Federica Mercuri

pastry chef and breakfast manager.
I take care of preparing cakes and desserts for breakfast.

I am also in charge of the production of desserts for lunch and dinner, which consist of plated, spoonful and sliced

desserts.

I’m working on a show cooking zone, where I make homemade pancakes, omelettes and fresh eggs at the moment.

I have a passion for leavened products.

With particular attention to allergies and intolerance.

Also in charge of vegan productions.

• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Cycled menus to keep offerings fresh and interesting for customers.
• Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
• Implemented efficient production techniques, reducing waste and improving overall pastry quality.
• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• 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.
• Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
• Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
• Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
• Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
• Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
• Enhanced customer satisfaction by creating visually appealing and delicious pastries.
• Managed in-store, pick-up orders and catering needs.
• Streamlined inventory management processes to minimize food spoilage while maintaining adequate stock levels.
• Oversaw purchasing, storage, and use of kitchen supplies.
• Maintained well-organized mise en place to keep work consistent.
• Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
• Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
• Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
• Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
• Personalized creations for holidays, weddings, graduations, and personal events.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Received numerous accolades from customers for exceptional taste and presentation of pastries, resulting in increased word-of-mouth referrals.
• Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Spearheaded efforts to incorporate locally sourced ingredients into recipes when possible, supporting local businesses and promoting sustainability practices within the establishment.
• Created unique daily specials to drive business growth.
• Assisted in budget management by tracking expenses related to ingredients procurement, kitchen equipment maintenance, and labor costs effectively controlling operational expenditures.
• Supervised and enhanced work of Number-person team producing more than Number plates per day.
• Implemented portion control measures that lowered costs without compromising product quality or customer satisfaction.
• Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
• Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
• Elevated the bakery''s reputation through participation in community events and culinary competitions showcasing artisanal pastries expertise.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
• Followed food safety standards when handling ingredients.
• Trained new employees on bakery methods and procedures.
• Cleaned and maintained kitchen equipment and oven.
• Decorated cakes, cupcakes and other pastries according to customer requests.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Replenished bakery items in display cases.
• Replenished and rotated food items, following correct food cooling and storage procedures.
• Cut and shaped dough for pies, rolls and other pastries.
• Prepared frostings and other toppings for cakes and pastries.

• Scaled out and mixed ingredients according to recipes and procedures.
• Enhanced customer satisfaction by creating visually appealing and delicious pastries.
• Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.

• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Maintained professional, organized, and safe environment for employees and patrons.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Maximized performance by monitoring daily activities and mentoring team members.
• Onboarded new employees with training and new hire documentation.
• Improved safety procedures to create safe working conditions for workers.
• Developed and implemented business strategies to achieve business goals and stay competitive.
• Planned and budgeted accurately to provide business with resources needed to operate smoothly.