Renata González
Barcelona
Summary
Accomplished Chef with high-level technical expertise and passion for pastries. Managed team of pastry chefs for large bakery facility and earned recognition for creativity and quality of work. Excellent organizational skills and mastery of pastry styles led to exceptional results.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Executive Pastry Chef
La Pastisseria
02.2023 - 09.2023
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Cycled menus to keep offerings fresh and interesting for customers.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Chef De Partie
Fierro Restaurant
01.2021 - 01.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef De Partie
Tavella Restaurant
04.2019 - 11.2020
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
Team Leader
Poleo Restaurant
05.2018 - 03.2019
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
Education
Bachelor of Science - Culinary Science
Colegio Superior De Gastronomía
Mexico09.2018
Skills
- Critical Thinking
- Active Listening
- Pastry Preparation
- Large-Scale Events Planning
- Proper Food Handling
- Consistent Supervision
- Standardized Recipes
- Recipe Creation
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 10 staff members.
Certification
- Certified Pastry Workshop in LAB - VALRHONA
Languages
Spanish
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
Italian
Intermediate (B1)
Timeline
Executive Pastry Chef
La Pastisseria
02.2023 - 09.2023
Chef De Partie
Fierro Restaurant
01.2021 - 01.2023
Chef De Partie
Tavella Restaurant
04.2019 - 11.2020
Team Leader
Poleo Restaurant
05.2018 - 03.2019
Bachelor of Science - Culinary Science
Colegio Superior De Gastronomía
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