Chiara Milo

•Management of assigned tasks by applying the instructions received from the contact person.
• Time management and meeting assigned deadlines.
Independent planning and responsible management of daily activities
assigned.
• Application of lessons and suggestions from managers and colleagues.
• Use and cleaning of the machines supplied for preparing the dough.
• Preparation of the work line according to the indications of senior colleagues.
• Preparation of bases for biscuits, cream puffs, tartlets and cakes.
• Preparation of basic creams paying attention to the dosage of the ingredients.
Arrangement and cleaning of the laboratory at the end of the shift in accordance with
directives

• Management of assigned tasks by applying the instructions received from the contact person.
• Observing the work environment and learning key skills.
• Carrying out work activities respecting priorities and deadlines.
• Application of the skills learned during the course of study in the assigned work activities.
• Application of lessons and suggestions from managers and colleagues.
• Application of methods and techniques for learning and memorizing concepts.

•Preparation of bases for biscuits, cream puffs, tartlets and cakes.
•Weighing of ingredients and processing of dough by hand or by mixer.
•Professional and safe use of cutting tools, scales, machines
manual and electric mixers and equipment for baking and pastry making.
•Use of manual techniques or mechanical devices for shaping the dough.
• Planning and rationalization of daily and weekly production.

Creation of cakes and small pastry products for special occasions and events,
using fresh, top quality ingredients.
•Management of dough formation procedures and monitoring during leavening and cooking phases, establishing suitable temperatures and times based on the product type.
•Classification and care for the correct conservation of fresh, pre-cooked and dried foods,flours and yeasts, following the appropriate procedures to preserve their flavor and
integrity.

•Tidying up and cleaning the tables during breakfasts and preparing the room for the
next meal.
•Removing dirty cups, accessories and dishes from tables and preparing for
dishwasher safe.
•Customer care for the entire duration of the stay, welcoming and
satisfying their requests.
•Preparation of the area reserved for meals and provision of crockery, food and
various drinks for breakfast.
• Setting up of refrigerated counters and heated counters, replenishing them during service.
• Monitoring of stocks and reporting of products and ingredients running out.
• Management of the preparation of pre-cooked and semi-finished foods.
• Washing trays, crockery and cutlery preparing them for service.

•Storage and rotation of ingredients, verification of deadlines and management of
stocks.
• Preparation of basic pastry doughs.
• Preparation of creams, fillings, syrups and syrups.
• Thorough sanitization and cleaning of tools, machines and work areas.
• Assistance in creating cakes for weddings or other events.
• Cooking of biscuits and bases for pastry creations.
Correctly mixing the ingredients according to the instructions in the recipe books or the
pastry chef.
•Collaboration in the total sanitization of internal and external rooms using i
suitable protective devices and tools and sanitizing products.
•Manual sorting and washing of fruit used for the preparation of creams,
jellies and fillings for pastries, cakes and desserts of various kinds.
•Preparation of dough for bread, rolls, biscuits, cupcakes, tarts and others baked products.
• Weight, mix and dough according to company specifications and recipes.

• Reception and accompaniment of guests to the tables and management of requests.
•Clearing and cleaning of tables and coffee tables, removal of food remains and washing of worktops and floors at the end of the service.
•Evaluation of the degree of customer satisfaction, collection of empty plates and glasses checking the order and cleanliness of the table.
•Preparation of the breakfast buffet and correct arrangement of products fresh, sweet and savory.

•Cleaning of free tables, replacing place settings and placing crockery e clean tablecloths.
•Transport of hot and cold drinks, coffee and baked goods from the kitchen to the dining room.
•Organization of work areas, provision of crockery, cups and glasses.
•Arrangement of chairs and tables for serving food and drinks.
•Assistance in the preparation of coffee drinks, fruit juices and
centrifuges.

•Reception and accompaniment of guests to the tables and management of requests.
•Clearing and cleaning of tables and coffee tables, removal of food remains and washing of worktops and floors at the end of the service.
•Evaluation of the degree of customer satisfaction, collection of empty plates and glasses
checking the order and cleanliness of the table.
•Preparation of the breakfast buffet and correct arrangement of products fresh, sweet and savory.
•Cleaning of free tables, replacing place settings and placing crockery e clean tablecloths.
•Transport of hot and cold drinks, coffee and baked goods from the kitchen to the dining room.
•Active collaboration with the bar and kitchen staff and practical help in case of necessity.