Tomoe Tanaka
San Diego
Summary
Accomplished Pastry Chef with over 24 years of extensive culinary arts experience, combining expert pastry craft with comprehensive savory cooking skills. Exceptionally skilled at multitasking in fast-paced environments, managing multiple prep lines, cross-station duties, and menu development simultaneously while maintaining impeccable quality control.
Overview
4
4
Certifications
36
36
years of professional experience
Work History
cook
Dinner by David Catering
San Diego
10.2025 - 06.2026
- Prepared gourmet meals for private jet clientele, ensuring high-quality dining experiences.
- Prepared customized meals and executed diverse cooking techniques, including grilling, searing, and poaching, to accommodate specific guest preferences and dietary needs.
- Delivered exceptional catering services tailored to the needs of private aviation customers.
- Maintained strict adherence to food safety and quality standards during meal preparation.
- Breakfast items( omelets, oatmeal, breakfast breads, Homemade granola)
- Boxed lunch, Sandwiches, Salads, cheese and charcuterie boards, appetizers, cookies, birthday cakes
- Used standardized recipes and other instructions to prepare food.
- Organized storage areas for efficient usage of space.
- Operating commercial dishwasher
Event Staff
Manpower
San Diego
09.2024 - 10.2025
- Foster partnerships with organizers and team members to deliver exceptional service standards across diverse convention environments
- Coordinate with diverse event teams to orchestrate seamless convention experiences, implementing effective communication protocols across departments.
- Monitor event compliance with safety protocols while providing responsive support to organizers and guests throughout convention activities.
- Facilitate smooth event flow by anticipating needs, addressing concerns proactively, and ensuring optimal resource allocation during conventions.
- San Diego Conventions Staffing
Owner
Enjoy in Joy Bakery
San Diego
12.2021 - 09.2025
- Home based online bakery
- Expand customer base with unique sourdough, strengthen community connections, enhance brand loyalty
- Customized birthday cakes, cupcakes and pastries
Pastry Chef and Catering Cook
Farmers and sea horse(Stella Bleu)
San Diego
09.2019 - 03.2020
- Managed and responsible for desserts and café menu at 3 locations in La Jolla owned by Brian Malarkey (Farmers and Sea Horse, Natalius, and Green Acre Campus Pointe) and catering site.
- Prepared varieties of food at catering site as a cook.Streamlined pastry production workflow for multiple venues, ensuring timely delivery of premium desserts while coordinating with cross-functional teams
- Developed and executed creative dessert menus across multiple Brian Malarkey establishments, balancing traditional techniques with modern presentations
- Optimized kitchen operations through efficient resource allocation and inventory management, ensuring seamless service across multiple locations
- Coordinated with diverse culinary teams to deliver exceptional catering experiences, maintaining high standards across multiple service points
Pastry Chef
Giuseppe's Restaurants and Fine Catering
San Diego
02.2014 - 12.2018
- Managed dessert menu, high volume production for a few locations (Caroline's Cafe, Balboa Museum, La Jolla Museum) and catering sites.
- Ensured consistent product quality, client order quantity specifications, and kitchen cleanliness.
- Invented, experimented, tested, and prepared new pastries and dessert recipes.
- Prepared a variety of pastries, breads and cakes for international functions and diverse special occasions.
- Trained and supervised all new employees with company methods of baking and pastry design.
- Assist with preparation for savory side.Led pastry team training initiatives, mentoring staff in advanced baking techniques while coordinating with savory kitchen for seamless service delivery
- Spearheaded menu innovation through systematic recipe testing and refinement, expanding dessert offerings while maintaining consistent quality standards
Owner
Enjoy In Joy Bakery
01.2012 - 01.2014
- Managed online bakery, focusing on sugar-free, gluten-free desserts using natural ingredients.
- Developed innovative product line for health-conscious consumers, meeting dietary needs.
- Maintained quality control, ensuring product excellence and adherence to food safety standards.
- Identified market gap, creating sustainable business model for alternative dessert offerings.
Pastry Chef
Waters Fine Catering
San Diego
10.2005 - 11.2011
- Managed dessert menus and food costs for 3 shops and catering sites.
- Handled large quantities of production with a professional finish while adhering to food safety.
- Created high-quality fine desserts with artistic skill by utilizing previous training and experience.
- Bread making, desserts, cake decorating, Pasta (ravioli and tortellini from scratch), some savory product, prep for the line.Led pastry operations across 3 locations, orchestrating dessert menu development while maintaining strict cost controls and food safety standards
- Streamlined production processes for high-volume catering operations while maintaining premium quality standards and artistic presentation
- Created new recipes using available ingredients and for special occasions.
