Franco

Contact information

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You can get this candidate's contact information from https://www.work.ua/resumes/1522394

Knowledge and skills

Additional information

Profile of professionalism:
Acquired from primary studies and qualification courses in:
manipulation of the various sections of the pastry and international integrated Lacale baker and ice cream, sugar and chocolate processing.
Work experience in multiple sections in the best Florentine Bakeries
Experience in international companies located in different European cities
Entrepreneurial experience, purchase and sale of businesses
Experience as a management representative responsible for managing
Experience in office as a consultant with the contribution of innovative strategies and resolutions aimed logistics.
Education and learning:
Classical High School with high school diploma
Native language ITALIAN
English: good education and learning in the work area
French school and work space
Spanish: working area
German: notions only.
References and activities:
Pastry Giurovich Florence
Pastry DONEY Florence
Pastry PARIS Florence
It MOTORHOTEL
Pastry REVOIRE Florence
Pastry Querci Florence
Pastry Caldana Florence
Pastry Diamante b.b.s
Pastry Diamante
Pastry New Diamante s.n.c
Wedding Catering GALATEO RICEVIMENTI Firenze

Additional experience:
* Group of the subjects in the confectionery industry
* Food Science
* Foreign Language
* Organization of the warehouse
* Machinery and equipment sector
* Basic Computer
* Occupational health, prevention and first aid
* Control and management of raw materials
* Planning and inventory control
* Organization of work phases
* Handling and processing, to finished product, raw material
* Use of machinery
* Preparation of processed sweet and savory
* Elaborate decoration
* Relationships with upstream and downstream levels
responsibility
• predicting the evolution of their professional role



Professional psychology and educational
Coherent Unfortunately (or fortunately) there are no absolute judgments and
are often judged on the basis of very different points of view, that
often have little to do with logic but communication and under
this, a key element that I am proud, both before and
during the employment relationship, this is to limit the randomness of
reviews and reviews of my work and professionalism, reviewing
Periodically my business strategy, many in my field
offer their best, and are recognized for that and never change
their formula, they are appreciated and get exactly what you
expect of them. Other pastry chefs are simply copying someone else:
reduplicating their solutions and do not bother to check that
actually satisfy the needs of their customers. If they read
something about the glossy magazines, they feel they have to copy and propose
the same things.
I have learned to separate my work from that of compatitors
being able to use the resources around me to build my
their business.
Convinced that we must always be reliable: it is the requirement
essential to a pastry chef. It means knowing how to keep on time
every commitment made to jump through hoops to satisfy a customer, but also
know how to say no to meet the most unlikely, that there
would only disfiguring, so knowing how to keep a broad vision and
no mental barriers: it means knowing how to question for
always find creative and effective solutions. Each event is a story in itself,
and often requires customized solutions, personalized and unique.
Franco Baldini

Addresses where you can see my movies

http://www.youtube.com/watch?v=jKhuFhfJrWA