I specialise in French pastry and I also have some knowledge of Spanish and Italian confectionery.
I am experienced in working on a fine dining pastry section and I can finish and decorate plates and prepare salads and starters. I can create desserts on my own and create seasonal menus in confectionery.
I can use the latest technologies and machines and use some molecular gastronomy in confectionery. I would like to learn new things and develop my skill set.
I can lead a team, organize the pastry section’s tasks and lead the service, I can work under pressure. I can control the inventory and the order of commodities. I can also confidently manage the cleaning system.