Marianna Contratto
Cannes
Summary
Dynamic and precise, I like teamwork and rigor. Having knowledge of production and restaurant pastry, I have acquired many techniques. I was also able to supervise teams in the absence of my superiors.
Overview
7
7
years of professional experience
Work History
First Pastry Chef De Partie
Hôtel Martinez
05.2021 - Current
- Participated in menu planning meetings, providing valuable input on potential dessert offerings.
- Maintained well-organized mise en place to keep work consistent.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Pastry Demi-chef De Partie
Hôtel Martinez
01.2020 - 05.2021
- Developed new recipes based on seasonal ingredients and current trends, keeping the menu fresh and exciting.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Trained new employees on bakery methods and procedures.
Pastry Commis
Hôtel Les Haras
09.2017 - 09.2018
- Cut and shaped dough for pies, rolls and other pastries.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Prepared dough for variety of pastries, cakes and breads.
Education
Mention Complémentaire Desserts de restaurants -
CEFPPA Adrien Zeller
Illkirch Graffenstaden01.2018
CAP Pâtisserie -
01.2018
CAP Cuisine -
CEFPPA Adrien Zeller
Illkirch Graffenstaden01.2017
BAC Pro Cuisine -
Lycée Hôtellier Carlo Ubertini
Chivasso01.2015
Skills
- Dynamique
- Précise
- Trava
- Multitasking Abilities
- Management
- Adaptive and creative
- Professionalism
- French baking techniques
- Decorating skills
- Pastry production
Languages
Italien
Français
Anglais
Timeline
First Pastry Chef De Partie
Hôtel Martinez
05.2021 - Current
Pastry Demi-chef De Partie
Hôtel Martinez
01.2020 - 05.2021
Pastry Commis
Hôtel Les Haras
09.2017 - 09.2018
Mention Complémentaire Desserts de restaurants -
CEFPPA Adrien Zeller
CAP Pâtisserie -
CAP Cuisine -
CEFPPA Adrien Zeller
BAC Pro Cuisine -
Lycée Hôtellier Carlo Ubertini
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