Valentyna Konopchuk

Pastry Chef

Hodson Bay Hotel

Athlone, Roscommon

04.2022 - Current

Created custom cakes for weddings, birthdays and other special occasions.
Prepared doughs, fillings and icings according to recipes.
Decorated cakes with intricate designs and patterns.
Monitored food quality and safety standards in the kitchen.
Provided guidance and mentorship to junior bakery staff members.
Ordered necessary supplies to maintain adequate inventory levels of baking ingredients.
Ensured proper storage of products to prevent spoilage or contamination.
Maintained a clean working environment by adhering to health and safety regulations.
Planned daily production schedules based on customer orders and sales forecasts.
Managed time efficiently to produce high-quality goods within tight deadlines.
Analyzed customer feedback data to identify areas for improvement in product offerings or processes.
Collaborated with other chefs in developing new recipes for pastries and desserts.
Organized daily tasks for the entire team of bakers ensuring efficient workflow.
Stocked shelves with freshly-baked goods throughout the day as needed.
Inspected finished goods before packaging them up for sale or delivery.
Supervised preparation and presentation of desserts for catered events.
Trained kitchen workers on culinary techniques.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Improved performance of team members resulting in high-quality meals produced daily.
Finished baked goods with glazes, icings and other toppings.
Adapted measurements to meet quantity of bakery items being prepared.
Blended ingredients and mixed dough, following recipes.
Wrapped items in plastic in preparation for display and to sell to customers.
Reviewed expiration dates on items and removed expired products from stock to maintain quality.
Rolled and kneaded dough in preparation for cutting and shaping.