Katia Cerioni
Melbourne,VIC
Summary
Award winning 1st Position at one culinary competition at Chocomarche Ancona, a course forming professional chocolate cake. Bronze medal at Olympiade der Koche IKA Erfurt Berlin from 19 to 22 October 2008 International Pastry Competition. Talented Baker specializing in authentic and delicious Italian pastries and desserts. Practiced with a variety of cultural baking traditions. Committed to excellent customer service. Detail-oriented, organized and meticulous employee. Works at fast pace to meet tight deadlines. Enthusiastic team player ready to contribute to company success.
Overview
22
22
years of professional experience
Work History
Technical Support Representative
Master Martini
12.2019 - Current
- Improved customer satisfaction by providing timely and accurate technical support for various issues.
- Maintained a high level of expertise on company products, ensuring accurate information was provided to customers at all times.
- Provided remote assistance to customers experiencing technical difficulties, guiding them through step-by-step resolutions with patience and professionalism.
- Resolved complex technical problems through effective troubleshooting techniques, enhancing the user experience.
- Boosted first-call resolution rates with efficient problem-solving skills and deep product knowledge.
- Assisted in streamlining internal processes, reducing call wait times and increasing overall efficiency.
- Managed high levels of call flow and responded to Master Martini Customers technical support needs.
- Collaborated with vendors to locate replacement components and resolve advanced problems.
Executive Pastry Chef
The Catering Company
02.2017 - 12.2019
- Italian desserts production (as breakfast, lunch, afternoon tea, dinner and room service preparation) Monitor and Organize daily orders, cooperating with myself in writing new desserts to implement in all sorts of menus
- Training of new staff Responsible for designing and testing new desserts to constantly improve pastry standards
- Responsible for a team of three pastry commies
- Responsible for scheduling and organizing weekly roster for the pastry department.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for a high-end events.
- Collaborated with the culinary team to develop innovative dessert menus, resulting in increased sales and repeat customers.
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
Executive Pastry Chef
Pasticceria Ciccone
10.2013 - 02.2017
- Owner and Executive Pastry Chef
- Replenished and rotated food items, following correct food cooling and storage procedures
- Established merchandising, sales and profit objectives
- Routinely cleaned and maintained kitchen equipment and oven
- Managed inventory, labor, expenses and other operational processes
- Led baking demonstrations and classes.
Pastry Chef
Biscotteria
11.2009 - 06.2012
- Served 10 bakery customers daily with professional and effective customer service
- Checking the cleanliness of equipment and operation before production runs to ensure compliance with occupational health and safety regulations checking the quality of raw materials and weighing ingredients for biscuits, dough, cakes, tarts, pastry creams, ganache, lemon curd and poaching various fresh fruits
- Determined quantity of product to prep for next day's operation by maintaining detailed production schedule
- Kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods take responsibility for all aspects of production.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
Pastry Chef (Full Time)
Forte Village Resort (MITA Resort)
05.2008 - 09.2009
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
Pastry Chef & Ice Cream Production
Castel Monastero Resort
01.2003 - 08.2007
- Packaged and labelled baked goods with accurate descriptions and ingredients
- Developed new products based on seasonal ingredients, holidays and dessert trends
- Carefully and attentively took customer orders by phone and in person
- Set heat and humidity temperatures for proof box
- Complied with all health and safety codes
- Routinely cleaned and maintained kitchen equipment and oven
- Managed inventory, labor, expenses and other operational processes.
Pastry Chef (Full Time)
Caffe Europa
10.2001 - 01.2003
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs.
Education
Certificate IV in Training And Assessment TAE40116
Melbourne Polytechnic
Preston, VIC03.2020
Certificate IV in Patisserie SIT40716
William Angliss Institute of TAFE
Melbourne, VIC01.2018
Implement And Develop Food Safety Program
NRG
NRG ONLINE TRAINING03.2012
Pastry Chef & Ice Cream Making -
Istituto professionale di Stato per i Servizi Alberghieri Commerciali e Turistici "A.Panzini"
01.2003
Tecnico dei Servizi Ristorativi -
Technician in Hospitality and Hotel Catering Victoria
01.2003
Skills
- Application Support
- Systems Analysis
- Technical Support
- Critical Thinking
- Food intolerance & food allergies
- French baking techniques
- Traditional Italian baked goods
- Highly organised & observant
Websites
Restaurant Owned
Gordon Ramsay
Personal Information
Title: EXECUTIVE PASTRY CHEF
References
- Andrew Schubert, The Catering Company, (03) 9372 5864
- Julie Ciccone, The University of Melbourne, +61 429 388 993, jciccone@unimelb.edu.au
Languages
English
Native or Bilingual
Italian
Native or Bilingual
Timeline
Technical Support Representative
Master Martini
12.2019 - Current
Executive Pastry Chef
The Catering Company
02.2017 - 12.2019
Executive Pastry Chef
Pasticceria Ciccone
10.2013 - 02.2017
Pastry Chef
Biscotteria
11.2009 - 06.2012
Pastry Chef (Full Time)
Forte Village Resort (MITA Resort)
05.2008 - 09.2009
Pastry Chef & Ice Cream Production
Castel Monastero Resort
01.2003 - 08.2007
Pastry Chef (Full Time)
Caffe Europa
10.2001 - 01.2003
Certificate IV in Training And Assessment TAE40116
Melbourne Polytechnic
Certificate IV in Patisserie SIT40716
William Angliss Institute of TAFE
Implement And Develop Food Safety Program
NRG
Pastry Chef & Ice Cream Making -
Istituto professionale di Stato per i Servizi Alberghieri Commerciali e Turistici "A.Panzini"
Tecnico dei Servizi Ristorativi -
Technician in Hospitality and Hotel Catering Victoria
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