Francesca Aruta

International Pastry Chef with more than 10 years of hospitality experience across Chile, Ireland, Australia, Spain, Mexico and New Zealand. Experienced in artisan pastry, bakery production, plated desserts, confectionery, vegan pastry and fine dining operations. Recognised for creativity, reliability, food styling, attention to detail and adaptability across bakeries, boutique hotels, restaurants, catering and high-volume service environments.

Confectioner & Pastry Chef at The Bosun (2025-01 – Present)

Reference: Abdul Rahim – Executive Chef | aabdulrahim.chef@gmail.com | +353 894498660

• Produced traditional Irish pastries and desserts.
• Managed stock, ordering and production schedules.
• Supported menu planning and daily pastry operations.

Sous Chef at Beach House (2024-01 – 2025-12)

• Managed breakfast, lunch and dinner service.
• Inventory management and ordering.
• Maintained quality and consistency across services.

Sous Chef – Fine Dining at Oxalis (2024-01 – 2024-12)

• Developed seasonal menus and desserts.
• Worked with premium local Patagonian ingredients.
• Supported kitchen leadership and service execution.

Chef de Partie & Confectioner at Guy's Bar & Walsh Bakery (2023-01 – 2023-12)

• Pastry and bakery production in a high-volume environment.
• Coordinated bakery and kitchen operations.
• Maintained product quality and consistency.

Commis Pastry Chef at OCA Hotel (2023-01 – 2023-12)

• Produced desserts for luxury hotel events, weddings and banquets.
• Worked within high hospitality standards.

Private Chef at Tecnofast (2019-01 – 2020-12)

• Corporate catering and executive dining.
• Prepared business lunches, coffee breaks and events.
• Managed planning and food production.

Vegan Pastry Chef at Color Nativo (2020-01 – 2023-12)

• Designed and produced plant-based desserts.
• Specialised in vegan pastry development.

Pastry Chef at El Festín Café (2017-01 – 2019-12)

• Led daily pastry production.
• Supervised team members.
• Managed quality control and inventory.

Fine Dining Internship at DuMexique

• French-Mexican contemporary restaurant.
• Worked under a Michelin-trained Executive Chef.
• Focused on preparation, plating and service standards.

Culinary Arts and Service Management in Patisserie and Chef de Cuisine – IP Culinary (2013-01 – 2017-12)

Sports Supplement, Vegetarian & Nutrition Master (2024-01 – 2024-12)