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<pre>Array ( [var] => cut_url ) </pre> Resume for renato L. for Chef / Food Preparation / Food, Tobacco & Beverage Production in asti, Italy. Search More Resumes for Chef / Food Preparation on Resumark.com #WX6QT19BR
 

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Resume for renato L. for Chef / Food Preparation / Food, Tobacco & Beverage Production in asti, Italy




Occupation: Chef / Food Preparation Industry: Food, Tobacco & Beverage Production
Country: Italy City: asti
State: Piemonte ZIP: 14100



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CURRICULUM VITAE
PERSONAL INFORMATION
NAME : RENATO
SURNAME : L.
BIRTHDAY : //
BIRTHPLACE : ELBASAN ALBANIA
MARITAL STATUS : SINGLE
GENDER : MALE
ADDRESS : VIA FALCONE N ASTIITALY
TEL :
CITIZENSHIP : ALBANIAN
PASSPORT : BJ
EMAIL :
POSITION : PASTRY CHEF
With my years of experience in Italy, i am responsible for overseeing the entire production of
pastries, breads, sweets, ice cream, fillings and toppings, including their design, creation,
execution and presentation.
My objective is :
Prepare all pastry and dessert items for buffet, banquet and restaurant use according to
standard recipes.
Supervise all pastry staff including, hiring, training, counseling and discipline.
Visually inspect appearance of all cold food for proper color combination and overall
presentation to maintain appeal.
Schedule appropriate number of staff according to daily needs, banquet functions and
weekly forecasts.
Ensure proper storage of all pastry items in refrigerators and freezers to maintain product
freshness.
Properly rotate food products in order to keep spoilage and waste to a minimum.
Ensure that all equipment in work area is properly cleaned.
Perform other duties as required, special orders/buffet presentations and cross training.
Other:
Knowledge of accepted sanitation standards.
Extensive experience with slicers, mixers, grinders, food processors, etc.
Thorough knowledge of pastry and dessert.
Good communication skills, both verbal and written.
Able to read and write to facilitate the communication process.
Able to speak, read, write and understand the primary language used in the workplace.
Able in basic mathematical skills necessary to understand recipes, measurements,
requisition amounts and portion sizes.
In possess basic computational ability.
in possess basic computer skills.
Able to obtain and/or maintain any government required licenses, certificates or permits.
Able maintain a neat, clean and wellgroomed appearance per standards.
Physical requirements :
Able to work in extreme temperatures like freezers ¡F and kitchens +¡F,
possibly for one hour or more.
Able to stand and exert wellpaced mobility for up to hours in length.
Able to exert wellpaced ability in limited space and to reach other departments of the
hotel on a timely basis.
Able to physically selfdemonstrate culinary techniques, cutting, cooking principles, plate
presentation, safety and sanitation practices.
Able to create, build, handle, and dismantle displays up to feet high, including ice
carvings.
Able to lift up to lbs. on a regular and continuing basis.
Able to push and pull carts and equipment weighing up to lbs. occasionally.
Able to bend, stoop, squat and stretch to fulfill cleaning tasks .
Able grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,
listening and hearing ability and visual acuity.
I have finger dexterity to be able to operate office equipment such as computers, printers,
key adding machine, electric typewriter, multiline touch tone phone, filing cabinets,
FAX machines, photocopiers, dolly and other office equipment as needed.
I have dexterity to use and operate all necessary equipment.
Good visual functions those of near and color vision and depth perception.
Able to physically handle knives, pots, mirrors, or other display items as well as grasp, lift
and carry same from shelves and otherwise transport up to pounds to every area of the
kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards,
to feet in height banquet kitchen, prep kitchen, bake shop, etc.. Proper usage and
handling of various kitchen machinery to include slicers, buffalo chopper, grinders,
mixers, and other kitchen related equipment.
EDUCATION :
high school “Diploma” at “IPSIA A. CASTIGLIANO” ASTIITALY JUNE .
EXPERIENCE :
January / May excecutive pastry chef at “PasticceriaPanetteria Perrone of
L. Renato” ASTIITALY.
PERSONAL PRODUCTION :
My speciality is: “LA TORTA AL BACIO” and “ASTI LA DOLCE” internationalnational award
winner “THE BEST SWEET WITH HAZELNUT IN ITALY” year .
LENGUAGE : Albanian excellent level spokenwritten, Italian excellent level spokenwritten,
English good level spokenwritten
PERSONAL CERTIFICATE :
HACCP certificate
RSPP certificate HeadÊof the PreventionÊand Protection
TheÊpublicÊadministration of food and beverages certificate

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