Alice Vialetto

- Supported head chef in managing daily operations, including scheduling, and supervising team members.

- Maintained a clean and sanitary work environment in compliance with health standards.

- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

- Responsible for creative pastry design
- Planning and creation of plated desserts
- Planning and management of weekly productions

- Ability to work in a team and organization of work
- Production of sweet and savory preparations
- Plating desserts and starters
- Baking process

https://ristorantezurkaiserkron.it

- Receipt of food products and care of proper storage in suitable rooms and departments.

- Weighing, mixing and kneading according to company specifications and recipes.
- Handling the different stages of processing, resting and baking dough for the preparation of bakery and pastry products.

- Use of bakery tools
- Preparation of leavened dough
- Preparing different kinds of pastries

Employment in the leavening department in a team of three people
- care of sourdough and refreshments
- production of shortbread for tarts and biscuits
- production of dough for brioches
- production of puff pastry
- flaking and closing doughs
- assisting in the production of large leavened goods
- storage and stock control - preparing fillings for brioches (ganache, creams)
- organization of weekly work
- setting up and replacing breakfast counter
- baking of breakfast products and shortcrust pastries
Employment in the mignon department as manager

- weekly organization for production and finishing - mignon assembly

- production of basic preparations inherent to the department ( ganaches , creams, shortcakes, caramel...) ◦ product storage and stocks

- product finishing
- cutting paintings with lyre

- spraying with mass spray
- preparing orders
https://pasticceriamarisa.it

Alternating work in the different departments: leavened , mignons, cakes, ice cream.

- shortbread production and processing
- production of creams and ganaches

- closing and filling brioches
- replacing and checking the counter
- ice cream base production
- ice cream handling and storage

- assembling and finishing mignons https://pasticceriamarisa.it

- table service
- tea and beverage preparation
- coffee preparation and counter service

- direct sale of products

- cleaning and tidying up the room at the end of service.