Roberta Pirone

Via Colle San Magno */a

Nettuno, Roma 00048

Tel. 388-***-****

Email: acs5h9@r.postjobfree.com

Personal Summary

I’m an Italiam Chef with many experiences in several fields:

Experienced Baker Pastry Chef creating and serving wondrous pastry treats in an array of eating environments. Adept at adapting to regional tastes and various diets. Hold a range of certifications for handling food and talents working in hospitals, restaurants and other eateries.

Specialized in preparation of Vegan, Vegetarian and Gluten Free meals from scratch

Self-motivated professional with outstanding skills as both Chef and Manager Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Seeking to bring strong supervisory, food prep, and organizational skills to the table with a respected organization that values hard work, commitment, and vision.

Job Objective

To obtain a position as a Baker Pastry Chef in a facility where I can perfect my acquired skills, and learn new things to help reach the top of my profession

Highlights of Qualifications

More years experience in bread and pastry manufacturing.

Excellent skills in preparing cakes, cookies and all sorts of cakes from scratch

Highly trained in high volume dessert and pastry production and specialty desserts

Accountable for line of baked goods used for weddings, birthday parties, bar mitzvahs, corporate events and other occasions

Excellent skills in the realization of gluten-free dishes from scratch (cake and desserts, pasta, bread, pizza)

Preparation of bread, pizza, pasta (such as stuffed tortellini, ravioli, cannelloni, lasagna) from scratch

Excellent skills in Culinary preparation of fish and meat: purchasing, cleaning, filleting, preparing and serving raw and cooked fish; purchasing, cutting, preparation and serving meat raw and cooked

Deep knowledge of restrictions on diets and allergies people

Fully competent and certified (HACCP system and examination for enrollment in the Rec in Italy) in the safe handling of food, maintain hygienic and sanitation

Designed with a professional understanding of how to adapt to the taste foods, diets, cultures and customer needs

It maintains a high level of customer service, whether they work in a family, to a service provider or a third party Food Corporation

Exceptional understanding of using proper ingredients and combinations

Well prepared in the proper management of food

Choose carefully and maintains strong relationships with suppliers and ensure access to fresh food and the best equipment for cooking

Comfortable working independently or in groups of cooks and chefs

Knowledge about the nutritional content of food and nutrition

Responsible for food preparation and attractive presentation

Ability to follow instructions and information provided by the employer

Menu strong capacity to prepare

Managerial experience

Reliable and dedicated employee

Team worker

Staff development / training

Planning

Maintenance and monitoring of advanced equipment from the oven, accessories, ingredients, etc.

Professional Experience

Italian Bar & Pastry

Caffè della Posta, Nettuno, Italy (June 1998-Septembre1998)

Responsible for preparation of freshly baked desserts and breads

Personally examined all deliveries for freshness and quality

Regular inspections to confirm tools and work area remained safe and clean

Mixing ingredients to form dough or batter by hand or using electric mixer.

Rolling and shaping dough, using rolling pin and cutting dough in uniform portions with knife, divider, cookie cutter.

Mixing and cooking pie fillings, and pouring fillings into pie shells and topping filling with meringue or cream.

Cutting, peeling, and preparing fruit for pie fillings.

Other duties include: Checking production schedule to determine variety and quantity of goods to bake, spreading or sprinkling toppings on loaves or specialties and placing dough in oven using long-handled paddle, covering filling with top crust; placing pies in oven; and adjusting drafts or thermostatic controls to regulate oven temperatures.

Mixing and baking ingredients according to recipes to produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods.

Measuring flour and other ingredients to prepare batters, dough, fillings, and icings, using scale and graduated containers.

Placing dough in pans, molds, or on sheets, and baking dough in oven or on grill.

Dumping ingredients into mixing-machine bowl or steam kettle to mix or cook ingredients according to specific instructions.

Applying glace, icing, or other topping to baked goods, using spatula or brush.

Observing color of products being baked and adjusting oven temperature.

Developing new recipes for cakes and icings.

Italian Restaurants:

*Hotel – Ristorante K2, Cervia, Italy (March 2013 – April 2013)

*Hotel Levante, Lido di Savio, Italy (July 2013)

*Antium Village, Anzio, Italy (Agoust 2013 – December 2013)

*T-Village, Anzio, Italy (April 2014 – September 2014)

*Panzerotto, Lido di Lavinio, Italy (September 2015 – December 2015)

Responsible preparation cakes and desserts

Responsible preparation gluten free cakes and desserts

Planned, prepared, set-up and provided excellent service in all culinary areas.

Managed restaurant using fine cuts of beef, fresh fish and a cornucopia of wild game.

Seasonal modification of daily promotions, price structuring and lowered work cost in fiscal year.

Coordinated banquets, high volume summer barbeque, and served daily continental breakfast.

Designed bonus plans for kitchen crew, setting a very high standard in dining and quality service.

Education

High School Diploma, Liceo Scientifico Tecnologico c/o I.T.I.S Luigi Trafelli Nettuno-Italy

Certification from Italian Chamber of Commerce for administration of food and beverages

HACCPcertification (Hazard Analysis and Critical Control Points) for the safe handling of food, maintain hygienic and sanitation

Certificate on chocolate manufacturing from “School of Chocolate Perugina” Perugia, Italy

Contact this candidate