Summary
Overview
Work History
Education
Skills
Timeline
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Kristina Hryvka

CALGARY,Альберта

Summary

I have been working in this field for about 10 years, I have extensive experience working in restaurants and hotels. I work quickly and cleanly. Fast learner. I know how to work with chocolate, chocolate decor, candy , velor, icing, mousse cakes.

Overview

5
5
years of professional experience

Work History

Pastry Chef

Hotel Marriott
04.2022 - 01.2024
  • Strong organizational skills, with the ability to manage inventory and maintain a clean and orderly workspace.
  • Attention to detail and accuracy in following recipes and instructions.
  • Excellent teamwork and communication skills.
  • Creativity and passion for the art of pastry.
  • Flexibility to work in a fast-paced environment and adapt to changing priorities and demands.
  • Prepare desserts for banquets, brunches, coffee breaks, and restaurant menus with creativity and precision.
  • Develop and execute menus for business lunches every two weeks, ensuring variety and quality.
  • Compile lists of necessary ingredients on a weekly and daily basis to maintain inventory levels and ensure freshness.
  • Uphold cleanliness and organization standards in the pastry workspace to guarantee a safe and efficient working environment.
  • Follow recipes and instructions meticulously to maintain the high quality and consistency of all confectionery items.
  • Adhere strictly to food safety and sanitation standards at all times to uphold health regulations and ensure customer satisfaction.
  • Collaborate effectively with team members to deliver exceptional culinary experiences.
  • Contribute to the success of the hotel and restaurant by consistently delivering outstanding confectionery offerings.
  • Play a key role in achieving recognition for the hotel and restaurant, leading to being named the best in Europe in 2023.

Pastry Chef

Restaurant Amsterdam
02.2019 - 02.2022
  • Prepare desserts according to specified technological maps, ensuring precise execution of recipes and presentation standards.
  • Skillfully decorate plates with desserts to enhance their visual appeal and create memorable dining experiences.
  • Distribute ready-made desserts to various service areas within the establishment, coordinating with kitchen and serving staff to ensure timely delivery.
  • Conduct recalculations of recipes and ingredients as needed to accommodate changes in portion sizes or special dietary requirements.
  • Collaborate closely with other members of the culinary team to coordinate dessert offerings with the overall menu and ensure consistency in quality and presentation.
  • Stay informed about industry trends and new techniques in pastry arts, continuously seeking opportunities for professional development and innovation.

Education

Le Cordon Bleu,Ukrainian Association of Head Chef
Kyiv, Ukraine
03.2019

Certificate of Participation, By Dinara Kasko

Hector J. Bravo Culinary Pastry Arts Academy
Kyiv, Ukraine
04.2017

Certificate of Basic Patisserie

Hector J. Bravo Culinary Pastry Arts Academy
Kyiv, Ukraine
06.2016

Skills

Pastry Chef with a proven track record of creating exquisite desserts for banquets, brunches, and restaurant menus Skilled in following technological maps and recipes with precision Recognized for contributing to the success of a hotel and restaurant, leading to being named the best in Europe in 2023 Passionate about pastry arts and committed to delivering exceptional culinary experiences

Timeline

Pastry Chef

Hotel Marriott
04.2022 - 01.2024

Pastry Chef

Restaurant Amsterdam
02.2019 - 02.2022

Le Cordon Bleu,Ukrainian Association of Head Chef

Certificate of Participation, By Dinara Kasko

Hector J. Bravo Culinary Pastry Arts Academy

Certificate of Basic Patisserie

Hector J. Bravo Culinary Pastry Arts Academy

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Kristina Hryvka