Maria Calderini Nannerini

Work History

Pastry Chef

Pepe Nero

11.2023 - 10.2024

Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
Implemented efficient production techniques, reducing waste and improving overall pastry quality.
Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Cycled menus to keep offerings fresh and interesting for customers.
Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Streamlined inventory management processes to minimize food spoilage while maintaining adequate stock levels.
Maintained well-organized mise en place to keep work consistent.

Chef De Cuisine

Agriturismo Le Forte Del Treja

02.2023 - 10.2023

Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
Created recipes and prepared advanced dishes.
Worked closely with front-of-house staff to facilitate excellent customer service.

Pastry Chef

Catering La Torre

04.2022 - 02.2023

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.
Monitored temperatures of ovens, proof boxes and other equipment.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Prepared dough for variety of pastries, cakes and breads.
Trained new employees on bakery methods and procedures.
Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.

Chef De Partie

Osteria Pasta E Vino

01.2022 - 04.2022

Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Trained kitchen staff to perform various preparation tasks under pressure.
Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Maintained well-organized mise en place to keep work consistent.
Rotated stock to use items before expiration date.
Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.

Pastry Chef De Partie

Hotel Concord

08.2020 - 10.2020

Enhanced customer satisfaction by creating visually appealing and delicious pastries.
Maintained a clean and organized work area, adhering to strict sanitation guidelines.
Improved consistency of plated desserts by designing clear presentation guidelines for serving staff.
Mentored junior pastry chefs, fostering a positive learning environment and strong teamwork.
Prepared frostings and other toppings for cakes and pastries.
Cut and shaped dough for pies, rolls and other pastries.
Determined baking times for various items.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Replenished bakery items in display cases.

Chef de Partie

Ibis Hotel Southampton

07.2019 - 09.2019

Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Trained kitchen staff to perform various preparation tasks under pressure.
Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Maintained well-organized mise en place to keep work consistent.
Prepared items for roasting, sautéing, frying, and baking.
Sanitized all counters properly to prevent food-borne illness.
Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.

Chef Helper

Forte Village Resort

05.2019 - 05.2019

Enhanced kitchen efficiency by maintaining clean and organized workstations.
Developed strong working relationships with fellow staff members, promoting effective communication within the kitchen team.
Managed time effectively under pressure during peak service hours for optimal performance.
Assisted with inventory management to minimize food waste and reduce costs.
Improved product quality with meticulous attention to detail in the deboning, skinning, and filleting processes.

Summary

Overview

Work History

Pastry Chef

Chef De Cuisine

Pastry Chef

Chef De Partie

Pastry Chef De Partie

Chef de Partie

Chef Helper

Education

Diploma - Professional Pastry’s

High School Diploma -

Skills

Languages

Timeline

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