Benjamin Kallenbach

Experience

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  Sauer's Bakeshop by Salvatore

  Oct 2004 - Jun 2005

  Assistant Production Manager

  • Responsible for the production of various breads, coffee cakes, pastries, and cakes for sale in the bake shop.• Assist the cake decorator with the production of decorated and filled cakes for customer orders.

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  Peninsula Hotel Chicago

  Jun 2005 - Jun 2006

  Pastry Cook 1

  • Responsible for the product knowledge and production techniques for five food outlets.• Participated in dessert plating for banquets and a la carte service.• Assisted banquet sous chef in set-up and running of action stations and multiple course platings for banquets of 10-200 people.

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  Renaissance Grand Hotel

  Jun 2006 - Aug 2007

  Pastry Cook 2/Lead Pastry Cook

  • Responsible for the product knowledge and production techniques for all desserts produced.• Assisted in the training of new and current employees in new production methods, new menu items and daily operations.• Worked with the Pastry Chef to update and develop new dessert menus for retail outlets and banquets.• Set-up production schedules, attended daily banquet event meetings, and was responsible for day-to-day duties when Pastry Chef was off.

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  Ritz-Carlton Lodge at Reynolds

  Aug 2007 - Sept 2009

  Pastry Cook 1

  • Responsible for the product knowledge and production techniques for all desserts produced.• Responsible for the plating of desserts to order and for banquets of 5 - 250 people.• Produced VIP amenities consisting of chocolate, truffles, bon bons, french pastries, etc.• Worked with the Pastry Chef to update and develop new dessert menus for retail outlets and banquets.

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  The Ritz-Carlton Bahrain Hotel & Spa

  Sept 2009 - Oct 2011

  Assistant Pastry Chef

  • Responsible for 6 restaurants, in room dining and pastry gourmet shop.• Responsible for the organization, production, and finishing of banquets up to 2500 people.• Assisted the Executive Pastry Chef in all aspects of pastry kitchen standards, menu planning, quality standards, minimizing waste, operating processes, food safety, purchasing and initiatives to increase brand recognition in the region.• During times when Executive Pastry Chef was not present, performed all day to day tasks including scheduling, ordering, kitchen organization and overseeing staff of 15 member team. Show less

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  The Ritz-Carlton Hotel Company LLC

  Nov 2011 - Feb 2015

  Executive Pastry Chef

  • Responsible for menu planning and implementation for 5 restaurants and in room dining.• Responsible for the organization, production, and finishing of all pastry items for a $30 Million food and beverage operation.• Managed all aspects of pastry kitchen standards, menu planning, quality standards, minimizing waste, operating processes, food safety, purchasing and initiatives to increase brand recognition in the region.• Lead, train and maximize the potentials of a team of 18 pastry and bakery cooks. Show less

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  The Ballantyne Hotel & Lodge

  Mar 2015 - Apr 2017

  Executive Pastry Chef

  • Responsible for menu planning and implementation for all food outlets.• Responsible for the organization, production, and finishing of all pastry items for a $11 Million food and beverage operation.• Managed all aspects of pastry kitchen standards, menu planning, quality standards, minimizing waste, operating processes, food safety, purchasing and initiatives to increase brand recognition in the region.• Lead, train and maximize the potentials of a team of 6 pastry cooks.

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  Baked & Tempered, LLC

  Apr 2016 - now

  Owner / Pastry Chef

  Home based business specializing in artisan breads and handmade chocolates.www.bakedandtempered.com

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  Bakkavor

  May 2017 - now

  Business Improvement Manager