Liliana Tudorache
Putte,Antwerp Province
Summary
Possesses extensive experience in confectionery production, artistic cake decoration, and fondant handling expertise. Committed to maintaining hygiene and sanitation compliance while showcasing time management skills in the kitchen. Career goals include furthering culinary passion through innovative dessert presentation creativity and savoury pastry making.
Overview
14
14
years of professional experience
4
4
years of post-secondary education
Work history
Independent Author
Self-employed
Bucharest
2019.03 - Current
- Worked closely with graphic designers for eye-catching book covers.
- Edited drafts meticulously to eliminate errors and inconsistencies.
- Gained a loyal reader base with engaging storytelling techniques.
- Promoted books via social media to reach wider audiences.
- Collaborated effectively with editors by accepting constructive criticism.
- Met tight deadlines, ensuring timely book publications.
- Crafted authentic dialogue for character development and plot progression.
- Produced high-quality manuscripts to ensure publication success.
- Crafted a variety of genres, showcasing versatility in writing abilities.
- Built intriguing storylines to capture audience interest.
- Conducted thorough research for the creation of realistic characters and settings.
- Maintained consistent writing style for brand recognition and appeal.
Pastry chef
Casa Tosca, Le Petit Gateau, Art Dessert
Bucharest
2012.09 - 2019.03
- Maintained high cleanliness standards to guarantee hygienic working environment.
- Improved operational efficiency with effective management of kitchen resources.
- Managed stock efficiently, reducing wastage whilst ensuring availability of materials when needed.
- Experimented with flavours to produce distinct taste profiles in desserts.
- Assured freshness by daily baking of diverse pastries, breads, and cakes.
- Collaborated with suppliers for procurement of premium quality ingredients.
- Developed seasonal dessert menus for improved variety and appeal.
- Achieved consistent production quality with adherence to recipes and instructions.
- Decorated completed baked goods with glazes, icings and artistic elements.
- Resolved customer concerns in positive, constructive manner.
- Maintained constant product availability and prepared accurate inventory and production reports for budgeting.
- Employed fondant and special decorating techniques to build creative cake designs.
Education
Translation, Conference Interpreting and Terminology
Facultatea de Limbi si Literaturi Straine
Bucharest 2009.09 - 2013.06
Pastry Chef
Horeca School
Bucharest 2016.02 - 2016.04
Skills
Confectionery production
Customer orientation
Time management in kitchen
Proficiency in fondant work
Dessert presentation creativity
Languages
Romanian
Native
English
Fluent
French
Upper intermediate
Spanish
Intermediate
References
References available upon request.
Timeline
Independent Author
Self-employed
2019.03 - Current
Pastry Chef
Horeca School
2016.02 - 2016.04
Pastry chef
Casa Tosca, Le Petit Gateau, Art Dessert
2012.09 - 2019.03
Translation, Conference Interpreting and Terminology
Facultatea de Limbi si Literaturi Straine
2009.09 - 2013.06