I coordinated a team of 34 people. -I created the pastry menu and the prices. -Stock.Inventory.Contact with the suppliers
I was responsible for making sweets,cakes and other pastry.
I created a pastry menu according to the nationality of the tourists. -I prepared more complicated pastry desserts.I was a team leader of 12 people. -Inventory.Stock.Contact with the suppliers. ACHIEVEMENTS I coordinated a pastry shop that received unanimous notoriety among clients
Usual assignments undertaken by any Chef Departee in everyday activities. Achievements I brought back the professional spirit among the personel and I managed the technical and practical coordination of the pastry service.
I was sent to receive training in Germany for 7months,city Munchen. I contributed here to reduce the loss of raw material and end product