Juliette COUDREAU

I was alone in my part, it includes groups events and I had to change the desserts every days. I had to created new desserts with seasons. I'm skilled at working independently and collaboratively in a team environment. I'm polyvalent, I help my colleagues as soon as I can. I'm proven ability to learn quickly and adapt to new situations.

Enhanced customer satisfaction by creating visually appealing and delicious pastries high-end.

This experience was very interesting because I never worked alone before.

I arrived after one year of school as a pastry cook III, I've learn how to manage a team composited of apprentices. Later I became pastry cook II. I had to help to create new desserts in collaboration with my Head pastry chef and Sous pastry chef.

Now I'm able to supervise many parts of pastry in a big luxury Hotel, like weddings, group events, brunches, gardens parties.

This experience mostly taught me to diversify my skills in many ways to work and to manage a big team.

I was seller in a big company of bakery. First I only sold baguette and other and after I made payment and at the end I closed the register. The bakery is in the middle of a industrial area so lot of people came for lunch and it was very intense. My work was simple but I had not much rest in my day.

The thing I preferred was to see everyday the accustomed customers and bond with them.

After my training in kitchen I wanted see service in front of the customers, to seen the other side. I was runner then head waiter. It was very hard and physical because we had two or three services and it was outside so very hot.

It was a very great adventure.

Until I left to continue my learning in other restaurant.

I became without any pastry skill. I had learn fast how a kitchen does work during many catering services on holidays. The pace was very hard. I had to listen and learn the recipes for be able to reproduce them. This restaurant transmitted to me the family side through the benevolence.

During a casual work I worked in a shop on christmas to be in contact with customer. I really like to talked to make people want to come back. I was very proud to work in a luxury store of chocolate. I had to advise the customers, stow the shelves, to mark the rotations, to cleaned and closed the register.