Themistoklis Sarras

Themistoklis Sarras

Pastry Chef at mykonian collection
Lives in Greece
over 6 months ago

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Professional Profile
In charge of meaning and maintaining Mykonian Hotels fine dining dessert menu as well as the
bakery items for the three restaurants s and hotels.
Designing a desert menu which reflects the vision of the three restaurants as well as the seasons.
In addition to completing my work creative:
- Creating a unique and upscale dessert menu as well as stunning visual presentation.
- Responsible for maintaining all fresh components for the dessert line.
- Producing fresh bakery items for the restaurant’s every day keeping the case full.
- Placing orders for maintaining stock on all products for both operations.
- Schedule management for the pastry cooks.
- Prepare petit fours for quests each evening.
- Made and maintained started for fresh bread baked daily.
- Plating all dessert items though service every evening.
- Produced all ice creams and sorbets for the restaurants.

Experience

  • Pastry Chef

    mykonian collection - Greece

    Other
    April 2017 - Now

  • Pastry Chef

    mykonian collection - Egeo, Greece

    Bakery/Pastry
    April 2017 - Now

Education

  • dyploma

    London Metropolitan University - Hospitality and Tourism Management - London, United Kingdom

    October 2011 - October 2012

    National Vocational Qualifications (NVQs) 2011-2012 • Level 4 Diploma in Professional Culinary Arts.

Languages

  • French
    Full professional
    80%
  • English
    Professional working
    60%

Skills

  • Creativity Skills

Other

  • In addition to completing my work creative:

    - Creating a unique and upscale dessert menu as well as stunning visual presentation.
    - Responsible for maintaining all fresh components for the dessert line.
    - Producing fresh bakery items for the restaurant’s every day keeping the case full.
    - Placing orders for maintaining stock on all products for both operations.
    - Schedule management for the pastry cooks.
    - Prepare petit fours for quests each evening.
    - Made and maintained started for fresh bread baked daily.
    - Plating all dessert items though service every evening.
    - Produced all ice creams and sorbets for the restaurants.

    Download the file
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