chef pastelero

PREPARATORY OPEN SYSTEM MEXICO FEB **** – JUL ****

BASIC ENGLISH COURS GLOBALIZATION ABR 2002 – MAY 2003 SECONDARY OPEN SYSTEM MEXICO AGO 2002 – NOV 2002

COMPUTER COURSE ICM.COM MEXICO SEP 2000 – AGO 2001 PRIMARY GREGORIO TORRES QUINTERO MEXICO AGO 1979 – JUN 1984 EDUCATION

Teamwork Puntuality Responsible

Dynamism Creativity

LANGUAGES

Hermilo Trujillo Estrada

SKILLS

WORK EXPERIENCE

PRINCESS CRUICES US 2do Pastry

OCT 2019 – ABR 2021

Completed tasks:

A great experience working on a ship teaming up with different personalities from other countries to carry out the production. FAMILY BUSINESS Owner

ENE 2016 – MAY 2018

Completed tasks:

Carry out a medium of their own tention elaborating products according to the client's demand, inspired to achieve a business and trying to achieve a brand of their own in the future

Sch. GASTRONOMY ASPIC Pastry Instructor

OCT 2012 - SEP 2015

Completed tasks:

A great achievement in transmitting my experience and techniques to future generations in gastronomy, coordinating groups of students and satisfying the taste for confectionery

PASTRY TILLEMONT MONTREAL QC Asst. Pastry

DIC 2010– ENE 2012

Completed tasks:

A great experience to work and share knowledge in an Italian style pastry, expose the work of chocolate, decoration and preparation of different mousses and flavors, working as a team to make cakes with fondat, airbrush

Cho. PRIVILÉGE MONTREAL QC Asst. Chocolatero

JUL 2008 – JUN 2010

Completed tasks:

In the Chocolats Privilège company, I reaffirmed the work and techniques of handling chocolate, demonstrating my knowledge and contributing some manual labor due to lack of energy, I learned to work with screen printing.

Professional with more than 20 years of experience in Creation of cakes for all events (birthdays, weddings, mousses, cakes) Artistic jellies, fondant and working with airbrush, manga and duya, cupcakes, traditional and European cakes, dessert desserts, cookies, meringues, macaroni, production for banquets, pastry French, confectionery, pastry. And Kosher pastry, molecular dessert, production of chocolate chocolates and sculptures, decoration and screen printing, bakery production of sweet and savory bread (pizza, baguette, donuts, brioche, puff pastry, Danish, etc.). Basic knowledge of the creation of sculptures of sugar, decoration, ice cream shop, figures of bread with dead mass., Preparation of Mexican pre-Hispanic cuisine, preparation of traditional Mexican cuisine. PROFESSIONAL PROFILE *******@*****.***.**

Home: 551-***-****

Móvil: 554-***-****

Sec 43 Mz 139 Lt 33 casa 3 Los

Héroes Tecámac Edo Méx

English:

French:

PASTRY, CONFECTIONERY, CHOCOLATE.

EXAM FOR CERTIFICATE FRENCH KITCHEN NATIONAL ACADEMY FEB 2016

ROCO EXAM DIPLOM PASTRY AND FINES SWEETS INSTITUTO CECATI MEXICO ABR 2016

CERTIFICATE OF COMPLETION PRINCESS CRUISES

ABR 2004

DESSERTS MEXICANS DIPLOMA OF NESTLE FOOD SERVICES MEXICO MAY 2003

PROFESSIONAL CHOCOLATE COURSE. CHOCOLATE BARRY CALLEBAUT MEXICO JUN 2002

PROFESSIONAL COURSE OF SUGAR. HOTEL NIKKO MEXICO

FEB 2001

PASTRY COURSE 1,2 AND 3. CECALAB THE BAGUETTE MEXICO MAY 1998

CHOCOLATE DIPLOMA. CECALAB THE BAGUETTE MEXICO

NOV 1998

DIPLOMAS and COURSES.

NTD INGREDIENTES Méx. Pastry Technician

FEB 2007 – MAR 2008

Completed tasks:

I met new products for pastry, experimenting new uses and applications based on my experience for sale and demonstrations to potential clients of hotel chains.

CHOCOLATES TURIN Méx Chocolatero Technician

FEB 2006 – MAR 2007

Completed tasks:

A new task to which contribute the elaboration of recipes with the use of chocolate, make the technical sheet, costing, grammage, visit clients to advise, and promote the product to improve the sale PRINCESS CRUICES US 3er Baker

ABR 2004 – ENE 2005

Completed tasks:

I learned the production of the bakery, elaboration of different breads, tolerance to the pressure and to different culture, resistance and responsibility to the days of work

HOTEL NIKKO Méx Shift Chief

ENE 1996 – MAR 2004

Completed tasks:

8 years learning the art of French pastry, pastry and bakery, chocolate, sugar, kosher, banquet service, production, demonstrating my desire and achieve to be head of shift in the bakery, coordinating and supervising staff learning from the head chef

ADDITIONAL FORMATIONS AND INTERESTS.

I participated in a pastry competition and A chocolate figure, in the year 2000 representing, before Hotel Nikko Mexico, in Expo bread in Mexico City.

Participate in the chocolate hats contest at the Salon passion chocolate event, they were 20.21 and 22 November 2009, I represented the company Chocolat Privilège. From Montreal Quebec Canada. Between June and July, of every year (2009, 2010 and 2011) the Queen Elizabeth Fairmont Hotel in Montréal Québec eventually hired me for Grand Prix events.

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