ANDRII MURAT

• Development of a coffee shop from scratch: preparation of the menu, development of a dessert menu, purchase of products, preparation of desserts.

• Making desserts without gluten, sugar, or flour. Monitoring of allergens and visual presentation of desserts.

• Training of personnel, replenishment of stocks, inventory, monitoring of the cleanliness of the working area and food safety.

• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
• Implemented efficient production techniques, reducing waste and improving overall pastry quality.
• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
• Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
• Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
• Enhanced customer satisfaction by creating visually appealing and delicious pastries.