Tiffany Kertatama

I am a passionate and detail-oriented Pastry Cook specializing in French desserts and pastries. Experienced in creating artisan breads, chocolates, fine-dining desserts and worked in Michelin Star restaurant with an international environment. I am open for a role that allows me to grow professionally.

Pastry Cook at ONE65 Patisserie & Boutique, San Francisco, California (Dec 2021 - Dec 2022)

• Mixed and shaped all types of breads, including baguette, sour dough, croissant, danish, brioche, quiche and cookies, monitoring products during baking and adjusting temperatures as needed.
• Decorated pastries and desserts with colorful glazing and chocolate decoration, resulting in a beautiful appearance and delicious flavor each day.
• Worked with the Executive Pastry Chef to make fine-dining dessert components and presentations, handled vegan, gluten free and dairy free dessert for Michelin Star restaurant.
• Monitor stocks for baking ingredients such as flour, sugar, eggs, etc. and make appropriate orders within budget.
• Maintain organization, cleanliness and sanitation in work areas and of equipment.

• Prepared proposals and contracts for weeding and meeting events.
• Prepared and sent out sales kits and brochures.
• Created BEO to proper departments to ensure a meeting / event / for clients.
• Answer telephone and respond to caller inquiries in a pleasant manner.
• Telemarketing to promote brand image Hotel.
• Dealing and negotiating with clients for wedding and meeting inquiries.

• In charge of all chocolate production.
• Experienced in chocolate tempering, molding and storing chocolate properly.
• Collaborated with Executive Pastry Chef to plan and develop new chocolates.
• Prepared chocolate for amenities, shops, and special guest requests.
• Skilled in making chocolate bars, decorations, pralines, and bon-bons.
• Follow HACCP rules and regulations.
• Tracked and organized kitchen supplies.

Bachelor Degree of Tourismpreneur at Podomoro University (2017 - 2021)

• GPA : 3,87
• Majoring in Hospitality Management
• Developed a thesis Making Chocolate Mousse using Aquafaba instead of Egg White
• Member of Student Representative Organization (2018 - 2019)
• Certificate Table Manner Program Pullman Jakarta Central Park (2018)