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Julia
Culinary and Administrative Professional with diverse international experience
Contacto
Competencias
Designed and innovated pastry recipes across multiple culinary roles, demonstrating creativity and technical skill.
Prepared bakery products and managed production processes in various culinary settings.
Automated receivables tracking and created procedures manuals to streamline administrative functions.
Maintained production quality standards ensuring consistency and excellence in bakery operations.
Successfully organized large-scale events such as national celebrations with substantial guest attendance.
Educación
Idiomas
Resumen
Experienced in pastry creation, bakery operations, and administrative automation with a proven track record in event organization and culinary innovation across multiple countries.
Logros Clave
- Developed a portfolio of 40 unique pastry recipes, showcasing culinary creativity.
- Pioneered 15 new pastry and bakery creations for B2B hotel industry distribution.
- Organized and managed the Peruvian National Day celebration, hosting 500 guests.
Experiencia
Medical Interpreter
Provided services as remote interpreter to the medical field: hospitals, clinics offices in the USA, Uk and Canada.
Assistant in Commercial Promotion, Tourism, and Cultural Affairs
Provided consular services to Peruvian nationals residing in the United Arab Emirates, including issuing Peruvian IDs, passports, visas, and more., Successfully organized and managed the Peruvian National Day celebration, hosting 500 guests.
Freelancer Chef Assistant
Chef de Partie Role: leading a team of 2 employees daily mise en place preparation for menu items., Pioneered 15 New Pastry and Bakery Creations: Developed an innovative range of 15 pastries and bakery products for B2B distribution to the hotel industry, enhancing the portfolio of pastries available to other hotels.
Pastry Chef de Partie
Innovated 8 New Pastries: Initiated the design of 8 inventive pastry options, drawing inspiration from the fusion of Japanese and Peruvian flavors, in collaboration with the Executive Chef de Partie for the launch of a new restaurant.
Demi Chef de Partie
In charge of the daily mise en place for 150 clients.
Commis
In charge of the daily mise en place for 200 clients.
Freelancer as Founder
Leading and managing every facet of bakery operations. This included maintaining stringent production quality control standards, ensuring the consistency and excellence of our products, and effectively executing strategic marketing campaigns to enhance brand visibility and engagement., Developed a remarkable portfolio of 40 unique pastry recipes, showcasing my culinary creativity and ability to diversify the bakery's offerings.
Back Office employee
Creating an Excel tool to automate the tracking of receivables for the entire company., Developing the procedures manual for the commercial and administrative department., Served as a personal assistant to the Chief Commercial Officer.