Menton

Food & Beverage, Design, Sales, Tech

Assistant General Manager

Executive Sous chef

Line Cook

Seeking a position utilizing exceptional culinary skills in large restaurant environment to maximize the patron base.

Corporate Executive Chef

Server

ELISA MOSTACATO BASTOS Brazilian, married, 36 years. Cel. 407 6018903 E-mail: [email protected] Linkedin: https://www.linkedin.com/in/elisa-mostacato-16678a4a?trk=nav_responsive_tab_profile Facebook: https://www.facebook.com/mostacattos/?fref=ts Summary: Professional in gastronomy branch specializing in pastry field, extensive experience as Cake Designer, Brazilian, American and French desserts in buffets, hotels and restaurants. Working in the area since 1998, also has experience as a teacher and consultant. Having access to unique and natural leadership, can transmit their co-workers to the team improving performance, productivity and well-being of all. Formation: Graduation in LETTERS (Portuguese / Literature) - FERLAGOS, Cabo Frio - Rio de Janeiro - completion in 2008. PROFISSIONAL EXPERIENCE: Cake Designer mostacatto’s – Búzios – Rio de Janeiro Brazil Autonomous - 06/2015 – now Development and production of cakes with fondant and buttercream for weddings, parties and events. Municipality city hall - Armação de Búzios – Rio de janeiro - Brazil Pastry teacher - 06/2015 - now Planning and conducting classes with basic and advanced pastry; cakes and desserts production techniques, raw materials, technical expertise, cost, good production practices, hygiene and food safety. Buffet Colonial - São Paulo – Brazil Pastry Chef - 10/2012 - 04/2015 General responsible for operational and administrative of the pastry sector. Attending meetings with the staff, contact customers for event sales, responsible for the planning of events, inventory control, preparation of data sheets, preparing menus, staff scales, creating new dishes and full monitoring in production. Blue Tree Park Búzios Resort - Armação de Búzios – Rio de janeiro - Brazil Pastry Chef of events - 02/2013 - 04/2013 Climbing to lead the confectionery for events with groups of 300 to 500 people, responsible for purchasing, preparing menus, data sheets, production and assembly of desserts and cakes. Rio Búzios Boutique Hotel e Rio Búzios Hotel - Armação de Búzios – Rio de janeiro – Brazil Pastry Chef - 06/2011 - 08/2012 Chief operating of confectionery, participated directly in the production of desserts, creating new dishes, preparing menus, employee scales, purchase orders, inventory control and staff training. Royal Caribbean Cruises Line – Ship Vision of The Seas Pastry Cook - 2010 – 2011 - in Europe and Brazil Participates directly in the production of sophistic desserts prepared to the international level in a complex cruise ship kitchen structure with capacity for 2100 passengers. Oliveira Buffet – Arraial do Cabo – Rio de Janeiro - Brazil General Manager - 1998 – 2009 General Manager of the Buffet, responsible for sales events and planning and assembly of the entire structure of the Buffet, hiring employees, rental of furniture and fixtures, installation of tables, general decoration, food production, menu development, purchasing and leadership all of the operating events. Idioms: Inglês Portuguese

Server

Chef de Cuisine

Caterer

Garde Manger