Erica Patricia Bertazzolli
D11,Dublin
Summary
Experienced in high-volume production efficiency and chocolatier expertise, with a strong foundation in patisserie product knowledge. Demonstrates resilience during long shifts and adaptability to new recipes, ensuring food safety compliance and process improvement. Skilled in tempering chocolate, portion control understanding, and maintaining attention to detail. Possesses excellent math skills and a deep culinary passion, aiming to contribute to innovative culinary projects.
Creative skilled in baking and decorating confections. Background exceeding customer expectations in taste and artistry. Works smoothly and with efficiency to keep up with high tempo workloads and continuous order demands.
Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results.
Overview
25
25
years of professional experience
2
2
years of post-secondary education
Work History
Pastry chef
Bakery Erica Chocolat's
São Paulo, Brazil
03.2004 - 04.2022
- Ensured perfect texture and flavour balance in all baked goods through meticulous preparation techniques.
- Worked closely with kitchen staff, ensuring smooth operations and food safety protocols.
- Enhanced customer satisfaction by creating innovative pastry designs.
- Conducted bakery workshops, promoting the art of pastry making among enthusiasts.
- Increased café footfall by regularly introducing new pastries on the menu.
- Collaborated with suppliers for procurement of premium quality ingredients.
- Managed stock efficiently, reducing wastage whilst ensuring availability of materials when needed.
- Developed seasonal dessert menus for improved variety and appeal.
- Participated in food festivals, showcasing unique pastry creations.
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Minimised food contaminating risks and controlled shrinkage with proper storage of perishable foods.
- Worked by hand and with mixing machinery to combine taking ingredients and chocolates.
Housekeeping
Comfort Hotel
Mogi Guaçu, Brazil
05.2021 - 02.2022
- Ensured pristine cleanliness of all rooms by implementing rigorous housekeeping protocols.
- Kept well-stocked cleaning supplies to meet establishment housekeeping requirements.
- Collaborated effectively with other housekeeping staff, promoting a cohesive team environment.
Savory Food Cook
Madony Buffet
São Paulo, Brazil
01.1997 - 12.2006
- Experienced culinary professional with a strong background in preparing traditional Brazilian savory snacks and providing catering services for a variety of events. Skilled in both kitchen production and event execution, ensuring high-quality food and excellent service for weddings, birthday parties, corporate gatherings, and barbecues.
- Assisted in plating and garnishing meals before serving, improving visual appeal.
- Kept work station well-organised for efficient workflow and enhanced productivity.
- Executed special requests from customers, consistently delivering personalised service.
- Managed inventory efficiently to reduce wastage and cut costs.
• Prepare a wide range of Brazilian savory snacks, including fried and baked items such as coxinhas, risoles, empadas, kibbeh, and esfihas.
• Assist in organizing and executing catering services for events including weddings, birthday celebrations, corporate functions, and barbecues.
• Collaborate with the event team to plan menus, prepare ingredients, and manage food presentation tailored to the occasion.
• Maintain high standards of hygiene, food safety, and kitchen organization.
• Work in a dynamic, fast-paced kitchen environment, meeting tight deadlines and adapting to the needs of each event.
Education
Bachelor of Business Administration - Administration
University Unimogi
Mogi-Guaçu - Brazil 07.2017 - 12.2018
A-Levelse - Confectionery
SENAI - SEBRAE
Mogi Guaçu - Brazil 06.2021 - 07.2021
Skills
- Patisserie product knowledge
- Resilience during long shifts
- High-Volume production efficiency
- Adaptable to new recipes
- Chocolatier expertise
- Portion control understanding
- Culinary passion
- Tempering chocolate
- Food safety compliance
- Attention to Detail
- Process Improvement
- Excellent math skills
- Time management in kitchen
- Patience and perseverance
- Confectionery production
- Handling kitchen tools
- Bakery inventory management
- Knowledge of baking equipment
- Savoury pastry making
- High energy levels
- Hygiene and sanitation compliance
Languages
Portuguese
Native
Italian
Upper intermediate (B2)
English
Beginner (A1)
Timeline
A-Levelse - Confectionery
SENAI - SEBRAE
06.2021 - 07.2021
Housekeeping
Comfort Hotel
05.2021 - 02.2022
Bachelor of Business Administration - Administration
University Unimogi
07.2017 - 12.2018
Pastry chef
Bakery Erica Chocolat's
03.2004 - 04.2022
Savory Food Cook
Madony Buffet
01.1997 - 12.2006
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