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Personal Statement

Experienced and creative Pastry Chef de Partie passionate about delivering high-quality desserts in luxury and fine dining settings.

Key Skills

• Creative dessert presentation
• Knowledge of modern pastry techniques
• Strong problem-solving skills

Employment History

• Pastry Chef de Partie – Jubilee Agency
  Mar 2025 – Jul 2025
  Produced a variety of high-quality plated desserts for events and private clients. Assisted in menu development and maintained product consistency.

• Pastry Chef de Partie – ABC Kitchen (The Emory Hotel)
  Aug 2024 – Mar 2025
  Assisted in the development of new seasonal desserts. Maintained high standards of hygiene and organization in the pastry section.

• Pastry Chef de Partie – Brooklands at The Peninsula London
  Dec 2023 – Jul 2024
  Collaborated with the pastry team to execute high-quality plated desserts. Ensured consistency and precision in all pastry preparations.

• Pastry Chef de Partie – Evolve Hospitality
  Sep 2023 – Dec 2023
  Worked across different pastry sections to meet client demands. Delivered exceptional pastries under time-sensitive conditions.

• Pastry Chef de Partie – Mandarin Oriental Hyde Park
  Nov 2021 – Jul 2023
  Gained experience in Afternoon Tea, Banqueting, and Breakfast sections. Assisted in creating elegant, high-end pastries for VIP events.

• Pastry Commis Chef – The Grand Brighton Hotel
  Dec 2019 – Aug 2021
  Plated specialty desserts for events with up to 250 guests. Managed pastry preparation for daily lunch buffets and holiday events. Led the pass in the absence of the Sous Chef.

• Senior Chef de Partie – Café Rouge, Brighton
  Jun 2019 – Dec 2019

• Senior Chef de Partie – Frankie & Benny’s, Brighton
  Jul 2018 – Jun 2019
  Managed kitchen operations, ensuring compliance with health regulations. Cooked, stored, and handled food per restaurant standards.

• Pastry Commis Chef – Introvaia Bakery, Turin
  Feb 2018 – Jul 2018
  Prepared icings, toppings, and specialty pastries. Ensured quality control and freshness of all products.

• Chef de Partie – Restaurant Carmelo, Moldova
  Dec 2016 – Aug 2017

Education

• Food Faculty – Saint Petersburg
  May 2021 – Aug 2021
  Theory of Pastry Ingredients and Processes

• Transport College – Chisinau, Republic of Moldova
  Sep 2011 – Jun 2015
  Computerized Diagnosis of Car Transport

• High School 'Toader Bubuiog' – Chisinau, Moldova
  Sep 2002 – Jun 2011
  Certificate of Final Examination (A Levels)
  Subjects: Mathematics, Romanian Literature, Geography, History, Economics, French, Russian.