GIANFRANCO ECCA
Toronto,ON
Summary
Objective; Enthusiastic team player multi skilled and highly dedicated worker who enjoys a hands-on role and is always keen to learn new skills, with various work experience in different industries, who thrives in a fast paste environment.
Overview
10
10
years of professional experience
Work History
Pastry Chef
Montesanto Bakery
08.2023 - Current
- Innovative development in the creation of desserts
- Managed a team of 2 people
- Ensuring the high test level of service is customer satisfaction.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
pastry chef
Amico bakery
06.2022 - 06.2023
- Trained new kitchen staff on procedures and managed performance for up to 2 team members
- The production of biscuits and decorations with a machine polin multidrop
- PRODUCTION OF LARGE LEAVENED PANETTONE & COLOMBE
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- PREPARATION OF PRODUCTS WITH SOURDOUGH INCLUDING BUNS AND SOURDOUGH BREAD.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
Pastry Chef
Maison Clement
11.2021 - 05.2022
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule
- Maintained well-organized mise a place to keep work consistent
- Managed in-store, pick-up orders and catering needs
- Oversaw purchasing, storage and use of kitchen supplies
- Iced and airbrushed cakes and other pastries for customized orders
- Trained new kitchen staff on procedures and managed performance for up to 1 team members.
Chef de Partie
La Bonta 'restaurant
03.2021 - 10.2021
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.or preparation of first courses
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Pastry Chef
Pasticceria Di Leo
02.2021 - 05.2021
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Cycled menus to keep offerings fresh and interesting for customers.
- 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.
Pastry Chef
Marrons Glasses
01.2015 - 10.2020
- Baked and prepared variety of goods such as pastries, cakes and others dessert following both modern and traditional recipes
- Maintained a clean and organized work area - Efficiently and accurately handled machinery, equipment and tools to improve speed and production.
Education
High School Diploma -
Istituto D'Istruzione Superiore "Ancel Keys"
Castelnuovo Cilento, SA07.2018
High School Diploma -
Vallo Della Lucania
Vallo della Lucania, Sa07.2007
Skills
- Craftsmanship
- Attention to detail
- Problem-solving
- Resourcefulness
- Adaptable
- Time management
- Pastry knowledge
- Ingredients Measurement
- Oven Operation
- Active Listening
- Dessert’s knowledge
- Adaptive and creative
- Recipe creation
- Sanitation Practices
- Dough handling
Languages
English
Professional Working
Italian
Native or Bilingual
Timeline
Pastry Chef
Montesanto Bakery
08.2023 - Current
pastry chef
Amico bakery
06.2022 - 06.2023
Pastry Chef
Maison Clement
11.2021 - 05.2022
Chef de Partie
La Bonta 'restaurant
03.2021 - 10.2021
Pastry Chef
Pasticceria Di Leo
02.2021 - 05.2021
Pastry Chef
Marrons Glasses
01.2015 - 10.2020
High School Diploma -
Istituto D'Istruzione Superiore "Ancel Keys"
High School Diploma -
Vallo Della Lucania
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