Filipe Neves

Lead and oversee the day-to-day operations of a world-renowned luxury pastry kitchen, ensuring exceptional standards of quality, consistency, and presentation

Responsible for menu development, seasonal creations, recipe testing and product innovation

Maintain the highest standards of craftsmanship across viennoiserie, desserts, entremets, plated desserts and signature creations.

Monitor food costs, labour efficiency, inventory, purchasing and waste reduction to achieve operational and financial targets.

Oversaw operations at Cedric Grolet Boutique in The Berkeley Hotel, London.

Senior kitchen leader, overseeing service, production and team performance

Coordinated production processes to align with service demands and quality standards, ensuring efficient operations and quality delivery.

Monitor inventory, minimise waste, and assist with ordering and stock control to maximise operational efficiency and cost management.

Upheld food safety, hygiene, and HACCP standards while maintaining an organised and clean kitchen.

Trained new team members on standard operating procedures and company policies. and uphold company standards through coaching, performance management, and hands on leadership

Developed monthly team schedules and coordinated holiday arrangements to ensure optimal staffing levels.

Maintain exceptional attention to detail, ensuring every product reflects the brand's luxury standards and artistic vision.

Cultivated a culture of excellence, teamwork, accountability, and continuous improvement within the pastry department.

Managed the supervision of Bakery Pastries, directing the production and finishing of all cakes.

Working closely with the Head Pastry Chef to assure the best possible quality of all products and as well the creation of new items for the pastry menu

Trained junior pastry chefs in advanced pastry techniques, enhancing team skills and product standards.

Sourced quality ingredients for pastry production, maintaining high hygiene standards.

Managed responsibilities aligning with previous roles, ensuring consistency in pastry quality.

Led the sales team, working closely to optimise the guest experience.

Established and led team of junior pastry chefs, training Head Pastry Chef in Cedric's pastry techniques for skill enhancement.

Oversaw kitchen operations, ensuring alignment with previous professional kitchen standards and practices.

• Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
• Enforced health and safety standards for food storage, preparation and handling.
• Supervised all kitchen food preparation, operating in demanding, high-volume environment.

Produced high-volume pastry items in lab, ensuring consistent quality and presentation

Completed finishing touches on pastry products, including piping Cedric Grolet's flowers and applying fruit sprays for visual appeal

Oversaw preparation and placement of fruit inserts in pastry items, enhancing final presentations and flavour profiles

Placed orders for all production items, including hygiene products

Assisted the team in maintaining an organised and clean workspace

Performed daily cleaning and sanitising of all sections

Provided training and guidance to junior pastry chefs and sales team junior pastry chefs and the sales team

• Ensured timely preparation of all baked goods to maintain freshness and quality.
• Exhibited meticulous attention to detail in crafting visually appealing patisserie items.
• Enhanced baking skills through continuous professional development and workshops.
• Proficiently utilised diverse baking tools and equipment to optimise production.
• Preparation of all the desserts of the Airelles Buffet
• Preparation of the Bakery pastries for breakfast and amenities.
• Working closely with Head Pastry Chef to ensure quality in all the products

Responsible of the mise en place production.

Responsible for finishing some of the menu pastries.

Good presence and spirit in the lab, working organised and clean in a high paced environment.

Training new commis and other positions on how to increase the quality of the product as well as the skills needed to work faster.

Working closer with the Chef and the Sous Chef, helping them managing the lab and the team.

Responsible of ensuring the quality at The Chef Counter, as well at the Goutea Experience.

Leadership by example.

Very Passionate about pastry as well as bakery.

Very creative and ambitious to make a better job day after day.

Experienced in the Bakery section, Chefs counter, and mise en place production.

Responsable for the finishing pf the pastries, using several different techniques and methods.

Happy to work in fast paced pastry shop.

Always working clean and organised.

The Connaught Patisserie, responsible to finishing pastries, responsible for mise en place production, always working clean in a super busy environment, responsible for helping juniors by training them.

Lunch and Dinner Service at Jean Georges Restaurant, responsible for the section and all the deserts plating and mise en place, also helping juniors by training them.

Afternoon tea, responsible for the finishing of the pastries, mise en place, also training juniors pastry chefs.

Bakery,

Responsible for part of chocolate production for all the sections in the pastry.

Closely followed recipes and standards, maintaining consistency across processes.

Respect all the food safety and hygiene rules.

Mise en place for breakfast service.

Mise en place and service of big catering events.

Lunch and dinner service.

Pastry and bakery production.

Closely followed recipes and standards, maintaining consistency across processes.