Romina Iacona
Pastry Chef
Melbourne
Summary
Highly knowledgeable, creative, and resourceful Pastry Chef/Ice Cream Maker with vast expertise in producing high-quality Italian style ice cream (gelato) and gourmet pastries, cakes, and other products. Professional culinary expert with a strong background in crafting exquisite pastries and desserts, showcasing exceptional skills in baking, decorating, and menu development to consistently deliver top-notch results. Recognized for teamwork, adaptability, and effective collaboration in dynamic kitchen environments, with a strong commitment to innovation, flavor precision, and presentation excellence.
Overview
21
21
years of professional experience
3
3
years of post-secondary education
2
2
Languages
Work History
Pastry cook
Gelato by D'Asporto
11.2023 - Current
- Managing entire operations
- Making various range of Italian cookies, cannoli, Danish, doughnuts, croissants and Italian cornetti.
- Making various range of cookies, tiramisu, Italian custard, and sponge cakes also Italian plate as arancina, meatballs, bolognese sauce.
- Conceptualising and preparing personalised cakes, gelato cakes, semifreddo cakes
- Maintaining and processing orders of product and supplies
- Creating a positive customer experience by delivering high level of service
- Maintain proper health and safety regulations and standards
- Ensuring that all food products are prepared and presented to high standards
Pastry cook
Piedimonte's supermarket
04.2022 - 11.2023
- Managing entire operations
- Making various range of cookies, tiramisu, Italian custard, croissants and sponge cakes
- Conceptualising and preparing personalised cakes
- Maintaining and processing orders of product and supplies
- Creating a positive customer experience by delivering high level of service
- Maintain proper health and safety regulations and standards
- Ensuring that all food products are prepared and presented to high standards
Pastry Cook
Jock's Ice Cream
07.2020 - 04.2022
- Creating a new range of cakes, semifreddi, monoportions and pastries (e.g. Italian custard)
- Managing entire operations
- Making ice cream, pastries, tiramisu, Italian custard, croissants and sponge cakes
- Conceptualising and preparing three dimensional cakes
- Maintaining and processing orders of ice cream product and supplies
- Creating a positive customer experience by delivering high level of service
- Offering new ice cream flavours to customers
- Maintain proper health and safety regulations and standards
- Ensuring that all food products are prepared and presented to high standards
Chef de partie
Cielo Gelateria
07.2018 - 02.2019
- Creating a new range of cakes, semifreddi, monoportions and pastries (e.g. Italian custard, cannoli; profiteroles, tiramisu, sponge, doughnuts, etc.)
- Managing entire operations
- Ensuring that all food products are prepared and presented to high standards
- Ensuring consistency in food delivery and standards
- Planning menus, including seasonal menus
- Monitoring and control margins of food cost
- Ensuring effective stock control
- Ensuring equipment is properly maintained and operated.
- Ensuring that maintenance problems are promptly reported
- Maintaining records part of the food safety program
Chef de partie
Augustus Gloop
01.2018 - 05.2018
- Creating a new range of cakes, semifreddi, monoportions and pastries (e.g. Italian custard, cannoli; profiteroles, tiramisu, sponge, doughnuts, etc.)
- Managing entire operations
- Ensuring that all food products are prepared and presented to high standards
- Ensuring consistency in food delivery and standards
- Planning menus, including seasonal menus
- Monitoring and control margins of food cost
- Ensuring effective stock control
- Ensuring equipment is properly maintained and operated.
- Ensuring that maintenance problems are promptly reported
- Maintaining records part of the food safety program
Ice Cream Maker/ sous chef
1565 Gelateria and cafe
10.2016 - 11.2017
- Preparation of Italian style ice cream (gelato)
- Creating a full new range of hot italian plates (arancine balls, Bolognese sauce, pasta, Italian deserts, etc)
Owner
Il Nuovo Capriccio
03.2008 - 09.2015
- Company Overview: Owner of Ice Cream Parlour
- Managing entire operations
- Making ice cream, pastries, tiramisu, Italian custard, croissants and sponge cakes
- Conceptualising and preparing three dimensional cakes
- Maintaining and processing orders of ice cream product and supplies
- Creating a positive customer experience by delivering high level of service
- Offering new ice cream flavours to customers
- Maintain proper health and safety regulations and standards
- Owner of Ice Cream Parlour
Owner
Gelateria Amadeus
05.2009 - 06.2010
- Company Overview: Owner of Ice Cream Parlour
- Managing entire operations
- Making ice cream, pastries, semifreddi, sponge cakes etc.
- Maintaining and processing orders of ice cream and supplies
- Offering new ice cream flavours and cakes to customers
- Maintain proper health and safety regulation and standards
- Creating a positive customer experience by delivering high level of service
- Owner of Ice Cream Parlour
Sous chef
Hotel/Restaurant Haiti
05.2004 - 03.2008
- Company Overview: Sous chef
- Responsible for all in-house procedures involving food purchasing and training procedures
- Formulating and designing the entire menu
- Conceptualising and preparing special dishes and promotional items using locally grown organic products
- Managing inventory and purchasing of food and beverage
- Maintaining hygiene standards of kitchen and equipment
- Sous chef
Education
Diploma -
Secondary School "Giovanni XXIII"
01.1994 - 01.1997
Certificate III - undefined
Patisserie
Skills
- Artisan ice cream production
- Operational equipment management
- Process quality management
- Accurate recipe execution
- Strategic menu planning
- Product innovation
- Incorporation of fresh ingredients
Seasonal menu development
Recipe design and testing
Food safety protocols
Timeline
Pastry cook
Gelato by D'Asporto
11.2023 - Current
Pastry cook
Piedimonte's supermarket
04.2022 - 11.2023
Pastry Cook
Jock's Ice Cream
07.2020 - 04.2022
Chef de partie
Cielo Gelateria
07.2018 - 02.2019
Chef de partie
Augustus Gloop
01.2018 - 05.2018
Ice Cream Maker/ sous chef
1565 Gelateria and cafe
10.2016 - 11.2017
Owner
Gelateria Amadeus
05.2009 - 06.2010
Owner
Il Nuovo Capriccio
03.2008 - 09.2015
Sous chef
Hotel/Restaurant Haiti
05.2004 - 03.2008
Diploma -
Secondary School "Giovanni XXIII"
01.1994 - 01.1997
Certificate III - undefined
Patisserie
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