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
