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Robert Bellini Baking and Pastry Consulting

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With 25 years experience as an Exec. Pasty Chef in 5 Star Hotels, Resorts, Country Clubs, Restaurants, and as a Private Chef, I have gained expertise that can financially benefit your business.  The rising cost of keeping a full time qualified Pastry Chef on staff forces many chefs to work without one.  Consequently leaving their bread, dessert, and baking program as an afterthought.  My consulting services can bring your business Pastry Chef quality, without the full time cost.  I work on updating and upgrading product recipes, dessert menus, training staff, organize product ordering and preparation.  

 

Services include -

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Menu and Recipe Development

 

Training staff on production and execution of new products.

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Upgrade or update the level of your desserts and bakery items.

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Create signature, profitable, and high quality products for your a la carte' menu's.

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Create items and organize production for banquet desserts.

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Organize your staff to be more productive.

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Design and organize new bakery

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I can help as much or as little as you need.  You may want to just add new items on one menu.  You may need to revamp menus in multiple restaurants in your hotel.  If can not afford to have a pastry chef but want to raise the level with the staff you have, I can train them for a day, a week or a few weeks to get your dessert and pastry program up to the standards which your customers demand.

 

As each situation is different in our food service business, my rates are based on that principle.  My rates are also according to the size of the job and workload involved.  My initial consultation is free of charge.  During that consultation I will be able to understand exactly what you need, put an executable plan and timetable together.  I want to make you successful so I do what you need and make it happen and be outstanding.  

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  Contact Robert Bellini at 561 350 1070  or RVBELLINI@HOTMAIL.COM

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                                                                                                     Thank You

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