Overview
Work History
Education
Skills
Interests
Timeline
Generic

Clément Barrier

Pastry Demi Chef De Partie
Munich

Overview

8
8
years of professional experience
5
5
Languages

Work History

Demi Chef De Partie Pastry

Tantris Maison Culinaire **/*
01.2023 - Current
  • Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
  • Responsible of preparing all the mise en place for the « à la carte » restaurant* (4 months).
  • Supported chef de partie and junior sous-chef in daily mise-en-place, assigned preparation projects and inventory activities.
  • In charge of the lunch service with a commis and an apprentice for the menu restaurant** (6 months).
  • Production of the chocolaterie assist by the Junior Sous-Chef (tablettes, mold bonbon, guimauve, confiserie)
  • Assisting the chef de partie for different events and gala

Demi Chef De Partie Pastry

Maison Troisgros***
02.2022 - 12.2022
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in food tastings and taste tests.
  • Responsible for the "à la carte" pastry section
  • Mentoring junior employees
  • Training new pastry commis for being in charge of the pastry in the differents restaurant of the Maison Troisgros

Pastry Chef De Partie

La Colline Du Colombier
07.2020 - 11.2021
  • Developed new recipes based on seasonal ingredients
  • Assisted in inventory management, ensuring adequate stock of ingredients for daily operations.
  • Participated in menu plannings according to the chef willing
  • Creation of mignardises
  • Maintained a clean and organized work area, adhering to strict sanitation guidelines.
  • Collaborated with the culinary team to develop innovative dessert menus for special events.
  • Mentoring trainees
  • Contributed to a positive work environment by maintaining a professional attitude under pressure.


Pastry Commis

Maison Troisgros***
07.2019 - 03.2020
  • Improved overall pastry quality by consistently utilizing fresh ingredients and proper baking techniques.
  • Performed efficient mise en place, streamlining production processes during busy service hours.
  • In charge of the mignardises and ice cream section (4 months)
  • In charge of the menu section (6 months)
  • Plating for the service
  • taking care of deliveries

Pastry Trainee

Restaurant Régis Et Jacques Marcon***
03.2019 - 06.2019
  • Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
  • Responsible of the pastry section at the bistro restaurant supervised by the Chef
  • Making of ice cream and sorbet
  • Mentored by the Cheffe at the end of the trainee period

Pastry Trainee

Maison Troisgros***
10.2018 - 12.2018
  • Consistently met high standards of quality by carefully measuring ingredients, monitoring baking times, and ensuring proper storage conditions were maintained.
  • In charge of the mignardises section
  • Assit all the commis

Trainee Cook

L'Ostal*
10.2017 - 12.2017
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Maintained food safety and sanitation standards.
  • Making of the amuse bouche.
  • Assist the Head chef for the service.

Trainee Cook

Grim's Dyke Hotel
02.2017 - 04.2017
  • Mastered knife skills for precision cuts, contributing to visually appealing dish presentations and reduced waste in ingredient usage.
  • In charge of sending the tea time and take care of customers between shifts
  • Helping to prepare the mise en place for the garde manger
  • Plating the dessert

Trainee Cook

Hôtel Ducs De Bourbons
04.2016 - 06.2016
  • Helped maintain a organized station, ensuring efficient movement and minimized delays in food preparation.
  • Expanded culinary knowledge by attending weekly training sessions and learning from experienced chefs on staff.
  • Promoted positive work culture by assisting coworkers during peak hours, ensuring smooth operations even during high volume periods.

Education

Additional Diploma - Pastry Arts

Catering High School
Chamalières, France
04.2001 -

BTEC Diploma Level 3 - Culinary Arts

Catering High School
Chamalières, France
04.2001 -

High School Diploma -

Catering High School
Chamalières, France
04.2001 -

Skills

  • Pastry Techniques

  • Detail Oriented

  • Team Working

  • Effective Communication

Interests

Music

Travel

Team Sport

History

Arts

Timeline

Demi Chef De Partie Pastry

Tantris Maison Culinaire **/*
01.2023 - Current

Demi Chef De Partie Pastry

Maison Troisgros***
02.2022 - 12.2022

Pastry Chef De Partie

La Colline Du Colombier
07.2020 - 11.2021

Pastry Commis

Maison Troisgros***
07.2019 - 03.2020

Pastry Trainee

Restaurant Régis Et Jacques Marcon***
03.2019 - 06.2019

Pastry Trainee

Maison Troisgros***
10.2018 - 12.2018

Trainee Cook

L'Ostal*
10.2017 - 12.2017

Trainee Cook

Grim's Dyke Hotel
02.2017 - 04.2017

Trainee Cook

Hôtel Ducs De Bourbons
04.2016 - 06.2016

Additional Diploma - Pastry Arts

Catering High School
04.2001 -

BTEC Diploma Level 3 - Culinary Arts

Catering High School
04.2001 -

High School Diploma -

Catering High School
04.2001 -

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Clément BarrierPastry Demi Chef De Partie