Adriaán Peña Alvarez

• Stored, labeled and replenished supplies in compliance with food safety regulations.
• Decorated baked goods and designed visually appealing displays of finished products.
• Baked gluten-free, vegan and alternative diet treats based on customers' needs.
• Packaged and labeled baked goods with accurate descriptions and ingredients.
• Preparation of savory bread such as baguette and sourdough.
• Preparation of savory bread such as baguette and sourdoug
• The baking of bread
• Created new bakery menu items to appeal to new and existing customers.
• Operated commercial kitchen equipment and tools.
• Established merchandising, sales and profit objectives to drive business success.

I was in charge of making sweet bread, with base doughs such as feite, puff pastry, brioche, danes.

I was also in charge of making croissant.

• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Ordered and received products and supplies to stock kitchen areas.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Cooking eastern food.
• Production elaboration for the restaurant service.
• Proper protein management

I was in charge of making his main bread, which was sourdough, so I had to mix it, shape it and bake it.

This restaurant serves international food, in which I learned different bases of cooking such cooking terms, cuts among others.
In the restaurant I was in charge of preparing the production for service, and taking out service in the restaurant.

As in other bakeries, I was in charge of mixing the dough, forming and baking the bread.

It was in this bakery that I learned to make bread when I was only 15 years old. I started as a baker's assistant until I became in charge of bread production.