Katarzyna Skrzynska

Following baking recipes - to guarantee product consistency. Introducing the new desserts - to keep customer interested. Preparing bread and pastries every morning for the shop and hotel breakfast. Controlling kitchen inventory - if there's need to order anything. Decorating with icings, fruits, meringue - desserts every morning for the shop, with the attention to the details.

Storing and using ingredients with the hygiene regulations. Preparing cakes for orders (for: birthday, anniversary, christening, ...). Managing time to complete orders on time, including the specific requirements, which cake needed for preparation. Using fondant to create small decorations for cakes, desserts.

Collaborating and communicating with people - shop workers, breakfast chefs, waiters, porters.

Worked on the section with desserts in the kitchen for the first 2 months - where I was responsible for the desserts preparation - from the scratch. Preparing desserts under time pressure, with the high quality. Organizing few orders at the same time - cold, warm desserts and serve them in the good time manner.

Moved to garnish section in the kitchen, where I was responsible for preparation of fresh vegetables, sauces, etc. During service, getting orders from the chef and preparing plates with the garnish, then completing the orders and sending to the customer - working with the waitresses.

Keeping my section clean and sanitised. Used to be flexible in the kitchen, where help is needed. Teaching new staff, how to prepare dishes. Making sure that I have everything needed for the next day.