Marco Giordani

   Confectioner - Gastronome            Tel +39 339 4656112
        email info@marcogiordani.it

 

Short Notes
             

I am a professional pastry chef and restaurateur accurate and reliable. My colleagues call me quick and meticulous: it is my opinion that a perfect performance is the basis for a quality product and you will know how good food is the real "engine" of each pastry and / or food.

During my career I gained experience in "sweet" and "salty" in both areas, although personally I prefer the first: my double specialization should be considered a "bonus" that can often be useful to cover staff shortages .

My strength is the organization of work, coordination of those who worked with me, and speed in being able to find solutions to many problems, without notice, may be in a laboratory.

Are dynamic and motivated, I like this job and I always enjoy. I am ready to give my personal contribution to the success of your operation.

 

 Sector

experience
             

Processing of sweet wedding cake, any kind of cream cakes and dried. Sweets mignon, which realize many varieties as well as traditional.

Processing of salted, preparation of buffets and appetizers. Catering and refreshments.Gastronomy mignon.

Other skills: working knowledge of pasta and ice cream sales experience to the public.

 

Experience

professional

 

From October 1998 to present

Ditta G. Antonini S.r.l.

Roma

Pastry and Gastronomy

In particular, it is my responsibility throughout the industry mignon, both in fresh and in salt, including care by cooking presentation for buffet daily and prepare them for major government agencies.

 

 

May 1997 - September 1998

Coop. Agricoltura Nuova

Roma

Pastry and Bakery

I manage the "store" where they sold products coop and production of cakes and bread, prepared with products from organic farming.

 

 

 

August 1988 - April 1997
Pastry and Bakery

Ditta Rosati & C. S.r.l.
Piazza del Popolo

Roma

Here, I have acquired a fairly wide experience in pastry, as the “Pasticceria Rosati”

at the time just ran the whole production process, from foundations to finish.

 

 

November 1985 - June 1988

Ditta Palombi Cesare S.r.l.

Roma

Pastry and Kneading

The basics of working with all types of bread and baking cakes of all shapes.

 

 

Other

Information


             

Born December 3, 1966 in Rome, Italian nationality.

Married with one child

 

References
             

They are excellent and available upon request.