Ilaria Paganelli

Ilaria Paganelli

Pastry Demi Chef de Partie at Terme di Saturnia SPA & Golf Resort
Lives in Milan, Italy
over 6 months ago

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Experience

  • Pastry Demi Chef de Partie

    Terme di Saturnia SPA & Golf Resort - Saturnia, Italy

    Bakery/Pastry
    January 2018 - July 2018 · 7 months

    I coordinate a team of 2-3 people in managing the pastry department that deals with breakfast in the hotel (breakfast cakes, biscuits and leavened), the room service and desserts on plate of the two restaurants in the structure: Acqualuce and Acquacotta, which held until December 2017 a Michelin star. I take care of orders, product selection and in coordination with the Executive Chef I participate in the organization of events and buffets in the hotel. We prepare special cakes on request for birthdays and anniversaries.

  • Commis Pastry Chef

    Terme di Saturnia Spa & Golf Resort - Saturnia, Italy

    Bakery/Pastry
    October 2017 - January 2018 · 4 months

    In collaboration with the pastry chef, I take care of the hotel breakfasts, the room service and the preparation of the desserts of the two outlets in the structure. I participate on supply orders set, the selection of products and the organization and cleaning of the department according to the HCCP regulations.

  • Assistant Pastry Chef

    Angelina a trevi - Rome, Italy

    Bakery/Pastry
    April 2017 - September 2017 · 6 months

    A major change in my life has prompted me to decide to turn my career around. So in January 2017 I attended an academy of high pastry in Rome at the Italian Chef Academy and I got the diploma of Pastry Level III with honors. I continued the school with an internship that ended with an employment at the same structure. I started as an assistant pastry chef and then for a month and a half, in the absence of the pastry chef in charge, I carried out the confectionery independently. I was in charge of production, orders from suppliers, setting up the windows of the bar/pastry shop and periodically renewing the choice of cakes in the line. My desire is to continue this career, so creative, full of taste and colors, share and consolidate my experience and make people rejoice with simple flavors, but unique and special.

Languages

  • French
    Professional working
    60%
  • English
    Professional working
    60%
  • Italian
    Professional working
    60%
  • German
    Limited working
    40%
Connections
Armando Basile
Pastry Demi Chef de Partie at Starwood Hotels & Resort Danieli
Following
Vie Montagne
Verbier, Bagnes, Switzerland
25hours Hotel Company
Hamburg, Germany
Beau-Rivage Geneva
Geneva, Switzerland
Other members
Esteban Galiano
Terme di Saturnia, Italy
Melania Pucino
Anzio, Italy
Andrea Tiozzo
Rome, Italy
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