Manu Cicivizzo

Freelance as a Development pastry chef - Self-employed

(2026-05)

Npd senior pastry sous chef (new development product) - Didier's patisserie - Unit 5, City Cross Business Park, Salutation Rd, London SE10 0AT

(2025-03 - 2026-04)

• Responsible of organising the section
• Responsible of creating dessert and recipe
• Working with track it software and excel for the development of the recipe
• Developing the recipe in the kitchen

Agency pastry chef / Self-employed Pastry sous chef - Pretty sweet (Smart patisserie UK ltd T/A pretty sweet) - 304, Dephna House Units, 306 3 Britannia Way, London NW10 7PR

(2024-09 - 2025-03)

Senior pastry Sous Chef - Parliament of Victoria - Melbourne, Victoria, Australia

(2023-09 - 2024-07)

AGENCY CHEF FOR INAC and HOTEL STAFF

• Organisation of the pastry section
• Organisation of big function
• Organisation of the MEP
• Organisation of the team
• Cooking and plating skills

Self-employed - Pastry chef - Pretty sweet (Smart patisserie UK ltd T/A pretty sweet) - 304, Dephna House Units, 306 3 Britannia Way, London NW10 7PR

(2023-02 - 2023-07)

I've been engaged as a pastry head chef in making my own dessert menú for a new opening restaurant in Battersea London: organise the pastry kitchen and the section.

Junior pastry sous chef - Cellar society - Falcon Park Industrial Estate, Neasden Ln, London NW10 1RZ

(2022-05 - 2023-02)

Catering company

• Organisation of the team, organisation of the mep
• Packing the food for the event
• Cooking and plating the food at the venue

Senior pastry chef de partie - City social, by Jason Atherton - Tower 42, 25 Old Broad ST, London EC2N1HQ

(2021-10 - 2022-04)

Pastry Chef de Partie - City social, by Jason Atherton - Tower 42, 25 Old Broad ST, London EC2N1HQ

(2021-06 - 2021-10)

Pastry Demi Chef de Partie - City social, by Jason Atherton - Tower 42, 25 Old Broad ST, London EC2N1HQ

(2020-09 - 2021-06)

• Set up the section in the morning
• Organisation of the mise en place
• Organisation of the service
• Daily preparation of chocolate decoration, Bon bon
• Preparation of mousse, bavarois, insert
• Stock of the dessert
• Close the section at the end of the service
• Organisation of the fridge, freezer, dry store
• Working with the chef to the create a new dessert

Commis Pastry Chef - Sketch - 9 Conduit St, Mayfair, London W1S2XG, UK

(2019-10 - 2020-07)

Afternoon Tea Section, French Pastry:

• Preparing the breakfast case in the morning: Opened with the team the Pastry kitchen in the morning and ensure that the breakfast case is set and that the store is ready to receive customers
• Despatch, preparation and organization of the section
• Monitored and maintained proper stock levels of cookie doughs
• Preparation of the scones, fillings
• Stock of the food
• Mise en place of the section: Daily preparation of chocolate decoration, caramel based sauces, coulis, compotes, decorative piping, spun sugar, candied fruits and nuts
• Organization of the fridge, freezer, dry store

Pastry Chef de Partie - Shoreditch House - Ebor St., London E16AW, UK

(2018-11-05 - 2019-10)

• Assisting with the Pastry Team, monitoring baking, mixing and finishing cakes, pastries and a full range of bakery products
• Assisting the team to produce house-made ice creams, sorbets, cookies, garnishes, custards
• Making quantities of baked goods, such as cookies, cupcakes, tarts, cakes, chocolate
• Assisted in plating and preparing desserts for parties and special events
• Helping the Pastry Chef in preparing all the items for service
• Maintaining a clean and organized pastry kitchen as well as the pastry line for the service
• Closing down the pastry kitchen at the end of every shift; Storing used equipment, wrapping and chilling perishables, locking ice cream
• Communicating with the Servers if there were to be an allergy on a certain table

Chef De Partie - Cold Section - Shoreditch House - London, UK

(2018-11-05 - 2019-10)

Mexican Restaurant in Shoreditch house

• Preparation of the Mep: Salad, Fish, Sauce, meat, Veg
• Set up for the service, keep clean and organised the section
• Organisation of fridge and dry store

Demi Chef De Partie - La perla del mare restaurant - San vincenzo (Livorno, Italy)

(2018-03-20 - 2018-09)

Starter Section

• Organisation of the section: Opening the section in the morning and prepare all the Mise en Place for the service
• Preparation of fresh pasta and garnish
• Preparation of the dough: Laminated doughs, Bread, breadstick
• Responsible for the ordering and inventory

Demi Pastry Chef - Hackert Restaurant & Patisserie - Corso Trieste, 267, 81100, Caserta, Italy

(2017-12 - 2018-03)

• Assisting the pastry team in scaling, mixing, producing sponge cake, cheesecake, mousse, creme brulee, pastries, chocolate truffles, and cookies
• Preparation of basic doughs (sponge cake, puff pastry, leavened biscuits ...)
• Preparation of modern cakes, ganache, mousse, inserts, icings
• Processing of chocolate products: praline, show piece

Commis/Demi Pastry Chef - Pasticceria Melaina - Via di valle melaina 20/A, Roma, Italy

(2016-06 - 2017-12)

• Learned practical techniques such as buttercream, cake methods, mousses, tempering chocolate
• Preparation of basic dough, baked goods, leavened products
• Preparation of cake for buffet: set up dessert buffets for up to 250 people
• Preparation of classic cakes
• Preparation of modern cakes and decorations
• Produced a great number of pastries for banquets, wedding cakes, and birthday cakes
• Maintaining a clean and orderly cooking station and adhere to health and safety standards
• Assisting the Head Pastry Chef in research and the development, including reviewing and analysing data on served meals, consumed food, food cost
• Providing reports and raccomendations based on results

Professional qualification certificate - Pastry Chef - Chef Academy, Terni (Umbria, Italy) (2016-04)

Diploma - Psycho-Pedagogy - Liceo delle Scienze Umane Don Lorenzo Milani (2015-06)