Nikolay Berry-Smith

Im a passionate pastry chef who loves baking and creating desserts, discovering recipes and working to improve my favourites ! Love to learn and gaining knowledge as pastry is like fashion , changing all the time ! Just moved to Edinburgh for new adventures! Looking to find a place to work where i’ll be happy to wake up for ! I value well organised work, clean and tidy but also busy. Thanks !

Executive Head Of Pastry & Bakery/Kitchen Manager
BigWigs Bakery - Bournemouth May 2022 to Present
Managing all pastry chefs and bakers, team of 10 , coordinating daily baked good orders and wholesale, supervising food prep and bake off, teaching new recipes and implementing new products to increase the sale, managing GP and food cost, contacting suppliers and getting best prices and quality products possible, costing menus and wholesale items, managing two shops and training staff for opening the third one, COSHH training, maintaining monthly cost reports and calculating wages, making rotas, producing specs, organising baking classes for employees to be more cost effective and sufficient. Controlling stock, teaching quality and AA plating. Rewarding the most hard-working team members and motivating the rest, nominating senior staff. Working with the owners on advertising and social media to increase the sale.
Executive Head Of Pastry & Bakery/Deli Shop
Noisy Lobster - Mudeford March 2018 to Present
1 Rosette, Mudeford Avon Beach
Creating menus, running section, functions, ordering, a la carte service, teaching students.
Managing team of 4, creating recipes, costing, contacting suppliers, arranging price ranges, increasing sale of baked goods , creating weekly lists to fulfil demand of our customers. Creating seasonal menus for a la carte, training staff, employing new ones, making rotas, working along with head chef and the owners. Supplying deli shop, restaurant and coffee cabin with baked goods daily. Employing new staff, teaching and adjusting to our standarts.
cover per day : 400-500
Head Of Pastry
Harbor Hotel - Christchurch 2018 to Present
2 Rosettes, Christchurch
Position: Head Of Pastry Chef Working on Pastry section, creating desserts menus, functions, weddings, special events with high quality food, ordering, teaching students, stock take, private dining, supporting Bournemouth College, running busy service a la carte, afternoon teas etc.

Covers per day: 200 - 250 Functions: 120 Afternoon teas: 70 - 90 Numbers of pastry chefs: 1
Head Of Pastry Chef and Baker
Captains Club Hotel - Christchurch 2016 to 2018
Responsibilities: Working on Pastry section, creating desserts for functions, weddings, special events with 2 rosette quality, ordering, teaching students, stock take, food festival event, private dining. Baking breads, bread rolls etc, dinner in the sky event 2017 Southampton
Covers per day: 150 - 200 Functions: 100 Afternoon teas: 50 - 80 Number of pastry chefs: 1
Number chefs in the kitchen: 7
Head of Pastry
Marriott Hotel - Bournemouth 2015 to 2016
Responsibilities: Delivering the best quality food, working on Pastry section, creating desserts for functions, weddings, special events with 2 rosette quality, ordering, training new young chefs and teaching them about pastry section, making sure that food is 2 rosettes standard or higher.
Covers per day: 80 - 100 Functions: 200 Afternoon teas: 60 - 80 Number of pastry chefs: 1
Number chefs in the kitchen: 5
Chef de Partie, Junior Sous Chef
Giraffe Concept, Restaurant - Poole 2014 to 2015
Responsibilities: Stock taking, ordering, work with computer, running all kitchen
sections, running service; breakfast, lunch, dinner. Assisting the Head chef with all
aspects of the day running of the restaurant. Full supervisions of kitchen brigade and menu planning. Keeping all working areas and surfaces clean and tidy. Ensuring that
all foods are produced in a safe and hygienic manner at all times. Maintaining
budgetary targets and GP. Responsible for managing all aspects of the kitchen,
including co-ordinating the activities and training for all chefs, cooks, and kitchen
personal to ensure a safe, efficient and profitable service.
Covers per day: 50 - 100 Number of pastry chefs: 1 Number chefs in the kitchen: 4
Breakfast Chef
Miramar Hotel Bournemouth - Bournemouth 2014 to 2014
Responsibilities: Preparing and serving breakfast for 150 -200 people, all fresh and made by a hand.

Breakfast: 100 - 150 pax
Senior Chef De Partie
The Crown Hotel - Blandford Forum 2013 to 2014
Responsibilities: Running all kitchen section, making breakfast, order taking for individual customers and functions/parties, stock taking, general duties required while working in the kitchen, storing, work with the computer, knowledge of basic
computer programs, using of Internet, helping the Head Chef in the running of the kitchen, making rotas.
Sous Chef
Sphinx Poland SA Jelenia Gora 2010 to 2013
additional work)
Position: Sous Chef
Responsibilities: Egyptian style menu, all fresh menu management of company brand standards running section during service supervision of junior brigade ongoing training of all staff Stock orders.
Head Chef
"Karczma Karkonoska" Restaurant in Szklarska Poreba - dishes, UK 2004 to 2006
Responsibilities: Arranging the menu for summer season, ordering food products preparing meals for restaurant guests, preparing grill meals, salads and other dishes form fresh products, management of five people team. Stock taking, ordering, rotas.
Sous Chef
Argast PHU "Gawra" Hotel 2004 to 2005
Responsibilities: Supporting the Head Chef in the smooth running of the kitchen,
working on all kitchen sections, preparing meals for hotel guests, Preparation of meals in line with hotel brand standards, stock taking, rotas.
Senior CDP
Orbis SA (Mercure) in Jelenia Gora 1997 to 2004
Responsibilities: Preparing meals for hotel guests, serving hotel guests, preparing meals in hotel dining room, arranging the menu, stocktaking, estimates, ordering food products, quality control (food, service, etc.)
CDP
Orbis SA (Mercure) in Jelenia Gora 2002 to 2003
Responsibilities: Preparation of grill meals, sauces, salads and other dishes included in the menu, monthly stock counts, estimates, ordering food products, quality
control, working on all kitchen sections

Senior CDP
Orbis SA (Mercure) in Jelenia Gora - PL 2000 to 2002
Responsibilities: Preparation of meals on wedding's and other big events, learning Italian cuisine, ordering food products, working on all kitchen sections
CDP
Orbis SA (Mercure) in Jelenia Gora - PL 1997 to 2000
Responsibilities: learning polish kitchen, preparation of meals in line with company brand standards, working on all kitchen sections.
Chef's helper
Orbis SA (Mercure) in Jelenia Gora 1997 to 1998
Responsibilities: peeling vegetables, preparing grill meals, ordering food products,

Certificate in Professional Patisserie and Confectionery
Bournemouth & Poole College - Bournemouth
2014 to 2014
Diploma
College of Hotel Management and Catering in Jelenia Gora
2000 to 2005
Diploma in Personal Qualities
Second Vocational Chefs School in Jelenia Gora
1997 to 2000 Languages
• English - Fluent
• Polish - Expert
• German - Intermediate