Experience

Sofitel Legend The Grand Amsterdam

• Netherlands
• Hospitality
• 100 - 200 Employee

• Demi Chef De Partie - Pastry

  • Sep 2023 - Present

  -Ensuring good mice-en-place and clean station -Preparing, baking and presenting plethora of desserts -Responsible for the savory and the sweets of the afternoon tea time -Collaborating closely with the team to create a harmonious work environment and enhance service delivery -Ensuring good mice-en-place and clean station -Preparing, baking and presenting plethora of desserts -Responsible for the savory and the sweets of the afternoon tea time -Collaborating closely with the team to create a harmonious work environment and enhance service delivery



Comice Paris

• Paris, Île-de-France, France

• Internship in Michelin Star Restaurant

  • Feb 2022 - Jul 2022

  Acquired skills: Plating and knife techniques, precise cooking temperatures, food preparation and presentation, time management, work under pressure, multitasking, communication, teamwork in a professional kitchen, adaptability, adherence to quality and customer service standards, connections with industry professionals Acquired skills: Plating and knife techniques, precise cooking temperatures, food preparation and presentation, time management, work under pressure, multitasking, communication, teamwork in a professional kitchen, adaptability, adherence to quality and customer service standards, connections with industry professionals



Zahir Pastry-Café

• Dobrich, Bulgaria

• Assistant Pastry Chef

  • Feb 2019 - Aug 2021

  -Creation and production of vegan and gluten free desserts: knowledge of substitute products used in vegan sweets -Assisted in the pastry production (ingredients preparation, kitchen organisation, decorating, baking, filling cakes) -Interaction with customers, taking part in the business operations: inventory management, menu creation, social media and marketing -Creation and production of vegan and gluten free desserts: knowledge of substitute products used in vegan sweets -Assisted in the pastry production (ingredients preparation, kitchen organisation, decorating, baking, filling cakes) -Interaction with customers, taking part in the business operations: inventory management, menu creation, social media and marketing