GABRIELY RIBEIRO BREFE RODGHER
London,Canada
Summary
Motivated professional with a degree in Gastronomy and 11 years of experience in the Food Industry. Proven track record of delivering high-quality results through meticulous attention to detail and strong work ethic. Expertise in food preparation, menu development, and team collaboration. Committed to enhancing culinary experiences and operational efficiency.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Production Supervisor
Caramelly Pastry
05.2022 - Current
- Managed production and decoration processes to enhance operational efficiency.
- Oversaw sales activities to boost revenue and customer engagement.
- Maintained inventory accuracy through diligent tracking and organization.
- Checked equipment and tools to ensure proper functionality and safety.
- Delivered exceptional customer service, addressing inquiries and concerns promptly.
- Identified failures and contributed to effective resolution strategies.
- Lifted heavy equipment as required to support production tasks.
- Operated effectively under pressure while standing throughout shifts.
Baker
Nutty Bun Bakery
07.2020 - 06.2022
- Directed production operations, ensuring high-quality output and efficiency.
- Administered inventory management for seamless supply chain operations.
- Performed thorough checks of equipment and tools for maintenance compliance.
- Diagnosed failures promptly and collaborated on effective solutions.
- Adapted to cold working environments while upholding safety protocols.
- Safely lifted heavy equipment, prioritizing ergonomic practices.
- Excelled in high-pressure situations to achieve production targets.
- Executed hands-on tasks related to manipulation, production, and decoration.
Pastry Chef
Petit Paris
10.2019 - 03.2020
- Managed production and decoration of mini pastries and individual desserts.
- Executed decoration of macarons to enhance visual appeal.
- Identified and resolved production failures to maintain operational flow.
- Maintained cleanliness in workspace to prevent contamination hazards.
- Adapted to cold environments while lifting heavy equipment.
- Sustained performance under pressure by standing throughout shifts.
- Performed handwork in manipulation, production, and decoration of pastries.
Production Supervisor
Ateliê Gaby Ribeiro
11.2013 - 04.2019
- Created cakes, pies, macarons, cupcakes, éclairs, and desserts for diverse occasions.
- Produced an array of sweets while managing kitchen operations efficiently.
- Provided exceptional customer service and facilitated sales transactions.
- Coordinated organization of sweets for events including weddings and birthdays.
General Laborer
Ki Doçura
10.2016 - 10.2017
- Decorated baked goods, including cream pies, utilizing a pastry bag.
- Set time and speed controls for mixing and blending machines to ensure proper ingredient processing.
- Weighed precise amounts of baking ingredients using scales and graduated containers.
- Assessed quality of raw materials prior to baking to confirm compliance with standards.
- Ensured product quality consistently met established specifications.
- Developed production schedules to determine types and quantities of goods for production.
Education
Pastry Specialization
Pastry School Diego Lozano
01.2015
Gastronomy
Sacred Heart University - USC
01.2011
Skills
- Food expertise
- Attention to detail
- Food preparation techniques
- Team and time management
- Adaptability under pressure
- Organizational skills
- Creativity and reliability
- Food handler safety training
- Bilingual communication (Portuguese and English)
Certification
- English as a Second Language/ESL Centre for Lifelong Learning- St. Patrick Campus – London, Ontario May, 2019
- English as a Second Language/ESL London Language – London, Ontario Jun, 2019
- Safe Food Handler London Training – London, Ontario Aug, 2024
- Smart Serve May, 2024
Languages
English
Professional Working
Portuguese
Native or Bilingual
Spanish
Elementary
Timeline
Production Supervisor
Caramelly Pastry
05.2022 - Current
Baker
Nutty Bun Bakery
07.2020 - 06.2022
Pastry Chef
Petit Paris
10.2019 - 03.2020
General Laborer
Ki Doçura
10.2016 - 10.2017
Production Supervisor
Ateliê Gaby Ribeiro
11.2013 - 04.2019
Gastronomy
Sacred Heart University - USC
Pastry Specialization
Pastry School Diego Lozano
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