizational goals.
Executive Pastry Chef
1 Year 7 Months- Managed pastry program across bakery, banquets, coffee shop, and cake design, ensuring consistency and quality.
- Controlled food costs and minimized resources through precise purchasing, portioning, and waste reduction.
- Led team of pastry professionals, delivering training and mentorship to enhance skills and performance.
- Designed and executed custom desserts for weddings and special events, enhancing guest experiences.
Pastry Sous Chef
2 Years 4 Months- Oversaw pastry operations in high-volume luxury resort environment, ensuring smooth workflow and high standards.
- Created seasonal menus and enhanced banquet and special event dessert programs to elevate guest experiences.
- Upheld quality, consistency, and presentation standards, directly supporting executive leadership in achieving culinary excellence.
Lead Pastry Cook (Interim Pastry Chef)
4 Years 1 Month- Developed innovative dessert menus for seasonal promotions in collaboration with Executive Chef.
- Implemented creative techniques that enhanced presentation and ensured consistency.
- Trained and mentored junior pastry cooks on techniques and presentation standards.
Education
Associate of Science - Baking And Pastry
High School Diploma
Skills
Multi-Outlet Operations
Food Cost Analysis
Inventory Management
Food safety compliance
Team Development & Mentorship
Payroll Administration
Human Resource Management (HRM)
Budget Management
Vendor relations
Administrative Operations
Office management
Documentation Management
Work scheduling
Administrative skills
Food cost analysis
Documentation Management
Accomplishments
- Finalist on Food Networks "Holiday Baking Championship" Season 11
- Recognized by 2026 "Influential Women" Magazine and community for amplifying the achievements and influence of women who lead, innovate, and inspire within my Industry
- Created a company-wide, comprehensive training program for all team members on a property wide scale.
LANGUAGES
English
Native or Bilingual
Spanish
Native or Bilingual
French
Elementary
Certification
Certified Culinary Manager, ServSafe 2022 – 2027
Timeline
Executive Pastry Chef
Grand Hyatt Indian Wells Resort & Spa
03.2026 - CurrentRead More
Executive Pastry Chef
Thompson Palm Springs
08.2024 - 03.2026Read More
Pastry Sous Chef
Edgewood Tahoe Resort
04.2022 - 08.2024Read More
Lead Pastry Cook (Interim Pastry Chef)
The Ritz-Carlton Rancho Mirage
03.2018 - 04.2022Read More
Redlands High School
High School Diploma
Read More
The Art Institute of The Inland Empire
Associate of Science from Baking And Pastry
Read More