Patrick Penix
Trois-Rivières,Québec
Summary
Dynamic Pastry Chef with extensive experience in professional kitchen settings, specializing in recipe development and allergen management. Proven expertise in pastry techniques and menu planning, resulting in enhanced dessert quality and improved team collaboration. Achievements include significant waste reduction and increased operational efficiency, dedicated to delivering exceptional culinary experiences.
Overview
18
18
years of professional experience
Work History
Pastry Chef
Groupe Lokia
Trois-Rivières, QC
06.2020 - 08.2025
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- 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 positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Consistently met tight deadlines for special orders, ensuring client satisfaction.
Chef De Cuisine
Le Lupin
Trois-Rivières, QC
03.2014 - 06.2020
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Chef De Cuisine
Chez Carl
Montreal, QC
03.2012 - 06.2013
- Created menus and designed corresponding recipes for Business Name.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Oversaw preparation of creatively-designed recipes for Business Name.
- Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Hired, managed, and trained kitchen staff.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Coordinated employee schedules and developed staff teams to boost productivity.
Kitchen Manager
Ricky’s All Day Grill
Calgary, AB
05.2007 - 02.2012
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
Education
CFSP (Certified Foodservice Professional) - Restaurant And Hotel Management
Luna Vocational Technical College
Las Vegas, New Mexico06.1992
High School Diploma -
Robertson High School
Las Vegas, New Mexico06.1990
Skills
- Pastry techniques
- Pastry preparation
- Ingredient knowledge
- Menu planning
- Dessert preparation
- Restaurant experience
- Recipe creation
- Recipe development
- Allergen awareness
- Dough handling
- Food plating
- Inventory rotation
- Flavor pairing
- Restaurant background
Languages
English
Native or Bilingual
French
Professional Working
Timeline
Pastry Chef
Groupe Lokia
06.2020 - 08.2025
Chef De Cuisine
Le Lupin
03.2014 - 06.2020
Chef De Cuisine
Chez Carl
03.2012 - 06.2013
Kitchen Manager
Ricky’s All Day Grill
05.2007 - 02.2012
CFSP (Certified Foodservice Professional) - Restaurant And Hotel Management
Luna Vocational Technical College
High School Diploma -
Robertson High School