Cátia Marques

Pastry Cook

Location 15h@2xPortual, Madeira

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Summary

My goals in the medium term are to travel and work in different countries to learn and acquire new skills, on the long term is to own my own pastry and chocolate shop.
My family has been always involved in pastry making, since my grandmother who passed family recipes to me and helped me to develop my passion about pastry.

My goals in the medium term are to travel and work in different countries to learn and acquire new skills, on the long term is to own my own pastry and chocolate shop.
My family has been always involved in pastry making, since my grandmother who passed family recipes to me and helped me to develop my passion about pastry.

My Dream Job is Chocolatier

Work Experience
  • Pastry Cook

    Belmond Reid's PalaceFunchal, Madeira, PT
    Jul. 2016 to Present (5 months)

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    Role & Tasks:

    Responsable for the tea section (preparation, confection and plaiting eight varieties of desserts. Such as, cakes, macarrons, puff pastry, choux pastry, fruit tartlets, bavaroise and different types of traditional Portuguese desserts);
    Responsable for the buffet (preparation, confection and plaiting twelve varieties of desserts);
    Responsable for all the desserts of the italian restaurante, such as, cakes, panna cotta, crunchy, sauces, reductions, ice creams, creams,...)
    Responsable for the breakfast section (preparation and confection of diferente types of dough, such as, bread, puff pastry, croissants, scones, foccacia and others.

  • Pastry Stagiaire

    Ni Neu Restaurant, San Sebastian
    Feb. 2016 to May. 2016 (3 months)

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    Role & Tasks:

    Responsable for the pastry section (planning daily tasks, pastry organization,confections and plaiting desserts);
    Preparation and confection of all the elements present in the pastry menu of the bar and restaurant. Such as, ice creams, creams, biscuits;
    Preparation and confection of vegetables, meat, fish, sauces and others elements from the menu; ▪ Responsible for the organization and cleaning of the kitchen.

  • Pastry Stagiaire

    Ni Neu Restaurant, San Sebastian
    Aug. 2015 to Sep. 2015 (1 month)

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    Role & Tasks:

    Responsible for pintxos and pastry section;
    Worked in catering for weddings and for Kursaal building

  • Waiter

    Restaurant Gambamar
    Jun. 2015 to Jul. 2015 (1 month)

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    Role & Tasks:

    Responsible for preparing the dining room (tables, plates,...);
    Responsible for serving clients (food and drinks).

  • Pastry Stagiaire

    Apr. 2015 to Apr. 2015 (Less than a month)

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    Role & Tasks:

    Responsible for preparing breakfasts, lunches and desserts to customers and staff;
    Organization of kitchen and pastry;
    Creation and implementation of new desserts for several inventions and menus.

Education
  • Pastry
    Escola de Hotelaria e Turismo do Porto
    Oct. 2014 to May. 2016

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    Pastry Degree

    Summary

    Occupational techniques (making breads, cookies, cakes, chocolate constructions; chocolate, candy and pastries);
    Science applies to food and equipment (microbiology and hygiene);
    Occupational technology (basic principles, hygiene and safety).

Skills

Molecular gastronomy

Dough Making / Portioning

Pasta Cooking

Pizza Cooking

Portioning

Family Meal

Receiving/Organizing

Food Safety Knowledge

Sous-vide

Frying

General knife handling

Gluten Free

Up to 100 covers a night

Kitchen Cleaning/Sanitation

Vegetable cookery

Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Catering

Petit Fours/Mignardises

Chocolate Making

Gluten-Free

Ice Cream/Sorbet

Vegan Baking

Viennoisserie

OpenTable or other

Customer service

Experience in a High Volume Environment

Food Preparation Knowledge

Food Safety Knowledge

Microsoft Office

Certifications & Courses
  • Pastry Cook
    Escola de Hotelaria e Turismo do Porto
    Oct. 2014 to May. 2016
Interests
Travel, Pastry, Restaurant, Chocolate
Languages
English Intermediate
French Basic
Spanish Intermediate
Portuguese Fluent
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