Pastry Cook
The Lodge Torrey Pines, Evans Hotel
San Diego
01.2002 - 10.2005
- Produced a variety of desserts, pastries, cakes, ice creams and breads for a 5-diamond resort hotel.
- Created new dessert menus for A.R. Valentine and The Grill.Developed signature dessert recipes and enhanced menu offerings for high-end dining venues, maintaining 5-diamond resort standards while specializing in artisanal pastries
- Partnered with culinary team to create seasonal dessert menus, incorporating guest feedback and local ingredients to elevate dining experience
- Optimized production processes and ingredient usage while maintaining premium quality standards for upscale resort clientele
Pastry Cook
Starwood Hotels/ Resorts Worldwide, Harbor View Sheraton
San Diego
07.2000 - 12.2001
- Prepared and filled large orders of desserts for hotel guests, banquets, restaurants.
- Specialized in wedding cakes, marzipan figures, some chocolate works and Sunday brunch station.Developed creative chocolate work techniques and enhanced Sunday brunch presentations, delivering exceptional guest experiences in luxury hotel setting
- Optimized dessert production workflow for large-scale events, ensuring consistent quality across diverse menu offerings
Waitress
Mr. Sushi
San Diego
01.1998 - 01.1999
- Delivered exceptional dining service while managing multiple tables, maintained high customer satisfaction through attentive care and precise order handling
- Coordinated with kitchen staff to ensure timely food delivery, tracked orders accurately, and resolved customer concerns promptly
- Enhanced customer experience through menu knowledge and personalized recommendations, leading to increased regular clientele
Assistant at Bridge Department
Aratani Architect Consultant Company
Hiroshima city
04.1995 - 04.1996
- Facilitated cross-departmental communication between architects and clients, ensuring smooth project progression and timely deliverables
- Maintained meticulous records of architectural drawings, permits, and project documentation while handling sensitive client information
- Coordinated daily administrative tasks, scheduled meetings, and managed correspondence to support senior architects and project teams
Sales/ Assistant
The Pandora Box
Japan
11.1990 - 01.1992
- Customer service and assist pastry chefs
Education
Health Coach - Health Coach Training Online course
Institute For Integrative Nutrition
New York City08-2023
Baking and Pastry -
California Culinary Academy
San Francisco11-2001
Basic Program -
California Culinary Academy
La Mesa08-2000
Trading and Translation Course -
Hiroshima College of Foreign Languages
Hiroshima, Japan01-1993
Home Economic -
Tottori Western High School
Japan03-1991
Skills
- Pasta Making( ravioli, tortellini, fillings from scratch)
- Baking( Breakfast breads,Macaroons, eclairs)
- Bread( brioche, focaccia, bagels, rolls, Sourdough bread)
- Pastry( tarts, mousse, custard cream, cheese,cakes, cookies, candy making, sauce making, garnish making,Gluten free, Vegan items)
- Cake decorating, piping and icing, fondant, sugar flowers, sugar figures
- Wedding and special occasional cakes
- Ice cream making
- Recipe Development
- Knife skills
- Savory cooking( include grilling, sautéing, searing, cutting, slicing, cheese and charcuterie boards, breakfast meal( omelets, fried eggs)
- Platting
- Food Safety
- Inventory
- Management
- Team Supervision
- Menu Planning
- Cost control
Languages
- Japanese
- English
Languages
Japanese
Native/ Bilingual
Certification
Food handler card
Health coaching certification
Timeline
cook
Dinner by David Catering
10.2025 - 06.2026
Event Staff
Manpower
09.2024 - 10.2025
Owner
Enjoy in Joy Bakery
12.2021 - 09.2025
Pastry Chef and Catering Cook
Farmers and sea horse(Stella Bleu)
09.2019 - 03.2020
Pastry Chef
Giuseppe's Restaurants and Fine Catering
02.2014 - 12.2018
Owner
Enjoy In Joy Bakery
01.2012 - 01.2014
Pastry Chef
Waters Fine Catering
10.2005 - 11.2011
Pastry Cook
The Lodge Torrey Pines, Evans Hotel
01.2002 - 10.2005
Pastry Cook
Starwood Hotels/ Resorts Worldwide, Harbor View Sheraton
07.2000 - 12.2001
Waitress
Mr. Sushi
01.1998 - 01.1999
Assistant at Bridge Department
Aratani Architect Consultant Company
04.1995 - 04.1996
Sales/ Assistant
The Pandora Box
11.1990 - 01.1992
Health Coach - Health Coach Training Online course
Institute For Integrative Nutrition
Baking and Pastry -
California Culinary Academy
Basic Program -
California Culinary Academy
Trading and Translation Course -
Hiroshima College of Foreign Languages
Home Economic -
Tottori Western High School