JOHN RUSSELL LOBO

• Designed and executed dessert menus for large-scale events and à la carte dining.
• Led a team of pastry chefs, ensuring consistency in taste and presentation.
• Monitored inventory, ordering supplies, and maintaining cost control.
• Collaborated with the Executive Chef to develop seasonal and signature desserts.

• Created a variety of desserts including cakes, mousse, breads, and pastries.
• Supervised pastry team, ensuring quality and timely delivery of desserts.
• Engaged with guests to customize desserts for dietary requirements.
• Trained junior staff, improving skills and performance through regular coaching.

• Managed a team of 12 chefs catering to 2,200 guests daily.
• Created and presented an array of desserts for luxury cruise dining.
• Monitored food safety, hygiene, and kitchen cleanliness standards.
• Estimated food costs, planned stock, and minimized waste.

• Assisted in creating daily dessert menus.
• Maintained high-quality pastry production under pressure.
• Ensured compliance with health and safety regulations.

• Assisted in the preparation of desserts, breads, and pastries.
• Developed foundational skills in pastry techniques and presentation.
• Supported senior chefs in daily kitchen operations.