Alessio Messina Paranta
Calatabiano,CT
Profilo professionale
Pastry professional with years of experience in the role, possessing exceptional organizational and communication skills, excellent knowledge of products and raw materials, and strong autonomy in operational tasks. Enterprising, responsible, and constantly updated on new recipes and preparation methods, seeking a new opportunity in a dynamic and stimulating environment to express creativity. Offers maximum flexibility and immediate availability, having been in the workforce for several years. Demonstrated flexibility and willingness to learn by taking on various roles and tasks. Proactive and reliable in assigned duties and shift coverage, including nights, weekends, and holidays. Currently looking for employment that allows for continued growth, leveraging strong teamwork skills and dedication recognized by previous employers.
Panoramica
7
7
years of professional experience
1
1
Certification
Esperienza lavorativa
Pastry Chef
Intelisano Alfio Emanuele Sauvage Pasticceria
Mascali, CT
11.2023 - 12.2025
- Preparation of a wide variety of sweets, bread, pastries, and desserts following traditional and innovative recipes.
- Development and personalization of recipes to meet specific client requests and management of special orders.
- Supervision of the confectionery production line, ensuring quality and hygiene standards.
- Collaboration with suppliers for selecting high-quality ingredients, price negotiation, and order management.
- Preparation of bases for cookies, cream puffs, tartlets, and cakes, including weighing ingredients and processing doughs manually or via mixers.
- Preparation and baking of typical regional and seasonal sweets.
- Execution of self-control records required by the HACCP plan.
- Production of classic, glazed, and cream-filled artisanal Panettone.
- Experimentation and introduction of original recipes alongside classic production.
- Creation of edible decorations using sugar paste, wafers, and chocolate.
- Creation of elaborate confectionery products based on personalized designs according to customer tastes.
- Preparation of fruit jams, jellies, and candied fruits using fresh ingredients.
- Creation of base creams for intolerances using specific raw materials.
- Production of confectionery items such as dragées, chocolate-covered nuts/fruits, spices, and aromatic essences.
- Refining baked goods with glazes, seeds, or other decorative elements.
- Setup and arrangement of products in refrigerated counters, monitoring conservation temperatures.
Pastry Assistant
Giovanni Giardina - Storie di un chicco di grano
Fiumefreddo di Sicilia, CT
01.2023 - 10.2023
- Preparation of doughs and creams following traditional recipes under the supervision of the head pastry chef.
- Management of supply and storage of raw materials, ensuring freshness.
- Maintenance of hygiene standards for equipment and the work environment according to regulations.
- Decoration of cakes (including multi-tier), cupcakes, tartlets, and mignons using glazing and modeling techniques.
- Production of sweets and savory pastry for buffets of large groups.
- Production of a wide variety of pastries, stuffed cakes, and artisanal baked goods, including gluten-free and lactose-free options.
- Disinfection and periodic sanitization of walls, surfaces, and floors.
- Experimentation with new recipes, creating unusual combinations using traditional and contemporary methods.
Apprentice Pastry Chef
Santo Conelli, Caffè Epoca
Catania, CT
04.2022 - 10.2022
- Weighing, mixing, and kneading according to company specifications and recipes.
- Management of baking cycles for efficient use of ovens and equipment.
- Receipt of food products and ensuring correct storage in suitable departments.
- Ensuring correct hand hygiene and cleaning of tools to prevent contamination risks.
- Preparation of doughs for bread, buns, cookies, cupcakes, tarts, and other baked goods.
- Preparation of basic pastry doughs (Sponge cake, shortcrust, choux pastry, leavened doughs).
- Preparation of mignon pastry (from artisanal babà to tartlets) and storage of modern cakes and single-portions (bavarese, creamy desserts, mousse).
Commis (Kitchen/Pastry)
Russotti Gestione Hotels S.p.A (Hotel RG Naxos)
Giardini Naxos, CT
07.2021 - 10.2021
- Preparation of the breakfast line (sweet and savory).
Assistant Pastry Chef
Sweet Bar
Calatabiano, CT
07.2019 - 09.2019
- Responsible for dosing, preparation, and processing of mignon pastry and basic pastry doughs (shortcrust, sponge cake, choux).
- Responsible for preparing the savory pastry line.
Pastry Assistant / Intern
Pasticceria Casablanca
Naxos
05.2019 - 06.2019
- Responsible for preparing the savory pastry line.
Istruzione
Professional Diploma - Artisanal and Industrial Confectionery Products
IPSSEOA Giovanni Falcone
Giarre01.2021
Competenze
- Technical Skills
- HACCP certification and food safety/hygiene standards
- Food labeling regulations and food conservation methods
- Pastry techniques: Dough kneading, leavening, and baking
- Preparation of creams, fillings, jams, glazes, and garnishes
- Production of ice creams, mousses, and cold desserts
- Use of kneaders, sheeters, and professional baking equipment
- Soft Skills
- Teamwork attitude and interpersonal skills
- Multitasking, problem-solving, and attention to detail
- Creativity, manual dexterity, and speed of execution
- Resistance to stress and physical stamina
- Digital Skills
- Microsoft Word and main IT tools
Siti web
Certificazioni
- Artistic Chocolate Course: Conpait Sicilia (2023).
- Basic Pastry Course: Conpait in collaboration with Cast Alimenti (2022). 10-day intensive course covering whipped doughs, shortcrust, choux, puff pastry, meringues, custard/English cream, bavarese, mousse, fruit gelee, semifreddo, and Italian/French croissants.
- Introduction to Pastry: Conpait/Cast Alimenti (80 hours).
- Gelato Balancing: Conpait Sicilia.
- Easter Chocolate: Techniques and tempering (Mar 2021).
- Single-portion Desserts: Update course with Chef Luca Bernardini (Oct 2019).
- Traditional Festive Pastry: Focus on local traditional holiday sweets (Apr 2019).
- Coffee from Origins to Present Day: (May 2018).
Languages
French: Intermediate Advanced
English: Intermediate (B1/B2)
Affiliazioni
- Member of Conpait (Confederazione Pasticceri Italiani).
- Blood Donor (Frates Group).
- Member of the Youth Council of Calatabiano.
Cronologia
Pastry Chef
Intelisano Alfio Emanuele Sauvage Pasticceria
11.2023 - 12.2025
Pastry Assistant
Giovanni Giardina - Storie di un chicco di grano
01.2023 - 10.2023
Apprentice Pastry Chef
Santo Conelli, Caffè Epoca
04.2022 - 10.2022
Commis (Kitchen/Pastry)
Russotti Gestione Hotels S.p.A (Hotel RG Naxos)
07.2021 - 10.2021
Assistant Pastry Chef
Sweet Bar
07.2019 - 09.2019
Pastry Assistant / Intern
Pasticceria Casablanca
05.2019 - 06.2019
Professional Diploma - Artisanal and Industrial Confectionery Products
IPSSEOA Giovanni Falcone