Open To Work
Dirk Van Den Bossche
executive pastry chef
Bornem,VAN
Summary
Dynamic Executive Pastry Chef with a proven track record at MSC Cruise Ship, specializing in innovative dessert menu development and team management. Expert in chocolate work and food cost analysis, I consistently enhance guest experiences through creative flavor combinations and allergen-friendly options, fostering a collaborative kitchen environment that drives excellence.
Professional pastry chef with strong foundation in pastry arts and culinary management. Expertise in creating innovative desserts, menu development, and kitchen leadership. Known for fostering team collaboration, adapting to changing needs, and consistently delivering high-standard results. Skilled in baking techniques, flavor pairing, and maintaining quality control under pressure.
Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills.
Overview
14
14
years of professional experience
Work History
Executive Pastry Chef
MSC CRUISE SHIP
05.2023 - Current
- Oversaw daily operations in the pastry department, ensuring timely completion of tasks while maintaining exceptional product quality.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Coordinated with front-of-house staff to ensure smooth service during peak dining hours or special events.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Developed creative plated desserts that complemented entrée dishes designed by the executive chef, enhancing overall dining experiences for guests.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Managed inventory levels of pastry ingredients, optimizing costs while minimizing waste through effective sourcing strategies.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
- Collaborated with the culinary team to develop innovative dessert menus, resulting in increased sales and repeat customers.
- Participated in industry conferences or workshops to stay current on new trends, techniques, and ingredients in the world of pastry.
Owner/Operator
Cafe Express
03.2020 - 04.2023
- Managed daily operations, ensuring efficient workflow and exceptional customer service.
- Developed and implemented operational procedures to enhance efficiency and streamline processes.
- Trained and mentored staff, fostering a collaborative team environment.
- Oversaw inventory management, optimizing stock levels to reduce waste and improve profitability.
- Designed marketing strategies that increased customer engagement and foot traffic.
- Established supplier relationships to ensure consistent quality of ingredients at competitive prices.
- Managed day-to-day business operations.
- Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
- Managed daily operations for optimal efficiency, streamlining processes to reduce costs.
- Consulted with customers to assess needs and propose optimal solutions.
- Kept all building areas and equipment functional and well-organized to promote business performance.
- Trained and motivated employees to perform daily business functions.
Executive Pastry Chef
Seabourn Luxury Yacht
07.2017 - 04.2020
- Managed inventory levels of pastry ingredients, optimizing costs while minimizing waste through effective sourcing strategies.
- Developed signature desserts that became key highlights of dining experience, strengthening hotel's brand reputation for culinary excellence.
- Cultivated relationships with suppliers to secure premium-quality ingredients at competitive prices.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
- Prepared French, Greek and [Type] pastries to meet customer order requirements.
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
- Mentored junior pastry chefs, sharing expertise and fostering professional growth within the team.
- Established a strong rapport with fellow chefs and kitchen staff, fostering teamwork and open communication to ensure seamless execution of daily operations.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Maintained a safe and sanitary work environment by adhering to local health department regulations and implementing best practices for food handling within the pastry department.
- Assisted in budget planning for the pastry department by forecasting ingredient needs and monitoring expenses closely throughout each fiscal quarter.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Cleaned and maintained kitchen equipment and oven.
Executive Pastry Chef
Le Chenshia Fragrant River Hotel 5 Star
08.2014 - 04.2017
- Led development of seasonal dessert menus, enhancing guest experiences with innovative flavor combinations.
- Trained and mentored junior pastry staff, fostering skill development and improving team performance.
- Streamlined production processes, increasing efficiency in dessert preparation and presentation.
- Collaborated with culinary team on special events, ensuring high-quality pastry offerings for large gatherings.
- Implemented quality control measures to maintain consistency and excellence in all pastry items served.
- Researched and integrated new baking techniques and trends into menu offerings, keeping brand competitive in the market.
Head Pastry Chef
Strandtower Hotel 4 Star
05.2012 - 07.2014
- Developed and executed innovative dessert menus, enhancing guest satisfaction.
- Trained and mentored junior pastry staff, fostering skill development and teamwork.
- Oversaw daily operations of pastry kitchen, ensuring consistency in quality and presentation.
- Collaborated with culinary team to align dessert offerings with seasonal themes and events.
- Implemented efficient inventory management practices to minimize waste and optimize costs.
- Maintained high standards of cleanliness and safety within pastry preparation areas.
Education
Graduate Certificate - PSSR,PST,HACCP
Online School
04-2024
Diplomas - Crowd Management,security Awareness,fire Fighting
STWC MARITIME
South Africa04-2023
Master of Arts - Chocolate & Sugar Art
PIVA Hotel School
Antwerp, Belgium09-1993
Master of Arts -
Piva Hotel School
Antwerp, Belgium06-1991
Skills
- Chocolate work
- Team management
- Ingredient knowledge
- Sanitation practices
- Pastry techniques
- Menu development
- Recipe creation
- Food cost analysis
- Training staff
- Recipe development
- Menu preparation
- Health and safety compliance
Languages
English
Bilingual or Proficient (C2)
French
Advanced (C1)
Dutch
Bilingual or Proficient (C2)
German
Elementary (A2)
Work Preference
Work Type
Full TimeLocation Preference
On-SiteRemoteTimeline
Executive Pastry Chef
MSC CRUISE SHIP
05.2023 - Current
Owner/Operator
Cafe Express
03.2020 - 04.2023
Executive Pastry Chef
Seabourn Luxury Yacht
07.2017 - 04.2020
Executive Pastry Chef
Le Chenshia Fragrant River Hotel 5 Star
08.2014 - 04.2017
Head Pastry Chef
Strandtower Hotel 4 Star
05.2012 - 07.2014
Graduate Certificate - PSSR,PST,HACCP
Online School
Diplomas - Crowd Management,security Awareness,fire Fighting
STWC MARITIME
Master of Arts - Chocolate & Sugar Art
PIVA Hotel School
Master of Arts -
Piva Hotel School