DAVIDE SERAFINI
Roma
Summary
Pastry since i was 18 years old,i have learned to work in a team and alone in the laboratory and thanks to my serenity,humility and professionalism i have always tried to improve and improve myself more and more making this profession my greatest passion.
Overview
11
11
years of professional experience
Work History
Pastry Chef
Luigi D'aniello Lab.
02.2023 - 04.2024
- Daily production of croissants and bakery products for the supply of bars, hotels, schools and restaurants.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Cut and shaped dough for pies, rolls and other pastries.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Packaged finished products for sale.
Pastry Chef
Pandolce
06.2021 - 09.2022
- Head and only pastry chef at 360 degrees from the daily production of cakes, croissants and mignon and the supply of the laboratory managing all orders from suppliers and laboratory cleaning.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
Pastry Chef
Pasticceria Guadagnino
07.2018 - 06.2021
- I return to my first pastry shop as manager and head pastry chef, managing the organization of work and staff.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
Ice Cream Maker
Pasticceria Elite
02.2020 - 09.2020
- Responsible for the production of ice cream and ice cream cakes.
- Created batches of food products with specified flavor, texture, clarity, bouquet and color profiles by following production recipes and procedures.
- Operated food production equipment safely and responsibly for quality output.
Pastrychef
Il Tuo Fornaio
12.2017 - 06.2018
- Proven ability to learn quickly and adapt to new situations.
- Applied effective time management techniques to meet tight deadlines.
- Excellent communication skills, both verbal and written.
- Acquisition of further working techniques on croissant,puffed products,classic and modern cakes.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Pastrychef
Pasticceria Guadagnino
11.2014 - 12.2017
- Pastry chef and manager of mignon and cakes.
- Here I have gained full experience, also working long leavening dough (panettone, Colombe) holiday cakes and ice creams.
- Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
Pastrychef
Barcelò Hotel
02.2017 - 05.2017
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
- Cut and shaped dough for pies, rolls and other pastries.
- Replenished bakery items in display cases.
Pastry Sous Chef
Dolce & Salato
02.2013 - 10.2014
- First working experience in the laboratory, daily production of croissants and bakery products to provide bars, pastry shops and restaurants.
- Collaborated with Executive Chef to develop innovative dessert menus for seasonal promotions and special events.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for daily offerings.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Created unique daily specials to drive business growth.
- Maintained well-organized mise en place to keep work consistent.
- Trained new employees on bakery methods and procedures.
Education
Associate of Arts - Baking And Pastry Arts
PastryVideoBook
Brescia, Italy06.2022
Associate of Arts - Baking And Pastry Arts
Mulino Sul Clitunno
Rome, Italy01.2021
Associate of Arts - Baking And Pastry Arts
Cast Alimenti
Brescia, Italy01.2020
Associate of Arts - Baking And Pastry Arts
Cast Alimenti
Brescia, Italy07.2018
Skills
- Food Safety
- Food Processor Operation
- New Recipe Development
- Dough handling
- Flavor Pairing
- Pastry Techniques
- Catering understanding
- Quality Control
- Cake Decorating
- Glazing and Icing application
- Ingredient Sourcing
- Adaptive and creative
Languages
litaliano
Bilingual or Proficient (C2)
inglese
Intermediate (B1)
Personal Information
Date of Birth: 02/13/96
Timeline
Pastry Chef
Luigi D'aniello Lab.
02.2023 - 04.2024
Pastry Chef
Pandolce
06.2021 - 09.2022
Ice Cream Maker
Pasticceria Elite
02.2020 - 09.2020
Pastry Chef
Pasticceria Guadagnino
07.2018 - 06.2021
Pastrychef
Il Tuo Fornaio
12.2017 - 06.2018
Pastrychef
Barcelò Hotel
02.2017 - 05.2017
Pastrychef
Pasticceria Guadagnino
11.2014 - 12.2017
Pastry Sous Chef
Dolce & Salato
02.2013 - 10.2014
Associate of Arts - Baking And Pastry Arts
PastryVideoBook
Associate of Arts - Baking And Pastry Arts
Mulino Sul Clitunno
Associate of Arts - Baking And Pastry Arts
Cast Alimenti
Associate of Arts - Baking And Pastry Arts
Cast Alimenti
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