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I am a young and motivated 27 years old girl who is very passionate about her job. Looking for the opportunity to expand my knowledge, I would like to develop myself as a pastry chef in many different surroundings.
8 years and 6 months
Working as Pastry Chef de Partie for a private School, my responsibility is to create nutritious, balanced meals on-site, working with the team to educate students on how to make healthier choices and introducing further interest and excitement to menus through themed lunches ranging from holidays like Easter and Christmas to cuisines from around the world. I deal mainly with the production of fresh daily desserts for lunch, a variety of baked products such as biscuits, brownies and muffins, mignons for events and special occasions, and a selection of allergens free and vegan products in order to address individual dietary needs.
As a Pastry Chef de Partie, I was at the head of the production section, ensuring all the products were ready to be decorated and deliver ed, and controllino all the necessari stoch had been produce. My job included as well helping the chef with the realuzation of the new season menus.
As a Pastry Demi-Chef, I work together with a numerous team to create a variety of modern mono-cakes and American style cakes, dealing mainly with the production and decoration of mousses, tarts and cheesecakes. Despite the huge production, this experience most of all taught me to pay the maximum attention to every detail, ensuring EL&N has high standard products in each of his shops. I improved my cake decoration skills working together with the Senior Sous-Chef to create monumental cakes for events and learnt different techniques to plaster and decorate American style cakes using butter-cream.
This experience as a II Pastry Cook in a fast paced environment gave me the opportunity to prepare top-quality menu items in a timely manner as best as I possibly could. I discovered and learnt how to make different types of traditional Italian cakes, improved my use of the sheeter to make croissants and other viennoiserie products and my use of knives, realizing a variety of fruit trays and compositions. My responsibility was to ensure customers were spoilt for choice, also in case of some special diet needs, as it is for vegan people or celiac ones. I improved my leadership and delegation skills when I replaced the Pastry Chef de Partie during specific periods.
My responsibility was to make a variety of fresh desserts tarts and mignons, ensuring it is composed displayed and served according to recipes and temperature by minimizing food spoilage.
I worked in team with an Alma colleague, preparing all the products for the breakfast and the evening buffet, making and cooking a large variety of bread during the first months, and occasionally some wedding cakes. This work experience gave me the opportunity to gain great experience in a high volume kitchen and improving my English. I also got the ability to make ice-cream using the traditional ice-cream machines. Best part of this experience was the possibility to set the menu up together with the Executive Chef, setting my creativity free.
I got an internship as a pastry chef assistant at Douce Patisserie Café, making bakery products, modern cakes, and some traditional French products like croissants French brioches and baguettes, assisting other Chefs and preparing mis en place, always ensuring minimum wastage, proper food storage and sanitation.
I got an internship as a pastry chef assistant at Alfio Neri Café, having the opportunity to learn the most about traditional Sicilian products, savoury and sweet, with a special focus on almond pastries, traditional mignons and fresh fruity birthday cakes.
The graduate is a professional pastry chef, able to make traditional and modern cakes using the correct techniques and paying maximum attention never compromising safety and quality. She also studied pastry history, sensorial analysis, nutrition and food safety.
The graduate is able to work as a pastry chef assistant in a restaurant, boutique or hotel. She knows how to use rough material in the proper way and perform the basic techniques of pastry.
5 languages
Italian
Native or fluent
English
Professional working
French
Notions
Croatian
Notions
Spanish
Notions
Nationalities
Italian
Date of birth
October 03rd 1995
Driving License
Yes
13 skills
1 information shared
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