I have extensive experience working with various types of pastry doughs, including shortcrust, puff, and choux. In my previous role, I was responsible for preparing these doughs daily, ensuring they were rolled, cut, and baked to perfection. I understand the importance of proper handling and temperature control to achieve the desired texture and flakiness in pastries.

I thrive in high-pressure environments and have developed strong organizational and time-management skills to handle the volume efficiently. I prioritize tasks, communicate effectively with my team, and maintain a calm demeanor even during peak hours. This approach ensures that all pastries are prepared on time without compromising on quality.

I focus on using fresh, high-quality ingredients and adhering to strict preparation and storage guidelines. I also rotate stock regularly to prevent spoilage and ensure that only the freshest pastries are served. Additionally, I monitor baking times and temperatures closely to maintain consistent quality across all batches.

In my previous position, I created a seasonal fruit tart that incorporated local berries and a light, citrus-infused glaze. This dish was well-received for its innovative flavor combination and presentation. I enjoy experimenting with new ingredients and techniques to develop unique and appealing pastry offerings.

I regularly attend industry workshops, webinars, and follow leading pastry chefs and influencers on social media. I also subscribe to culinary magazines and participate in online forums to stay informed about the latest trends and techniques. This continuous learning helps me innovate and improve my pastry creations.