Aurora Lo Iacono

Aurora Lo Iacono

Pastry Chef de Partie at Auriens Chelsea
Lives in London, United Kingdom

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About me

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.

Experience

8 years and 6 months

  • Pastry Chef de Partie

    Auriens Chelsea - Chelsea, London, United Kingdom

    Pastry
    February 2023 - Now · 1 year and 2 months

  • Pastry Chef

    Harrison Catering - London, United Kingdom

    Pastry
    September 2021 - February 2023 · 1 year 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.

  • Chef de Partie

    Elan London - London, United Kingdom

    F&B kitchen
    March 2020 - September 2021 · 1 year and 7 months

    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.

  • Pastry Demi Chef de Partie

    Elan London - London, United Kingdom

    Pastry
    January 2019 - January 2020 · 1 year and 1 month

    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.

  • Second Pastry Cook

    ADLER Spa Resort THERMAE - Bagno Vignoni, Italy

    Pastry
    May 2017 - January 2019 · 1 year and 9 months

    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.

  • Pastry Demichef

    Armani Cafè Paris - Paris, France

    Pastry
    October 2016 - December 2016 · 3 months

    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.

  • Pastrychef

    Crvena Luka Hotel & Resort - Biograd na Moru, Croatia

    Bakery/Pastry
    March 2016 - October 2016 · 9 months

    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.

  • Apprentice

    Douce Camilo' - Liguria, Italy

    F&B kitchen
    July 2015 - December 2015 · 6 months

    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.

  • Apprentice

    Alfio Neri - Syracuse, Italy

    F&B kitchen
    December 2014 - March 2015 · 4 months

    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.

Education

  • Superior Pastry Course Degree

    ALMA - Parma, Italy

    April 2015 - December 2015

    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.

  • Basic Pastry Course Degree

    ALMA - Parma, Italy

    November 2014 - November 2014

    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.

  • school-leaving certificate

    Scientific School O.M. Corbino - Syracuse, Italy

    September 2009 - July 2014

Languages

5 languages

  • Italian

    Native or fluent

  • English

    Professional working

  • French

    Notions

  • Croatian

    Notions

  • Spanish

    Notions

Personal information

Nationalities

  • Italian

Date of birth

October 03rd 1995

Driving License

Yes

Skills

13 skills

  • Cake Decorating
  • Cake design
  • Communication skills
  • Computer use
  • Dance
  • Drawing
  • Food Safety
  • Good organisation skills
  • Good social skills
  • Nutrition
  • Painting
  • Team work skills
  • Work under Pressure

Additional Information

1 information shared

  • Instagram profile

Connections
Hermes Recruit
Cruise Ship Careers at Hermes Recruitment
Valeria Furiasse
Aiuto pasticcere at Pasticceria lombardi
Mattia Fiore
Assistant Revenue Manager at AG Hotels
View 18 connections
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