Образование:
Secondary professional: cook, pastry chef.
Профессиональные и другие навыки:
Dough preparation and baking of bread, bakery products: Preparation of the workplace and raw materials; Preparation of sourdough; Dough kneading; Molding and proofing of products; Baking products; Design, portioning; Labeling, packaging and freezing, etc. Types of dough for bread, bakery products: Yeast; Pastry yeast; Puff yeast; Puff yeast-free; For dumplings and dumplings, etc. Equipment: Hearth furnace; Convection oven. Preparation of semi-finished confectionery products: Preparation of the workplace and raw materials; Baking of test semi-finished products; Preparation of creams, fillings, toppings; Portioning and labeling, etc. Pastry dough: Shortbread; Biscuit; Protein; Gingerbread; Custard, etc. Assembly and decoration of confectionery products: Preparation of the workplace and raw materials; Production of decor (from chocolate, caramel, etc.); Assembly of products; Decoration of products; Preparation for delivery to the hall; Labeling, packaging for sale, etc. Types of decor: Velour; Chocolate; Glaze; Food printing, etc. Inventory control: Acceptance and input control of products; Organization and control of product storage; Organization and control of replenishment of stocks, etc.
Дополнительно:
Responsibility, learning ability, ability to work in multitasking mode, accuracy; Cakes, eclairs, cookies, fillings and creams, dough and pastries; Custom products, dessert decoration, mousse desserts, author's desserts.
