Bettina Kekesi

• Prepared high-quality pastry goods using traditional and modern techniques.
• Developed new recipes to enhance offerings and customer satisfaction.
• Controller la reserve, ensuring optimal stock levels and minimizing waste.
• Enseigner des apprentis.
• Implemented quality control measures to maintain consistent product standards.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Faire des patisserie vegan.
• Developed new pastry recipes for seasonal , resulting in increased sales and positive feedback.
• Prepared frostings and other toppings for cakes and pastries.
• Préparation les commandes traiteur.

• Managed display cases to verify freshness and attractiveness of products.
• Negotiated with vendors for best pricing on bulk purchases, directly impacting bottom line.
• Personalized creations for holidays, weddings, graduations, and personal events.
• Continuously researched industry trends to stay current on popular flavors and innovative techniques for enhancing the pastry menu offerings.
• Managed in-store, pick-up orders and catering needs.
• production de patisseries traditionnelle et moderne françaises.
• Montage des entremet, gâteaux individuels, mignardises.
• Préparation des biscuits, pâte à choux , merenge , macaron.
• Pétrissage des pâte sucrée, pâte sablée, pâte brisée, pâte feuilletée.
• Préparation des Glaces.
• Divers deco chocholat.

Production traditionnelle françaises.

Réalisation des créme ,les mousse , et les crémeux, les verrines.

Réalisation des petit four salé-sucré.

Faire les gateaux de voyage.

Cookies , Brownies, les Cakes,les biscuit financier, Les Cannelés, Pain de Genes, les Muffins

Fabrication des Patisserie Hongroise traditionnelle.

Controller la vitrine du magasin.

Apprendre la patisserie françaises.

début de ma carrière.